Covid-19 und Ernährung – Studien

(Google-Übersetzung)

Pflanzliche Ernährung im Zusammenhang mit weniger schweren Erkrankungen durch COVID-19

Pflanzliche Diäten sind laut einer in BMJ Nutrition, Prevention & Health veröffentlichten Studie mit weniger schweren Erkrankungen durch COVID-19 verbunden. Die Forscher befragten Gesundheitspersonal mit hoher Exposition gegenüber COVID-19-Patienten in sechs Ländern zu ihren Ernährungsgewohnheiten und COVID-19-Ergebnissen. Teilnehmer, die eine pflanzliche Ernährung einhielten, hatten eine um 73 % geringere Wahrscheinlichkeit einer mittelschweren bis schweren COVID-19-Erkrankung, während diejenigen, die eine kohlenhydratarme, proteinreiche Ernährung einhielten, eine um 48 % höhere Wahrscheinlichkeit hatten, eine mittelschwere bis schwere COVID-19-Erkrankung zu erleiden. Diejenigen, die eine pflanzliche Ernährung befolgten, nahmen mehr Hülsenfrüchte, Nüsse und Gemüse zu sich, die reich an Ballaststoffen und den Vitaminen A, C und E sind, die das Immunsystem und die allgemeine Gesundheit unterstützen. Die Autoren empfehlen eine pflanzliche Ernährung, die entzündungsfördernde Lebensmittel wie rotes und verarbeitetes Fleisch mit negativen gesundheitlichen Folgen vermeidet, um sich vor schwerem COVID-19 zu schützen.

Referenz
Kim H, Rebholz CM, Hegde S, et al. Pflanzliche Ernährung, pescatarianische Ernährung und COVID-19-Schweregrad: eine bevölkerungsbezogene Fall-Kontroll-Studie in sechs Ländern. BMJ Nutr Zurück Gesundheit. Online veröffentlicht 7. Juni 2021. doi: 10.1136/bmjnph-2021-000272

https://pubmed.ncbi.nlm.nih.gov/34684596/

Während COVID-19 half eine pflanzliche Ernährung den Krankenhausmitarbeitern, gesund zu bleiben

Laut einer neuen Studie, die im American Journal of Lifestyle Medicine veröffentlicht wurde, half eine pflanzliche Ernährung während COVID-19 den Krankenhausmitarbeitern, gesund zu bleiben. Die Forscher des Physicians Committee ordneten Mitarbeiter des Gesundheitswesens in einem Krankenhaus in Washington, D.C., randomisiert einer Kontrollgruppe oder einer Gruppe zu, die angewiesen wurde, sich 12 Wochen lang vegan zu ernähren, und verfolgten Gewicht und Cholesterin. Diejenigen, die sich vegan ernährten, senkten ihr Körpergewicht, ihren Blutdruck, ihren Cholesterinspiegel und ihren Blutzucker im Vergleich zu denen in der Kontrollgruppe. Diese Teilnehmer erhöhten auch ihre Lebensqualität inmitten der Belastungen am Arbeitsplatz der Pandemie. Verbesserungen dieser Ergebnisse, verbunden mit einer verringerten Schwere und Moral von COVID-19, tragen dazu bei, sicherzustellen, dass das Personal im Gesundheitswesen gesund bleibt, um den Patienten besser dienen zu können.
Verweise
H. Kahleova, R. Berrien-Lopez, D. Holtz et al. Ernährung für Krankenhauspersonal während einer Krise: Auswirkungen einer pflanzenbasierten diätetischen Intervention auf die kardiometabolischen Ergebnisse und die Lebensqualität von Mitarbeitern des Gesundheitswesens während der Covid-19-Pandemie. Bin J Lifestyle Med. Online veröffentlicht am 5. November 2021. doi: 10.1177/15598276211050339

„Die Smartphone-basierte COVID-Symptomstudie mit 592.571 Teilnehmern ergab, dass Ernährungsmuster, die bei Obst, Gemüse und pflanzlichen Lebensmitteln im Allgemeinen am höchsten waren, mit einem um 41 % geringeren Risiko für schweres COVID-19 und einer Reduzierung um 9 % verbunden waren von COVID-19-Infektionen jeglichen Schweregrades, verglichen mit den Diäten, die bei diesen Lebensmitteln am niedrigsten sind.”

