Chemo-Preventive Effect of Vegetables and Fruits Consumption on the COVID-19 Pandemic

Abstract

Coronavirus disease 2019 (COVID-19) is a new disease caused by the novel severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2). It is a global pandemic that has claimed the death of 1,536,957 human beings worldwide including 287,842 deaths in the United States as of December 3, 2020. It has become a major threat to the medical community and the entire healthcare system in every part of the world. Recently, the Food and Drug Administration (FDA) has approved the emergency use of Pfizer and Moderna COVID-19 vaccine on December 12, 2020. However, there are concern about the new COVID-19 vaccine safety, efficacy, and immunity after the vaccination. In addition, both coronavirus and COVID-19 vaccine are new at this point and there is no scientific evidence to know whether people who are vaccinated can still carry the COVID 19 pathogens and pass them along to others. Therefore, many people all over the world have an increased interest in consuming more VF for the purpose of maintaining their health and boosting their immune system. Identifying novel antiviral agents for COVID-19 is of critical importance, and VF is an excellent source for drug discovery and therapeutic development. The objective of this study is to test the hypothesis that a high intake of vegetables and/or fruits prevents COVID-19 incidence and reduces the mortality rate. To achieve this objective, we collected the diet data of COVID-19 from Kaggle (https://www.kaggle.com/mariaren/covid19-healthy-diet-dataset), and used a machine-learning algorithm to examine the effects of different food types on COVID-19 incidences and deaths. Specifically, we used the feature selection method to identify the factors (e.g., diet-related factors) that contribute to COVID-19 morbidity and mortality. Data generated from the study demonstrated that VF intake can help to combat the SARS-CoV-2. Taken together, VF may be potential chemopreventive agents for COVID-19 due to their antiviral properties and their ability to boost the human body immune system.

Keywords: COVID-19; Chemo preventive agents; Death rate; Fruits; Incidence rate; Vegetables.

Figure 1a:

The relationship between COVID-19 incidences and vegetable intake in the top ten developed countries in the world that eat fewer amount of vegetables (2.66 to 5.73 kg/person/year).

Figure 1b:

The relationship between COVID-19 deaths and vegetable intake in the top ten developed countries in the world that eat fewer amount of vegetables (2.66 to 5.73 kg/person/year).

Figure 2a:

The relationship between COVID-19 incidences and vegetable intake in the top six developed countries in the world that consume the most amount of vegetable (10.89 to 13.53 kg/person/year).

Figure 2b:

The relationship between COVID-19 deaths and vegetable intake in the top six developed countries in the world that consume the most amount of vegetable (10.89 to 13.53 kg/person/year).

Figure 3a:

The relationship between COVID-19 incidences and vegetable intake in the top seventeen (17) developing countries in the world that consume the most vegetables (10.07 to 19.29 kg/person/year).

Figure 3b:

The relationship between COVID-19 deaths and vegetable intake in the top seventeen developing (17) countries in the world that consume the most vegetables (10.07 to 19.29 kg/person/year).