People who consumed WFPB meals focused on eating plants and unprocessed whole foods were more likely to report experiencing mild or asymptomatic COVID-19 cases than both people who followed SAD, a pattern that remained true even across race, gender, age, and income. Vegans and those on a Standard American Diet tend to eat processed foods while people following a WFPB approach avoid processed foods.

The GAIA study found that people who ate WFPB or vegan meals reported the shortest duration of COVID-19 symptoms and were more likely to experience asymptomatic or mild cases.

This data emphasizes the potential of WFPB and vegan regimens in mitigating the severity and duration of COVID-19, suggesting WFPB nutrition can be a critical force in fighting the most adverse outcomes of COVID-19 infection and diseases.

There's evidence within the GAIA study suggesting that WFPB nutrition may serve as a preventive tool for future pandemics and in combating physical illness. Notably, 78% of respondents who had COVID-19 between January 2020 and September 2021 agreed that dietary choices could either increase or decrease the risk of getting sick. The pandemic brought about a widespread awareness of the connection between nutrition and health outcomes. People who reported eating WFPB or vegan meals were also less likely to report having underlying comorbidities.

The GAIA study also showed a link between the eating habits of people consuming WFPB and feeling healthier during the pandemic. Additionally, a majority of people agreed that they consume certain foods to strengthen or support their immune system. The GAIA study’s findings suggest that dietary choices play a significant role in bolstering overall resilience during public health crises.