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Plant-Based Diets Are Protective Against COVID-19
Vegan and vegetarian diets are associated with lower odds of severe COVID-19, according to a new study published in BMJ Nutrition, Prevention & Health. Those who had higher intakes of vegetables, legumes, and nuts, and lower intakes of dairy and meats also had lower odds of COVID-19 infection.1 Previous research in health care workers similarly found that plant-based diets were associated with a lower risk of COVID-19 infection and moderate-severe disease.2 Diet quality is also important, with an emphasis on healthful plant-based foods.3
References
- Acosta-Navarro JC, Dias LF, de Gouveia LAG, et al. Vegetarian and plant-based diets associated with lower incidence of COVID-19. BMJ Nutr Prev Health. 2024:e000629. doi:10.1136/bmjnph-2023-000629
- 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. 2021;4(1):257-266. 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. Gut. 2021;70(11):2096-2104. doi:10.1136/gutjnl-2021-325353
