Relation between Vitamin B12 Levels and Smell Affection in COVID-19 Patients

Elsayad, Osama A.; Abdou, Said Mohammed

doi:10.1055/s-0042-1755311

Cited by 3 publications

(3 citation statements)

References 22 publications

(47 reference statements)

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“…In our study, when the value of the vitamin B12 variable decreases, the risk of COVID-19 increases. Although non-explained the mechanism of the relationship between vitamin B12 and COVID-19 fully, there are some studies that emphasized vitamin B12 supplementation reduces the symptoms caused by COVID-19 in the literature [22] [23] . In addition, when serum vitamin B12 is below 222.5 ng/L it may increase the risk of COVID-19.…”

Section: Discussionmentioning

confidence: 99%

Evaluation of serum vitamin B12 levels in patients with COVID-19 infection: A case-control study

Sezgin

2023

J Med Biochemistry

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Background: COVID-19 disease affects the respiratory and cardiovascular systems. Vitamin B12 has been associated with A1AT, one of the protective factors of lung tissue, and homocysteine among the cardiovascular risk factors. Therefore we suggest that low vitamin B12 levels are associated with a disposition to COVID-19 infection. This study aims to determine whether there is a relationship between COVID-19 infection and serum vitamin B12 levels. Methods: This research is a case-control study. Seventy-six people with COVID-19 constituted the case group. Seventy-six people without COVID-19 formed the control group. Vitamin B12 and homocysteine levels of 152 patients included in the study were analyzed. Results: The odds ratio for vitamin B12 was 0.99 (0.978-0.995). When the value of the vitamin B12 variable decreases by one unit, the risk of COVID-19 increases by 1%. The odds ratio for homocysteine was 1.81 (1.414-2.325). When the value of the homocysteine variable increases by one unit, the risk of COVID-19 increases by 1.81 times. According to ROC analysis, when serum vitamin B12 is below 222.5 ng/L and homocysteine is above 13.7 umol/L, it may increase the risk of COVID-19. Conclusions: We suggest that patients with low vitamin B12 levels and high homocysteine levels are more severely affected by COVID-19 infection.

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Section: Discussionmentioning

confidence: 99%

Evaluation of serum vitamin B12 levels in patients with COVID-19 infection: A case-control study

Sezgin

2023

J Med Biochemistry

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“…A study showed that surviving COVID-19 infected individuals had higher levels of vitamin B12 compared to those who died from the virus 36 . Lower vitamin B12 also seems to be related to smell affection in COVID-19 patients 37 . According to a recent transcriptome analysis, vitamin B12 blocks several inflammation-related pathways that are activated in patients with moderate or severe COVID-19 infection 38 .…”

Section: Introductionmentioning

confidence: 89%

Laboratory parameters related to disease severity and physical performance after reconvalescence of acute COVID-19 infection

Gietl,

Burkert,

Hofer

et al. 2024

Sci Rep

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Research into the molecular basis of disease trajectory and Long-COVID is important to get insights toward underlying pathophysiological processes. The objective of this study was to investigate inflammation-mediated changes of metabolism in patients with acute COVID-19 infection and throughout a one-year follow up period. The study enrolled 34 patients with moderate to severe COVID-19 infection admitted to the University Clinic of Innsbruck in early 2020. The dynamics of multiple laboratory parameters (including inflammatory markers [C-reactive protein (CRP), interleukin-6 (IL-6), neopterin] as well as amino acids [tryptophan (Trp), phenylalanine (Phe) and tyrosine (Tyr)], and parameters of iron and vitamin B metabolism) was related to disease severity and patients’ physical performance. Also, symptom load during acute illness and at approximately 60 days (FU1), and one year after symptom onset (FU2) were monitored and related with changes of the investigated laboratory parameters: During acute infection many investigated laboratory parameters were elevated (e.g., inflammatory markers, ferritin, kynurenine, phenylalanine) and enhanced tryptophan catabolism and phenylalanine accumulation were found. At FU2 nearly all laboratory markers had declined back to reference ranges. However, kynurenine/tryptophan ratio (Kyn/Trp) and the phenylalanine/tyrosine ratio (Phe/Tyr) were still exceeding the 95th percentile of healthy controls in about two thirds of our cohort at FU2. Lower tryptophan concentrations were associated with B vitamin availability (during acute infection and at FU1), patients with lower vitamin B12 levels at FU1 had a prolonged and more severe impairment of their physical functioning ability. Patients who had fully recovered (ECOG 0) presented with higher concentrations of iron parameters (ferritin, hepcidin, transferrin) and amino acids (phenylalanine, tyrosine) at FU2 compared to patients with restricted ability to work. Persistent symptoms at FU2 were tendentially associated with IFN-γ related parameters. Women were affected by long-term symptoms more frequently. Conclusively, inflammation-mediated biochemical changes appear to be related to symptoms of patients with acute and Long Covid.

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“…The studies found out that this combination enhances protein and nucleic acid formation as well as inhibits metabolism and activity of immune cells. Thus, the immune response improved drastically (29).…”

Section: Vitamin B12mentioning

confidence: 99%

Nutrition Importance in preventing COVID-19 pandemic disease

Chinnappan,

Jing Wen,

Sally

et al. 2023

Curr. Trends Biotechnol. Pharm.

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COVID-19 pandemic was causing havoc across the world. Businesses, education, people's lifestyle, and many more have been severely affected. As humans are adapting to their new environment, many wonders about nutrients and supplements as some believe that certain substances can help reduce and even prevent the symptoms of COVID-19. Currently, only vitamin C has been proven to help boost immune system to fight against COVID-19. Even though it is not proven that certain diets can help the immune system against COVID-19, one should always have a balanced nutritional diet as it can help boost the immune system against many more diseases. A proper diet can ensure that the body is in the proper state to defeat the virus. However, along with the dietary management guidelines the food safety management and good food practices are compulsory. This article explores the importance of nutrition to boost immunity and gives some professional and authentic dietary guidelines about nutrition and food safety to withstand COVID-19. The discussion of the most recent pertinent literature aims to lay the foundations for making reasonable assumptions and evaluations of different types of nutrition, their functions, their mechanism of action, key targets, and their contribution against COVID-19.

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Relation between Vitamin B12 Levels and Smell Affection in COVID-19 Patients

Cited by 3 publications

References 22 publications

Evaluation of serum vitamin B12 levels in patients with COVID-19 infection: A case-control study

Evaluation of serum vitamin B12 levels in patients with COVID-19 infection: A case-control study

Laboratory parameters related to disease severity and physical performance after reconvalescence of acute COVID-19 infection

Nutrition Importance in preventing COVID-19 pandemic disease

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