The use of a plant-based diet is associated with a less severe course of Covid-19

According to a study published in BMJ Nutrition, Prevention & Health, plant-based diets are associated with a less severe course of COVID-19. Scientists surveyed health care workers with high exposure to coronavirus patients in six countries about their eating habits and the course of COVID. Participants who ate a plant-based diet had as much as 73% less likely to have moderate to severe disease, while those on low-carbohydrate, high-protein diets were 48% more likely to have moderate to severe disease. People following a plant-based diet had a higher intake of legumes, nuts and vegetables rich in fiber and vitamins A, C and E, which support the immune system and overall health. The authors recommend a plant-based diet that eliminates pro-inflammatory foods, such as red and processed meat, associated with negative health effects to better protect against severe COVID-19.


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. Published online June 7, 2021. doi: 10.1136/bmjnph-2021-000272

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