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

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...

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Autores principales:	Mélanie Deschasaux-Tanguy, Bernard Srour, Laurent Bourhis, Nathalie Arnault, Nathalie Druesne-Pecollo, Younes Esseddik, Fabien Szabo de Edelenyi, Julien Allègre, Benjamin Allès, Valentina A. Andreeva, Julia Baudry, Leopold K. Fezeu, Pilar Galan, Chantal Julia, Emmanuelle Kesse-Guyot, Sandrine Péneau, Serge Hercberg, Nathalie Bajos, Gianluca Severi, Marie Zins, Xavier de Lamballerie, Fabrice Carrat, Mathilde Touvier, on behalf of the SAPRIS-SERO study group
Formato:	article
Lenguaje:	EN
Publicado:	BMC 2021
Materias:	SARS-CoV-2 Diet Vitamins Seroprevalence Cohort study Medicine R
Acceso en línea:	https://doaj.org/article/902ea63b9b504f55b3348360209a8396
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spelling	oai:doaj.org-article:902ea63b9b504f55b3348360209a83962021-12-05T12:11:10ZNutritional risk factors for SARS-CoV-2 infection: a prospective study within the NutriNet-Santé cohort10.1186/s12916-021-02168-11741-7015https://doaj.org/article/902ea63b9b504f55b3348360209a83962021-11-01T00:00:00Zhttps://doi.org/10.1186/s12916-021-02168-1https://doaj.org/toc/1741-7015Abstract 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.Mélanie Deschasaux-TanguyBernard SrourLaurent BourhisNathalie ArnaultNathalie Druesne-PecolloYounes EsseddikFabien Szabo de EdelenyiJulien AllègreBenjamin AllèsValentina A. AndreevaJulia BaudryLeopold K. FezeuPilar GalanChantal JuliaEmmanuelle Kesse-GuyotSandrine PéneauSerge HercbergNathalie BajosGianluca SeveriMarie ZinsXavier de LamballerieFabrice CarratMathilde Touvieron behalf of the SAPRIS-SERO study groupBMCarticleSARS-CoV-2DietVitaminsSeroprevalenceCohort studyMedicineRENBMC Medicine, Vol 19, Iss 1, Pp 1-18 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	SARS-CoV-2 Diet Vitamins Seroprevalence Cohort study Medicine R
spellingShingle	SARS-CoV-2 Diet Vitamins Seroprevalence Cohort study Medicine R Mélanie Deschasaux-Tanguy Bernard Srour Laurent Bourhis Nathalie Arnault Nathalie Druesne-Pecollo Younes Esseddik Fabien Szabo de Edelenyi Julien Allègre Benjamin Allès Valentina A. Andreeva Julia Baudry Leopold K. Fezeu Pilar Galan Chantal Julia Emmanuelle Kesse-Guyot Sandrine Péneau Serge Hercberg Nathalie Bajos Gianluca Severi Marie Zins Xavier de Lamballerie Fabrice Carrat Mathilde Touvier on behalf of the SAPRIS-SERO study group Nutritional risk factors for SARS-CoV-2 infection: a prospective study within the NutriNet-Santé cohort
description	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.
format	article
author	Mélanie Deschasaux-Tanguy Bernard Srour Laurent Bourhis Nathalie Arnault Nathalie Druesne-Pecollo Younes Esseddik Fabien Szabo de Edelenyi Julien Allègre Benjamin Allès Valentina A. Andreeva Julia Baudry Leopold K. Fezeu Pilar Galan Chantal Julia Emmanuelle Kesse-Guyot Sandrine Péneau Serge Hercberg Nathalie Bajos Gianluca Severi Marie Zins Xavier de Lamballerie Fabrice Carrat Mathilde Touvier on behalf of the SAPRIS-SERO study group
author_facet	Mélanie Deschasaux-Tanguy Bernard Srour Laurent Bourhis Nathalie Arnault Nathalie Druesne-Pecollo Younes Esseddik Fabien Szabo de Edelenyi Julien Allègre Benjamin Allès Valentina A. Andreeva Julia Baudry Leopold K. Fezeu Pilar Galan Chantal Julia Emmanuelle Kesse-Guyot Sandrine Péneau Serge Hercberg Nathalie Bajos Gianluca Severi Marie Zins Xavier de Lamballerie Fabrice Carrat Mathilde Touvier on behalf of the SAPRIS-SERO study group
author_sort	Mélanie Deschasaux-Tanguy
title	Nutritional risk factors for SARS-CoV-2 infection: a prospective study within the NutriNet-Santé cohort
title_short	Nutritional risk factors for SARS-CoV-2 infection: a prospective study within the NutriNet-Santé cohort
title_full	Nutritional risk factors for SARS-CoV-2 infection: a prospective study within the NutriNet-Santé cohort
title_fullStr	Nutritional risk factors for SARS-CoV-2 infection: a prospective study within the NutriNet-Santé cohort
title_full_unstemmed	Nutritional risk factors for SARS-CoV-2 infection: a prospective study within the NutriNet-Santé cohort
title_sort	nutritional risk factors for sars-cov-2 infection: a prospective study within the nutrinet-santé cohort
publisher	BMC
publishDate	2021
url	https://doaj.org/article/902ea63b9b504f55b3348360209a8396
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Nutritional risk factors for SARS-CoV-2 infection: a prospective study within the NutriNet-Santé cohort

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