The Risk of Contracting COVID-19 Is Not Increased in Patients With Celiac Disease
- Autori: Zhen J.; Stefanolo J.P.; Temprano M.D.L.P.; Tedesco S.; Seiler C.; Caminero A.F.; de-Madaria E.; Huguet M.M.; Vivas S.; Niveloni S.I.; Bercik P.; Smecuol E.; Uscanga L.; Trucco E.; Lopez V.; Olano C.; Mansueto P.; Carroccio A.; Green P.H.R.; Day A.; Tye-Din J.; Bai J.C.; Ciacci C.; Verdu E.F.; Lebwohl B.; Pinto-Sanchez M.I.
- Anno di pubblicazione: 2021
- Tipologia: Articolo in rivista
- OA Link: http://hdl.handle.net/10447/503200
Abstract
The World Health Organization declared coronavirus disease-2019 (COVID-19) a global pandemic in March 2020. Since then, there are more than 34 million cases of COVID-19 leading to more than 1 million deaths worldwide. Numerous studies suggest that celiac disease (CeD), a chronic immune-mediated gastrointestinal condition triggered by gluten, is associated with an increased risk of respiratory infections.1-3 However, how it relates to the risk of COVID-19 is unknown. To address this gap, we conducted a cross-sectional study to evaluate whether patients with self-reported CeD are at an increased risk of contracting COVID-19.