Study Finds Link Between Consumption of Fermented Vegetables and Low COVID-19 Mortality Rate

An interesting new study by researchers in Europe recently suggested that COVID-19 mortality rates are possible to be lower in countries with people's diets are filled with fermented vegetables.

News-Medical.Net reported that earlier this year, Charité, Universitätsmedizin Berlin's Jean Bousquet, and colleagues studied whether a diet is helpful to the substantial variation in death rates of COVID-19 that have been observed between nations.

In connection to this, the research found that in several countries that have low mortality rates, consuming traditional foods was considerably high.

According to scientists, if their theory is confirmed in future studies, the pandemic would be considered the first "infectious disease epidemic" to include biological devices associated with a missing nature.

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Geographical Variation

Substantial variations in the microbiome that researchers observed are caused by modern-day lifestyle, and less fermented food consumption may have amplified the severity or spread of COVID-19.

In relation to the study, a pre-print edition of this paper is currently available online, particularly on the medRxiv site, while the article is undergoing peer-review.

However, the said paper is just an initial report and needs not to be considered as convincing or established or verified information.

Since the pandemic started in Wuhan, China, in late 2020, it has shown considerable and unexplained geographical changes in the number of individuals infected, not to mention the mortality rates.

Specifically in Europe, mortality rate according to reports, in "Italy, France, and the UK, for instance," has been excessively high compared to the Balkans, as well as the Nordic nations. Similar variations have also been seen all over the world.

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How Nutrition Can Possibly Help

According to reports, many foods contain "antioxidative properties," and nutrition has been suggested as playing a vital "mitigating role" in this pandemic.

Essentially, the fermentation process of the food augments the food products' antioxidant activity. Among these foods include fruit, meat, vegetables, and milk.

The research team theorized that eating fermenting foods might "explain some of the variations of mortality rates of COVID-19 between European nations.

In addition, researchers have reported that all of the changes included, only fermented vegetables presented a considerable effect on death rate by country.

Specifically, for every gram each day, rise in the average nationwide consumption of fermented vegetables, the threat for COVID-19 death dropped by 35.4 percent.

Even though this particular research is just suggestive of the diet's role in this infectious disease, it is nevertheless, another theory that proposes that conventional fermented foods may have something to do with the control of severed COVID-19 nationwide.

Effects in Non-European Nations

Researchers emphasized that their study was limited only to European countries and that it would be helpful to examine the hypothesis in other locations where there is also high consumption of fermented food, and mortality rates of COVID-19 are low.

For example, in Asia, mortality rates are reportedly low, and COVID-19 seems to be under control, states the research team. 

A similar incident took place in Africa where the pandemic spread was forecasted to be disastrous, and mortality rates seem quite low.

Furthermore, the authors claimed it would be quite helpful to utilize food consumption data from such nations to execute conclusive "epidemiologic and mechanic" research to confirm current results.

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