We need more vitamin D in our diet as indicated by the following, taken from an article from American Journal of Clinical Pathology.
Vitamin D Studies
Vitamin D deficiency in COVID-19 patients quadrupled death rate is reported in Clinical Endocrinology News. Nearly 60% of COVID patients were deficient in vitamin D. Dr. De Smet and colleagues wrote in their article, published online Nov. 25 in the American Journal of Clinical Pathology that there needs to be more randomized, controlled trials targeting vitamin D deficient patients at intake and make a call for vitamin D being a safe and inexpensive possible mitigation of the SARS-CoV-2 pandemic.
As of this writing, there are approximately 40 studies worldwide involving vitamin D and COVID-19 for varies purposes. In the above study, Dr. Smet and colleagues found that the rates of deficiency increased with advancing disease, with rates of 55% in Stage 1, 67% in Stage 2 and up to 74% in Stage 3 pneumonia.
“More studies are needed, but I think there are enough data to suggest a multivitamin should be used to aid prophylaxis, and this is reflected in infections disease recommendations,” he noted.
Where Do We Get Vitamin D?
Good sources of vitamin D include oily fish, such as salmon, sardines, herring and mackerel. You can also get it from some fortified foods, like breakfast cereals. And of course, from supplements and sunlight. Contact me if you have questions and need the help of a nutritionist.
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