A study published in the journal BMJ Nutrition Prevention and Health found that people on a predominantly plant-based or vegetarian diet have a 39% lower risk of getting COVID-19 infection compared to omnivores. The severity of the infection was also less in those on a vegetarian diet. The study included 702 adult volunteers and showed that plant-based dietary patterns are rich in antioxidants, phytosterols, and polyphenols, which positively affect immune function and exhibit direct antiviral properties. The study does not establish a cause and effect relationship between the type of diet and COVID-19 infection, but it suggests that diet may have a role in susceptibility to the virus.
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Vegetarian Diet May Help Reduce Risk, Severity Of COVID-19 Infection: Study
