Mortality rates from COVID-19 depend on national eating habits.
According to Izvestia, scientists from Humboldt University in Berlin came to this conclusion after their research.
Based on data from Johns Hopkins University, the researchers found that Germany, Austria, the Czech Republic, Poland, Slovakia and Finland had the lowest mortality rates among European countries. There, this value does not exceed 4%.
The highest mortality rates are in Belgium, France, Italy and the United Kingdom.
Scientists have suggested that some of the foods consumed by people in these countries could affect the mortality rate from COVID-19. In European countries with low mortality rates, foods with strong antioxidant effects or activity against ACE2, such as raw cabbage or cabbage acid, are consumed.
The researchers also said that nutrition could not have a direct effect on the course of COVID-19. Even the most useful food has no antiviral effect. However, eating habits can strengthen the immune system or, conversely, weaken it.
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