Introduction:

A groundbreaking study published in Gut in September 2021 unveils the potential of plant-based diets in reducing the risk of COVID-19 and its severity. Spanning the UK and the US, this research included 600,000 participants, shedding light on the profound impact of dietary choices on resilience against the virus. While obesity and diabetes have been known risk factors, this study explicitly connects diet to COVID-19 risk. Those with healthier, plant-based diets exhibited a 9% lower risk of infection and a remarkable 41% lower risk of severe symptoms, emphasizing the importance of nutrition in the fight against COVID-19.

The Plant-Based Diet Revelation

In the ever-evolving saga of COVID-19, a groundbreaking study published in the journal Gut in September 2021 has illuminated a potential game-changer: the role of plant-based diets in reducing the risk of contracting the virus and mitigating its severity. This monumental research, spanning both the U.K. and the U.S., encompassed a staggering 600,000 participants, providing compelling evidence for the profound impact of dietary choices on our resilience against COVID-19.

COVID-19 and Diet: A Missing Link

While metabolic conditions like obesity and type 2 diabetes have long been recognized as risk factors for COVID-19, mainstream discourse has often overlooked the pivotal influence of diet on both infection risk and symptom severity. Past reports have hinted at poor nutrition being common among groups disproportionately affected by the pandemic. However, until this remarkable study in Gut, we were missing data that explicitly connected diet to the risk and severity of COVID-19.

The Journey of Discovery

The study meticulously examined data from the COVID-19 Symptom Study, a smartphone-based initiative, involving 592,571 participants. Spanning from March 24, 2020, to December 2, 2020, the study began with participants providing insights into their dietary habits before the pandemic. The researchers assessed diet quality using a healthful Plant-Based Diet Score. Astonishingly, those with the highest Plant-Based Diet Scores (in the top 25%) enjoyed a 9% lower risk of contracting COVID-19 and a remarkable 41% lower risk of experiencing severe symptoms and complications. In simpler terms, the healthier the diet, the lower the risk of infection and COVID-19-related complications.

Dr. Merino’s Insights: A Call to Action

Dr. Jordi Merino, one of the study’s lead researchers, underscored the significance of these findings. He emphasized that the observed effects persisted even when accounting for other healthy behaviors, social determinants of health, and community virus transmission rates. Dr. Andrew Chan, another co-researcher and a gastroenterologist, added his voice to the chorus of importance. While vaccines, masks, and social distancing remain critical, he stressed that individuals can potentially reduce their COVID-19 risk and severity by paying attention to their diet.

The Impact of Nutrition and Lifestyle

The study’s models suggest that a significant portion of COVID-19 cases could have been prevented with healthier, more plant-based diets and improvements in socioeconomic circumstances that influence food choices. Dr. Merino made a resounding call to governments and stakeholders to prioritize healthy diets and well-being through impactful policies, warning that neglecting this aspect could result in substantial health disparities and economic setbacks.

The Immune System’s Silent Heroes

Ultimately, the study underscores that specific nutrients are vital for bolstering the immune system. While it’s unfortunate that health authorities have not yet fully emphasized evidence-based dietary strategies, lifestyle choices, and nutritional medicine in supporting immune function alongside vaccinations, mask-wearing, and social distancing, the September 2021 Gut study reinforces the importance of nutrition, lifestyle, and nutritional medicine practices in reducing the risk of COVID-19 infections and their severe consequences.

References:

1. Main Reference: Jordi Merino, Amit D Joshi, Long H Nguyen, Emily R Leeming, Mohsen Mazidi, David A Drew, Rachel Gibson, Mark S Graham, Chun-Han Lo, Joan Capdevila, Benjamin Murray, Christina Hu, Somesh Selvachandran, Alexander Hammers, Shilpa N Bhupathiraju, Shreela V Sharma, Carole Sudre, Christina M Astley, Jorge E Chavarro, Sohee Kwon, Wenjie Ma, Cristina Menni, Walter C Willett, Sebastien Ourselin, Claire J Steves, Jonathan Wolf, Paul W Franks, Timothy D Spector, Sarah Berry, Andrew T Chan. Diet quality and risk and severity of COVID-19: a prospective cohort study. Gut, 2021. [Link to the study](https://gut.bmj.com/content/early/2021/09/06/gutjnl-2021-325353)
2. [ScienceDaily](https://www.sciencedaily.com/releases/2021/09/210908180530.htm)

Dr. Meschino