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Yogurt reduces the risk of infection of COVID—19


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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, nasopharynx, retrospectively analyzes, statistical significance, nucleicacid detection, droplet transmission, infection rate, nucleic acid detection, positive rate, sterilize drinking

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