Zinc deficiency linked to COVID-19

As noted previously ( see FW, 3 December 2021), zinc plays a key role in the body’s immune system. Unsurprisingly, therefore, researchers have been focusing on zinc intake in COVID-19 patients.

In one study described by the National Institutes of Health in the US, scientists found that not only were many COVID-19 patients zinc-deficient, but “the deficiency was associated with a prolonged hospital stay and increased mortality”.

Three common risk factors among those severely affected by COVID-19 are high blood pressure, obesity and diabetes. Zinc deficiency is common in these conditions, often due to the treatment.

Medications such as angiotensinconverting enzyme (ACE) inhibitors for treating high blood pressure reduce zinc levels. In diabetics, hyperglycaemia and frequent urination also lower zinc levels. And proton pump inhibitors, prescribed for heartburn related to obesity, disrupt stomach acid production, which is needed for zinc absorption. In addition, older people absorb zinc inefficiently.

Zinc stimulates red blood cell formation, so a low level of zinc leads to a lower red blood cell count, reducing the oxygen-carrying capacity of the blood. COVID-19-infected cells destroy red blood cells.

As the condition worsens, patients cannot get enough oxygen through regular breathing and must be put on ventilators. The common denominator in these cases is zinc.

Good food sources of zinc include wheat germ and bran, beef, lamb, brewer’s yeast, pumpkin seeds, sunflower seeds, garlic, spinach and brown rice. – Johanita Louw Louw has had a lifelong interest in holistic nutrition. Email her at farmersweekly@ caxton.co.za. Subject line: Holistic health.