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People with more yogurt and cabbage in the national kitchen are more successful in fighting the virus
National eating habits affect the death rate from coronavirus, writes the Russian newspaper “Izvestia”, citing a global investigation. A greater number of deaths is registered in countries whose inhabitants follow a Mediterranean diet, although it is considered very useful for the cardiovascular system and other organs.
The effect of food on COVID-19 is not direct, but it does affect immunity, which in turn determines the severity of the disease. But immunity is formed over the years, so it is impossible to quickly strengthen it by adopting a new diet.
An international team of scientists led by Professor Jean Busquet tried to determine what death rates depend on the virus to find ways to reduce it. Based on data from Johns Hopkins University, the researchers found that the lowest number of deaths in Europe was recorded in Germany, Austria, the Czech Republic, Poland, Slovakia and Finland. There it does not exceed 4%.
At the same time, the number of Germans infected with the virus per capita is much higher than in Belgium, France, Italy and Great Britain, where, however, the death rate is higher.
Experts also explain this fact with the food products that people consume in different countries. “Foods with strong antioxidant activity and against ACE2, the protein through which the virus enters cells, dominate in countries with lower mortality,” the study authors said. These are cheese, milk, fresh and fermented sauerkraut. In Turkey, with a mortality of up to 2.5% from the virus, they also consume a lot of cabbage and yogurt.
Low-fat dairy and sour dairy are part of many diets and have been shown to benefit. They help against the accumulation of uric acid, normalize lipid and carbohydrate metabolism, are sources of calcium and vitamin D, explains nutritionist Natalia Pugacheva of the Sechenov University in Moscow. Her colleague Dr. Irina Potorko also believes that the inclusion in the menu of plants from the cabbage family, including
turnips, turnips,
horseradish too
the yogurt,
strengthens the immune system
response to body
and fight the infection more successfully.
According to Jean Busquet, professor of pulmonology at the University of Montpellier, France, and a former WHO expert, the link between the regional spread of the virus and local cuisine should not be underestimated, although diet is not the only factor influencing mortality from virus.
“I changed my diet, ate fresh cabbage three times a week and fermented once.
For breakfast I eat pickled vegetables, I drink kefir, yogurt, “said the doctor, who also collaborates at the Humboldt University in Berlin, to the British newspaper” Sun “. He
praise me
the traditional
Korean dish
kimchi – vtasali
vegetables,
Mainly Chinese cabbage, but with lots of spices: hot red pepper, fish sauce, shellfish, ginger, garlic and onion juice, tomatoes.
During fermentation, antioxidant activity increases.
Naturally fermented foods lower the levels of the ACE2 receptor, which the coronavirus uses to enter the human body.
“It is difficult to build credible theories about SARS-CoV-2 because it is a new infection,” said Russian nutritionist Yulia Chekhonina. – There can be no direct effect of nutrition on the disease. None, not even the most useful product, is an antiviral panacea. But
the food
it affects
immunity of
which depends
susceptibility
us to this infection. “
And it reminds us that incidence is primarily related to the amount of virus we contract from contacts, and individuals resist the same amount in different ways.
Chekhonina and her colleagues caution that to strengthen immunity, you need to stick to certain foods for years, not a week or a month. That is why prolonged eating habits are important.
Inadequate nutrition leads to obesity and other diseases, such as cardiovascular problems, diabetes, cancer. Such conditions definitely affect the severity of the coronavirus infection. Experts recommend not to abuse foods high in sugar, fat, chemical stabilizers, preservatives.
As early as April-May, it became clear that people with morbid obesity (in which the body mass index is greater than 35-40) are more likely to die from COVID-19. “It can be assumed that a balanced diet, rich in vitamins and antioxidants, helps maintain a healthy weight and the formation of adequate immunity, so it is probably a factor against virus complications and death,” says Natalia Pugachova.
To test this hypothesis, the researchers analyzed information from a European database on food consumption. It was found that of all the variants of fermented foods
vegetables
they tried
More important
Influence on
mortality
of the virus and reduce the risk of contracting it by 35.4 percent.
“Modern life has led to the use of smaller amounts of fermented foods, and as a result, the microbiome has changed dramatically. This may have contributed to the spread of COVID and especially to their deaths,” says Dr. Busque. So, tighten the jars with winter food.
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