ICMR study: Indian diet, tea and turmeric reduce Covid deaths

ICMR study: Indian diet, tea and turmeric reduce Covid deaths

ICMR study: Indian diet, tea and turmeric reduce Covid deaths. An Indian diet rich in iron, zinc, and fibre, regular tea consumption, and the use of turmeric in meals, according to a study by the Indian Council of Medical Research that was published in the April edition of the Indian Journal of Medical Research, decreased the severity and death rates related to COVID in the country (ICMR).

ICMR study: Indian food, tea and turmeric reduce Covid deaths

According to studies, India, which has a large population, saw mortality rates during the COVID-19 outbreak that were 5-8 times lower than those in sparsely populated Western countries. The aim of the study was to determine whether dietary patterns are associated with variations in the severity and mortality rates of COVID-19 between populations in Western countries and India. It was organized by a global team of scientists from countries including India, Brazil, Jordan, Switzerland and Saudi Arabia.

Researchers from West Bengal's Institute of Integrative Omics and Applied Biotechnology's Centre for Genomics and Applied Gene Technology and Translational Health Sciences' Policy Centre for Biomedical Research said their findings "suggest that Indian food ingredients trigger a cytokine storm."

To support their findings, "larger multicenter case-control studies are needed," they asserted.

The results showed high levels of iron and zinc, as well as sufficient fiber, carbon dioxide (CO2), lipopolysaccharide (LPS), and the importance of Indian diet components for CoVID-19-mediated immunity.

Additionally, Indians who frequently drank tea were able to maintain high levels of HDL (high-density lipoprotein), also known as "good" cholesterol. Additionally, the catechins in tea worked as a natural atorvastatin, a statin medicine used to treat cardiovascular diseases, to lower blood triglycerides. They made the noteworthy suggestion that Indians' regular usage of turmeric in their diets helped explain their superior immunity.

Researchers hypothesize that curcumin in turmeric may reduce the severity of COVID-19 and mortality by inhibiting pathways and mechanisms associated with SARS-CoV-2 infection.

Conversely, a rise in the severity and deaths of COVID was associated with increased use of processed foods, red meat, dairy products, coffee, and alcohol in western societies. These meals "promote cytokine storm-related pathways, intussusceptive angiogenesis, hypercapnia, and raise blood glucose levels," they said in the paper. These foods also include high quantities of palmitic acid, sphingolipids, and by-products like CO2 and LPS.