Vitamin D deficiency raises COVID-19 infection risk by 77%, study finds

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‎09-09-2020 07:32 AM

A previous research article reported poorer outcomes for ICU patients, particularly the elderly, who were vitamin D deficient. A new study now reports that being vitamin D deficient appears to increase risk of getting COVID and impact how severe the case of COVID might be. The indication for supplementation has many considerations, individual dietary adequacy being one of them. See my earlier post about who might be at risk for sub optimal vitamin D status and might warrant supplementation, but also consider that it is difficult for any of us to obtain sufficient vitamin D through food and diet alone. Personally, I take a vitamin D supplement of 2,000 IU several times per week. And as many of us enter fall and winter months, we might not be getting much regular sun exposure - recall vitamin D can be synthesized by exposure of your skin to UV light, but we all still need dietary sources. https://www.upi.com/Health_News/2020/09/03/Vitamin-D-deficiency-raises-COVID-19-infection-risk-by-77...

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Jamie Pope, a Registered Dietitian Nutritionist and Adjunct Assistant Professor at Vanderbilt University, has worked in the areas of obesity research, health promotion, heart disease prevention, and since 2000 teaching introductory nutrition. Beyond the classroom, she adapted portions of her nutrition courses to produce a Massive Open Online Course attracting more than 175,000 participants from around the world. This experience earned Jamie an Innovation in Teaching award from the Vanderbilt University School of Nursing. She is the co-author of the textbook entitled Nutrition for a Changing World. Now in its second edition, the text is in use in over 140 universities across the U.S. and the recipient of a 2020 Textbook Excellence Award. Most recently she developed and produced an audio course for Learn25.com (Nutrition 101: Understanding the Science and Practice of Eating Well) that is also featured on platforms like Apple Books and Audible. Jamie holds a Master’s of Science degree in Nutrition and post graduate work in Health Psychology. She is a Fellow of the Academy of Nutrition and Dietetics. Jamie is an active member and serves on the board of the Textbook and Academic Authors Association. She has authored or contributed to numerous scientific and popular press publications. Jamie also held several corporate positions, serving as nutrition consultant and media representative.