A predominantly plant-based or vegetarian diet is associated with a 39% lower chance of COVID-19 infection, according to a study published in BMJ Nutrition Prevention & Health. This research suggests that eating a diet rich in vegetables, legumes, and nuts, and low in dairy and meat, might help prevent COVID-19.

For the study, researchers examined the dietary habits of 702 adult volunteers between March and July 2022 to understand the potential impact of different diets on COVID-19 infection rates, severity, and duration. Participants were divided into two groups: omnivores (424) and predominantly plant-based eaters (278). The plant-based group included flexitarians/semi-vegetarians (87) and vegetarians/vegans (191).

There were no significant differences in age, sex, or vaccination status between the groups. The plant-based group also had fewer medical conditions, more physical activity, and lower obesity rates.

Of the 330 participants who contracted COVID-19, those following an omnivorous diet had a higher infection rate (52% vs. 40%) and more moderate to severe cases (18% vs. 11%). After adjusting for factors such as weight, medical conditions, and physical activity, the researchers found that those on plant-based diets were 39% less likely to become infected.

The investigators suggest that plant-based diets, rich in antioxidants and nutrients, might boost the immune system and help combat viral infections.

JC Acosta-Navarro et al. Vegetarian and plant-based diets associated with lower incidence of COVID-19. BMJ Nutrition, Prevention & Health (2024). https://doi.org/10.1136/bmjnph-2023-000629