There is a correlation between health or infection and Vitamin D. This is an issue that has been discussed across the medical literature for many years. It seems to have seen a renaissance in recent years. It has gained new interest in holistic circles. It is also a popular topic in the wellness media of late as well. But it is nothing new. In the 1920's, Vitamin D was given in doses of MILLIgrams, not MICROgrams. The result was unprecedented health. Many hospitals were cleared out. Clinics were empty. Medical practices in the vicinities where Vitamin was taken were quiet. So, what do then? Remove Vitamin D from the public supply. Afterall, health [sick] care is a business like any other. Doctors need the next virus, patient malady, and regular visits like any other enterprising business. (I'm not saying it's right; I'm just reporting what happened by my research, and this is what the architects of this, like many another industry have done: create demand for the supply. Subsequently, Vitamin D was made available in MICROgrams, and later, recommended that it only be taken in very small doses. There are small paperbacks on Amazon, among other references -if one goes looking for them- that tell this very story.
Now, onto the main article of my topic here.
SOURCE / WEB LINK: http://www.medpagetoday.com/Gastroenterology/GeneralGastroenterology/43153
Vitamin D Levels, Hospital Infections Linked
Published: Nov 27, 2013
- Preoperative vitamin D blood levels were significantly and inversely associated with risk for hospital-acquired infections after gastric bypass surgery.
- Note that the results suggest that preoperative vitamin D levels may be a modifiable risk factor for postoperative nosocomial infections.
Preoperative vitamin D blood levels were significantly and inversely associated with risk for hospital-acquired infections after gastric bypass surgery, researchers found.
Among obese patients with 25-hydroxyvitamin D levels lower than 30 ng/mL, there was a three-fold risk for a hospital-acquired infection after surgery versus patients whose vitamin D levels were 30 ng/mL or higher (adjusted odds ratio 3.05, 95% CI 1.34-6.94, according toSadeq Quraishi, MD, of Massachusetts General Hospital (MGH) in Boston, and colleagues.
This association did not "materially change" when adjusted for perioperative factors, they wrote online in JAMA Surgery.
Low serum vitamin D has been tied to risk of hip osteoarthritis in older men and increased odds of heart failureversus those with normal serum levels, while elevated concentrations have been associated with decreased risk for ear infection in children.
However, these associations have not supported vitamin D supplementation in most patients. The U.S. Preventive Services Task Force and the Institute of Medicine have each said that such supplementation is unnecessary.
The authors noted that vitamin D insufficiency "may be as high as 70% to 80% in bariatric surgery patients," while rates of surgical site infections are as high as 10% among Roux-en-Y gastric bypass surgery patients in laparoscopic procedures and as high as 25% among open abdominal surgery.
They studied the association between hospital-acquired infections and vitamin D serum concentration in a population of 770 Roux-en-Y gastric bypass surgery patients treated at MGH.
Patient data was gathered through the hospital's research patient data registry.
Vitamin D concentrations "are routinely measured in individuals scheduled to undergo Roux-en-Y gastric bypass surgery" at the site during a preoperative nutrition assessment, the authors stated.
Hospital-acquired infections included surgical site infection, catheter-related urinary tract infection, pneumonia, and bacteremia more than 48 hours after hospital admission and within 30 days of surgery.
Outcomes were adjusted for age, sex, race, body mass index, physical status, medical comorbidities, date of admission, type of surgery, use of neuraxial anesthesia, timely administration of prophylactic antibiotics, duration of general anesthesia, intraoperative fluid balance, intraoperative temperature nadir, intraoperative fraction of inspired oxygen concentration, perioperative blood transfusions, preoperative levels of nutritional markers, and preoperative daily vitamin D supplementation.
Comorbidities included hypertension, diabetes, obstructive sleep apnea, and chronic obstructive pulmonary disease. Nutritional markers included hemoglobin A1c, iron, ferritin, hemoglobin, albumin, thiamine, parathyroid hormone, and calcium.
The overall rate of hospital-acquired infection was 5.3%, the rate of surgical site infection was 2.6%, and the overall prevalence of low vitamin D in the cohort was 58%.
There were no substantial baseline differences between patients with hospital-acquired infections and those without infection, other than vitamin D concentration and a higher rate of open Roux-en-Y gastric bypass procedures among those who developed an infection.
Patients with low vitamin D also had a greater than four-fold increased risk for surgical site infection (aOR 4.14, 95% CI 1.16-14.83). Although associations were very slightly attenuated through a sensitivity analysis, odds of hospital-acquired infection were still three-fold, while odds of a surgical site infection were 3.93-fold. This changed to 2.91-fold odds (95% CI 1.25-6.76) and 4.32-fold odds (95% CI 1.16-16.17), respectively, in a fully-adjusted multivariable logistic regression analysis.
READ MORE AT: http://www.medpagetoday.com/Gastroenterology/GeneralGastroenterology/43153