According to a recent study, published in the journal Gut by researchers at King’s and Harvard Medical School, people with the highest quality diet were about 10% less likely to develop COVID-19 than those with the lower quality diet and 40% less likely to become seriously ill.
Instead of considering specific foods or nutrients, the survey was designed to look at broader dietary patterns that reflect how people actually eat.
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Plant-based diet
The relationship between the quality of the diet and the risk of COVID-19 still held after all potential confounders were taken into account. Factors included age, body mass index (BMI), ethnicity, smoking, physical activity, and underlying health conditions were also considered.
The impact of diet was amplified by individual life situationsAs people who live in low-income neighborhoods and who have the lowest quality diet have a 25% higher risk of COVID-19 than people in more affluent communities who ate the same way. Based on these results, the researchers estimate that nearly a quarter of COVID-19 cases could have been prevented if these differences in diet quality and socioeconomic status had not existed.
The plant-based diet It is a style of eating based mostly on plant-based foods such as vegetables and fruits, whole grains, and whole grains. That doesn’t mean going vegan is strictly necessary, but having more diverse plants on your plate is a great way to boost the health of your gut microbiome, improve your immunity and overall health, and potentially lower your risk of COVID-19.