A team of researchers from the University of Surrey in the UK has found that individuals with a severe deficiency of vitamin D are significantly more likely to be hospitalized due to respiratory infections compared to those with adequate levels.
The primary natural sources of include sunlight, as well as foods like fatty fish, red meat, and egg yolks. This vitamin, whether obtained from these sources or as a supplement, helps regulate the levels of calcium and phosphorus in the body, supporting the health of bones, teeth, and muscles. But the benefits of vitamin D extend beyond just that.
The authors of the new study confirmed that regular consumption of vitamin D protects against illnesses that affect a vast number of people during the winter months.
What Did the Researchers Discover?
During their extensive study, the university team analyzed data from the UK Biobank, gathered from 36,000 adults, to uncover the connection between vitamin D levels and hospitalization due to respiratory infections.
These include common viral and bacterial diseases such as , pneumonia, and bronchitis, which affect the respiratory tract and lungs, as reported by Daily Mail.
The researchers found that individuals with severe vitamin D deficiency (defined as having a blood concentration lower than 15 nmol/L) were 33 percent more likely to be hospitalized for these illnesses compared to those with optimal levels (75 nmol/L and above).
With every 10 nmol/L increase in blood vitamin D concentration, the rate of hospitalizations due to respiratory infections decreased by a striking four percent.
The team noted that older participants were more susceptible to developing these infections. In this context, the researchers reminded us that pneumonia and bronchitis are among the top 20 leading causes of death worldwide for individuals aged 50 to 74.
Abi Bournut, a specialist in nutritional immunology and the lead author of the study, emphasized: “Vitamin D is vital for our physical health. It not only supports the health of bones and muscles but also, thanks to its antibacterial and antiviral properties, helps reduce the risk of that can lead to hospitalization.”
The findings of the study were published in the American Journal of Clinical Nutrition.
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