Genetic Variation, Diet, Inflammation, and the Risk for COVID-19
유전적 변이, 식단, 염증 및 COVID-19의 위험
Editorial
[키워드] addition
African American
African Americans
alpha-linolenic acid
American
anti-inflammatory agents
arachidonic acid
balance
C-reactive protein
caused
characterized
contributing to
COVID-19
COVID-19 risk
CRP
cytokine
Cytokine storm
Cytokines
diet
difference
disease
docosahexaenoic acid
Eicosapentaenoic acid
elevated
EPA
European
Evolution
facilitate
Factor
FADS1
FADS2
fatigue
fatty
Fatty acid
fatty acids
Frequency
fructose
fruits
Genetic variant
genetic variants
Genetic variation
group
Haplotype
Health
hyperinflammation
IL-6
immune system
Inflammation
intake
Interaction
interleukin
interleukin (IL)-1
lead
leads
less
life-threatening
linoleic acid
low-grade inflammation
manifestation
Mild
modulate
multiorgan failure
Necrosis
obesity
Omega
omega-3
omega-3 fatty acid
Omega-3 fatty acids
Omega-6 and omega-3 fatty acid balance.
Omega-6 fatty acid
omega-6 fatty acids
Patient
physician
Pneumonia
Polyunsaturated
Population
population groups
Precision
professionals
proinflammatory
prothrombotic
PUFAs
SARS-CoV-2
susceptibility
susceptible
Symptoms
therapy
thrombotic
TNF
Trigger
Tumor
tumor necrosis
tumor necrosis factor
Variation
viral replication
[DOI] 10.1159/000513886 PMC 바로가기 [Article Type] Editorial
[DOI] 10.1159/000513886 PMC 바로가기 [Article Type] Editorial