Plant Based Diet Connected to Lower COVID-19 Rates

Covid-19 Transmission graphic

It’s been years that we’ve been living with COVID-19 and it looks like we missed the window to fully eradicate it, which means we need to adapt our lifestyles to ensure that rates of transmission are as low as possible. Of course, the obvious things involve collective action like improving indoor air quality and filtration. As an individual you should consider switching to a plant based diet.

Plant-based and vegetarian groups had a higher intake of vegetables, legumes and nuts, and lower intake of dairy and meat. After adjusting for important confounders, such as body mass index, physical activity and pre-existing medical conditions, the plant-based diet and vegetarian group had 39% (OR=0.61, 95%?CI 0.44 to 0.85; p=0.003) and 39% (OR 0.61, 95%?CI 0.42 to 0.88; p=0.009) lower odds of the incidence of COVID-19 infection, respectively, compared with the omnivorous group. No association was observed between self-reported diets and COVID-19 severity or duration.

Conclusion Plant-based and mainly vegetarian diets were associated with a lower incidence of COVID-19 infection. These dietary patterns may be considered protective against COVID-19 infection. (Study protocol registered in CAAE: 54351421.4.0000.0068.)

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