COVID-19: Food allergy reduces the risk of infection

COVID-19: Food allergy reduces the risk of infection

The study Human Epidemiology and Response to SARS-CoV-2 (HEROS) also found that children 12 years of age and younger were just as likely to be infected with the virus as adolescents and adults, but confirmed that the majority infections in children, 75% are asymptomatic vs. 59% in adolescents and 38% in adults. Finally, the study provides another confirmation, that of a high transmission of SARS-CoV-2 in households with children… The range of viral load in infected children is comparable to that of adolescents and adults. Young children may therefore be very effective transmitters of SARS-CoV-2 in the family. So again, these would mean that you have to spend for these processes.

“These data show the importance of vaccinating children and implementing other public health measures to prevent them from becoming infected with SARS-CoV-2, with the aim of protecting both children and their relatives more vulnerable to the virus ”. This is at least the position of Dr. Anthony S. Fauci, Director of NIAID, a position that is still the subject of debate.

Allergy reduces cellular receptors for the virus

This is the new conclusion of the HEROS study that monitored the incidence of SARS-CoV-2 infection in more than 4,000 participants in nearly 1,400 households with at least one person aged 21 years. years or less. The study was conducted in 12 cities in the United States between May 2020 and February 2021, before the widespread deployment of COVID-19 vaccination and before the emergence of worrying variants. About half of the participating children, teens, and adults had food allergies, asthma, eczema, or allergic rhinitis. Nasal swabs were taken every 2 weeks, and if a household member developed COVID-19-like symptoms, additional tests were performed. Blood samples were also taken periodically, especially when cases occurred in a family. The analysis reveals that:

  • suffering from a self-reported and / or diagnosed food allergy is associated with a half reduction in the risk of infection

– self-reported food allergies were verified by analysis of immunoglobulin E (IgE) specific antibody levels;

  • however, such an association is not found in asthma or other allergic conditions such as eczema and allergic rhinitis.

What process? Scientists hypothesize that the type 2 inflammation, which is characteristic of these allergic conditions, could reduce the levels of the ACE2 receptor on the surface of airway cells and used by the SARS-CoV-2 virus to enter the airways. cells. On the other hand, differences in behavior in people with food allergies, such as going to the restaurant less often, could also explain some of the reduction in the risk of infection. Weekly assessments show that families with one or more food-allergic members have lower levels of community contact / exposure, but only slightly lower than those in other households.

BMI risk marker such as obesity: Numerous studies have documented obesity as a major factor in severe form of COVID-19. The HEROS study reveals a strong linear relationship between BMI and the risk of SARS-CoV-2 infection:

  • each 10-point increase in BMI increases the risk of infection by 9%;
  • we also find the impact of obesity: Overweight or obese participants have a 41% increased risk of infection – not complications or severe form.

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