The effects of Spirulina platensis supplementation on COVID-19 severity in critically ill patients: A randomized clinical trial

Abstract

Abstract Spirulina is a functional food with antioxidant and anti-inflammatory effects. This study aimed to investigate the effects of Spirulina supplementation in critically ill patients with COVID-19. This study was a double-blind clinical trial that randomized patients, admitted to an intensive care unit (ICU), to Spirulina platensis supplementation (5g/d,N = 97) or control groups (n = 95). Acute Physiology and Chronic Health Evaluation (APACHE), National Early Warning Score (NEWS) 2, and Sequential Organ Failure Assessment Score (SOFA) were scoring systems to assess COVID-19 severity. Hospital and ICU length of stay, respiratory support at discharge, and 28-day mortality were assessed as well. In survival analysis, 126 participants (58 in control and 68 in Spirulina groups) were evaluated, and results showed no between-group difference in 28-day mortality (HR = 1.07, 95% CI 0.57–1.97) and NEWS2 (P-value = 0.14) but the SOFA score had a significant decrease in the Spirulina group compared to control (β=-0.48, P-value = 0.04). Spirulina resulted a shorter ICU length of stay (6 days,4.75–9.25) compared to the control group (10 days, 6–15), P-value = 0.007). The hospital length of stay was lower in Spirulina compared to the control group (P-value = 0.001). Spirulina supplementation was effective in reducing SOFA score and hospital and ICU length of stay in critically ill patients with COVID-19.