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Ultraprocessed Food Makes You Vulnerable to COVID-19

As the world deals with the scope of the COVID-19 pandemic, scientific articles have zeroed in on who is most vulnerable to the virus. It appears those who are elderly, overweight and suffer from an underlying health condition like diabetes or high blood pressure are most at risk. But the consumption of ultraprocessed food is increasingly seen as a risk factor for contracting COVID-19, too.

Ultraprocessed foods increase the risk of conditions like obesity, cancer, Type 2 diabetes, cardiovascular disease and gallstones, which make you more vulnerable to illnesses like COVID-19. In fact, eating over four servings of ultraprocessed foods daily increased the risk of premature death by 62% in a 2019 study.



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