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Abstract
Associations between dietary inflammatory potential and Long COVID risk were evaluated in a cohort of 69,070 participants.
- The study focused on two dietary indices that reflect inflammatory potential: the Dietary Inflammatory Index (DII) and the Empirical Dietary Inflammatory Pattern (EDIP).
- Inflammatory responses and immune dysregulation are suggested to be central mechanisms underlying Long COVID.
- Diet may influence systemic inflammation, which is linked to the risk of developing Long COVID.
- Preliminary findings indicate a potential relationship between dietary patterns and Long COVID risk, warranting further investigation.
Simplified
Long Covid