Are individuals with low levels of vitamin D at an increased risk of developing long COVID?

Recent research presented at the 25th European Congress of Endocrinology has suggested that low vitamin D levels may increase the risk of developing long COVID. This is a condition where the symptoms of COVID-19 persist for more than 12 weeks after the initial infection. The study looked at 100 patients with and without long COVID and found that those with long COVID had lower levels of vitamin D. This correlation was particularly evident in patients who experienced symptoms like confusion, forgetfulness, and poor concentration. While more research is needed to confirm the link, scientists are exploring whether vitamin D supplements could help reduce the risk of long-term COVID and improve its symptoms.

Long-term COVID risk may increase with low levels of vitamin D.

The Vitamin D Society.

Post-COVID-19 condition (long COVID) –


Are current dietary recommendations for cardiovascular health facing challenges in light of emerging evidence regarding the impact of saturated fatty acids on the levels of low-density lipoprotein cholesterol (LDL-C) and lipoprotein A (Lp(a))?

A recent perspective piece published in The American Journal of Clinical Nutrition delved into the current dietary recommendations aimed at reducing the intake of saturated fatty acids in order to mitigate the risk of cardiovascular disease.

The article shed light on the impact of lower saturated fatty acid intake on low-density lipoprotein cholesterol (LDL-C) and lipoprotein A. While dietary modifications have garnered significant attention in cardiovascular disease prevention, the effectiveness of replacing saturated fatty acids with alternative options remains unclear. Recent studies have shown that while reducing saturated fatty acid intake lowers LDL-C levels, it leads to an increase in lipoprotein A levels, which is associated with an elevated risk of cardiovascular disease. Lipoprotein A has been identified as an independent risk factor for atherosclerosis-related cardiovascular disease. Although genetic factors primarily regulate lipoprotein A levels, certain non-genetic factors, including dietary saturated fatty acid intake, contribute to its increase. Replacing saturated fatty acids with carbohydrates or monounsaturated fatty acids does lower LDL-C levels but also results in a concurrent increase in lipoprotein A levels. This finding calls for further research and better clinical practices to monitor the effects of dietary changes on lipoprotein A and LDL-C levels. Additionally, assessing cardiovascular disease risk accurately may require measuring LDL-C independently of lipoprotein A cholesterol content or including an evaluation of lipoprotein A cholesterol content. The study suggests that individualized dietary recommendations tailored to lipid profiles and considering additional cardiac health markers, such as lipoprotein A cholesterol content, may be necessary for effective disease prevention.

Dietary Recommendations For Cardiovascular Health Challenged By New ….