Vegetable Oils linked to COVID-19 complications

According to a study published in the September 2020 journal Gastroenterology, data indicates that COVID-19 mortality rates are heavily influenced by the amount of unsaturated fats you eat. High intake of unsaturated fat has been linked to a higher organ failure and higher morbidity rate with COVID-19 while saturated fats are shown to be protective. Examples of unsaturated fats are:

• canola, olive, and peanut oils;

• vegetable oils such as safflower, sunflower, sesame, soybean, and corn oils.