This relationship was discovered by researchers from Germany, writes News Medical.

There have been significant and unexplained geographic differences in the number of infections and death rates since the coronavirus outbreak.. For example, the number of deaths in Italy, France and the UK was very high compared to the Scandinavian countries.

Experts are sure that nutrition is as important a factor as climatic conditions, age, ecological situation, and the level of well-being of the population.. After all, many products have antioxidant properties, and the fermentation process itself increases the antioxidant activity of milk, fruits, vegetables.

Experts hypothesize that consumption of fermented foods may explain some of the differences in death rates from COVID-19 between European countries..

They analyzed the popularity of "

It turned out that of all the factors considered, only fermented foods had a significant effect on the mortality rate.. It was found that with an increase in the average consumption of fermented foods for each gram per day, the risk of death from COVID-19 decreased by 35.4%.

" They emphasize: this is only preliminary data that requires verification..

Source: https: // news. yellmed. ru /.

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