WASHINGTON: In a recent study led by researchers at Massachusetts General Hospital (MGH) and published in Gut, the people whose diets are based on healthy plant-based foods have a lower risk on both things.
The beneficial effects of diet at Covid-19 risk appear to be very relevant to individuals living in the field of high socioeconomic seizure.
Although metabolic conditions such as obesity and type 2 diabetes have been associated with an increased risk of Covid-19, and the increased risk of experiencing serious symptoms that have been infected, the impact of diets at these risks is unknown.
“Previous reports showed that poor nutrition was a common feature among groups that were disproportionally influenced by pandemics, but the data on the association between Diet and Risk of Covid-19 and less severity,” said the main author Jordi Merino, PhD Research colleagues in the unit and center of the Diabetes genome in MGH and instructors in medicine at Harvard Medical School.
For this study, Merino and his colleagues examined data at 592,571 participants from the study of the Symptoms of Covid-19-based smartphone.
Participants live in the UK and the US, and they were recruited from March 24, 2020, and were attended until December 2, 2020.
At the beginning of the study, participants completed questionnaires who asked about their diet habits before the pandemic.
The quality of the diet is considered to use a healthy factory-based score that emphasizes healthy plant foods such as fruits and vegetables.
During the follow-up period, 31,831 participants developed Covid-19.
Compared to individuals in the lowest quartile of diet scores, those in the highest quartile have a 9 percent lower risk of Covid-19 and the risk of 41% lower to develop severe Covid-19.
“This finding is consistent in various analysis of accounting sensitivity for other healthy behaviors, social determinants of the level of health and community virus transmissions,” Merino said.
“Even though we cannot simply emphasize the importance of being vaccinated and wearing a mask in a crowded room setting, our research shows that individuals can also have the potential to reduce the risk of getting Covid-19 or having poor results by paying attention to their food,” said Co-house Author Andrew Chan, MD, MPH, a gastroenterologist and head of the clinical epidemiology unit and translation in MGH.
The researchers also found a synergistic relationship between a poor diet and the increase in socio-economic seizure with the risk of Covid-19 which was higher than the amount of risk associated with each factor.
“Our model estimates that almost a third of Covid-19 cases will be prevented if one of two exposures – diet or lack – no,” Merino said.
The results also show that public health strategies that increase access to healthy food and social addresses of health determinants can help reduce the burden of covid-19 pandemic.
“Our findings are calls to the government and stakeholders to prioritize healthy diets and welfare with impact policies, if not, we risk losing decades of economic progress and substantial improvement in health gaps,” Merino said.