News Excerpt
Low levels of vitamin D are related to COVID-19 infection and hospitalization, a new study out of Israel found.

•    Vitamins are organic compounds that are needed in small quantities to sustain life. Most vitamins need to come from food.
•    There are 13 known vitamins. Vitamins are either water-soluble or fat-soluble.Fat-soluble vitamins are easier for the body to store than water-soluble.
•    Vitamin D is a fat-soluble vitamin that is naturally present in very few foods, added to others, and available as a dietary supplement. It is also produced endogenously when ultraviolet rays from sunlight strike the skin and trigger vitamin D synthesis.

Vitamin D has multiple roles in the body. It assists in:
a)    promoting healthy bones and teeth
b)    supporting immune, brain, and nervous system health
c)    regulating insulin levels and supporting diabetes management
d)    supporting lung function and cardiovascular health
e)    influencing the expression of genes involved in cancer development
If Vitamin D deficiency continues for long periods, it may result in complications, such as:
i.    cardiovascular conditions
ii.    autoimmune problems
iii.    neurological diseases
iv.    infections
v.    pregnancy complications
vi.    certain cancers, especially breast, prostate, and colon.

Getting sufficient sunlight is the best way to help the body produce enough vitamin D. Plentiful food sources of vitamin D include:
1.    fatty fish, such as salmon, mackerel, and tuna
2.    egg yolks
3.    cheese
4.    beef liver
5.    mushrooms
6.    fortified milk
7.    fortified cereals and juices

    COVID-19 caused by SARS-CoV-2 has become one of the most important epidemiological events within the last 100 years, causing devastating consequences for the public health systems and the socio-economic repercussions around the world.
    When doctors tested patients for risk factors of COVID-19 infection, one consistent marker was low levels of vitamin D in the blood.
    Normal levels of vitamin D may provide protection against getting COVID-19 or severe symptoms.
    Previous studies are continuing to examine what potential role vitamin D has to prevent or minimize the severity of COVID-19, since there is a body of research connecting vitamin D to other viral respiratory infections.
    So far doctors know that overdosing on vitamin D supplements does nothing to help protect against COVID-19 but could cause other harmful side-effects. The upshot is that vitamin D levels should be kept up but not overdone.
    The recommended daily value is 600 IUs, or at most 800 IUs, and more than that can lead to adverse effects like nausea and kidney problems.
    The normal amount of 40 to 60 ng/ml (nanograms per milliliter) is enough to help your body strengthen its immune system and ward off infection.

The relation between Vitamin-D and COVID-19 is still not clear but maintaining the optimal level of Vitamin-D in the body would be a good precautionary step.