Journal article

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

Jamie Zhen, Juan Pablo Stefanolo, Maria de la Paz Temprano, Sebastian Tedesco, Caroline Seiler, Alberto Fernandez Caminero, Enrique de-Madaria, Miguel Montoro Huguet, Santiago Vivas, Sonia Isabel Niveloni, Premysl Bercik, Edgardo Smecuol, Luis Uscanga, Elena Trucco, Virginia Lopez, Carolina Olano, Pasquale Mansueto, Antonio Carroccio, Peter HR Green, Andrew Day Show all

Clinical Gastroenterology and Hepatology | ELSEVIER SCIENCE INC | Published : 2021

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.

University of Melbourne Researchers

Grants

Awarded by CIHR


Funding Acknowledgements

Caroline Seiler received an Ontario Graduate Scholarship. Jason Tye-Din is supported by an NHMRC Investigator Grant and the University of Melbourne Centenary Fellowship. Elena F. Verdu is funded by CCC GIA and CIHRPJT168840 and holds CRC award. Benjamin Lebwohl is supported by The Louis and Gloria Flanzer Philanthropic Trust. Maria Ines Pinto-Sanchez received an Innovation Grant from CCC, Medicine Internal Career Research Award, Division of Gastroenterology AFP grant, and Farncombe Family Digestive Health Research Institute Award.