Merino J, Joshi AD, Nguyen LH et al. Ernährungsqualität sowie Risiko und Schweregrad von COVID-19: eine prospektive Kohortenstudie. medrxiv. Online veröffentlicht am 25. Juni 2021. doi: 10.1101/2021.06.24.21259283v1

https://www.medrxiv.org/content/10.1101/2021.06.24.21259283v1

“Diese Behandlung sollte Informationen über gesunde Ernährungsgewohnheiten umfassen, insbesondere eine erneute Betonung von Gemüse, Obst, Vollkornprodukten und Hülsenfrüchten sowie einer pflanzlichen Ernährung.”

https://www.amjmed.com/article/S0002-9343(21)00635-5/fulltext

Pflanzliche Ernährung zum Schutz gegen:

Zusammenbruch des Ökosystems

weitere Pandemien

Tierleid

Chronische Krankheiten

 

Wie ernähre ich mich mit pflanzlicher Ernährung für beste Gesundheit?

ProVeg

https://nutritionfacts.org

https://spiral-m.com/plant-based-resources

Vitamin D and Covid-19 Infos

Metastudies strongly indicating effectiveness

“The results of the meta-analyses and respective TSAs suggest a definitive association between the protective role of vitamin D and ICU hospitalization.”

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9864223/

https://vdmeta.com/

“The datasets provide strong evidence that low D3 is a predictor rather than just a side effect of the infection.”
a Mortality Rate Close to Zero Could Theoretically Be Achieved at 50 ng/mL 25(OH)D3: (125 nmol/L)

https://pubmed.ncbi.nlm.nih.gov/34684596/

 

Study of prevention rather than post-treatment

“In a new study, researchers show a correlation between vitamin D deficiency and COVID-19 severity and mortality. The study is among the first to analyze vitamin D levels prior to infection, which facilitates a more accurate assessment than during hospitalization, when levels may be lower secondary to the viral illness.”

https://www.sciencedaily.com/releases/2022/02/220203161135.htm

 

HOW MUCH DO YOU NEED?

40-60ng/ml is the recommended blood serum goal to achieve, so the dose will be adapted to  realise this goal. If deficient may need higher doses temporarily!

https://www.grassrootshealth.net/project/dcalculator/

Toxicity is very rare.
The definition of deficiency is set as too low by many countries according to the Endocrine Society. This results in misleading study results which claim there is no proven effect.
Many scientists and doctors are frustrated by the unscientifically low recommended doses by many health authorities and the lack of awareness campaigns

https://vitamindforall.org/letter.html

 

The Politics, Science and Media Involvement in the Vitamin D Pandemic. Background to Song “Vitamin D and Covid-19”

 

Definition of deficiency (note 1ng/ml = 2.5nmol/L)

https://eje.bioscientifica.com/view/journals/eje/180/4/EJE-18-0736.xml

 

Some other studies and recommendations

https://www.mdpi.com/2072-6643/13/10/3596
https://www.nature.com/articles/s41598-020-77093-z
https://www.bmj.com/content/371/bmj.m3872/rr-5
https://journals.plos.org/plosone/article?id=10.1371%2Fjournal.pone.0239252#pone-0239252-g001
https://www.researchgate.net/publication/340409592_Evidence_that_Vitamin_D_Supplementation_Could_Reduce_Risk_of_Influenza_and_COVID-19_Infections_and_Deaths
https://medium.com/microbial-instincts/the-first-clinical-trial-to-support-vitamin-d-therapy-for-covid-19-906a9d907468
https://www.youtube.com/watch?v=0AySagDalY8

 

Statistics for the vitamin D “pandemic”

According to the Robertkochinstitut, up to 30.2% of adults in Germany have deficiency. 38.4% of adults achieve adequate care. 61.6% are therefore have suboptimal levels. This is the conservative estimate based upon lower definition of deficiency so it could be much more!

https://edoc.rki.de/handle/176904/2492 (German)

