Author:
Moghaddam Reza Rezvani,Khorasanchi Zahra,Noor Ayad Rasool,Moghadam MohammadReza Shadmand Foumani,Esfahani Ali Jafarzadeh,Alyakobi Abdullah Khalaf Merhej,Alboresha MohammedHadi Lafta,Sharifan Payam,Bahari Ali,Rezvani Reza,Aghasizade Malihe,Heshmati Maryam,Darban Reza Assaran,Ferns Gordon,Mobarhan Majid Ghayour
Abstract
Abstract
Background
The benefits and harms of vitamin D supplementation in the treatment of COVID-19 have not yet been fully documented. In this study, we aimed to evaluate the effects of high-dose vitamin D supplementation on liver function tests in COVID-19.
Method
This double-blinded randomized clinical trial was conducted on 140 hospitalized patients aged > 30 years. Patients were randomly allocated to receive either intervention group (n = 70 receiving 50,000 IU of vitamin D capsules orally as a single dose and then 10,000 IU syrup daily from the second day of admission for 30 days) and the control group (n = 70 receiving 1000 IU vitamin D syrup orally per day). Liver function tests (LFT), including alanine aminotransferase (ALT), aspartate aminotransferase (AST), alkaline phosphatase (ALP), gamma-glutamyl transferase (GGT), and Lactate Dehydrogenase (LDH) were evaluated at baseline and at the end of the intervention. Decision tree analysis was performed to identify the predictors for change in liver enzymes.
Results
Among COVID-19 patients, a significant decrease was observed in serum level of ALP between intervention and placebo groups (p = 0.04). In addition, decision tree analysis revealed that GGT, temperature, serum magnesium level at baseline and gender were the most important predictors of ALT changes in COVID-19 patients.
Conclusion
High-dose vitamin D supplementation improved ALP markers among COVID-19 patients. More randomized controlled trials with longer follow-up times will be required.
Funder
Mashhad University of Medical Sciences
Publisher
Springer Science and Business Media LLC
Subject
Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Food Science
Cited by
7 articles.
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