Unbelievably, your sensitivities to foods and pollen may be keeping you from contracting Covid.

 


Understanding who may be more susceptible to catching the virus and suffering from a more severe illness is crucial for creating effective COVID responses.

To achieve this, researchers and doctors have identified several risk factors for COVID-related serious illness, including advanced age, obesity, and several underlying medical disorders. Additionally, a high body mass index seems to be associated with a higher risk of contracting COVID in the first place.

But what about elements that may lower a person's risk of contracting COVID? It's interesting to note that some study indicates allergies may lower a person's risk.

Allergies occur frequently. Hay fever, or allergies to pollen, impact at least 400 million people worldwide. Food allergies impact over 250 million individuals, while allergic asthma (caused by breathing allergens) affects about 300 million people.

A lot of people also have drug allergies. From moderate (perhaps some skin redness and edema) to severe allergic reactions (anaphylactic shock, which can cause death).

Hay fever, eczema, and dermatitis are among the illnesses known as atopic diseases that are brought on by allergens. According to research, individuals with atopic disorders have a 25% decreased risk of developing COVID. The risk is 38% lower for those who have asthma and atopic dermatitis compared to those who do not have these illnesses.

According to a different study, those who have food allergies have a 50% lower risk of contracting COVID.

Why might allergy sufferers be less likely to get sick?

At first, we hypothesized that allergy sufferers could be less prone to catching COVID because they might have been more socially isolated. Because asthmatics were encouraged to take precautions earlier in the epidemic, this may be the case.

However, the bulk of atopic illnesses, like eczema, cannot be said to share this trait. And while research during the pandemic has revealed that homes with food allergies only had modestly lower levels of exposure in the community compared to other households, you might anticipate persons with food allergies to, say, eat out less.

SARS-CoV-2, the virus that causes COVID-19, binds to the ACE2 receptor, a particular protein, to enter the body and induce infection. This protein serves as the virus's point of entry into a variety of human cells.

Increased susceptibility to COVID infection is correlated with higher levels of ACE2 receptors. More ACE2 receptors are found in people who smoke, have diabetes, or have high blood pressure, all of which are linked to an increased risk of developing severe COVID.

ACE2 expression in the airways is found to be decreased by type 2 inflammation, a common immunological response that can happen in response to infections or parasites but also happens frequently in allergy diseases. This lessens sensitivity to infection and is thought to be the main cause of why those who have allergies seem to have a lower risk of contracting COVID.

Numerous additional elements could help persons with allergies have lower COVID infection risks. For instance, asthmatics typically create more mucus than non-asthmatics, which is thought to inhibit SARS-CoV-2 from entering the airways.


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