An MIT study has found that race plays a major role, as much as age and one’s preexisting conditions, in a COVID-19 patient’s chance of survival. Apparently, black people have a higher death rate.
CBS Boston quotes the study author thus: “We controlled for that share of the population that has health insurance, diabetes, smoking, obesity. So, it’s got to be something that’s not that. It could be something like the quality of the insurance or the quality of the health care system.” In other words, they aren’t saying it overtly, but I think it is implied that the insurance and health care systems might be “racist,” as a reference to “systemic racism” that we’ve been hearing about in the news these days.
But there is a good explanation in terms of certain dietary factors. Like lack of vitamin D is a good explanation, in my opinion. Northwestern University researchers have found that those COVID-19 patients with severe vitamin D deficiency have much higher COVID mortality rates.
Now, some people have criticized that study citing that mainly age is the relevant factor for COVID-19 fatality rates. A high percentage of the COVID-19 deaths are taking place in nursing homes. But the vitamin D deficiency theory makes sense to me given that COVID-19 involves the respiratory tract and fluid buildup in the lungs. According to this article published at NIH, “Vitamin D appears capable of inhibiting pulmonary inflammatory responses while enhancing innate defence mechanisms against respiratory pathogens.”
This article on The Lancet backs up those findings regarding vitamin D deficiency and COVID, citing additional studies, and it mentions that “black and minority ethnic people—who are more likely to have vitamin D deficiency because they have darker skin—seem to be worse affected than white people by COVID-19.”
This study on NIH states: “Blacks and Hispanics consistently manifest lower serum concentrations of 25(OH)D than non-Hispanic whites [8–12], primarily because increased skin pigmentation inhibits cutaneous synthesis of cholecalciferol, the metabolic precursor to 25(OH)D . This has led many investigators to conclude that blacks and Hispanics are at higher risk of vitamin D deficiency than whites [8–12], and as a result, may also have increased risk of developing associated chronic disease conditions such as hypertension, diabetes, and cancer [14, 15].” (And COVID-19?)
For some reason it really seems to be difficult to get mainstream medical practitioners, researchers and journalists to take the importance of nutrition (and malnutrition) seriously. It has been my own personal experience that mainstream doctors are either overly (and irrationally) faithful in the pharmaceutical industry or they are just dishonestly connected to those companies, or both.
Note how the government “public health experts” such as Dr. Fauci and our state officials rarely if ever even mention the importance of being nutritionally fit to defend against COVID-19 or any other type of disease including the flu.
But I think that the initial MIT researchers I mentioned at the top in their not even considering nutritional deficiencies and instead wanting to look at the insurance or health care systems, tells us something.