Can a Low-Fat Diet Really Prevent COVID-19? And What About Eating More Plants? Let’s Look at the Research

Research suggests that diet may play a role in reducing the risk of COVID-19. A recent study from the University of California indicated that high-fat diets could increase the gene expression of proteins that the virus interacts with, although the study was conducted on mice and not on humans. On the other hand, multiple studies have shown that a whole food, plant-based diet may reduce the risk of infection and severity of symptoms. One study found that individuals following a predominantly plant-based or vegetarian diet had a 39-percent reduction in the odds of COVID-19 infection.

Furthermore, research has also indicated that following a balanced diet rich in whole foods, such as fruits, vegetables, legumes, and nuts, may help individuals manage symptoms of long COVID and potentially improve their mood. Experts have recommended a plant-based diet to reduce the risk of developing severe colds and flu, especially during colder months. Overall, evidence points towards the benefits of incorporating more plants into the diet for reducing the risk and severity of COVID-19 and other viruses.