Beyond probiotic legend: ESSAP gut microbiota health score to delineate SARS-COV-2 infection severity
Mona Hegazy, Omar Ahmed Ashoush, Mohamed Tharwat Hegazy, Mahmoud Wahba, Rania M Lithy, Hoda M Abdel-Hamid, Samah Ahmed Abd Elshafy, Dalia Abdelfatah, Maha Hossam El-Din Ibrahim, Ahmed Abdelghani
British Journal of Nutrition, doi:10.1017/s0007114521001926
COVID-19 pandemic continues to be a global health crisis. The gut microbiome critically affects the immune system, and some respiratory infections are associated with changes in the gut microbiome; here, we evaluated the role of nutritional and lifestyle habits that modulate gut microbiota on COVID-19 outcomes in a longitudinal cohort study that included 200 patients infected with COVID-19. Of these, 122 cases were mild and seventy-eight were moderate, according to WHO classification. After detailed explanation by a consultant in clinical nutrition, participants responded to a written questionnaire on daily sugar, prebiotic intake in food, sleeping hours, exercise duration and antibiotic prescription, during the past 1 year before infection. Daily consumption of prebiotic-containing foods, less sugar, regular exercise, adequate sleep and fewer antibiotic prescriptions led to a milder disease and rapid virus clearance. Additionally, data on these factors were compiled into a single score, the ESSAP score (Exercise, Sugar consumption, Sleeping hours, Antibiotics taken, and Prebiotics consumption; 0-11 points), median ESSAP score was 5 for both mild and moderate cases; however, the range was 4-8 in mild cases, but 1-6 in moderate (P = 0•001, OR: 4•2, 95 % CI 1•9, 9•1); our results showed a negative correlation between regular consumption of yogurt containing probiotics and disease severity (P = 0•007, OR: 1•6, 95 % CI 1•1, 2•1). Mild COVID-19 disease was associated with 10-20 min of daily exercise (P = 0•016), sleeping at least 8 h daily, prescribed antibiotics less than 5 times per year (P = 0•077) and ate plenty of prebiotic-containing food.
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'journal-issue': {'issue': '8', 'published-print': {'date-parts': [[2022, 4, 28]]}},
'alternative-id': ['S0007114521001926'],
'URL': 'http://dx.doi.org/10.1017/S0007114521001926',
'relation': {},
'ISSN': ['0007-1145', '1475-2662'],
'subject': [],
'container-title-short': 'Br J Nutr',
'published': {'date-parts': [[2021, 6, 7]]},
'assertion': [ { 'value': '© The Author(s), 2021. Published by Cambridge University Press on behalf of The '
'Nutrition Society',
'name': 'copyright',
'label': 'Copyright',
'group': {'name': 'copyright_and_licensing', 'label': 'Copyright and Licensing'}}]}
