Food Allergies Linked to 50% Lower Risk of COVID-19 Infection, Study Shows

Food Allergies Linked to 50% Lower Risk of COVID-19 Infection, Study Shows

By Dr. Marcus Chen, Ph.D.

November 25, 2024 at 01:43 AM

People with food allergies may have a 50% lower risk of COVID-19 infection, according to research published in the Journal of Allergy and Clinical Immunology. This finding comes from a National Institutes of Health-funded study that monitored over 4,000 people across 1,400 households between May 2020 and February 2021.

Woman wearing blue surgical face mask

Woman wearing blue surgical face mask

Key Research Findings:

  • People with physician-diagnosed food allergies showed half the risk of SARS-CoV-2 infection
  • Asthma, eczema, and allergic rhinitis showed no increased or decreased COVID-19 risk
  • Recent research from 2024 confirms that asthma may not be a risk factor for severe COVID infection

Potential Explanation: The reduced risk may be linked to type 2 inflammation, common in allergic diseases, which decreases airway ACE2 levels - the protein that SARS-CoV-2 uses to enter cells. This lower ACE2 presence might make it harder for the virus to infect cells.

Important Considerations:

  1. Having food allergies does not make you immune to COVID-19
  2. Continue following recommended prevention measures:
    • Get vaccinated and stay up to date with boosters
    • Wear masks when appropriate
    • Practice good hand hygiene
    • Avoid close contact with sick individuals

Study Limitations:

  • Research conducted before widespread vaccination
  • Does not account for newer COVID-19 variants
  • Results may not reflect current infection patterns

Healthcare providers recommend that everyone, including those with food allergies, maintain COVID-19 precautions and follow CDC guidelines for vaccination, including primary series and boosters for those 6 months and older.

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