Nutritional risk factors for SARS-CoV-2 infection: a prospective study within the NutriNet-Santé cohort.
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 Touviernull nullPublished in: BMC medicine (2021)
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.