The role of diet in bacterial/viral infections: Vegan diet, red meat, and the Coronavirus
Since being declared a pandemic, the coronavirus has affected several people. Over the recent months, increased efforts have been directed towards finding a medication or a vaccine that can stop the prevalence of the infections. A simple review of the COVID-19 worldwide statistics revealed the least affected cases in countries known to be on a vegan diet. Vegetarians have low rates of viral illnesses. To find a lasting solution, researchers are now in the process of investigating the potential role of dietary eating patterns in the control of the prevalence of the coronavirus. Only a few studies have been published concerning this matter. The limited data evaluated in this study revealed that red meat varieties can have some quantities of fats and decreasing their use could help mitigate associated viral or bacterial infections. Some of the reviewed studies confirmed the relationship between consumption of a vegan regimen and low occurrence of viral or bacterial diseases. Though COVID-19 is a vital disease, such a benefit can only be inferred to now since there are still no adequate studies pointing to the advantages of a plant-based diet on the transmission or recovery from the coronavirus disease. It seems reasonable from this review that human dietary habits concerning vegan and red meat consumption should be modified substantially as the world struggles with the effects of the coronavirus pandemic. While investigators are still in the evaluation process, there is a high chance that future emphasis could be on dietary eating habits.
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