In COVID-19 patients, low 25-hydroxyvitamin D level in serum is associated with longer viral clearance time and higher risk of intensive care unit admission

IF 1 Q4 FOOD SCIENCE & TECHNOLOGY

Nutrition & Food Science Pub Date : 2021-07-29 DOI:10.1108/NFS-05-2021-0143

J. Al-Salman, Sarah Alghareeb, Eman Alarab, H. Jahrami, W. Grant

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引用次数: 3

Abstract

Purpose This study aims to investigate the association between vitamin D measured in serum 25 hydroxyvitamin D [25(OH)D] and outcomes of COVID-19 patients in Bahrain. This paper hypothesized that lower serum 25(OH)D concentration in COVID 19 patients is associated with longer viral clearance time (VCT) and higher risk of admission to the intensive care unit (ICU). Design/methodology/approach This study used a retrospective cohort design of patients admitted to Salmaniya Medical Complex, Manama, Kingdom of Bahrain, from February to June 2020. This study included patients with positive, confirmed COVID-19 diagnosis made using reverse transcription-polymerase chain reaction (RT-PCR), World Health Organization diagnosis manual and local diagnostic guidelines. Primary outcome measures were: VCT measured as the time in days between the first positive RT-PCR test result and the first of two consecutive negative RT-PCR results on recovery and admission need to ICU. Findings A total of 450 patients were analyzed; mean age was 46.4 ± 12.4 years and 349 (78%) were men. Mean 25(OH)D concentration was 41.7 ± 23.7 nmol/L for the entire sample. Severe vitamin D deficiency (<25 nmol/L) was present in 20%, mild-to-moderate deficiency (25–50 nmol/L) in 55%, insufficiency (50 to <75 nmol/L) in 18% and sufficiency (=75 nmol/L) in 7%. The mean VCT was 12.9 ± 8.2 days. Multivariate linear regression analysis showed that severe vitamin D deficiency was associated with longer VCT, with an average of three extra days after correction for age and sex (β = 3.1; p = 0.001). Multinomial regression analysis showed that vitamin D deficiency was associated with an 83% increased risk of admission to ICU after correction for age and sex (odds ratio = 1.8; p = 0.03). Originality/value The results showed that severe vitamin D deficiency was associated with longer recovery time from COVID-19. Low serum 25(OH)D is associated with increased need for critical care in an ICU. Large-scale randomized controlled trials are necessary to further investigate the complex association between vitamin D and COVID-19 infection.

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在新冠肺炎患者中，血清中25-羟基维生素D水平低与病毒清除时间长和重症监护室入院风险高有关

目的探讨巴林地区COVID-19患者血清25羟基维生素D [25(OH)D]水平与预后的关系。本文假设COVID - 19患者血清25(OH)D浓度较低与较长的病毒清除时间(VCT)和较高的重症监护病房(ICU)入院风险相关。设计/方法/方法本研究采用回顾性队列设计，纳入了2020年2月至6月在巴林王国麦纳麦Salmaniya医疗中心住院的患者。本研究纳入了使用逆转录聚合酶链反应(RT-PCR)、世界卫生组织诊断手册和当地诊断指南进行的COVID-19确诊阳性患者。主要观察指标为:VCT测量为首次RT-PCR检测结果阳性与连续两次RT-PCR检测结果阴性中的第一次RT-PCR检测结果阳性至恢复和入住ICU所需的时间(天)。结果:共分析450例患者;平均年龄46.4±12.4岁，男性349例(78%)。整个样品的25(OH)D平均浓度为41.7±23.7 nmol/L。严重维生素D缺乏(<25 nmol/L)的占20%，轻度至中度缺乏(25 - 50 nmol/L)的占55%，不足(50 - <75 nmol/L)的占18%，充足(=75 nmol/L)的占7%。平均VCT为12.9±8.2天。多元线性回归分析显示，严重维生素D缺乏症与VCT延长有关，校正年龄和性别后，VCT平均延长3天(β = 3.1;p = 0.001)。多项回归分析显示，年龄和性别校正后，维生素D缺乏与ICU入院风险增加83%相关(优势比= 1.8;p = 0.03)。结果显示，严重维生素D缺乏与COVID-19恢复时间较长相关。低血清25(OH)D与ICU重症监护需求增加有关。为了进一步研究维生素D与COVID-19感染之间的复杂关系，有必要进行大规模随机对照试验。

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来源期刊

Nutrition & Food Science FOOD SCIENCE & TECHNOLOGY-

CiteScore

2.80

自引率

8.30%

发文量

期刊介绍： Nutrition & Food Science* (NFS) is an international, double blind peer-reviewed journal offering accessible and comprehensive coverage of food, beverage and nutrition research. The journal draws out the practical and social applications of research, demonstrates best practice through applied research and case studies and showcases innovative or controversial practices and points of view. The journal is an invaluable resource to inform individuals, organisations and the public on modern thinking, research and attitudes to food science and nutrition. NFS welcomes empirical and applied research, viewpoint papers, conceptual and technical papers, case studies, meta-analysis studies, literature reviews and general reviews which take a scientific approach to the following topics: -Attitudes to food and nutrition -Healthy eating/ nutritional public health initiatives, policies and legislation -Clinical and community nutrition and health (including public health and multiple or complex co-morbidities) -Nutrition in different cultural and ethnic groups -Nutrition during pregnancy, lactation, childhood, and young adult years -Nutrition for adults and older people -Nutrition in the workplace -Nutrition in lower and middle income countries (incl. comparisons with higher income countries) -Food science and technology, including food processing and microbiological quality -Genetically engineered foods -Food safety / quality, including chemical, physical and microbiological analysis of how these aspects effect health or nutritional quality of foodstuffs