Is the secret to fighting serious forms of Covid-19 on our plates? Several studies have suggested since the start of the pandemic that a better diet rich in legumes, whole grains and fiber would protect us against Covid-19 infection.
Several comorbidity factors of Covid-19, such as obesity, diabetes or hypertension, originate from intestinal dysbiosis, a imbalance in the biodiversity of our flora, very often linked to an unbalanced diet, “junk food”.
And these disruptions in the intestinal microbiota, a key factor in our health, are the cause of immune-mediated inflammatory diseases (cardiovascular diseases, diabetes, certain cancers, etc.). When you develop a Covid, bacteria with a pro-inflammatory function take over the anti-inflammatory ones. A healthy microbiota can thus help to prevent pro-inflammatory reactions in the lungs and infected organs. And therefore to fight more effectively against viral attacks.
A good diet would have anti-inflammatory effects
To fight against Covid-19, it would therefore be necessary to adopt a diet favorable to the health of our microbiota, i.e. rich in legumes and whole grains and with a greater variety of fruits and vegetables. It would also be advisable to reduce its consumption of ultra-processed foods and to favor products with a low residual content of pesticides. Be there 3V rule: true, vegetal and varied.
But this diet is still too little followed in Western diets yet too rich in fiber and ultra-processed foodswhich promote inflammation and increase the risk of chronic and infectious diseases.
Some foods in particular have anti-inflammatory properties, which should be added to your diet: vitamins D, but also C and E, as well as omega-3s play an important role in the immune system. Fiber also produces anti-inflammatory effects.
The impact of poor diet on Covid-19 infection
Several studies have shown theobvious impact of diet on Covid-19 infection. In June 2021, a study conducted among frontline healthcare workers in six countries (France, Germany, Italy, Spain, UK and USA) showed that people with plant-based diets and lower in red meat and processed foods had respectively 73% and 59% lower risk of moderate to severe forms of Covid-19.
A another study from January 2022published in the journal Nutrientsshowed that people with a balanced diet and an average consumption of 500 grams or more of fruits and vegetables and 10 grams or more of nuts had a 86% lower Covid-19 risk to those who consumed too small quantities. The severity of the disease was also reduced thanks to a good consumption of legumes and whole cereals.
In France, the diet of the population is still too low in fruits and vegetables and omega-3 (at 95%). Hence the importance of raising awareness among those involved in the food system to the fact that this diet is not suitable for the good health of our microbiota, and of encouraging consumers to change their eating habits.
Sources:
- Food: a major neglected asset in the war against Covid-19, The ConversationFebruary 23, 2022
- Plant-based diets, pescatarian diets and COVID-19 severity: a population-based case–control study in six countries, BMJ Nutrition Prevention and HealthJune 2021
- Associations of Nutritional Behavior and Gut Microbiota with the Risk of COVID-19 in Healthy Young Adults in Poland, NutrientsJanuary 2022
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