A predominantly plant-based or vegetarian diet is linked to 39% lower odds of COVID-19 infection, finds research published in the open access journal BMJ Nutrition Prevention & Health. Those who reported following predominantly plant-based or vegetarian diets routinely ate more vegetables, legumes, and nuts, and less/no dairy and meat. And the prevalence of overweight and obesity was significantly higher among the omnivores-;all factors associated with higher COVID-19 infection risk and more severe symptoms/complications. The omnivores had a significantly higher reported incidence of COVID-19 than the plant-based dietary groups: 52% vs 40%. "Plant-based dietary patterns are rich in antioxidants, phytosterols and polyphenols, which positively affect several cell types implicated in the immune function and exhibit direct antiviral properties," they write.

Source: Punch January 10, 2024 14:56 UTC