More Vitamin K and fermented food associated with fewer COVID-19 problems

Created April 2020

Vitamin K levels linked to COVID-19 outcomes NewHope June 26, 2020
- Reduced Vitamin K Status as A Potentially Modifiable Prognostic Risk Factor in COVID-19 PrePrint - FREE PDF
- "123 COVID-19 patients and 184 controls". Improved Coagulation
Vitamin D3 and K2 and their potential contribution to reducing the COVID-19 mortality rate Inter. J. of Infectious Diseases, Aug 5, FREE PDF
- Has a Causal Loop Diagram of Vitamin D3, K2 and the immune system
- Table 1. Tabular indicator for raising the 25(OH)D blood levels from 20 ng/mL to 40 ng/mL and maintaining them after consultation with the physician (von Helden, 2011).


Body Weight – kg	10 Days Fill Up IU	Daily maintenance D3	Daily K2 (MK7) mcg
70	19,600	3,000	140
80	22,400	3,500	160
90	25,200	3,950	180

Study links fermented vegetable consumption to low COVID-19 mortality July 8
- Association between consumption of fermented vegetables and COVID-19 mortality at a country level in Europe Germany, July 7 preprint, FREE PDF - with maps
  - " For each g/day increase in the average national consumption of fermented vegetables, the mortality risk for COVID-19 decreased by 35.4% (95% CI: 11.4%, 35.5%)."
Do Fermented Vegetables Help with COVID 19? 27 minute podcast on YouTube, Aug 4
Fermented Foods May Lower Your Risk of COVID-19 Death Mercola Aug 6
- Discusses GermanPrePrint (above) as well as Probiotics, Zinc, and Vitamin
Vitamin K deficiency and covid-19 Letter to Editor July 2020 {ATTACH(inline="1" id="14499" icon="1")}PDF ATTACH}
Vitamin K1 or Vitamin K2 may decrease COVID-19 deaths - Feb 2021

Reduced Vitamin K Status as a Potentially Modifiable Prognostic Risk Factor in COVID-19 - Aug 25

Preprint speculates that supplemening Vitamin K would decrease COVID-19 problems by decreasing clotting by Cytokine storms

📄 Download the PDF from VitaminDWiki

Introduction: Coronavirus 2019 (COVID-19) is caused by the severe acute respiratory syndrome coronavirus-2. The majority of patients have at most mild symptoms, however, a significant proportion develops respiratory failure. COVID-19 may also progress beyond the lungs. Coagulopathy and thromboembolism are prevalent in severe COVID-19 and relate to decreased survival. Coagulation is an intricate balance between clot promoting and dissolving processes in which vitamin K plays a well-known role. We hypothesized that vitamin K status is reduced in patients with severe COVID-19.

Methods: Vitamin K status was assessed by measuring desphospho-uncarboxylated matrix Gla protein (dp-ucMGP; inversely related to vitamin K status) and the rate of elastin degradation by measuring desmosine. We included 123 patients who were admitted with COVID-19 and 184 controls.

Results: Dp-ucMGP levels were significantly elevated in COVID-19 patients (1,673Å}1,584 pmol/L) compared to controls (536±291 pmol/L; p<0.0005). Dp-ucMGP levels were significantly higher in COVID-19 patients with unfavorable outcome compared to those with less severe disease. Furthermore, dp-ucMGP and desmosine levels were significantly associated (r=0.65; p<0.0005).

Conclusions: Vitamin K status was reduced in patients with COVID-19 and related to poor prognosis.

Also, low vitamin K status seems to be associated with accelerated elastin degradation.

An intervention trial is now needed to assess whether vitamin K administration improves outcome in patients with COVID-19.

More Vitamin K and fermented food associated with fewer COVID-19 problems

Reduced Vitamin K Status as a Potentially Modifiable Prognostic Risk Factor in COVID-19 - Aug 25

See also VitaminDWiki