By Annette Pinder
Vitamin D plays an important role in our health. It affects calcium absorption, immune function, heart health, and protects our bones and muscles. Our bodies can produce vitamin D when our skin is exposed to sunlight. However, aside from fatty fish, there are few foods rich in vitamin D.
Now, a new study published in the journal PLOS ONE found that individuals who were deficient in vitamin D were 14 times more likely to suffer from a critical or severe case of COVID-19. The study, which took place between April 2020 and February 2021 in Israel, included 1,100 participants who had positive PCR tests. The researchers found that those who were vitamin D deficient also had a mortality of 25.6 percent versus a mortality rate of 2.3 percent in those who had sufficient vitamin D levels.
Azrieli Faculty of Medicine of Bar-Ilan University researchers said the results confirmed a strong connection between vitamin D deficiency and COVID-19 mortality and severity. Dr. Amiel Dror, of the Galilee Medical Center and Azrieli Faculty of Medicine, who led the study, said that the results confirmed the importance of individuals maintaining normal levels of vitamin D.
With few food sources of vitamin D, the amount of vitamin D required by individuals varies and depends on many factors. Required amounts of vitamin D can also be determined by factors such as age, ethnicity, latitude, season, and sun exposure. The National Institutes of Health recommended intake is 400-800 iU/day. However, some studies suggest that a higher intake level of 1,000 to 4,000 IU is needed to maintain optimal blood levels.
Ask your doctor about your vitamin D levels at your next appointment.
