Does non vegetarian food increases the risk of covid-19?-a review

Abstract

Aim and Objectives: To review the relation of COIVD 19 occurrence with non-vegetarian diet. Summary: Coronavirus is a viral disease that came from animal species to humans and now, it’s spreading from human to hu-man. Many people have believed that the consumption of non-vegetarian food, eggs can cause this infection. It was reported as saying that there’s no truth in it. It spreads mainly from person to person and eating non-vegetarian food and eggs does not cause coronavirus infections. Limited access to fresh foods may lead to increased consumption of highly processed foods, which tend to be high in fats, sugars, and salt. Such changes in eating behavior could have a negative effect on the immune system, physical and mental health, and the well-being of individuals globally. There are a plethora of questions that arise in the realm of food and eating practices. Conclusion: Until now, there is no evidence to indicate that non-veg food can transmit the infection. The spread or transmission of the virus through food has not yet been reported. All food should be cooked by the basic principles of food hygiene. This ap-plies to both vegetarian and to non-vegetarian foods. Non-vegetarian foods-meats, fish, poultry, and eggs – should be cooked well before eating. Avoiding all raw preparations of fish and eggs must be considered. This review emphasizes the myth that is associated with non-veg in relation to COVID-19.