Severe acute respiratory syndrome coronavirus 2 (SARS-Co-V-2) has caused a global pandemic of coronavirus disease 2019 (COVID-19). Infected persons display varied symptoms ranging from mild to severe illness, even death. Yet, to date, the mechanisms underlying this variability are still poorly understood.  Studies have indicated a correlation between vitamin D deficiency and COVID-19 infection, suggesting that vitamin D supplementation could reduce COVID-19 infection risk and/or severity. However, the association between vitamin D status and COVID-19 incidence remains controversial.

A study conducted by Liming Cheng (Huazhong University of Science and Technology) and colleagues investigated whether vitamin D deficiency is associated with COVID-19 incidence and disease severity in Chinese people.  A cross-sectional study design was used involving 335 COVID-19 patients admitted to the hospital between February and March 2020. The study also included a healthy age- and sex-matched population of 560 individuals, who had blood vitamin D concentrations measured during the same period from 2018-2019. Vitamin D concentrations between the COVID-19 and 2018-2019 control group were compared.

Vitamin D concentrations were significantly lower among COVID-19 patients than the 2018-2019 controls.  Factors significantly associated with COVID-19 severity include being male, being 65 years of age and older, and having vitamin D deficiency.   In the COVID-19 group, 78% of patients were categorized as non-severe and 22% were categorized as severe.  Blood vitamin D concentrations in severe COVID-19 patients were lower than in non-severe patients. Study results showed that vitamin D deficiency was more common among patients with COVID-19 infection and particularly in those with severe illness.  While additional research is necessary, this study indicates that vitamin D deficiency could be a risk factor for SARS-Co-V-2 infection risk and severity.

References

Luo X, Lial Q, Li H, Cheng L. Vitamin D Deficiency is Associated with COVID-19 Incidence and Disease Severity in Chinese People. The Journal of Nutrition, Volume 151, Issue 1, January 2021, Pages 98–103, https://doi.org/10.1093/jn/nxaa332.

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Kathy Beerman, PhD

Dr. Kathy Beerman teaches in the School of Biological Sciences at Washington State University. The author of several published articles, she is interested in research that focuses on the efficacy of a novel approach to treating iron deficiency anemia in rural regions of Guatemala and Ecuador. Dr. Beerman teaches an undergraduate nutrition course for health majors, as well as a course that prepares students to participate in a 10-day medical mission to Guatemala. Since joining the faculty at Washington State University in 1990, she has been the recipient of several teaching awards (the Burlington Northern Faculty Meritorious Achievement in Teaching Award, the R.M. Wade Foundation Award for Excellence in Teaching, and the Sahlin Faculty Excellence Award for Instruction). More recently, she received the CAS Outstanding Achievement Award in International Activities (2017) and the President’s Award for Leadership (2018). Other scholarly activities include co-author of two introductory nutrition textbooks (Nutritional Sciences: From Fundamentals to Food and NUTR).