In the last 2 years, researchers have shown that COVID-19 severity may be related to vitamin D status. SARS-CoV-2, a respiratory viral airborne infection with no effective treatment other than applying prevention strategies, had serious damaging health effects. The COVID-19 pandemic that swept the world in 2019 changed our lifestyles, as well as scientific and medical approaches. Recent studies showed that vitamin D deficiency and insufficiency are common in the world’s general population, including Russia. However, subjects receiving high-dose vitamin D had only asymptomatic SARS-CoV-2 in 10 (26%) cases at the same time, participants who received 2000 IU/day showed twice as many SARS-CoV-2 cases, with mild clinical features in half of them. Neither vitamin D intake nor vitamin D deficiency/insufficiency were associated with a decrease in SARS-CoV-2 morbidity (odds ratio = 2.27 95% confidence interval, 0.72 to 7.12). Vitamin D supplementation was associated with an increase in serum 25(OH)D level, but only intake of 5000 IU/day was accompanied by normalization of serum 25(OH)D level, which occurred in 53% of cases. Vitamin D deficiency, insufficiency, and normal vitamin D status were diagnosed in 60%, 30%, and 10%, respectively. Baseline serum 25(OH)D level in health care workers varied from 3.0 to 65.1 ng/mL (median, 17.7 (interquartile range, 12.2 24.7) ng/mL). For both groups, treatment lasted 3 months. Participants of group II ( n = 46) received water-soluble cholecalciferol at a dose of 2000 IU/day. Participants of group I ( n = 45) received water-soluble cholecalciferol at a dose of 50,000 IU/week for 2 consecutive weeks, followed by 5000 IU/day for the rest of the study. Of 128 health care workers, 91 (consisting of 38 medical doctors (42%), 38 nurses (42%), and 15 medical attendants (16%)) were randomized into two groups receiving vitamin D supplementation. This study aimed to analyze the potential effect of vitamin D supplementation in reducing SARS-CoV-2 infection morbidity and severity in health care workers. In the last 2 years, observational studies have shown that a low 25-hydroxyvitamin D (25(OH)D) level affected the severity of infection with the novel coronavirus (COVID-19).
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