For people with allergies, a new study has discovered signs of a coronavirus edge.
Scientists looked at the SARS-CoV-2 infection rates of over 4,000 participants, all of whom lived in homes with kids, and discovered an interesting trend: those with food allergies had only about 50% of the infection rate of those without.
It is consistent with previous studies that revealed allergies, such as asthma, may provide some resistance against COVID-19. In a comparable fashion, despite the fact that asthma affects breathing, a recent NIH research revealed no association between asthma and a heightened incidence of SARS-CoV-2 contamination.
SARS-CoV-2 illness risk was also enhanced by obesity as well as a higher BMI index, as well as the maturity level of kids and teenagers sharing a home. However, the revelation of food intolerances may be the most significant. SARS-CoV-2 is thought to be less dangerous to persons who have food allergies, although the reason for this is unclear. Food allergies, asthma, eczema, and allergic rhinitis were reported by half of the individuals in the research. A subgroup of blood work confirmed these self-reports by revealing antibodies associated with allergy illness.
Asthma & eczema sufferers did not appear to be any more susceptible to the disease, and they also did not appear to be any better shielded. Food allergy sufferers had a 50% reduced chance of contracting SARS-CoV-2 than the general population.
Some research suggests that allergic asthma may protect against severe COVID-19 infections, however, the present investigation demonstrated that this is not true. Furthermore, those with asthma and food allergies who contracted the new coronavirus would be no more prone to be asymptomatic.
In spite of the fact that additional study is required to dissect the processes that led to the new discoveries, the researchers of the study are optimistic that their work may lead to the discovery of novel COVID-19 preventive strategies.