31,815 people (19%) were infected with the virus. The individuals who ate the highest quality diet were 10% less likely to develop Covid-19 and 40% less likely to be seriously ill than those who ate the lowest-quality diet. It is the first large-scale study of food and Covid-19, and it is the first study to demonstrate that eating a good diet lowers the risk of developing the illness.
The study was designed to focus on wider dietary patterns that take note of our eating habits, rather than checking specific foods or nutrients. The survey resulted in a diet quality score that assessed the total merit of each individual’s diet. Plant-based diets including fruits, vegetables, whole grains, and nuts, and fatty fish, healthy fats such as olive oil, less processed foods, and refined carbohydrates were found in diets with high quality scores.
A healthier and more diversified gut microbiome was also associated with high quality diet scores. Higher quality-scoring diets were cited as gut-friendly diets as a result of these factors. Diets that have high ultra-processed foods and low in plant-based foods, such as fruit and vegetables, have a low diet quality score. Dietary effects were increased by socioeconomic aspects, where people from impoverished neighborhoods who ate the poorest quality diets were nearly 25% more likely to contract Covid-19 than people in more wealthy regions who ate similarly.
On analysing these results, the researchers believe that if these variations in diet quality and socioeconomic position had not prevailed, roughly one fourth of Covid-19 cases may have been avoided. Lead scientist and professor of genetic epidemiology of ZOE at King’s College London, Professor Tim Spector, said, “You don’t have to go vegan, but getting more diverse plants on your plate is a great way to boost the health of your gut microbiome, improve your immunity and overall health, and potentially reduce your risk from Covid-19.”
