COVID-19 mortality may be associated with vitamin D deficiency – scientists

London,
        May 1, 2020, 23:17 – REGNUM A study by British scientists indicates that the high mortality rate from a new coronavirus infection in Spain, Italy and Switzerland is caused by a deficiency of vitamin D. This is reported by the scientific portal ZME Science.

Scientists have previously found that vitamin D supplementation can prevent acute respiratory infections. Scientists at the University of East Anglia compared the data on mortality from COVID-19 in European Union countries with the level of vitamin D. It turned out that the elderly in Spain, Italy and Switzerland have the lowest levels of vitamin D. In these countries, the highest mortality rates from COVID-19 in terms of per million inhabitants.

It is specified that the average vitamin D content in the blood should be about 56 nmol / L. A level below 30 nmol / L is considered a sign of a serious deficiency of vitamin D. And the average values ​​of vitamin D in the elderly population of Spain, Italy and Switzerland were 26 nmol / L, 28 nmol / L and 23 nmol / L, respectively.

A study by scientists from the Philippines also showed that Vitamin D-deficient patients are nineteen times more likely to be in serious condition from COVID-19.

Note that vitamin D is found in dairy products, orange juice, cereals, sardines and other fish products. Vitamin D is also produced by the body in sunlight.

This study, scientists conclude, points to the importance of consuming vitamin D foods or nutritional supplements with this vitamin, especially in conditions where, due to isolation, people cannot leave their homes to sunbathe in the sun.

Recall IA REGNUM reported that English scientists found that the presence of selenium in the patient’s diet had a significant effect on the recovery process from COVID-19.

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