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Int J Infect Dis . Vitamin D3 and K2 and their potential contribution to reducing the COVID-19 mortality rate

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  • Int J Infect Dis . Vitamin D3 and K2 and their potential contribution to reducing the COVID-19 mortality rate


    Int J Infect Dis


    . 2020 Aug 5;S1201-9712(20)30624-X.
    doi: 10.1016/j.ijid.2020.07.080. Online ahead of print.
    Vitamin D3 and K2 and their potential contribution to reducing the COVID-19 mortality rate


    Simon Goddek 1



    Affiliations

    Abstract

    The world is desperately seeking for a sustainable solution to combat the coronavirus strain SARS-CoV-2 (COVID-19). Recent research from Asian scholars indicated that optimizing Vitamin D blood levels could offer a solution approach that promises a heavily reduced fatality rate as well as solving the public health problem of counteracting the general vitamin D deficiency. This paper dived into the immunoregulatory effects of supplementing Vitamin D3 by elaborating a causal loop diagram. Together with D3, vitamin K2 and magnesium should be supplemented to prevent long-term health risks. Follow up clinical randomized trials are required to verify the current circumstantial evidence.

    Keywords: COVID-19; Vitamin D; coronavirus; immunology; mortality rate.


  • #2
    https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4566462/

    That requirement alone makes vitamin K2 a major player in bone health, but its importance does not stop there. Vitamin K2 also keeps calcium from accumulating in the walls of blood vessels. The vitamin K–dependent protein, matrix GLA protein (MGP), is a central calcification inhibitor produced by the cells of vascular smooth muscles and regulates the potentially fatal accumulation of calcium.16


    https://www.medicalnewstoday.com/art...059#what-is-it

    Vitamin K-2, or menaquinone, is present in small quantities in organ meats and fermented foods. Gut bacteria also produce vitamin K-2.
    Dietary sources of vitamin K-2 include:
    • natto, a traditional Japanese dish of fermented soybeans
    • sauerkraut
    • dairy products, especially hard cheeses
    • liver and other organ meats
    • beef
    • pork
    • egg yolks
    • chicken
    • fatty fish, such as salmon
    https://www.medrxiv.org/content/10.1....17.20155846v1

    Results Of all the variables considered, including confounders, only head cabbage and cucumber reached statistical significance with the COVID-19 death rate per country. For each g/day increase in the average national consumption of some of the vegetables (head cabbage and cucumber), the mortality risk for COVID-19 decreased by a factor of 11, down to 13.6 %. Lettuce consumption increased COVID-19 mortality. The adjustment did not change the point estimate and the results were still significant. Discussion The negative ecological association between COVID-19 mortality and the consumption of cabbage and cucumber supports the a priori hypothesis previously reported. The hypothesis needs to be tested in individual studies performed in countries where the consumption of vegetables is common.
    https://flutrackers.com/forum/forum/...irus-infection Gert van der Hoek
    Editor, Senior Moderator

    Kimchi and Sauerkraut could protect against respiratory influenza virus infection

    https://flutrackers.com/forum/forum/...luenza-viruses tetano
    Editor, Senior Moderator

    Effects of Lactobacillus plantarum and Leuconostoc mesenteroides probiotics on human seasonal and avian influenza viruses
    https://flutrackers.com/forum/forum/...trolled-trials Giuseppe
    Emeritus


    Vaccine. A probiotic fermented dairy drink improves antibody response to influenza vaccination in the elderly in two randomised controlled trials.

    July 25, 2009, 12:33 PM
    Vaccine. 2009 Jul 15. [Epub ahead of print]

    A probiotic fermented dairy drink improves antibody response to influenza vaccination in the elderly in two randomised controlled trials.

    Boge T, Rémigy M, Vaudaine S, Tanguy J, Bourdet-Sicard R, van der Werf S. - Maison de Retraite Sainte Famille, Avenue Louis Jourdan, 01270 Bourg en Bresse, France.



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