The study identified links between certain food products and gut bacteria and biomarkers of obesity, cardiovascular disease, and impaired glucose metabolism, which are all recognized risk factors for severe COVID-19, says the article.
A recent January 11 2021 New York Times article quoted Dr. Sarah E. Berry, a nutrition scientist at King’s College London whose research studied the diet of over a thousand individuals. The study found that diet full of highly processed foods with added sugars, salt and other additives had serious negative health effects.
Researchers agree that no "one diet fits all". The Times article quotes Dr. Andrew T. Chan, a co-author of the study and a professor of medicine at Harvard Medical School and Massachusetts General Hospital: “There is a lot of variation,” pointing out that the same diet can have completely different outcomes between individuals.
Examples of “good” strains identified by the study include Prevotella copri and Blastocystis, both of which reduce the risk of heart disease.