These foods, with an excess of food additives such as dyes, emulsifiers, stabilizers, and flavorings [35], could trigger inflammatory markers, such as interleukin IL-6, IL-15, tumor necrosis factor α (TNF α), leptin, C-reactive protein [36], and intestinal inflammation [37], which could increase the severity of COVID-19 [3]. Here, TNF is linked to COVID-19.