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.
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