Prebiotics may help treat or prevent COVID-19 by reducing pro-inflammatory cytokines like IL-6 and increasing anti-inflammatory cytokines like IL-10. For example, consuming butyrylated high-amylose maize starch increases IL-10, likely because prebiotics strengthen the gastrointestinal-associated lymphoid tissue (GALT) and boost short-chain fatty acid production. Additionally, prebiotics like wheat bran elevate butyrate levels, which lowers inflammation and improves respiratory symptoms in conditions such as asthma and cystic fibrosis.