A predominantly plant-based or vegetarian diet is linked to 39% lower odds of COVID-19 infection, finds research. The findings prompt the researchers to suggest that a diet high in vegetables, legumes, and nuts, and low in dairy products and meat, may help to ward off the infection. Participants were surveyed on their usual eating patterns and food group frequency, as well as lifestyle and medical history, including vaccination against COVID-19. They were then divided into either omnivorous (424) or predominantly plant-based (278) dietary groups. The plant-based food group was further divided into flexitarians/semi-vegetarians who ate meat three or fewer times...