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Plant-based eaters more protected against severe covid

Tāmaki Makaurau – Plant-based eaters are considerably more protected against severe covid compared to meat-eaters, according to a new study.

The research examining data of nearly 3000 healthcare workers from six countries to explore the connection between dietary patterns and covid found plant-based eaters had 73 percent lower odds of a moderate-to-severe course of covid infection.

The research, published in the journal, analysed data from healthcare workers in France, Germany, Italy, Spain, the UK and the USA who had significant exposure to covid patients.

Researchers found that those following plant-based diets had 73 percent lower odds of moderate-to-severe covid severity while those eating plant-based diets or pescatarian were 59 percent less likely to suffer from the infection when compared with participants who did not follow these diets.

Those who reported following low carbohydrate, high protein diets were found to be at greater odds of moderate-to-severe covid. These dietary patterns may be considered for protection against acute covid.

The study found that doctors eating plant-based or pescatarian diets tend to be at significantly lower risk of developing severe covid symptoms upon infection.

Meanwhile, other research has shown plant-based foods can slash the risk for cardiovascular disease and atherosclerosis when compared to diets that include animal products, a new study finds.

Atherosclerosis is caused by a build-up of plaque inside artery walls. This build up is made of several substances including cholesterol and causes the vessels to become narrower and slows down the flow of blood.

In the study review, published in Cardiovascular Research, scientists analysed trials to summarise the evidence on cardio disease risks associated with eating specific food items and develop dietary strategies for atherosclerosis prevention.

While the study determined that no food is specifically responsible for cardio disease and atherosclerosis, eating red meat such as beef, pork and lamb and processed meats such as bacon, sausages, salami, ham and beef jerky increases cardiovascular risks.

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