New research: Eat more beans, vegetables, and fish to reduce the chance of contracting COVID-19

Recently, a 6-country study published in the online magazine “BMJ Nutrition Prevention & Health” showed that a plant-based and/or fish (finfish) diet such as beans, vegetables, etc., may help reduce the incidence of chance of severe COVID-19 infection.

Legumes food

This study collected health care workers (HCWs) from 6 countries (France, Germany, Italy, Spain, the United Kingdom, and the United States) who completed a web-based survey between July 17 and September 25, 2020. According to A 47-item food frequency questionnaire to obtain detailed information about the respondents’ eating patterns in the past year and the severity of their COVID-19 infection. After considering several potential influencing variables such as age, race, medical profession and lifestyle (smoking, physical activity), claiming to eat a plant-based diet (higher content of beans, vegetables and nuts, poultry, red meat, and processed meat) Respondents with a lower content) or a plant-based/fish-based diet (as described above, but with fish/seafood added), compared with those who do not have these dietary patterns, the chances of moderate and severe COVID-19 infections were lower, respectively 73% and 59%. In response to the results of this study, Shane McAuliffe, vice chairman of the NNEdPro Nutrition and COVID-19 Task Force, commented: “A high-quality diet is important to enhance an adequate immune response! This study emphasizes the need for diet, nutritional status and The correlation between the results of the new coronary pneumonia is better prospectively studied.”