COVID-19 Screening by Anti-SARS-CoV-2 Antibody Seropositivity: Clinical and Epidemiological Characteristics, Comorbidities, and Food Intake Quality

• Main Authors: Gabriela Macedo-Ojeda, José Francisco Muñoz-Valle, Patricia Yokogawa-Teraoka, Andrea Carolina Machado-Sulbarán, María Guadalupe Loza-Rojas, Atziri Citlally García-Arredondo, Rafael Tejeda-Constantini, Alejandra Natali Vega-Magaña, Guillermo González-Estevez, Mariel García-Chagollán, José Sergio Zepeda-Nuño, Jorge Hernández-Bello
• Format: Article
• Language: English
• Published: MDPI AG 2021-08-01
• Series: International Journal of Environmental Research and Public Health
• Subjects: COVID-19; serological testing; clinical characteristics; food intake quality
• Online Access: https://www.mdpi.com/1660-4601/18/17/8995
• ISSN: 1661-7827; 1660-4601

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 (<i>p</i> < 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 (<i>p</i> < 0.0001). Food intake quality was similar in both groups, except for the most consumed type of fat (<i>p</i> = 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.