Boost Fruits and Vegetables, Cut Meat for COVID-19

Diet is at the root of conditions linked to severe COVID-19 outcomes and holds the potential for improving those outcomes as well, according to a new editorial by the editor-in-chief for The British Medical Journal. Obesity is linked to such diseases as diabetes, heart disease, and cancer and is now considered a key risk factor for COVID-19. To reduce the rates of obesity, the author suggests consuming more fruits, vegetables, beans, and whole grains and less red meat and processed foods to help curtail the effects of the virus and its second wave. Specifically, she highlights “the meat industry as a driver for acute and chronic disease.”