Ecological studies on food consumption and death rates in
countries
Although many factors are involved in COVID-19
mortality,7-13 a recent hypothesis proposed that
differences between countries may partly be explained by diet with
fermented foods and certain vegetables that are potent
anti-oxidants.2 Two studies examined the association
between the COVID-19 mortality rate in EU countries and diet. The
consumption of fermented vegetables, head cabbage and cucumber was
associated with lower death rates.3,4 Even though
these are ecological studies, they support the association between diet
and fatality. A healthy diet, rich in antioxidants, has been proposed as
a therapeutic strategy to mitigate the cytokine storm that develops in
COVID-19.14