Although metabolic conditions such as obesity and type 2 diabetes have been linked to an increased risk of COVID-19, as well as an increased risk of experiencing serious symptoms once infected, the impact of diet on these risks is unknown. In a recent study led by researchers at Massachusetts General Hospital (MGH) and published in Gut, people whose diets were based on healthy plant-based foods, such as fruits and vegetables, had lower risks on both counts. The beneficial effects of diet on COVID-19 risk seemed especially relevant in individuals living in areas of high socioeconomic deprivation. The results also suggest that public health strategies that improve access to healthy foods and address social determinants of health may help to reduce the burden of the COVID-19 pandemic.
— source Massachusetts General Hospital | Sep 8, 2021