Int J Infect Dis . Vitamin D3 and K2 and their potential contribution to reducing the COVID-19 mortality rate

[tetano]

Int J Infect Dis


. 2020 Aug 5;S1201-9712(20)30624-X.
doi: 10.1016/j.ijid.2020.07.080. Online ahead of print.
Vitamin D3 and K2 and their potential contribution to reducing the COVID-19 mortality rate


Simon Goddek[SUP] 1 [/SUP]



Affiliations

• PMID: 32768697
• DOI: 10.1016/j.ijid.2020.07.080

Abstract

The world is desperately seeking for a sustainable solution to combat the coronavirus strain SARS-CoV-2 (COVID-19). Recent research from Asian scholars indicated that optimizing Vitamin D blood levels could offer a solution approach that promises a heavily reduced fatality rate as well as solving the public health problem of counteracting the general vitamin D deficiency. This paper dived into the immunoregulatory effects of supplementing Vitamin D[SUB]3[/SUB] by elaborating a causal loop diagram. Together with D[SUB]3[/SUB], vitamin K[SUB]2[/SUB] and magnesium should be supplemented to prevent long-term health risks. Follow up clinical randomized trials are required to verify the current circumstantial evidence.

Keywords: COVID-19; Vitamin D; coronavirus; immunology; mortality rate.

 

[kiwibird]

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4566462/

That requirement alone makes vitamin K[SUB]2[/SUB] a major player in bone health, but its importance does not stop there. Vitamin K[SUB]2[/SUB] also keeps calcium from accumulating in the walls of blood vessels. The vitamin K–dependent protein, matrix GLA protein (MGP), is a central calcification inhibitor produced by the cells of vascular smooth muscles and regulates the potentially fatal accumulation of calcium.16

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4566462/#b16-34-39

https://www.medicalnewstoday.com/art...059#what-is-it

Vitamin K-2, or menaquinone, is present in small quantities in organ meats and fermented foods. Gut bacteria also produce vitamin K-2.

Dietary sources of vitamin K-2 include:

• natto, a traditional Japanese dish of fermented soybeans
• sauerkraut
• dairy products, especially hard cheeses
• liver and other organ meats
• beef
• pork
• egg yolks
• chicken
• fatty fish, such as salmon

https://www.medrxiv.org/content/10.1....17.20155846v1

Results Of all the variables considered, including confounders, only head cabbage and cucumber reached statistical significance with the COVID-19 death rate per country. For each g/day increase in the average national consumption of some of the vegetables (head cabbage and cucumber), the mortality risk for COVID-19 decreased by a factor of 11, down to 13.6 %. Lettuce consumption increased COVID-19 mortality. The adjustment did not change the point estimate and the results were still significant. Discussion The negative ecological association between COVID-19 mortality and the consumption of cabbage and cucumber supports the a priori hypothesis previously reported. The hypothesis needs to be tested in individual studies performed in countries where the consumption of vegetables is common.

https://flutrackers.com/forum/forum/...irus-infection Gert van der Hoek
Editor, Senior Moderator

Kimchi and Sauerkraut could protect against respiratory influenza virus infection

https://flutrackers.com/forum/forum/...luenza-viruses tetano
Editor, Senior Moderator

Effects of Lactobacillus plantarum and Leuconostoc mesenteroides probiotics on human seasonal and avian influenza viruses

https://flutrackers.com/forum/forum/...trolled-trials Giuseppe
Emeritus

Vaccine. A probiotic fermented dairy drink improves antibody response to influenza vaccination in the elderly in two randomised controlled trials.

July 25, 2009, 12:33 PM
Vaccine. 2009 Jul 15. [Epub ahead of print]

A probiotic fermented dairy drink improves antibody response to influenza vaccination in the elderly in two randomised controlled trials.

Boge T, R?migy M, Vaudaine S, Tanguy J, Bourdet-Sicard R, van der Werf S. - Maison de Retraite Sainte Famille, Avenue Louis Jourdan, 01270 Bourg en Bresse, France.