Relation between fat and protein from various types of food and the confirmed and death rates of COVID-19

In the past three years, all countries and populations have been challenged by COVID-19 in the economy, education, lifestyle, etc., and it has raised concerns about food security. Some researchers demonstrated the effective role of diet in COVID-19, but the analysis of various types of fat and protein from diet was still required. This study focused on the impacts of fat and protein from various kinds of food on the confirmed rate and death rate of COVID-19. The study used Pearson Correlation and Linear Regression to deplore the impacts of diet on the confirmed and death rates of COVID-19 based on data on the food supply of all countries from the United Nations and data on confirmed cases and deaths of COVID-19 from John Hopkins University. The results showed that the confirmed rate and death rate of COVID-19 had a positive relation with the intake of fat from animal products, eggs, meat, and tree nuts and were reduced with higher consumption of fat and protein from cereals, fish and seafood, oil crops, pulses, and vegetal products.