Vitamin D fortification: A perspective to improve immunity for COVID-19 infection

Abstract

The need for food fortification arises because of close relation between human, health and food. The problem of prevalence of micronutrient malnutrition paved a way for food fortification to emerge and run in this technological era. This review focusses on the importance of Vitamin D in the present pandemic situation and the techniques used for fortification. The stability and bio-accessibility are the biggest question mark in the food fortification process as, a large proportion of Vitamin D is lost during food processing and storage due to environmental stress conditions such as temperature, pH, salt, oxygen and light. Vitamin D is an important micronutrient, is essentially required for the prevention of respiratory disorders, neurodegenerative diseases, cardiovascular diseases, cancer etc. which make it essential in enhancing immunity against COVID-19. Food fortification is the most efficient and safest method recognized by the WHO. The present review is an update on Vitamin D, in light of its role and importance and also fortification techniques adopted. Among all the techniques, nanoencapsulation is found to be an efficient one with the increasing demand.

Food nutrients as inherent sources of immunomodulation during COVID-19 pandemic

“…However, in the Covid-19 prospective, vitamin D has been found to play a major role in preventing the severity of COVID-19 and the risk of death. The clinical investigation showed a linkage of acute respiratory tract infections, particularly epidemic influenza with low levels of serum vitamin D. A correlation between vitamin D levels and the severity and mortality of COVID-19 patients was also observed in studies ( Handu et al, 2021 ). In addition, a negative association between serum 25(OH)D levels (a marker for Vitamin D insufficiency) and COVID-19 severity was reported in some studies.…”

“…The encapsulation of vitamin D is a most suitable method of fortification because it protects from degradation before reaching to target site in body. The microencapsulation technique provide stability, homogeneity and higher bioavailability of vitamin D, whereas nanoencapsulation maintains stability during thermal processing and storage ( Handu et al, 2021 ).…”

“…However, the malnourishment can be reduced by the supply of fortified or supplemented foods. The idea of taking nourishments through regular diet, or via supplementation give insusceptible benefits ( Handu et al, 2021 ; London, 2010 ). The factors governing the innate and adaptive immunity are first discussed in this review.…”

Combinations of vitamin A and D induced are synergistic in breast cancer cells and alter gene expression in the endoplasmic reticulum stress, unfolded protein and estrogen signaling canonical pathways

“…For decades it has been well known that food products and their bioactive nutrients and constituents have functions beyond their nutritional value and are important for their positive effects on the immune system and disease prevention [8][9]. Recent studies have reported that a high percentage of the global population is micronutrient deprived due to a deficiency of dietary vitamins and minerals leading to an increase in chronic diseases, including cancer [45][46]. Reviews of vitamin D and other micronutrients have shown that these compounds are essential for the prevention of upper respiratory infections, including Covid 19, coronary heart disease, neurological disorders and cancer [45][46].…”

Validity and reliability of a semi-quantitative food frequency questionnaire for assessing dietary vitamin D and calcium intakes in Iranian childbearing age women

“…The recommended daily allowance for vitamin D is 600 IU (15 mcg) per day in women of reproductive ages ( 8 ). To ensure that the general population and women of childbearing age consume enough vitamin D, many countries have fortified some foods with vitamin D ( 9 ). However, limited foods have been fortified with vitamin D in Iran ( 10 ).…”