A lack of vitamin D can be distinguished by smell and taste

The vitamine that strongly increases the protective system of our body and that has become the most important supplement during our pandemic is certainly vitamin D.

During the pandemic, she received much attention because of her protective role in respiratory diseases and has an extremely important role in bodily functions.

It has been found that the absence of this vitamin can be associated with cardiovascular disease, type 2 diabetes, some cancers, but also a more serious clinical picture of people with COVID.

The main symptoms of vitamin D shortages include fatigue, bone pain, and muscle weakness.

In some patients, however, a link has been found between reduced sense of smell and lower levels of vitamin D. The aroma and taste are progressively damaged with age.

A study published in Nutrients magazine aimed at examining the link between lack of vitamin D and damage to smell and taste in adults.

Researchers used data from the US National Health and Food Survey.

Compared to participants with enough vitamin D, those lacking are 39% more likely to report damage to smell and taste.

Only participants aged 70-80 with a lack of vitamin D were more likely to report this damage, even to 96% of them”, researchers noted.

The Vitamin D can play an important role in damaging people's aroma and taste over 40 years of age, as well as older ones, over 80,”, researchers claim.

How do you get vitamin D?

It is generally known that this nutrients is produced by the sun, but how can we provide organisms in autumn and winter when there is no sun? What foods are rich in this essential nutrients?

This vitamin can be taken through fatfish, such as salmon and tone. The liver, egg yolks, and cheese are in very small quantities. The body must be supplied through the synthesis by sunlight through the skin. /Telegraph