Nutritional risk factors for SARS-CoV-2 infection: a prospective study within the NutriNet-Santé cohort.
Nutritional risk factors for SARS-CoV-2 infection: a prospective study within the NutriNet-Santé cohort.
复制标题
DOI：
10.1186/s12916-021-02168-1
复制
发表时间：
2021-11-30
期刊：
影响因子：
9.3
通讯作者：
SAPRIS-SERO study group
中科院分区：
文献类型：
--
作者：
Deschasaux-Tanguy M;Srour B;Bourhis L;Arnault N;Druesne-Pecollo N;Esseddik Y;de Edelenyi FS;Allègre J;Allès B;Andreeva VA;Baudry J;Fezeu LK;Galan P;Julia C;Kesse-Guyot E;Péneau S;Hercberg S;Bajos N;Severi G;Zins M;de Lamballerie X;Carrat F;Touvier M;SAPRIS-SERO study group
营养因素对免疫系统的功能至关重要，因此可能在COVID-19中发挥作用，但需要证据。我们的目的是在一个大的人群样本中研究饮食与SARS-CoV-2感染风险之间的关系。我们的分析是在法国前瞻性NutriNet-Santé队列研究（2009-2020）中进行的。用ELISA法检测干血斑上SARS-CoV-2抗体的血清阳性率。饮食摄入量来自法国COVID-19大流行开始前（2020年2月）两年内的重复24小时饮食记录（至少6次）。计算了多重调整的logistic回归模型。共纳入7766名成年人（70.3%为女性，平均年龄：60.3岁），其中311人抗SARS-CoV-2抗体呈阳性。维生素C摄入量维生素B 9组的OR值为0.86（0.75-0.98），P=0.02（OR=0.84（0.72-0.98），P=0.02），维生素K（OR=0.86（0.74-0.99），P=0.04），纤维（OR=0.84（0.72-0.98），P=0.02），水果和蔬菜（OR=0.85（0.74-0.97），P=0.02）与SARS-CoV-2感染概率降低相关，而膳食钙摄入量（OR=1.16（1.01-1.35），P=0.04）和乳制品（OR=1.19（1.06-1.33），P=0.002）与增加的几率相关。没有发现与其他食物组或营养素或整体饮食质量的关联。水果和蔬菜以及维生素C、叶酸、维生素K和纤维的较高饮食摄入量与SARS-CoV-2感染的较低易感性相关。因此，除了在预防非传染性疾病方面的既定作用外，饮食还有助于预防COVID-19等一些传染病。在线版本包含补充材料，可通过10.1186/s12916-021-02168-1获得。
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. 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. 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. 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. The online version contains supplementary material available at 10.1186/s12916-021-02168-1.
登录
查看更多内容
DOI：
10.18632/aging.202557
发表时间：
2021-02-26
期刊：
Aging
影响因子：
--
作者：
Gao D;Xu M;Wang G;Lv J;Ma X;Guo Y;Zhang D;Yang H;Jiang W;Deng F;Xia G;Lu Z;Lv L;Gong S
通讯作者：
Gong S
饮食因素与全球 COVID-19 感染率和死亡率的关系。
DOI：
10.1007/s12603-020-1512-3
发表时间：
2020
期刊：
The journal of nutrition, health & aging
影响因子：
--
作者：
Abdulah DM;Hassan AB
通讯作者：
Hassan AB
影响因子：
3
作者：
Elham AS;Azam K;Azam J;Mostafa L;Nasrin B;Marzieh N
通讯作者：
Marzieh N
影响因子：
5.6
作者：
Acosta-Elias, Jesus;Espinosa-Tanguma, Ricardo
通讯作者：
Espinosa-Tanguma, Ricardo
影响因子：
5.9
作者：
Carr AC;Maggini S
通讯作者：
Maggini S