Effect of Diet on COVID Outcomes Save
A smartphone-based symptom study of COVID-19 patients has shown that a healthy plant-based diet was associated with lower risk and severity of COVID-19, especially amongst those living in areas with higher socioeconomic deprivation.
Data was collected from 592,571 individuals participating in a smartphone-based COVID-19 Symptom Study. Diet was assessed using a short food frequency questionnaire, and the healthful Plant-Based Diet Score.
Among 31,815 COVID-19 patients, they collected 3,886,274 person-months of follow-up data.
Those individuals with the lowest quartile of the diet score and high diet quality had a lower risk of COVID-19 (HR 0.91; 95% CI 0.88 to 0.94) and severe COVID-19 (HR 0.59; 95% CI 0.47 to 0.74).
The absolute excess infection rate per 10 000 person/months for lowest vs highest quartile of diet score was 22.5 in those living in low deprivation areas and 40.8 high deprivation areas.
This analysis COVID-19 risk strategies with greater attention to improve nutrition as a social determinants of health.
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