Plant-based diets are linked to less severe illness from COVID-19, according to two recent studies. In a study published in the British Medical Journal Nutrition, Prevention & Health, researchers surveyed health care workers with high exposure to COVID-19 patients across six countries on their dietary habits and COVID-19 outcomes. Participants who followed plant-based diets had a 73% lower chance of moderate to severe COVID-19 illness. On the other hand, those who followed low carbohydrate, high protein diets were 48% more likely to have moderate to severe COVID-19 illness.
Those who followed plant-based diets had higher intakes of legumes, nuts, and vegetables rich in fiber and vitamins A, C, and E that support the immune system and overall health. The authors recommended a plant-based diet that avoids pro-inflammatory foods such as red and processed meat, which are associated with negative health outcomes, to help protect against severe COVID-19.
Kim H, Rebholz CM, Hedge S et al. Plant-based diets, pescatarian diets, and COVID-19 severity: a population-based case-control study in six countries. British Medical Journal NutrPrevHealth. Published online June 7, 2021
Similarly, the smartphone-based COVID-Symptom Study, including 592,571 participants, found that dietary patterns that were highest in fruits, vegetables, and plant-based foods in general, were associated with a 41% lower risk of severe COVID-19 and a 9% reduction of COVID-19 infection of any severity, compared with diets lowest in these foods.
Merino J, Joshi AD, Nguyen LH et al. Diet quality and risk and severity of COVID-19: a prospective cohort study. doi:10.101/2021.06.24.21259283v1.