Vitamin D deficiency linked with higher COVID-19 mortality and severity of symptoms – China study

By Tingmin Koe

- Last updated on GMT

Vitamin D deficiency is associated with a higher rate of COVID-19 mortality, say findings of a new study from China. © Getty Images
Vitamin D deficiency is associated with a higher rate of COVID-19 mortality, say findings of a new study from China. © Getty Images
Vitamin D status could predict COVID-19 mortality rate and the severity of symptoms in the acute infection stage, suggests a new observational study in China.

In addition to vitamin D, researchers could make more accurate predictions of mortality rate by looking at the serum levels of interleukin-5 (IL-5) and eosinophil (Eos).

For example, IL-5 levels were significantly higher in patients with vitamin D deficiency than those who have normal or insufficient vitamin D status.

Eos levels, on the other hand, were highest in patients with patients who had general COVID-19 symptoms, and lowest in patients who were in critical stage or had passed away from COVID-19.

Interleukin-5 is a pro-inflammatory cytokine, while eosinophil is one of the white blood cells for supporting the immune system.

Writing in Virology Journal, ​the researchers conducted the observational study on 399 hospitalised COVID-19 patients between December last year and February this year.

The COVID-19 patients were categorised into three groups based on the circulating serum 25(OH)D levels at hospital admission, namely the vitamin D normal, insufficient, or deficient group.

Normal vitamin D status is defined as have a serum 25(OH)D of at least 30 ng/mL, insufficient vitamin D status defined as a serum 25(OH)D level of 20 to 29 ng/mL, and deficient vitamin D status as less than 20 ng/mL, based on Russian and international guidelines used in this study.

The researchers also measured IL-5, Eos, d-dimer, CD4+ T-cell etc.

Aside from vitamin D status, the COVID-19 patients were also categorised into four groups based on their subsequent health conditions, namely: general (175), severe (149), critical (75), and deceased (42) group.

Analysis showed that serum 25(OH)D levels were the lowest in patients who have died from COVID-19 and the levels were significantly lower than patients from the other three groups.

In fact, the study identified the 25(OH)D level that was able to predict COVID-19 mortality as less than 36.04 ng/mL.

The researchers said that the predictability of COVID-19 mortality was higher when serum 25(OH)D, IL-5 levels, and Eos were considered in tandem.

In this case, a serum 25(OH)D level of less than 36.04 ng/mL, combined with an IL-5 level of more than 1.70 pg/mL, and an Eos count of less than 0.015, could give a predictive value of COVID-19 related death.

“Serum 25(OH)D, IL-5, and Eos levels together had a better diagnostic value for COVID-19 severity than any indicator alone,”​ said the researchers.

“In our study, we found that most COVID-19 patients had vitamin D deficiency, and vitamin D status was associated with the severity of COVID-19 during the acute infection phase.

“Serum 25(OH)D levels combined with IL-5 levels and Eos counts could serve as predictors of early COVID-19-related mortality. However, the potential mechanism requires further exploration,” ​said the researchers.

Nearly four in five vitamin D deficient

Nearly four in five patients (77.4 per cent) were deficient in vitamin D, based on the findings.

Another 15.3 per cent of them had insufficient vitamin D and only 7.3 per cent had normal vitamin D status. 

“In our study, we found that most COVID-19 patients had vitamin D deficiency, and vitamin D status was associated with the severity of COVID-19 during the acute infection phase…

“Circulating 25(OH)D status correlated negatively with the expression of IL-5 and was positively linked with CD8+​ T cell counts in patients with COVID-19,”​ said the researchers, adding that the potential mechanism for the relationship was worth further exploration.

 

Source: Virology Journal

Vitamin D status in hospitalized COVID-19 patients is associated with disease severity and IL-5 production

https://doi.org/10.1186/s12985-023-02165-1​ 

Authors: Qiu, Y., Bao, W., Tian, X. et al.

Related news

Related products

show more

Download the Brochure: APAC Agri-Food Innovation Summit

Download the Brochure: APAC Agri-Food Innovation Summit

Content provided by William Reed | 09-Aug-2024 | Product Brochure

The Asia-Pacific Agri-Food Innovation Summit, anchor event for SIAW, unites over 1000 global leaders every year to accelerate climate resilience and nutrition...

Pycnogenol® for a Healthy Summer

Pycnogenol® for a Healthy Summer

Content provided by Horphag Research | 19-Jul-2024 | White Paper

Pycnogenol® French maritime pine bark extract is the ideal ingredient for summer wellness with clinical research showing it helps mitigate allergy symptoms,...

Empowering Women Through the Life Cycle

Empowering Women Through the Life Cycle

Content provided by Glanbia Nutritionals | 07-Nov-2023 | Product Brochure

As discussions around female empowerment widen, and advances in women’s health access and provision accelerate, the implications for business, healthcare,...

Analyzing the unknown threat from Microplastics

Analyzing the unknown threat from Microplastics

Content provided by Agilent Technologies | 06-Nov-2023 | Infographic

Microplastics are any plastic-derived synthetic solid particle or polymeric matrix, ranging in size from 1 µm to 5 mm and insoluble in water.

Related suppliers

Follow us

Products

View more

Webinars

Food & Beverage Trailblazers