Vegetarians at lower risk of contracting COVID than meat-eaters: Study

The novel coronavirus has affected millions of people all across the globe. Despite several lockdowns, restrictions, and precautions, the COVID-19 didn’t seem to stop.

A study published in BMJ Nutrition, Prevention, and Health, which collected data from several healthcare workers across six countries shows that people who consume plant-based diet and fish-based diet are at less risk of being severely hit by COVID-19, as compared to those who consume white and red meat. 

Also Read: This summer try a DIY remedy for dry and itchy skin

As per the study, there are no specific diets that can prevent or protect from COVID-19 but it did show that a plant-based diet is healthy as they are rich in vitamins, minerals, and nutrients, which is good for a healthy immune system.

The study also highlights that fish is the common source of Vitamin D and fatty Omega acid that have anti-inflammatory properties.

During the virtual meeting with the American Society of Nutrition, it was revealed that during the pandemic, healthy eating has always been one of the issues. There was a decline in the consumption of healthy food like whole-grain and vegetables. The research is based on the survey conducted on 2,000 Americans on their diet during the pandemic.

Also Read: So do we care about women’s heart health? Not enough studies to prove we do

Researchers also collected data in June 2020 from around 3,916 adults in the United States, which shows that during the pandemic there was an increase in consumption of unhealthy diet.