Plant-Based Eaters Had 73% Lower Odds of Moderate-to-Severe COVID-19

Healthcare workers who followed plant-based diets had 73% lower odds of moderate-to-severe COVID-19 than colleagues who did not, a new study has found. Those on low-carb, high-protein diets had nearly four times the odds of moderate-to-severe illness compared with the plant-based group.

Researchers led from the Johns Hopkins Bloomberg School of Public Health surveyed 2,884 frontline doctors and nurses with heavy exposure to COVID-19 patients in France, Germany, Italy, Spain, the UK and the US, comparing 568 who caught the virus with 2,316 who did not. The study is published in BMJ Nutrition, Prevention & Health.

The plant-based group ate more vegetables, legumes and nuts and less poultry and red and processed meat. Combining plant-based and pescatarian eaters gave 59% lower odds. Diet made no difference to whether people caught the virus or how long they were ill, only to how badly. The study was relatively small and relied on self-reported diets, so the authors call for more research.

In six countries, plant-based diets or pescatarian diets were associated with lower odds of moderate-to-severe COVID-19. These dietary patterns may be considered for protection against severe COVID-19.

That is how the authors conclude their paper, announced in a BMJ press release.

It follows research linking healthy plant foods to a healthier gut microbiome and last year's UN report listing rising demand for animal protein first among the drivers of new diseases.

More beans, greens and nuts on the plate: an easy habit to pick up.