California: While low-fat diets have various benefits for health, including weight reduction, a new study suggests that low-fat diets may also aid in preventing viral diseases like COVID-19.
Researchers at the University of California-Riverside observed worrisome changes in gene expression (the process where information in a gene is translated into a functional product) in individuals who consumed higher-fat diets.
The study revealed that diets based on higher fat content enhance the expression of genes related to protein utilization, including those involved in using COVID-19 proteins, potentially providing protection against viral infections.
According to Frances Sladek, a University professor of cell biology and senior author of the study, in simple terms, plant-based diets are generally better for health, and this is true in many cases. However, excessive fat intake, whether from plant or animal sources, poses a problem where this statement doesn't hold.
The researchers stated that their study indicates that diets with lower fat content not only affect genes related to obesity, colon cancer, or infections in the stomach but also impact genes related to the immune system, cognitive functions, and risks associated with COVID-19.
In a research published in Scientific Reports, the researchers fed three groups of mice with different types of diets. One diet had at least 40% of calories from fat, another was based on coconut oil-derived saturated fat, and the third was based on genetically modified soybean oil-derived polyunsaturated fat.
Comparing the data from these mice groups with those on a low-fat diet revealed significant worrying changes in gene expression in all three groups throughout the study, which lasted more than 24 weeks. The findings suggest that diets low in fat may lead to alterations in gene expression compared to those on higher-fat diets.