COVID-19 severity is associated with selenium intake among young adults with low selenium and zinc intake in North Carolina1.

BACKGROUND: The effects of coronavirus 2019 (COVID-19) remain a global public health emergency, due to the ensuing economic burden and death. With robust research into vaccines, antibody treatments, and antiviral drugs for COVID-19, there is still a dearth of evidence on the role of an individual's nutritional status on the severity of COVID-19. OBJECTIVE: This study aimed to investigate the association between selenium (Se) and zinc (Zn) status and COVID-19 severity among individuals in North Carolina diagnosed with COVID-19. METHODS: Subjects (n = 106) were recruited remotely as part of the Nutrition and COVID-19 in North Carolina (NC-NC) study and filled out online screening questionnaires and dietary surveys. Toenail samples from 97 participants were analyzed to determine Se and Zn concentrations. To assess the severity of SARS-CoV-2 ((severe acute respiratory coronavirus 2) infection, subjects were asked about the presence and duration of 10 commonly reported symptoms. These responses were used to calculate a COVID-19 Severity Index (CSI). The relationship between Se and Zn status (intake and toe-nail concentrations) and CSI was explored using regression analysis. RESULTS: Our results showed that the median (25, 75th percentiles) dietary Se and Zn intake from selected food sources were 65.2 μg (43.2, 112.9) and 4.3 mg (1.8, 8) respectively. Headache, cough, loss of smell or taste, and fever were reported by at least half of participants. In stepwise regression analysis, among individuals with low Se and Zn intake (below the median), Se intake was inversely associated with increasing CSI (β (95 % CI) = -0.66 (-1.21, -0.11); p=0.02). CONCLUSIONS: Findings from this study support a potential benefit of increasing the intake of dietary Se to mitigate the severity of SARS-CoV-2 infection.