A detailed study from AUC Riverside demonstrates that high-fat diets are not only linked to genes associated with obesity and colon cancer but also connected to the immune system, brain functions, and potential risks of COVID-19. Researchers, conducting genetic analyses through the application of three different high-fat diets on mice, identified concerning changes in factors such as fat metabolism, intestinal bacterial composition, and susceptibility to infections. Particularly noteworthy is the study’s emphasis on the long-term consequences of high-fat dietary habits, associating commonly consumed soybean oil in the United States with increased expression of ACE2 and other proteins used by COVID spike proteins to enter the body.