A new study from the CDC reveals that individuals who have had COVID-19 are four times more likely to develop chronic fatigue compared to those who have not been infected. The study, based on electronic health records from over 4,500 patients, found that about nine percent of COVID patients developed fatigue after infection, with women being 39 percent more likely to have a fatigue diagnosis than men. The research emphasizes the need for public health measures to prevent COVID-19 infections.
A new study has found that a diet high in ultra-processed foods, particularly animal-based products and artificially and sugar-sweetened beverages, is associated with an increased risk of developing concurrent chronic conditions such as cancer, diabetes, and heart problems. The study, which analyzed data from over 266,000 participants, highlights the need to limit the consumption of ultra-processed foods. However, there is no universal agreement on what defines ultra-processed foods, as they are typically categorized based on their degree of processing rather than their nutritional value. The study suggests that the ready availability, lower cost, additives, and lack of dietary fiber in ultra-processed foods may contribute to their negative health effects. Experts recommend replacing ultra-processed foods with healthier alternatives to mitigate the risks.
COVID-19 patients with chronic obstructive pulmonary disease, cardiovascular disease, and type 2 diabetes had significantly higher mortality rates than COVID-19 patients without these comorbidities in Indiana. A study evaluated patient demographics and comorbidities as risk factors for severe COVID-19 in the Midwest of the United States, specifically in Indiana. The investigators found that CoRDaCo EHR data can sufficiently estimate a patient’s risk of COVID-19 infection, as well as whether a COVID-19 patient will require ICU admission.
