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Vegetarian Diets Protective Against COVID-19
A vegetarian diet is associated with 39% lower odds of contracting COVID-19, according to new research published in BMJ Nutrition Prevention & Health. The findings come from Brazil, during the third COVID-19 wave, March to July 2022.1 Plant-based diets may also reduce COVID-19 severity, and eating more fruit, vegetables, and fiber is associated with lower markers of inflammation and shorter hospital stays due to COVID-19.2,3,4
References
- Acosta-Navarro JC, Dias LF, de Gouveia LAG, Ferreira EP, de Oliveira MVPF, Marin FA, Oliveira JVC, da Silva AC, Silva IL, Freitas FO, Soares PR. Vegetarian and plant-based diets associated with lower incidence of COVID-19. BMJ Nutr Prev Health. 2024;7(1):4-13. 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. doi:10.1136/bmjnph-2021-000272
- Tadbir Vajargah K, Zargarzadeh N, Ebrahimzadeh A, et al. Association of fruits, vegetables, and fiber intake with COVID-19 severity and symptoms in hospitalized patients: a cross-sectional study. Front Nutr. 2022;9:934568. doi:10.3389/fnut.2022.934568
- 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
