New research published in the "British Medical Journal Nutrition Prevention & Health" indicates that individuals following predominantly plant-based or vegetarian diets are 39% less likely to contract Covid-19. The study, conducted by researchers, including those from the Universidade de Sao Paulo, Brazil, found a "significantly higher" incidence of Covid-19 among omnivores who consumed meat more than three times a week.
The study, which involved over 700 adults, revealed that participants adhering to plant-based diets, rich in vegetables, legumes, and nuts, and low in dairy and meat, reported lower rates of Covid-19 infection. Notably, omnivores were not only more likely to contract the virus but also showed a higher prevalence of moderate to severe symptoms.
While the findings suggest a potential correlation between plant-based diets and reduced Covid-19 risk, the researchers emphasised that the study was observational and couldn't establish a causal relationship. Limitations, such as reliance on personal recall and subjective assessments, were acknowledged.
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Participants were categorised into omnivores and plant-based eaters, with the latter group comprising vegetarians and vegans, as well as those who consumed meat three or fewer times a week. The study found that omnivores reported a 52% incidence of Covid-19 compared to 40% in the plant-based group. Moreover, omnivores were more likely to experience moderate to severe infection (18% vs. 11%).
The researchers also noted that omnivores reported more medical conditions, lower rates of physical activity, and a higher prevalence of overweight and obesity—factors associated with an increased risk of Covid-19 infection and severe symptoms. Despite the associations found, the team stressed the need for further research to better understand the relationship between diet and Covid-19 outcomes.