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Vitamin K and COVID-19 link

Posted by Janet Rhodes on

Dutch researchers studying data on patients who were admitted to the Canisius Wilhelmina hospital in Nijmege have discovered a link between Vitamin K deficiency and the worst coronavirus outcomes. 

Taken as a supplement or ingested through food, Vitamin K is vital in the production of proteins that regulate clotting and can protect against lung disease. The current daily value for Vitamin K is 120 micrograms (μg).

Foods high in vitamin K include leafy green vegetables, cooked or raw. The Top Ten foods highest in Vitamin K are are:

  1. Kale
  2. Broccoli 
  3. Brussels sprouts 
  4. Cabbage 
  5. Pickled cucumber
  6. Asparagus
  7. Kiwi fruit
  8. Okra
  9. Green beans
  10. Lettuce
Leafy greens Photo by petra cigale on Unsplash

The researchers say that addressing a deficiency in vitamin K could combat two dangerous feature of Covid-19 – blood clotting, and degradation of elastic fibres in the lungs.

The research, undertaken in partnership with the Cardiovascular Research Institute Maastricht, one of Europe’s largest heart and vascular research institutes, studied 134 patients hospitalised for Covid-19 between 12 March and 11 April, alongside a control group of 184 age-matched patients who did not have the disease. 

Dr Rob Janssen, a scientist working on the project, said: “We are in a terrible, horrible situation in the world. We do have an intervention which does not have any side effects, even less than a placebo. There is one major exception: people on anti-clotting medication. It is completely safe in other people.  

“My advice would be to take those vitamin K supplements. Even if it does not help against severe Covid-19, it is good for your blood vessels, bones and probably also for the lungs.” 

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