Association of Food Intake Quality with Vitamin D in SARS-CoV-2 Positive Patients from Mexico: A Cross-Sectional Study

Abstract

One of the micronutrients that has attracted the most attention in relation to COVID-19 is vitamin D. Although several factors affect its sufficiency; it has been argued that an optimal diet can ensure the intake of micronutrients with effects on immune response. Therefore, in this work we aimed to evaluate the food intake quality of SARS-CoV-2 positive Mexican patients and some of the common factors related to vitamin D deficiency. We conducted a cross-sectional study in 40 SARS-CoV-2 positive patients. Serum samples and clinical parameters were collected. Micronutrient intake and food intake quality were assessed with a 24-h dietary recall and the Mini-ECCA v.2, respectively. Thirty-eight percent of the sample had a healthy food intake. The median 25(OH)D concentration was 22.7 ng/mL. A considerable insufficient intake of micronutrients with immunomodulatory effects such as vitamin D (p < 0.0001), vitamin E (p < 0.0001), and zinc (p < 0.0001) was shown. Patients with 25(OH)D sufficiency, defined as a concentration >30 ng/mL, had better food intake quality (p = 0.02) and an intense physical activity (p = 0.03). In conclusion, a better level of food intake quality and intense physical activity are associated with 25(OH)D sufficiency in SARS-CoV-2 positive Mexican patients.

Conflict of Interests in the Scientific Production on Vitamin D and COVID-19: A Scoping Review

“…In studies where COI was identified, the chance of a conclusion recommending vitamin D supplementation for the prevention or treatment of COVID-19 was higher than among studies where COI was not identified [OR: 6.75 (1.32, 34.57)]. In the whole sample, most of the studies (16/29, 55.2%) concluded that vitamin D was not associated with the prevention or treatment of COVID-19 ( 28 , 29 , 33 , 34 , 37 – 41 , 43 – 45 , 47 , 48 , 50 , 52 ). Among independent studies, the prevalence of a lack of association was even higher (12/16, 75.0%).…”

“…Impact Factor of these journals are 4.546 and 5.032, respectively. The 29 studies were carried out between the years 2020 and 2021, with twenty published in the year 2021 ( 25 – 30 , 34 – 39 , 42 , 46 , 47 , 49 – 53 ) and nine published in the year 2020 ( 31 – 33 , 36 , 38 , 40 – 42 , 48 ) ( Table 1 ). Of these, 8 studies investigated electronic health record data or biobank data obtained prior to the COVID-19 pandemic ( 33 , 34 , 36 , 41 , 43 , 45 , 48 , 52 ).…”

“…No COI were identified in 16 studies in the sample. Of these, 12 acknowledge funding via grants from governments, universities or academic research centers ( 25 , 27 , 31 , 33 – 35 , 37 , 41 , 43 , 45 , 47 , 52 ) and three studies explicitly stated that there had been no sources of funding and no sponsorships ( 30 , 40 , 50 ). One study did not mention whether or not funding was available ( 32 ).…”

A Local Health Situation Room for COVID-19: Recommendations for Decision-Making From a Higher Education Institution in Mexico

“…Association of Food Intake Quality with Vitamin D in SARS-CoV-2 Positive Patients from Mexico: A Cross-Sectional Study ( 17 ).…”

Participación de la vitamina A en la producción de IgA secretora en el epitelio del tracto respiratorio para la potencial protección de infección por SARS-CoV-2

“…92 De acuerdo con un reporte reciente en donde se evaluó la ingesta de micronutrimentos en pacientes mexicanos positivos a SARS-CoV-2, se reportó que ~55 % tiene una ingesta insuficiente de vitamina A. 93 Asimismo, aunque países como Estados Unidos han implementado programas de fortificación de alimentos con vitamina A, uno de los reportes más recientes indican que la población estadounidense consume en promedio 639.36 ± 7.45 μg RAE. 94 En el caso de otros países como España y Australia, la ingesta promedio de vitamina A es de 716.4 μg de equivalentes de retinol (RE) 95 y 815 μg RE, 96 respectivamente; sin embargo, de acuerdo con la actualización más reciente, los RE ya no se utilizan debido a que se determinó que la actividad de retinol que proviene de los carotenoides es la mitad de lo que se creía anteriormente.…”