With the ongoing rampage of the coronavirus, scientists have been working hard to try and find out why some people are better equipped to fight COVID-19 than others. Geneticists state that hereditary elements play an important part. However, this is not the whole story.
New research conducted in Mexico found that our alimentation can also affect how our bodies cope with the virus once we’re infected. The study, published in BMJ Nutrition, Prevention & Health, reveals a connection between a less severe form of COVID-19 and a diet rich in legumes and grains.
The results were obtained by a 4-month study involving 103 seropositive patients in the period from October 2020 to January 2021.
They filled out an online questionnaire and were grouped into several food types depending on what they ate in the three months prior to contracting COVID-19. The groups were given as follows:
- vegetables
- fruits
- legumes
- grains, bread and cereal
- animal products
- milk and milk products
- corn-based products
- fats, and oils
- hot peppers and sauces.
Despite our beliefs, diets rich in fruit and vegetables didn’t seem to influence COVID-19 symptoms, while data gathered from the other food groups led to inconclusive results.
As we’ve mentioned, participants maintaining a diet rich in legumes, grains, bread, and cereals reported milder symptoms and fewer complications related to the infection.
Researchers explain this by the positive effect diets high in fiber have on the nutrition of good gut microflora, which is crucial for an excellent immune response. Furthermore, the nutrients found in grains and legumes have already been proven effective in protecting one against respiratory infections.
So, will grain- and legume-rich meals be included as complementary prevention methods in addition to the vaccines to fight SARS-CoV2?
If that turns out to be the case, it won’t be surprising to see supermarkets, restaurants, and even meal delivery services in the US and beyond offering anti-COVID-19 foods, meals, and menus in the future.
