In a nutshell, picking plants over pork might reduce your risk of catching COVID-19, says fresh research! Recent findings from a study published in BMJ Nutrition Prevention & Health indicate that veggie lovers, aka vegetarians and vegans, have a 39% lower chance of contracting the notorious virus.
The research involved grilling 702 volunteers from Brazil on their dietary preferences, exercise habits, and medical history, including vaccinations.
The verdict? Those favouring a diet full of fruits, vegetables, legumes, and nuts, while keeping dairy and meat to a minimum, were less likely to catch the bug. The study revealed a noteworthy difference between omnivores and plant-based dieters, with the former group showing a 52% incidence rate of COVID-19, compared to 40% for the latter. Not stopping there, meat munchers seemed more prone to experiencing moderate to severe infections too.
So, next time you’re at the supermarket, consider swapping steak for spinach. As the study suggests, “a plant-based diet, or mainly vegetarian diet, may provide a protective shield against COVID-19 infection.” Now, isn’t that food for thought?
