JANUARY 9, 20242 COMMENTS
https://studyfinds.org/vegans-covid-19/
SÃO PAULO, Brazil — Vegans are less susceptible to contracting COVID-19, a new study concludes. The research indicates that individuals adhering to a mostly plant-based or vegetarian diet have a 39-percent lower risk of infection from this potentially fatal virus.
Published in BMJ Nutrition Prevention & Health, the study proposes that a diet rich in vegetables, legumes, and nuts, and low in dairy products and meat, could contribute to reducing the risk of contracting COVID-19.
Previous studies have implied that diet might significantly influence both the development of a COVID infection and the severity of its associated complications. Brazilian researchers assessed the impact of dietary patterns on the prevalence, severity, and duration of COVID-19 among 702 adult volunteers. These participants were asked about their typical dietary habits, lifestyle, medical history, and COVID-19 vaccination status.
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The study authors categorized the volunteers into two dietary groups: omnivorous (424 participants) and predominantly plant-based (278 participants). They also subdivided the latter group into flexitarians or semi-vegetarians, who consume meat a maximum of three times a week (87 participants), and vegetarians including vegans (191 participants). Those on plant-based or vegetarian diets typically consumed more vegetables, legumes, and nuts, and less or no dairy and meat.
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