CAROLINA: A recent study published in BMJ Nutrition Prevention and Health has garnered attention by indicating that people adhering to a plant-based or vegetarian diet may have a 39% lower risk of contracting COVID-19 compared to those following a meat-inclusive diet, Yahoo News reported.
The study’s findings contribute a new layer to the ongoing discourse surrounding the potential impact of dietary choices on the resilience of the immune system. This revelation comes amidst a series of health-related discoveries, including insights into Nano plastics in plastic water bottles, the influence of news sources on awareness of false information, and a UK study exploring how social cues influence food preferences.
Lower COVID-19 Risk for Plant-Based Eaters
The study revealed that persons embracing a plant-based or vegetarian diet exhibited a 39% reduced likelihood of contracting COVID-19 compared to those with a meat-inclusive diet. The discovery adds a noteworthy perspective to the broader understanding of factors influencing susceptibility to the virus.
Nano Plastics in Bottled Water
Research in the Proceedings of the National Academy of Sciences unveiled that Nano plastics, previously underestimated, exist in bottled water at 10 to 100 times greater amounts than previously thought. These microscopic plastics, invisible to the naked eye, raise concerns about the potential health implications of consuming such particles unknowingly.
News Source Influence on False Information Awareness
Penn State Research findings suggested that people reading on mobile phones, as opposed to computers, exhibit less mindfulness regarding false information. The study emphasizes the impact of news source choice on people’s susceptibility to misinformation and highlights the potential health consequences, such as an increased risk of eating disorders associated with exposure to false information.
Social Cues Impacting Food Preferences
A UK study delved into how young women’s preferences for and desires to consume raw broccoli are influenced by observing others express disgust for the food. The research highlighted the substantial impact of negative expressions on food taste, indicating that witnessing others display aversion to certain foods may influence an individual’s perception and preferences.
