The Risk of Contracting COVID-19 Is Not Increased in Patients With Celiac Disease

Antonio Carroccio, Pasquale Mansueto, Enrique De-Madaria, Carolina Olano, Maria Ines Pinto-Sanchez, Julio Cesar Bai, Alberto Fernandez Caminero, Elena Trucco, Virginia Lopez, Santiago Vivas, Andrew Day, Maria De La Paz Temprano, Juan Pablo Stefanolo, Caroline Seiler, Miguel Montoro Huguet, Sebastian Tedesco, Jamie Zhen, Benjamin Lebwohl, Edgardo Smecuol, Premysl BercikSonia Isabel Niveloni, Luis Uscanga, Carolina Ciacci, Elena F. Verdu, Peter H.R. Green, Jason Tye-Din

Risultato della ricerca: Articlepeer review

3 Citazioni (Scopus)

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.
Lingua originaleEnglish
Numero di pagine3
RivistaClinical Gastroenterology and Hepatology
Stato di pubblicazionePublished - 2020

All Science Journal Classification (ASJC) codes

  • Hepatology
  • Gastroenterology

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