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Gut Microbiota, Angiotensin-Converting Enzyme, Celiac Disease, and Risk of Covid-19 Infection: A Review Publisher



Gholammostafaei FS1 ; Didari T2 ; Ramandi M3 ; Vafaee R4 ; Rostaminejad M1
Authors
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Authors Affiliations
  1. 1. Gastroenterology and Liver Diseases Research Center, Research Institute for Gastroenterology and Liver Diseases, Shahid Beheshti University of Medical Sciences, Tehran, Iran
  2. 2. Pharmaceutical Products Technology Development Center, Tehran University of Medical Sciences, Tehran, Iran
  3. 3. Proteomics Research Center, Faculty of Paramedical Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran
  4. 4. Laser Application in Medical Sciences Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran

Source: Gastroenterology and Hepatology from Bed to Bench Published:2021


Abstract

Celiac disease (CD) is an autoimmune disorder of the gastrointestinal tract in a genetically susceptible person. Gluten is the most crucial trigger factor for CD, and environmental factors such as microbiota and opportunistic infection risk its pathogenesis. Coronavirus disease 19 (COVID-19) spread rapidly and became a problem for healthcare systems worldwide. Little is known about the risk of severe COVID-19 and the role of dysbiosis among patients with CD. There is also a lack of knowledge about the effects of CD gut microbiota on COVID-19 infection. Therefore, the current review discusses the relationship between CD and risk factors such as microbiota for susceptibility to COVID-19. ©2021 RIGLD, Research Institute for Gastroenterology and Liver Diseases
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