Scientists have found that giving up meat reduces the risk of infection with the coronavirus
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People who do not eat meat products have a much lower chance of contracting COVID-19.
This is the conclusion reached by scientists from the University of São Paulo in Brazil, writes Science Alert. The results of the study, which involved 702 people, were published in the journal BMJ Journals.
278 participants told the scientists that they follow a plant-based diet: their diet is rich in vegetables, fruits, nuts and legumes. Instead, the rest of the subjects consumed more animal products.
Thus, the researchers found that among people who eat meat, 52% were infected with COVID-19, while among vegans and vegetarians this proportion was lower – only 40%.
| Photo: VitalikRadko/Depositphotos |
The analysis of the obtained data does not prove a direct connection between diet and infection, but scientists have suggested that limiting or refusing meat products can provide some protection of the body against the virus.
“Our study proves that people who follow a plant-based diet have a lower risk of contracting COVID-19,” – scientists write.
They also note that a plant-based diet has other benefits for the body: it improves heart function, lowers blood pressure, and strengthens the human immune system.
“Plant foods are rich in antioxidants, phytosterols, and polyphenols, which have a positive effect on several types of immune cells and have antiviral properties.” – scientists emphasize.
It will be recalled that it was found that people who have suffered from COVID-19 are more than twice as likely to experience shortness of breath, fatigue, memory loss or headache compared to people who have never had the coronavirus.
Vira Shurmakevich, “UP. Life”
Read also: The Ministry of Health explained where and which vaccines can be vaccinated against COVID-19
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