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Nutritional risk factors for SARS-CoV-2 infection: a prospective study within the NutriNet-Santé cohort

BACKGROUND: Nutritional factors are essential for the functioning of the immune system and could therefore play a role in COVID-19 but evidence is needed. Our objective was to study the associations between diet and the risk of SARS-CoV-2 infection in a large population-based sample. METHODS: Our an...

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Detalles Bibliográficos
Autores principales: Deschasaux-Tanguy, Mélanie, Srour, Bernard, Bourhis, Laurent, Arnault, Nathalie, Druesne-Pecollo, Nathalie, Esseddik, Younes, de Edelenyi, Fabien Szabo, Allègre, Julien, Allès, Benjamin, Andreeva, Valentina A., Baudry, Julia, Fezeu, Leopold K., Galan, Pilar, Julia, Chantal, Kesse-Guyot, Emmanuelle, Péneau, Sandrine, Hercberg, Serge, Bajos, Nathalie, Severi, Gianluca, Zins, Marie, de Lamballerie, Xavier, Carrat, Fabrice, Touvier, Mathilde
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8629697/
https://www.ncbi.nlm.nih.gov/pubmed/34844606
http://dx.doi.org/10.1186/s12916-021-02168-1
Descripción
Sumario:BACKGROUND: Nutritional factors are essential for the functioning of the immune system and could therefore play a role in COVID-19 but evidence is needed. Our objective was to study the associations between diet and the risk of SARS-CoV-2 infection in a large population-based sample. METHODS: Our analyses were conducted in the French prospective NutriNet-Santé cohort study (2009–2020). Seroprevalence of anti-SARS-CoV-2 antibodies was assessed by ELISA on dried blood spots. Dietary intakes were derived from repeated 24 h dietary records (at least 6) in the two years preceding the start of the COVID-19 pandemic in France (February 2020). Multi-adjusted logistic regression models were computed. RESULTS: A total of 7766 adults (70.3% women, mean age: 60.3 years) were included, among which 311 were positive for anti-SARS-CoV-2 antibodies. Dietary intakes of vitamin C (OR for 1 SD=0.86 (0.75–0.98), P=0.02), vitamin B9 (OR=0.84 (0.72–0.98), P=0.02), vitamin K (OR=0.86 (0.74–0.99), P=0.04), fibers (OR=0.84 (0.72–0.98), P=0.02), and fruit and vegetables (OR=0.85 (0.74–0.97), P=0.02) were associated to a decreased probability of SARS-CoV-2 infection while dietary intakes of calcium (OR=1.16 (1.01–1.35), P=0.04) and dairy products (OR=1.19 (1.06–1.33), P=0.002) associated to increased odds. No association was detected with other food groups or nutrients or with the overall diet quality. CONCLUSIONS: Higher dietary intakes of fruit and vegetables and, consistently, of vitamin C, folate, vitamin K and fibers were associated with a lower susceptibility to SARS-CoV-2 infection. Beyond its established role in the prevention of non-communicable diseases, diet could therefore also contribute to prevent some infectious diseases such as COVID-19. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1186/s12916-021-02168-1.