Review Article
Volume 16 Issue 2 - 2021
A Nutritional Link for COVID-19?
T Colin Campbell*
Jacob Gould Schurman Professor of Nutritional Biochemistry, Cornell University, United States
*Corresponding Author: T Colin Campbell, Jacob Gould Schurman Professor of Nutritional Biochemistry, Cornell University, United States..
Received: December 22, 2020; Published: January 29, 2021


Nutrition is seldom considered to be a factor in the occurrence of viral diseases, including COVID-19. The findings reported here question this impression.

I draw on data from a comprehensive survey of diet, lifestyle and disease mortality among a survey of 8990 adults residing in rural China in 1989. Among a large number of variables, this paper focuses on the association of multiple nutrition factors with hepatitis B virus (HBV) and its causation of liver cancer.

Animal food consumption, very low by Western standards, associates with increased viral infectivity and outcome (liver cancer mortality) but with less immunity. Plant food consumption shows the opposite, less antigen (infectivity) and more antibody (immunity). In a companion study, animal protein markedly promoted liver cancer development in HBV-transfected transgenic mice. All correlations and experimental results were statistically significant, almost all highly significant (p < 0.001).

These findings support the hypothesis that this same nutrition, involving the immune system among other systems, applies to COVID-19 as well.

Keywords: Infectivity; Immunity; COVID-19 ; Hepatitis B Virus (HBV); Liver Cancer


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Citation: T Colin Campbell. “A Nutritional Link for COVID-19?”. EC Nutrition 16.2 (2021): 18-26.

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