January 10, 2024
2 min read
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Key takeaways:
- The odds for COVID-19 decreased among those consuming a plant-based or vegetarian diet vs. an omnivorous diet.
- Diet was not linked to COVID-19 severity or duration.
Individuals who follow a plant-based or vegetarian diet are less likely to contract COVID-19 compared with those who follow an omnivorous diet, according to results published in BMJ Nutrition Prevention & Health.
“Our results suggest that a plant-based diet and mainly vegetarian diet may be considered for protection against infection with COVID-19,” Júlio César Acosta-Navarro, MD, PhD, Hospital das Clínicas FMUSP, University of São Paulo, and colleagues wrote.
Data were derived from Acosta-Navarro JC, et al. BMJ Nutr Prev Health. 2023;doi:10.1136/bmjnph-2023-000629.
In an observational study, Acosta-Navarro and colleagues assessed the dietary patterns of 702 individuals (mean age, 36.9 years; 80.5% women; 65.2% white) between March and July 2022, including 424 individuals who consumed an omnivorous diet and 278 who consumed a plant-based diet, to see how this factor is related to COVID-19 incidence, severity and duration.
In addition to dietary information, patients reported sociodemographic characteristics and COVID-19 outcomes during this timeframe.
Most of those in the plant-based diet group followed a vegetarian/vegan diet (n = 191), whereas the remainder of individuals followed a flexitarian diet (n = 87), or individuals who ate meat three or fewer times a week.
Compared with a plant-based diet, more individuals consuming an omnivorous diet had pre-existing medical conditions (P = .017), a lower rate of physical activity (P = .01) and a BMI that signaled overweight or obesity (P = .001).
Researchers found a greater consumption of vegetables, legumes and nuts among individuals following a plant-based or vegetarian diet vs. an omnivorous diet. These individuals also ate fewer foods categorized as dairy and meat.
Around half of the total cohort (47%; n = 330) contracted COVID-19, and more individuals from the omnivorous group received this diagnosis compared with the plant-based diet group (51.6% vs. 40%).
Between the two groups, moderate-severe COVID-19 was found in a higher percentage of those following an omnivorous diet (17.7% vs. 11.2%).
According to researchers, COVID-19 duration was similar in both diet groups.
A COVID-19 infection was less likely in individuals following a plant-based (adjusted OR = 0.61; 95% CI, 0.44-0.85) and vegetarian diet (aOR = 0.61; 95% CI, 0.42-0.88) than in individuals following an omnivorous diet in a model adjusted for BMI, physical activity and pre-existing medical conditions.
Diet was not linked to COVID-19 severity or duration, according to researchers.
“In light of these findings and findings of other studies and because of the importance of identifying factors that can influence the incidence of COVID-19, we recommend the practice of following plant-based diets or vegetarian dietary patterns,” Acosta-Navarro and colleagues wrote.
Reference:
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