People with food allergies have 50% less risk of becoming infected with the virus that causes COVID-19 than people who don’t have food allergies, a National Institutes of Health study found.
) percentile raised a person’s risk of COVID infection by 9%. “Participants who were overweight or obese had a 41% greater risk of infection than those who were not,” the study said.
Children 12 or younger were just as likely to catch COVID as teens or adults. However, 75% of child cases were asymptomatic, the study said. NIH study findings “underscore the importance of vaccinating children and implementing other public health measures to prevent them from becoming infected with SARS-CoV-2, thus protecting both children and vulnerable members of their household from the virus,” said Anthony Fauci, White House chief medical advisor.
“Furthermore, the observed association between food allergy and the risk of infection with SARS-CoV-2, as well as between body-mass index and this risk, merit further investigation.”National Institutes of Health: “Food allergy is associated with lower risk of SARS-CoV-2 infection.”
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