Zinc is well known nutrient for its anti viral properties. And might also help the people to fight against the coronavirus. Zinc is also known for its various Health properties.
Can zinc dosing help avoid a serious illness from COVID-19? It’s a matter that has gained more interest in the science world over the past few months. Zinc is known for its antiviral effects, after all. Both the common cold and the recent global pandemic are caused by viruses of the same family known as coronaviruses. So may zinc be one of the keys to help the immune system and to thwart the dangerous inflammation caused by this new scourge?
There is no definite answer to the question. However, preliminary study reported at the European Coronavirus Conference this week indicates a potential correlation between lower blood levels of zinc and poorer health outcomes for people with COVID-19.
Dr. Roberto Güerri-Fernández of Spain performed a retrospective study of symptomatic patients admitted to the hospital in Barcelona from mid-March to the end of April. Fasting blood amounts of zinc were taken from all 611 men and women (63 years of age on average) admitted to the COVID-19 unit during the study time. Researchers have had access to other laboratory findings and medical records, including pre-existing conditions.
For the latest study the research concentrated on a small group of only 249 people, including 21 who died. Zinc amounts of these 249 individuals were 61 micrograms per deciliter on average when they were admitted to hospital. However when researchers compared zinc survivors to those who succumbed to the disease, they found a substantial difference: 63.1 versus 43 micrograms per deciliter, on average. After correcting for variables such as age, sex, and severity.
“Lower levels of zinc at entry associate with higher inflammation in the process of infection and worse outcomes,” the authors of the study noted.
While the study connects lower zinc levels at entry to increased risk of death in COVID-19 patients, it does not indicate that one affects the other. It merely indicates the connection between the nutrient and the disease, says Philip C. Calder, PhD, who was not interested in the research. Calder is a professor of dietary immunology and head of human immunology.