Plant-Based Diets Linked to 39 Percent Lower COVID-19 Infection Rate, Study Finds

A study published in the journal BMJ Nutrition Prevention & Health found that individuals following a plant-based diet have a 39-percent lower odds of COVID-19 infection. The research involved 702 adult volunteers and compared omnivorous diets with predominantly plant-based or vegetarian/vegan diets. The plant-based group reported consuming more vegetables, legumes, and nuts, which may have contributed to a boosted immune system and better defense against viral infections.

The study also found that plant-based diets may reduce the severity of COVID-19 symptoms, with plant-based participants less likely to experience moderate to severe symptoms compared to omnivorous participants. Other studies have suggested that plant-based diets rich in fruits and vegetables can also help manage the symptoms of long COVID-19. Overall, the research adds to the existing evidence on the potential influence of diet on COVID-19 incidence and severity, recommending the adoption of plant-based diets for better protection against the virus.