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BMC Medicine
Published in: BMC Medicine 1/2021

01-12-2021 | SARS-CoV-2 | Research article

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

Authors: 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

Published in: BMC Medicine | Issue 1/2021

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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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Metadata
Title
Nutritional risk factors for SARS-CoV-2 infection: a prospective study within the NutriNet-Santé cohort
Authors
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
Publication date
01-12-2021
Publisher
BioMed Central
Published in
BMC Medicine / Issue 1/2021
Electronic ISSN: 1741-7015
DOI
https://doi.org/10.1186/s12916-021-02168-1

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