COVID-19 Disease and Vitamin D: A Mini-Review

Boulkrane, Mohamed Said; Ilina, Victoria; Melchakov, Roman; Fedotova, Julia; Drago, Filippo; Gozzo, Lucia; Das, Undurti N.; El‐Aty, A.M. Abd; Baranenko, Denis

doi:10.3389/fphar.2020.604579

Cited by 22 publications

(16 citation statements)

References 117 publications

(128 reference statements)

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“…Although the area is controversial, the limited current data suggests that higher serum vitamin D levels favour a decreased risk of COVID-19 infection and mortality ( 88 ). It is reasonable, therefore, to suggest that regular vitamin D supplementation would be of benefit to individuals at greater risk of infection or of developing severe disease ( 89 ).…”

Section: Physical Inactivity Malnutrition and Covid-19mentioning

confidence: 99%

Nutritional Impact and Its Potential Consequences on COVID-19 Severity

et al. 2021

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Background: During late 2019 a viral disease due to a novel coronavirus was reported in Wuhan, China, which rapidly developed into an exploding pandemic and poses a severe threat to human health all over the world. Until now (May 2021), there are insufficient treatment options for the management of this global disease and shortage of vaccines. Important aspects that help to defeat coronavirus infection seems to be having a healthy, strong, and resilient immune system. Nutrition and metabolic disorders, such as obesity and diabetes play a crucial role on the community health situation in general and especially during this new pandemic. There seems to be an enormous impact of lifestyle, metabolic disorders, and immune status on coronavirus disease 2019 (COVID-19) severity and recovery. For this reason, it is important to consider the impact of lifestyle and the consumption of well-defined healthy diets during the pandemic.Aims: In this review, we summarise recent findings on the effect of nutrition on COVID-19 susceptibility and disease severity and treatment. Understanding how specific dietary features might help to improve the public health strategies to reduce the rate and severity of COVID-19.

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Section: Physical Inactivity Malnutrition and Covid-19mentioning

confidence: 99%

Nutritional Impact and Its Potential Consequences on COVID-19 Severity

et al. 2021

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“…Currently, there is still no definite treatment for coronavirus disease-2019 (COVID-19); therefore, studies are seeking prevention and supportive measures to modulate the immune system [2]. Amid the recent controversies, the relationship between vitamin D status and COVID-19 has been widely discussed [3][4][5].…”

Section: Introductionmentioning

confidence: 99%

Vitamin D status is not associated with clinical severity of COVID-19 in pregnant women

Tekin¹,

Yassa²,

Birol³

et al. 2021

Eur J Nutr

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“…When evaluating health impacts of vitamin D fortification of foods, other potential health effects of vitamin D also need to be considered [45]: apart from its importance for bone health, high vitamin D levels have been associated with improved cognitive function in older adults with Alzheimer's disease [46], immune modulation [47], lower risk of acute respiratory infections, dementia, cognitive decline, and depression mainly in the elderly [48] and decreased systolic blood pressure [49], increased muscle strength [50], and positive effects on transferrin saturation and iron status [51]. Recently, positive effects of vitamin D have been also suggested with respect to COVID-19-related health outcomes [52][53][54][55].…”

Section: Discussionmentioning

confidence: 99%

Potential of Vitamin D Food Fortification in Prevention of Cancer Deaths—A Modeling Study

et al. 2021

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Meta-analyses of randomized controlled trials (RCTs) have estimated a 13% reduction of cancer mortality by vitamin D supplementation among older adults. We evaluated if and to what extent similar effects might be expected from vitamin D fortification of foods. We reviewed the literature on RCTs assessing the impact of vitamin D supplementation on cancer mortality, on increases of vitamin D levels by either supplementation or food fortification, and on costs of supplementation or fortification. Then, we derived expected effects on total cancer mortality and related costs and savings from potential implementation of vitamin D food fortification in Germany and compared the results to those for supplementation. In RCTs with vitamin D supplementation in average doses of 820–2000 IU per day, serum concentrations of 25-hydroxy-vitamin D increased by 15–30 nmol/L, respectively. Studies on food fortification found increases by 10–42 nmol/L, thus largely in the range of increases previously demonstrated by supplementation. Fortification is estimated to be considerably less expensive than supplementation. It might be similarly effective as supplementation in reducing cancer mortality and might even achieve such reduction at substantially larger net savings. Although vitamin D overdoses are unlikely in food fortification programs, implementation should be accompanied by a study monitoring the frequency of potentially occurring adverse effects by overdoses, such as hypercalcemia. Future studies on effectiveness of vitamin D supplementation and fortification are warranted.

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COVID-19 Disease and Vitamin D: A Mini-Review

Cited by 22 publications

References 117 publications

Nutritional Impact and Its Potential Consequences on COVID-19 Severity

Nutritional Impact and Its Potential Consequences on COVID-19 Severity

Vitamin D status is not associated with clinical severity of COVID-19 in pregnant women

Potential of Vitamin D Food Fortification in Prevention of Cancer Deaths—A Modeling Study

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