Nutritional risk factors for SARS-CoV-2 infection: a prospective study within the NutriNet-Santé cohort
Authors: Deschasaux-Tanguy Mélanie , Srour Bernard , Bourhis Laurent , Arnault Nathalie , Druesne-Pecollo Nathalie , Esseddik Younes , de Edelenyi Fabien Szabo , Allègre Julien , Allès Benjamin , Andreeva Valentina A. , Baudry Julia , Fezeu Leopold K. , Galan Pilar , Julia Chantal , Kesse-Guyot Emmanuelle , Péneau Sandrine , Hercberg Serge , Bajos Nathalie , Severi Gianluca , Zins Marie , de Lamballerie Xavier , Carrat Fabrice , Touvier Mathilde ,   on behalf of the SAPRIS-SERO study group, Carrat Fabrice , Ancel Pierre-Yves , Bajos Nathalie , Charles Marie-Aline , Severi Gianluca , Touvier Mathilde , Zins Marie , Kab Sofiane , Renuy Adeline , Le-Got Stephane , Ribet Celine , Wiernik Emmanuel , Goldberg Marcel , Zins Marie , Artaud Fanny , Gerbouin-Rérolle Pascale , Enguix Mélody , Laplanche Camille , Gomes-Rima Roselyn , Hoang Lyan , Correia Emmanuelle , Barry Alpha Amadou , Senina Nadège , Severi Gianluca , de Edelenyi Fabien Szabo , Allègre Julien , Druesne-Pecollo Nathalie , Esseddik Younes , Hercberg Serge , Touvier Mathilde , Charles Marie-Aline , Ancel Pierre-Yves , Benhammou Valérie , Ritmi Anass , Marchand Laetitia , Zaros Cecile , Lordmi Elodie , Candea Adriana , de Visme Sophie , Simeon Thierry , Thierry Xavier , Geay Bertrand , Dufourg Marie-Noelle , Milcent Karen , Lusivika-Nzinga Clovis , Pannetier Gregory , Lapidus Nathanael , Goderel Isabelle , Dorival Céline , Nicol Jérôme , Carrat Fabrice , Lai Cindy , Esperou Hélène , Couffin-Cadiergues Sandrine , Gagliolo Jean-Marie , Blanché Hélène , Sébaoun Jean-Marc , Beaudoin Jean-Christophe , Gressin Laetitia , Morel Valérie , Ouili Ouissam , Deleuze Jean-François , Priet Stéphane , Villarroel Paola Mariela Saba , Fourié Toscane , Ali Souand Mohamed , Amroun Abdenour , Seston Morgan , Ayhan Nazli , Pastorino Boris , de Lamballerie Xavier 
Published: November 2021

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.