首页|The effects of high dose vitamin D supplementation as a nutritional intervention strategy on biochemical and inflammatory factors in adults with COVID-19: Study protocol for a randomized controlled trial

The effects of high dose vitamin D supplementation as a nutritional intervention strategy on biochemical and inflammatory factors in adults with COVID-19: Study protocol for a randomized controlled trial

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  • Sage
Introduction: Low serum vitamin D has been shown to be a risk factor for Coronavirus 2019 (COVID-19). The aim of this study was to assess the effects of high dose vitamin D supplementation on hs-CRP, ESR and clinical outcomes, including duration of hospitalization, quality of life and New York Heart Association (NYHA) Functional Classification, in adults with COVID-19. Methods: This double-blind, randomized control trial will be conducted on patients with RT-PCR and/or chest CT scan diagnosis of COVID-19 admitted in Imam Reza Hospital, Mashhad, Iran. Participants will be randomized into control and intervention groups based on randomization sampling. The intervention group will receive soft gel containing 50,000 IU vitamin D on the first day followed by 10,000 IU/day through a supplement drop daily for 29 days. The control group will receive 1000 IU vitamin D daily through supplement drop and a placebo soft gel. All participants will undergo laboratory assessment including inflammatory markers, serum 25)OH)D, complete blood count (CBC), liver and renal profile, lipid profile and erythrocyte sedimentation rate (ESR) at baseline and at day 30. The mortality rate will be recorded in both groups. Results: Data will be presented using descriptive statistics. Comparison of changes in study parameters over the study period will be performed using analysis of covariance adjusting for possible confounders. Conclusions: The findings of this will provide evidence on the effects of high dose vitamin D supplementation on inflammatory markers in hospitalized COVID-19 patients.

COVID-19vitamin dinflammation

Zahra Khorasanchi、Ali Jafazadeh Esfehani、Payam Sharifan、Elahe Hasanzadeh、Mohammad Reza Shadmand Foumani Moghadam、Omid Ahmadi、Reyhaneh Ebrahimi、Seyede Zahra Lotfi、Nasrin Milani、Mahnaz Mozdourian、Reza Rezvani、Hasan Vatanparast、Reza Assaran Darban、Gordon Ferns、Majid Ghayour Mobarhan

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Department of Nutrition, School of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran

Metabolic Syndrome Research Center, Mashhad University of Medical Sciences, Mashhad, Iran

International UNESCO center for Health Related Basic Sciences and Human Nutrition, Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran

Varastegan Institute for Medical Sciences, Mashhad, Iran

Department of Parasitology and Mycology, Torbat Jam Faculty of Medical Sciences, Torbat Jam, Iran

Kidney Transplantation Complication Research Center, Mashhad University of Medical Sciences, Mashhad, Iran

Department of Internal Medicine, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran

Lung Diseases Research Center, Mashhad University of Medical Sciences, Mashhad, Iran

College of Pharmacy and Nutrition, University of Saskatchewan, Health Sciences E-Wing, Saskatoon, Saskatchewan, Canada

Department of Biology, Faculty of Sciences, Mashhad Branch, Islamic Azad University, Mashhad, Iran

Division of Medical Education, Brighton and Sussex Medical School, Brighton, UK

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2022

10.1177/02601060221082384

Nutrition and Health

Nutrition and Health

ISSN：0260-1060
年,卷(期)：2022.28(3)
  • 10
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