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Mini Review Volume 6 Issue 2
Yogurt reduces the risk of infection of COVID—19
Lei Hui,1 Xiang Tao2
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1Nursing Department, People’s Hospital of Wuchuan City, China
2Department of Internal medicine, People’s Hospital of Wuchuan City, China
Correspondence: Xiang Tao, Master of medicine. Department of Internal medicine, People’s Hospital of Wuchuan City Zhanjiang, Guangdong Province, China
Received: January 20, 2021 | Published: March 2, 2021
Citation: Hui L, Tao X. Yogurt reduces the risk of infection of COVID—19. Int Phys Med Rehab J. 2021;6(2):27-28. DOI: 10.15406/ipmrj.2021.06.00275
Abstract
Objective: To investigate whether yogurt reduces the risk of infection of COVID—19.
Methods: 10000 citizens in Wuhan who drink yogurt every day and 10000 citizens in Wuhan who do not drink yogurt were retrospective reviewed by telephone follow-up.
Results: The positive rate of COVID—19 nucleic acid detection was 0.13% among the 10000 people in Wuhan who drink yogurt every day. The positive rate of COVID—19 nucleic acid detection was 7.89% among the 10000 people in Wuhan who do not drink yogurt. The COVID—19 infection rate of the citizens who drink yogurt every day is significantly lower than that of the citizens who do not drink yogurt.
Conclusion: Yogurt reduces the risk of infection of COVID—19.
Keywords: yogurt, reduces, risk, infection, COVID—19
Introduction
COVID—19 outbreak occurred worldwide and China quickly treated patients and decisively sealed the city.1 The effect was better, which reflected China's strong comprehensive national strength and digital contact tracing technology.2–4 COVID—19 can be infected through the nasopharynx. While yogurt can improve the structure of oropharyngealflora. So this study retrospectively analyzes whether yogurt reduces the risk of infection of COVID—19.
Method
10000 citizens in Wuhan who drink yogurt every day and 10000 citizens in Wuhan who do not drink yogurt were retrospective reviewed by telephone follow-up. The first telephone follow-up question was whether to drink yogurt every day or do not drink yogurt. The second telephone follow-up question was whether the COVID—19 nucleic acid test was positive. The data were collected from 2020.06.1—2020.10.1 by telephone follow-up.
Inclusion criteria
Wuhan citizens who are willing to participate in telephone follow-up and fully answer all follow-up questions.
Exclusion criteria
Wuhan citizens who are not willing to participate in telephone follow-up or fail to answer all the questions.
Statistical method
SPSS13.0 software was used to compare the chi square test rate, P < 0.05, with statistical significance.
Results
The positive rate of COVID—19 nucleicacid detection was 0.13% among the 10000 people in Wuhan who drink yogurt every day. The positive rate of COVID—19 nucleicacid detection was 7.89% among the 10000 people in Wuhan who do not drink yogurt (Table 1). The COVID—19 infection rate of the citizens who drink yogurt every day is significantly lower than that of the citizens who do not drink yogurt.
Group |
Positive |
Negative |
drink yogurt every day |
13 |
9987 |
do not drink yogurt |
789 |
9211 |
Table 1 The number of COVID—19 nucleic acid positive in two groups
P < 0.05
Conclusion
Yogurt reduces the risk of infection of COVID—19.
Discussion
The outbreak of COVID—19 in Europe and America is constantly erupting. The common way of transmission is droplet transmission. COVID—19 can be infected through the nasopharynx. While yogurt can improve the structure of oropharyngeal flora. Yogurt contains probiotics, common are: Lactobacillus acidophilus, Bifido bacterium, Streptococcus faecalis, Bacillus. Probiotics can form a beneficial bacterial mernbrane in the oropharynx and improve the defense of the human pharynx against COVID—19. According to the results of national serological survey released by China Center for Disease Control and prevention, the positive rate of COVID—19 antibody in Wuhan population was 4.43%. In our study, the positive rate of COVID—19 nucleic acid detection was 0.13% among the 10000 people in Wuhan who drink yogurt every day. The positive rate of COVID—19 nucleic acid detection was 7.89% among the 10000 people in Wuhan who do not drink yogurt. The COVID—19 infection rate of the citizens who drink yogurt every day is significantly lower than that of the citizens who do not drink yogurt.
Therefore, we must attach great importance to the yogurt. We should sterilize that drinking yogurt is helpful to reduce the infection rate of COVID—19.
Acknowledgments
None.
Conflicts of interest
The authors declare no conflicts of interest.
References
- Huaiyu Tian , Yonghong Liu, Yidan Li, An investigation of transmission control measures during the first 50 days of the COVID-19 epidemic in China. Science. 2020;368(6491):638–642.
- Luca Ferretti , Chris Wymant, Michelle Kendall, Quantifying SARS-CoV-2 transmission suggests epidemic control with digital contact tracing. Science. 2020;368(6491):eabb6936.
- Lai S, Ruktanonchai NW, Zhou L. et al. Effect of non-pharmaceutical interventions to contain COVID-19 in China. Nature 2020.
- Jia JS, Lu X, Yuan Y. et al. Population flow drives spatiotemporal distribution of COVID-19 in China. Nature. 2020.
©2021 Hui, et al. This is an open access article distributed under the terms of the, which permits unrestricted use, distribution, and build upon your work non-commercially.