New study finds food allergy associated with lower risk of COVID-19 infection

LOS ANGELES, June 1 (Xinhua) -- A new study funded by the U.S. National Institutes of Health has found that people with food allergies are less likely to become infected with COVID-19 than people without them.

The new study, published Wednesday in The Journal of Allergy and Clinical Immunology, has also identified obesity and high body mass index (BMI) as associated with increased risk for COVID-19 infection.