The baffling discrepancies in severity of COVID-19 infections just caught a break thanks to two UNCG researcher-led studies published this winter. Though separate in scope and methods, each came to a conclusion that supports the other’s work: the level of dietary selenium intake is directly related to immune response to COVID.
In February, chemists Ignacio A. Gallardo, Daniel A. Todd, Stella T. Lima, Jonathan R. Checkan, Norman H. Chu, and Ethan W. Taylor, all researchers in the Department of Chemistry and Biochemistry, released a study in the journal Antioxidants revealing a new basis for the link between selenium and COVID-19 severity.