Restaurant food associated with COVID-19; Serious illness is less common with GI symptoms.




FILE PHOTO: In the Financial District of New York City, New York, US, September 9, 2020, during the Coronovirus Disease (COVID-19) epidemic, people eat in mostly empty restaurants with tables across the street. / Carlo Allegri / File photo

Healthcare and Pharma

Nancy Lapid




(Reuters) – The following is a roundup of some of the latest scientific studies on novel coronoviruses and attempts to treat and vaccine for the virus-causing disease, COVID-19.

Positive COVID-19 test is associated with restaurant food

According to a US study, among adults tested for coronovirus at 11 US health facilities in July, those who were infected were twice as likely to dine in a restaurant in the past 14 days. Otherwise, the level of activity was similar in other cases to those with or without COVID-19. These included shopping, social gatherings at home, going to an office, saloon, or gym, using public transportation, or attending religious ceremonies. Researchers said in the US Center for Disease Control and Prevention of Morbidity and Mortality Weekly report on Friday, “Masks cannot be worn effectively while eating and drinking, while shopping and many other indoor activities do not use masks. She does. ” “Eating and drinking at such places provides options that can be significant risk factors associated with SARS-CoV-2 infection,” he said. (Bit.ly/33ls8UX)

Less common in patients with severe COVID-19 GI symptoms

People with new coronovirus-related gastrointestinal symptoms, such as diarrhea, nausea, and vomiting, may be less likely to develop severe COVID-19 and die in a new study. Doctors in New York City looked at 635 COVID-19 patients, who were expecting to see a worse disease when they joined the GI tract. To their surprise, patients admitted with GI symptoms were 50% less likely to have severe COVID-19 and compared to patients without GI symptoms, even after accounting for age, race, and underlying medical conditions. Unexpectedly, patients with GI involvement had lower levels of inflammatory proteins in the blood. A subset undergoing close inspection of his intestines contained virus particles in intestinal tissue, but relatively low inflammation, and low activity of the genes responsible for making inflammatory proteins, doctors found, posted on MedRixive on Wednesday after PIR reviews According to a paper made. When New York doctors collaborated with Italian colleagues to study 287 COVID-19 patients in Milan, they saw the same link between GI involvement and less-severe disease, the Econ School of Medicine at Mount Sinaine Dr. Saurabh Mehandru told Reuters. Mehandroo’s team has also found that factoring GI symptoms in initial patient evaluations can help identify those at risk of more severe disease. (Bit.ly/33iymoF)

Cannot ‘neutralize’ antibody-binding virus

A so-called spike protein on the surface of the new coronovirus helps it invade cells, and some antibodies are being tested as a test that binds to the spike and neutralizes it. But researchers have discovered in test-tube experiments that mere binding to the spike protein is not necessarily able to “neutralize” the virus’ ability to break down into cells. When they exposed the coronavirus particles to the antibody-enriched plasma of 25 people recovering from COVID-19, all antibodies attached themselves to the spike protein. However, some plasma samples failed to neutralize the virus and were no more effective than plasma from uninfected ones. Researchers point out that the findings may help explain why convulsive plasma therapy does not always work. He did not use active virus particles for his experiments. Nevertheless, the leader of the study of the Universite de Monteralles, André Finzi, told Reuters that the findings suggest that spike proteins need to know more about individual shapes as a way of breaking down and blocking viruses in cells. . Researchers concluded in a paper posted on biorexives Tuesday before the period review, “It helps to understand the link between antibodies between spike proteins and virus neutralization. (Bit.ly/2RllMiE)

New system groups hospitalize COVID-19 patients at risk

UK researchers at the BMJ reported on Wednesday that a simple 21-point scoring system helps hospitalized COVID-19 patients in different risk groups. Dr. of the University of Liverpool “There’s probably no need for an app or any other technology beyond a pen or pencil to score,” Calum Semple told Reuters. The score takes 8 factors into consideration, including age, other diseases, kidney health, and oxygen levels in the blood. Depending on the outcome, patients are assigned to one of four groups. The risk of dying from COVID-19 is 1% in the low-risk group, 10% in the intermediate-risk group, 31% in the high-risk group, and 62% in the very high-risk group. The ISARIC Coronavirus Clinical Characterization Consortium developed its “4C” scoring system using data from 35,463 patients and validated its accuracy in another 22,361 patients. Semple said in a news release, as the pressure on health services increases, the likelihood of being able to identify patients increases. The tool is online at isaric4c.net/risk. (Bit.ly/33jgHgG)

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