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Potential Association between Vitamin K Intake and the Severity of COVID-19 in Adults; Case-Control Study |
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PP: 1-17 |
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doi:10.18576/jans/020101
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Author(s) |
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Reem O. Farag,
Fatma O. Khalil,
Mohamed S. Ismail,
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Abstract |
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| Thrombosis associated with COVID-19 has been observed to influence the affected individuals prognosis negatively. Vitamin K can activate both pro-coagulant and anti-coagulant factors in the liver and the external protein S, thereby inhibiting the formation of blood clots in specific areas. This case-control study aimed to investigate the potential relationship between vitamin K status and clinical outcomes of COVID-19 in adult individuals. The study randomly recruited 180 participants from Menoufia Governorate (120 verified COVID-19 and 60 non Covid-19) aged 18 or older. A special questionnaire collected socioeconomic, health, anthropometric, and nutritional information. A vitamin K-based food frequency questionnaire was also utilized to obtain information about the amounts and habitual consumption of vitamin K-containing foods. Results showed the infection odds ratio for COVID-19 (OR=2.6) among obese participants; obese people had 2.6 times the risk of infection susceptibility. In the study population, behaviors that substantially increased the probability of infection have been discovered. Poor water, soft drinks, vegetable and postprandial sleep habits are among these. The consumption of parsley, spinach, and watercress has been associated with vitamin K intake and COVID-19 infection. The COVID group ate more vitamin K from plums, pears, and grapes than the control group. When age is taken into account, the vitamin K consumption of the two groups differs. People under 35 consumed more vitamin K-rich vegetables and fruits, particularly in the control group. In conclusion, an adequately balanced diet encompassing appropriate quantities of vitamin K may protect adults from COVID-19 and other communicable ailments. |
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