A recent study conducted in Brazil during the third wave of Covid-19 found that individuals following a vegetarian diet had a lower incidence of the virus compared to meat-eaters. The study observed 424 meat-eaters and 278 vegetarians, and even after adjusting for variables such as physical activity, BMI, and pre-existing conditions, vegetarians were found to have a decreased risk of catching Covid-19. Those following plant-based diets reported consuming more vegetables, pulses, and nuts, which may contribute to their lower susceptibility to the virus.

These findings add to a growing body of research suggesting that a plant-based diet may offer protection against both contracting Covid-19 and experiencing severe symptoms if infected. The study, published in BMJ Nutrition, Prevention and Health, highlights the potential benefits of vegetarian diets in safeguarding against the virus and supporting overall health.