Nikhil Prasad Fact checked by:Thailand Medical News Team Nov 06, 2024 4 hours, 25 minutes ago
Medical News: A recent study delved into the association between an unhealthy plant-based diet (uPDI) and the likelihood of contracting COVID-19, analyzing data from 8,157 adults involved in the Yazd Health Study (YaHS) and Taghzieh Mardom-e-Yazd (TAMIZ) study in Yazd, Iran. Researchers from Shahid Sadoughi University of Medical Sciences and Isfahan University of Medical Sciences joined forces to explore whether certain dietary patterns could potentially elevate COVID-19 infection risks.
Unhealthy Plant-Based Diets Linked to Higher COVID-19 Risk
Study Overview
This
Medical News coverage reports on a study that assessed the COVID-19 risk tied to uPDI, a measure tracking diets high in processed plant foods like refined grains, sweets, and sugar-laden drinks, with minimal intake of nutrient-dense fruits and vegetables. Participants completed detailed food frequency questionnaires, and data on their dietary patterns were analyzed alongside COVID-19 status records.
Key Findings
Higher COVID-19 Odds in Unhealthy Diets
Initial findings revealed that individuals with a high uPDI score had a 36% increased likelihood of testing positive for COVID-19. Even after adjusting for variables like age, physical activity, and body mass index, the association between uPDI and infection risk remained significant. Men adhering to an unhealthy plant-based diet appeared more susceptible to infection than women, with odds climbing by 73% in males.
Diet and Immunity
The link between diet quality and immunity has been a topic of growing interest, as an unhealthy diet is thought to impair adaptive immunity, leading to chronic inflammation and weakened defenses against infections. While a balanced, nutrient-dense diet supports immune function, a diet low in antioxidants and fiber, and high in sugars and processed foods, might compromise one’s immune response.
Nutritional Shortfalls
Individuals with high uPDI scores tended to consume fewer fruits, vegetables, and whole grains, leading to lower intakes of essential nutrients such as iron, calcium, and vitamins B9 and B12. These vitamins and minerals are vital for maintaining immune health, with deficiencies potentially resulting in weakened defenses against infections. The study found that higher uPDI scores were associated with lower energy intake, which has also been linked to increased infection risks.
COVID-19 Risk and Diet Quality
The research underscores the importance of considering not only plant-based eating but also the quality of plant foods consumed. Diets that emphasize whole, nutrient-dense plant foods such as vegetables, legumes, and whole grains, rather than processed items, were previously found to reduce COVID-19 risk. Here, participants who primarily consumed lower-quality, processed plant foods experienced a greater risk of infection.
Gender Differences in Diet-Related COVID-19 Risk<
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Intriguingly, the study discovered that the link between diet and COVID-19 was more pronounced in men than women. Estrogen, known for its immune-boosting properties, may explain why women appear less affected by an unhealthy plant-based diet in terms of infection risk. Testosterone, on the other hand, can suppress immune function, which could make men more susceptible.
Implications for Future Dietary Recommendations
The findings suggest that promoting a balanced, high-quality plant-based diet could be a valuable strategy for supporting immune health. Researchers caution against low-quality plant-based diets that rely heavily on processed foods, which may negatively impact immunity and increase susceptibility to infectious diseases like COVID-19.
Conclusion
The study highlights a significant correlation between adherence to an unhealthy plant-based diet and increased COVID-19 infection risk, particularly among men. With diet playing such a pivotal role in immune function, individuals may benefit from prioritizing nutrient-rich, minimally processed plant foods to support overall health and resilience against infections.
The study findings were published in the peer-reviewed journal: BMC Infectious Diseases.
https://link.springer.com/article/10.1186/s12879-024-10115-7
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