Food allergy is associated with lower risk of SARS-CoV-2 infection
A study found that people with food allergies are less likely to become infected with the SARSCoV2 coronavirus.
David M. Ojcius, PhD - Editorial Board - Journals | Elsevier
David Ojcius is Professor at the University of the Pacific in San Francisco, USA. He gained his Ph.D. from the University of California, Berkeley, and did research at Rockefeller and Harvard before moving to the Pasteur Institute in Paris, France, where he worked for thirteen years. His research interests include viruses and intracellular bacteria, interactions with the innate immune system, microbiota, biochemistry and cell biology of infected cells, inflammation and aging. https://www.journals.elsevier.com/current-research-in-microbial-sciences/editorial-board/david-m-ojcius-phd
