TY - JOUR T1 - Diet quality and risk and severity of COVID-19: a prospective cohort study JF - Gut JO - Gut SP - 2096 LP - 2104 DO - 10.1136/gutjnl-2021-325353 VL - 70 IS - 11 AU - Jordi Merino AU - Amit D Joshi AU - Long H Nguyen AU - Emily R Leeming AU - Mohsen Mazidi AU - David A Drew AU - Rachel Gibson AU - Mark S Graham AU - Chun-Han Lo AU - Joan Capdevila AU - Benjamin Murray AU - Christina Hu AU - Somesh Selvachandran AU - Alexander Hammers AU - Shilpa N Bhupathiraju AU - Shreela V Sharma AU - Carole Sudre AU - Christina M Astley AU - Jorge E Chavarro AU - Sohee Kwon AU - Wenjie Ma AU - Cristina Menni AU - Walter C Willett AU - Sebastien Ourselin AU - Claire J Steves AU - Jonathan Wolf AU - Paul W Franks AU - Timothy D Spector AU - Sarah Berry AU - Andrew T Chan Y1 - 2021/11/01 UR - http://gut.bmj.com/content/70/11/2096.abstract N2 - Objective Poor metabolic health and unhealthy lifestyle factors have been associated with risk and severity of COVID-19, but data for diet are lacking. We aimed to investigate the association of diet quality with risk and severity of COVID-19 and its interaction with socioeconomic deprivation.Design We used data from 592 571 participants of the smartphone-based COVID-19 Symptom Study. Diet information was collected for the prepandemic period using a short food frequency questionnaire, and diet quality was assessed using a healthful Plant-Based Diet Score, which emphasises healthy plant foods such as fruits or vegetables. Multivariable Cox models were fitted to calculate HRs and 95% CIs for COVID-19 risk and severity defined using a validated symptom-based algorithm or hospitalisation with oxygen support, respectively.Results Over 3 886 274 person-months of follow-up, 31 815 COVID-19 cases were documented. Compared with individuals in the lowest quartile of the diet score, high diet quality was associated with lower risk of COVID-19 (HR 0.91; 95% CI 0.88 to 0.94) and severe COVID-19 (HR 0.59; 95% CI 0.47 to 0.74). The joint association of low diet quality and increased deprivation on COVID-19 risk was higher than the sum of the risk associated with each factor alone (Pinteraction=0.005). The corresponding absolute excess rate per 10 000 person/months for lowest vs highest quartile of diet score was 22.5 (95% CI 18.8 to 26.3) among persons living in areas with low deprivation and 40.8 (95% CI 31.7 to 49.8) among persons living in areas with high deprivation.Conclusions A diet characterised by healthy plant-based foods was associated with lower risk and severity of COVID-19. This association may be particularly evident among individuals living in areas with higher socioeconomic deprivation.The diet quality data used for this study are held by the department of Twin Research at Kings’ College London. The data can be released to bona fide researchers using our normal procedures overseen by the Wellcome Trust and its guidelines as part of our core funding (https://web.www.healthdatagateway.org/dataset/fddcb382-3051-4394-8436-b92295f14259). Zoe Platform data used in this study is available to researchers through UK Health Data Research using the following link:https://web.www.healthdatagateway.org/dataset/fddcb382-3051-4394-8436-b92295f14259. The diet quality data used for this study are held by the department of Twin Research at Kings’ College London. The data can be released to bona fide researchers using our normal procedures overseen by the Wellcome Trust and its guidelines as part of our core funding. We receive around 100 requests per year for our datasets and have a meeting three times a month with independent members to assess proposals. Application is via https://twinsuk.ac.uk/resources-for-researchers/access-our-data/. This means that the data needs to be anonymized and conform to GDPR standards. ER -