More evidence shows that a plant-based diet may help prevent severe COVID-19. The smartphone-based COVID Symptom Study, including 592,571 participants, found that dietary patterns that were highest in fruits, vegetables, and plant-based foods, in general, were associated with a 41% lower risk of severe COVID-19 and a 9% reduction of COVID-19 infection of any severity, compared to diets lowest in these foods.
Plant-based diets are linked to less severe illness from COVID-19, according to a study published in the BMJ Nutrition, Prevention & Health. Researchers surveyed health care workers with high exposure to COVID-19 patients across six countries on their dietary habits and COVID-19 outcomes.
Participants who followed plant-based diets had a 73% lower chance of moderate to severe COVID-19 illness, whereas those who followed low-carbohydrate, high-protein diets were 48% more likely to have moderate to severe COVID-19 illness.
Those who followed plant-based diets had higher intakes of legumes, nuts, and vegetables rich in fiber and vitamins A, C, and E that support the immune system and overall health. The authors recommend a plant-based diet that avoids pro-inflammatory foods such as red and processed meat associated with negative health outcomes to help protect against severe COVID-19.
References
Kim H, Rebholz CM, Hegde S, et al. Plant-based diets, pescatarian diets, and COVID-19 severity: a population-based case–control study in six countries. BMJ Nutr Prev Health. Published online June 7, 2021. doi: 10.1136/bmjnph-2021-000272
Merino J, Joshi AD, Nguyen LH, et al. Diet quality and risk and severity of COVID-19: a prospective cohort study. medRxiv. Published online June 25, 2021. doi: 10.1101/2021.06.24.21259283v1
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