Vegetarian diet reduced the risk of contracting coronavirus by nearly 40%

Although coronavirus has already caused more than 1.2 million excess deaths in Russia, it is not going to stop and has given a new spike this cold season. Scientists have unexpectedly found a new way to prevent it - a diet high in vegetables, legumes and nuts but low in dairy products and meat.

Recently, World Health Organization head Tedros Adhanom Ghebreyesus called for the resumption of wearing masks and continued vaccination against Covid-19. According to him, "the number of respiratory illnesses caused by coronavirus, influenza and other pathogens has been rising in many countries for weeks." In Russia, a tridemic - the simultaneous spread of influenza, coronavirus and ARVI - has begun. 

Past studies have said that diet played an important role in the development of Covid-19, as well as influencing the risk of complications. Now, the scientists decided to evaluate the potential impact of dietary patterns on the incidence, severity and duration of the disease among 702 adult volunteers. The results are published in the journal BMJ Nutrition Prevention & Health.

During the survey, the participants talked about their usual dietary patterns, diet, lifestyle and medical history, including coronavirus vaccination. Then they were divided into two groups: one group included omnivores (424 people), and the other group included vegetarians or those who eat mostly plant-based foods without giving up meat completely (278).

Then the second group was divided into subgroups: 87 included flexitarians/semi-vegetarians who ate meat three or fewer times a week, and 191 were vegetarians or vegans.

Those who reported following a predominantly plant-based or vegetarian diet tended to eat more vegetables, legumes and nuts and less or no dairy products or meat.

Omnivores reported higher levels of disease and lower levels of physical activity, and the prevalence of overweight and obesity was significantly higher among them. These factors were associated with a higher risk of coronavirus infection and more severe symptoms and complications.

A total of 330 people (47%) said they had experienced Covid-19. Of these, 224 (32%) reported experiencing mild symptoms and 106 (15%) had moderate to severe symptoms.

The omnivores had a significantly higher incidence of Covid-19 than the plant-based food groups: 52% vs. 40%. They also had a higher risk of moderate to severe infection: 18% vs. just over 11%. 

After accounting for important factors (weight, chronic disease, physical activity level), the researchers found no difference in symptom severity between the omnivores and the plant-based food groups. But those who followed a predominantly plant-based or vegetarian/vegan diet were 39% less likely to be infected than omnivores.

The authors of the paper suggested that a plant-based diet provides more nutrients that strengthen the immune system and help fight viral infections. The fact is that plant-based diets are rich in antioxidants, phytosterols and polyphenols, which positively affect several cell types involved in immune function and show direct antiviral properties.

The scientists added that this is an observational study, so it cannot establish causal factors. In addition, the study was based on personal recollections and subjective assessment of the participants, who are prone to error.

"In light of these results and those of other studies, and because of the importance of identifying factors that may influence the incidence of Covid-19, we recommend adding as many fruits, vegetables, and other plant-based components to the diet as possible," the authors concluded.