Institute of Research in Biomedical Sciences, University Center for Health Sciences (CUCS), University of Guadalajara, Guadalajara 44100, Mexico.
COVID-19 Health Situation Room, University of Guadalajara, Guadalajara 44100, Mexico.
Int J Environ Res Public Health. 2021 Aug 26;18(17):8995. doi: 10.3390/ijerph18178995.
Developing countries have reported lower molecular diagnostic testing levels due to a lack of resources. Therefore, antibody tests represent an alternative to detect exposure to SARS-CoV-2 and analyze possible risk factors. We aimed to describe and compare the clinical-epidemiological characteristics and the quality of food intake in Mexican individuals with a positive or negative test to antibodies against SARS-CoV-2. We carried out antibody tests and applied a survey to 1799 individuals; 42% were positive, and diabetes was more prevalent in these cases ( < 0.01). No differences were identified in the blood type nor influenza vaccination between groups. Coughing, respiratory distress, muscle pain, joint pain, and anosmia were the most prevalent symptoms among seropositive cases ( < 0.0001). Food intake quality was similar in both groups, except for the most consumed type of fat ( = 0.006). In conclusion, this study supports the association of diabetes as a principal risk factor for SARS-CoV-2 infection in the Mexican population. The results do not support previous associations between blood group or influenza vaccination as protective factors against SARS-CoV-2 infection. However, frequent consumption of polyunsaturated fats is highlighted as a new possible associated factor with COVID-19, which more studies should corroborate as with all novel findings.
发展中国家由于资源匮乏，报告的分子诊断检测水平较低。因此，抗体检测代表了一种替代方法，可以检测 SARS-CoV-2 的暴露情况并分析可能的危险因素。我们旨在描述和比较墨西哥个体中 SARS-CoV-2 抗体检测呈阳性或阴性的个体的临床流行病学特征和饮食质量。我们对 1799 人进行了抗体检测和问卷调查；其中 42%为阳性，这些病例中糖尿病更为常见（<0.01）。两组间的血型和流感疫苗接种无差异。在血清阳性病例中，最常见的症状是咳嗽、呼吸急促、肌肉疼痛、关节疼痛和嗅觉丧失（<0.0001）。两组的饮食质量相似，除了最常食用的脂肪类型（=0.006）。总之，本研究支持糖尿病是墨西哥人群 SARS-CoV-2 感染的主要危险因素。结果不支持先前关于血型或流感疫苗接种作为 SARS-CoV-2 感染保护因素的关联。然而，经常食用多不饱和脂肪作为 COVID-19 的一个新的可能相关因素被强调，这需要更多的研究来证实，就像所有新发现一样。
