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ANTONIO CARROCCIO

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

  • Autori: Zhen, Jamie; Stefanolo, Juan Pablo; Temprano, Maria de la Paz; Tedesco, Sebastian; Seiler, Caroline; Caminero, Alberto Fernandez; Enrique de-Madaria, null; Huguet, Miguel Montoro; Vivas, Santiago; Niveloni, Sonia Isabel; Bercik, Premysl; Smecuol, Edgardo; Uscanga, Luis; Trucco, Elena; Lopez, Virginia; Olano, Carolina; Mansueto, Pasquale; Carroccio, Antonio; Green, Peter H R; Day, Andrew; Tye-Din, Jason; Bai, Julio Cesar; Ciacci, Carolina; Verdu, Elena; Lebwohl, Benjamin; Pinto-Sanchez, Maria Ines
  • Anno di pubblicazione: 2020
  • Tipologia: Articolo in rivista
  • OA Link: http://hdl.handle.net/10447/441444

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.