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.
Nutritional risk factors for SARS-CoV-2 infection: a prospective study within the NutriNet-Santé cohort / Deschasaux-Tanguy M.; Srour B.; Bourhis L.; Arnault N.; Druesne-Pecollo N.; Esseddik Y.; de Edelenyi F.S.; Allegre J.; Alles B.; Andreeva V.A.; Baudry J.; Fezeu L.K.; Galan P.; Julia C.; Kesse-Guyot E.; Peneau S.; Hercberg S.; Bajos N.; Severi G.; Zins M.; de Lamballerie X.; Carrat F.; Touvier M.; Ancel P.-Y.; Charles M.-A.; Kab S.; Renuy A.; Le-Got S.; Ribet C.; Wiernik E.; Goldberg M.; Artaud F.; Gerbouin-Rerolle P.; Enguix M.; Laplanche C.; Gomes-Rima R.; Hoang L.; Correia E.; Barry A.A.; Senina N.; Charles M.-A.; Ancel P.-Y.; Benhammou V.; Ritmi A.; Marchand L.; Zaros C.; Lordmi E.; Candea A.; de Visme S.; Simeon T.; Thierry X.; Geay B.; Dufourg M.-N.; Milcent K.; Lusivika-Nzinga C.; Pannetier G.; Lapidus N.; Goderel I.; Dorival C.; Nicol J.; Lai C.; Esperou H.; Couffin-Cadiergues S.; Gagliolo J.-M.; Blanche H.; Sebaoun J.-M.; Beaudoin J.-C.; Gressin L.; Morel V.; Ouili O.; Deleuze J.-F.; Priet S.; Villarroel P.M.S.; Fourie T.; Ali S.M.; Amroun A.; Seston M.; Ayhan N.; Pastorino B.. - In: BMC MEDICINE. - ISSN 1741-7015. - ELETTRONICO. - 19:(2021), pp. 0-0. [10.1186/s12916-021-02168-1]
Nutritional risk factors for SARS-CoV-2 infection: a prospective study within the NutriNet-Santé cohort
Severi G.;
2021
Abstract
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.
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