“approximately 75% had suboptimal 25(OH)D concentration” (Asia)

https://www.mdpi.com/2072-6643/9/3/313

“Similar rates of vitamin D deficiency have been reported in Europe [26] and Canada. A greater prevalence of vitamin D deficiency exists in Middle Eastern countries. A study of 316 young adults aged 30-50 years from the Middle East showed that 72.8% had 25(OH)D values of less than 15 ng/dL (that is, severely deficient).”

https://www.medscape.com/answers/128762-54282/what-is-the-global-prevalence-of-vitamin-d-deficiency

“Moreover, more than two-thirds of all children had levels below 75 nmol/L, including 80 percent of Hispanic children and 92 percent of non-Hispanic black children. “ (USA)

https://medicalxpress.com/news/2009-10-latest-analysis-suboptimal-vitamin-d.html

“Suboptimal vitamin D status is a highly prevalent but treatable condition in both hospitalized patients and the general population “

https://pubmed.ncbi.nlm.nih.gov/18042130/

Vit D deficiency in India: 80-90%

https://www.youtube.com/watch?v=1Q_mhJRFtxg&t=79s

 

Covid-19 and Nutrition Studies

Plant-Based Diets Linked to Less Severe Illness from COVID-19

Plant-based diets are linked to less severe illness from COVID-19, according to a study published in BMJ Nutrition, Prevention & Health. Researchers surveyed health care workers with high exposure to COVID-19 patients across six countries on their dietary habits and COVID-19 outcomes. Participants who followed plant-based diets had a 73% lower chance of moderate to severe COVID-19 illness, whereas those who followed low-carbohydrate, high-protein diets were 48% more likely to have moderate to severe COVID-19 illness. Those who followed plant-based diets had higher intakes of legumes, nuts, and vegetables rich in fiber and vitamins A, C, and E that support the immune system and overall health. The authors recommend a plant-based diet that avoids pro-inflammatory foods such as red and processed meat associated with negative health outcomes to help protect against severe COVID-19.

Reference
Kim H, Rebholz CM, Hegde S, et al. Plant-based diets, pescatarian diets and COVID-19 severity: a population-based case–control study in six countries. BMJ Nutr Prev Health. Published online June 7, 2021. doi: 10.1136/bmjnph-2021-000272

https://pubmed.ncbi.nlm.nih.gov/34684596/

During COVID-19, a Plant-Based Diet Helped Hospital Workers Stay Healthy

During COVID-19, a plant-based diet helped hospital workers stay healthy, according to a new study published in the American Journal of Lifestyle Medicine. Physicians Committee researchers randomized health care workers at a Washington, D.C., hospital into a control group or a group instructed to follow a vegan diet for 12 weeks and tracked weight and cholesterol. Those who followed a vegan diet lowered their body weight, blood pressure, cholesterol, and blood sugar when compared to those in the control group. These participants also increased their quality of life amid the workplace stresses of the pandemic. Improvements in these outcomes, linked to reduced severity and morality of COVID-19, help ensure health care workers remain healthy to better serve patients.
References
Kahleova H, Berrien-Lopez R, Holtz D, et al. Nutrition for hospital workers during a crisis: effect of a plant-based dietary intervention on cardiometabolic outcomes and quality of life in healthcare employees during the Covid-19 pandemic. Am J Lifestyle Med. Published online November 5, 2021. doi: 10.1177/15598276211050339

“The smartphone-based COVID Symptom Study, including 592,571 participants, found that dietary patterns that were highest in fruits, vegetables, and plant-based foods in general were associated with a 41% lower risk of severe COVID-19 and a 9% reduction of COVID-19 infection of any severity, compared to diets lowest in these foods.”

Merino J, Joshi AD, Nguyen LH, et al. Diet quality and risk and severity of COVID-19: a prospective cohort study. medrxiv. Published online June 25, 2021. doi: 10.1101/2021.06.24.21259283v1

https://www.medrxiv.org/content/10.1101/2021.06.24.21259283v1

“That treatment should include information about healthful dietary habits, particularly a renewed emphasis on vegetables, fruits, whole grains, and legumes, and plant-based diets.”

https://www.amjmed.com/article/S0002-9343(21)00635-5/fulltext

 

Plant-based diets for the protection against:

ecosystem collapse

pandemics

animal abuse

chronic diseases

 

How to do plant-based nutrition for best health?

https://nutritionfacts.org

PLANT-BASED RESOURCES

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