Consuming diets high in fat, especially in the long term, has been identified to induce changes in genes related to the immune system, brain function, and potential COVID-19 risk, according to a study conducted by researchers at the University of California – Riverside. The study involved feeding mice various diets with at least 40% of calories derived from fat over 24 weeks, and the results indicated concerning alterations in gene expression in comparison to a low-fat diet group. Diets high in saturated fat from coconut oil, monounsaturated fat, modified soybean oil, and unmodified soybean oil high in polyunsaturated fat exhibited notable changes in gene expression, highlighting the impact of dietary habits on immune system genes and gut bacteria composition.
Frances Sladek, a UCR cell biology professor, emphasized that despite the common belief that plant-based diets are healthier, a high-fat diet, even if plant-based, may not align with this idea. The study also suggested that regular exercise might not fully counteract the negative effects of consistently consuming high-fat diets on the immune system and brain function. Notably, the researchers advised limiting daily fat consumption to about 10-15% to mitigate potential adverse impacts. The findings underscore the importance of dietary choices in maintaining overall health and immune system functionality.
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