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Muscle Pain (Myalgia)
Published in Charles Theisler, Adjuvant Medical Care, 2023
In uncontrolled studies, some authors have used vitamin D2 supplements (from 50,000 units to 100,000 units per week) in statin-treated patients with muscle symptoms and low vitamin D levels and reported resolution of myalgia in about 90% of patients.6
Macronutrients
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
Secosteroids: Vitamin D3 or cholecalciferol and vitamin D2 or ergocalciferol. Vitamin D3 is a secosteroid formed in mammalian skin from one precursor of cholesterol, 7-dehydrocholesterol (66, 134–135). Vitamin D2 is a secosteroid obtained from ergosterol in fungi (mushrooms) under the action of sunlight or UV-B (66, 132–135). In adults, especially in elderly women, the lack of vitamin D3 is one of the causes of some bone diseases such as osteomalacia and osteoporosis. These diseases are different in origin, but they are treated by vitamin D2 or D3 with calcium supplements or by foods rich in these compounds, such as milk. Vitamins D2 and D3 have the same biological activity in humans and a slight difference in chemical structure. Both are widely used in food fortification and dietary supplements. However, vitamin D3 is often preferred because it is better absorbed than vitamin D2 in the human body, thus increasing efficacy in the treatment of vitamin D deficiency (see Chapter 2 of this book).
Nonalcoholic Fatty Liver Disease
Published in Nicole M. Farmer, Andres Victor Ardisson Korat, Cooking for Health and Disease Prevention, 2022
Cooking may cause detrimental loss of vitamin D, but it depends on the actual foodstuffs and the heating process. A study looking to evaluate retention of D2 and D3 from eggs, margarine, and bread found that for eggs and margarine, vitamin D during oven heating was retained at less than half, but frying resulted in higher retention. Boiled eggs were similar to frying retention amounts. For bread, retention of D3 and D2 occurred more for rye bread than for wheat bread. For mushrooms and trout fish, studies suggest higher retention of vitamin D2 and D3, respectively. With the exception of pan-frying for trout and oven baking for mushrooms, there was minimal changes to the percentage of vitamin D retained after cooking with boiling and steam and microwave cooking. Evaluating these foods are of particular importance as 100 g of trout fish and mushrooms in the raw state contain levels comparable to the recommended dietary allowance of 10–15 µg/day (400–600 IU).
Challenges in the clinical development of non-D2 compounds for schizophrenia
Published in Current Medical Research and Opinion, 2023
Seth C. Hopkins, Robert Lew, Courtney Zeni, Kenneth S. Koblan
The total enrollment in Phase 2/3 studies evaluating the efficacy of non-D2 compounds (∼34,000 patients in 138 trials) represents a substantial fraction of the overall investment in clinical development programs for the indication schizophrenia. Not surprisingly, given the crowded competitive landscape, the interest in the development of novel D2 compounds has waned somewhat over the last 20 years. Over this period of time, 140 clinical trials (∼57,000 patients) have been recorded in ClinicalTrials.gov on D2 compounds with efficacy endpoints (total symptoms, cognition, negative symptoms, and relapse). However, 75 of these clinical trials (>30,000 patients) investigated new formulations (extended release) or alternative routes of administration (IM depot) for D2 compounds that had previously been approved by the FDA. Consequently, only 65 clinical studies (27,000 patients) have investigated novel D2 compounds.
What COVID-19 can mean for people with hemophilia beyond the infection risk
Published in Expert Review of Hematology, 2020
Hortensia De la Corte-Rodriguez, M. Teresa Alvarez-Roman, E. Carlos Rodriguez-Merchan, Víctor Jimenez-Yuste
As a general recommendation, overweight and nutritional deficits should be avoided. Patients should remain active, reducing intake on days of reduced activity, eating a varied and balanced diet, avoiding saturated fats, excess sugars, and refined carbohydrates. Weekly vitamin D (D2 or D3) supplementation, in addition to its beneficial effects on bone mineral density, offers protection against acute respiratory infections, particularly among people who are deficient in vitamin D (<20 ng/mL) [33,34]. In 2015, Kempton et al recommended the following steps to promote bone health in hemophilic patients: precluding hemarthrosis, encouraging regular exercise, appropriate vitamin D and calcium consumption, and eluding tobacco and disproportionate alcohol consumption [33]. Increasing the intake of other less consumed nutrients, such as calcium, potassium, and dietary fiber should be recommended [35]. Adequate nutrition in patients with hemophilia can play a protective role against COVID-19.
Are the protective benefits of vitamin D in neurodegenerative disease dependent on route of administration? A systematic review
Published in Nutritional Neuroscience, 2020
Krystal Iacopetta, Lyndsey E. Collins-Praino, Femke T. A. Buisman-Pijlman, Jiajun Liu, Amanda D. Hutchinson, Mark R. Hutchinson
Vitamin D has two distinct forms, vitamin D3 or cholecalciferol and vitamin D2 or ergocalciferol, which are derived through distinct pathways.9 The major source of vitamin D for most people is vitamin D3, generated in the skin through conversion of 7-dehydrocholesterol from skin cell membranes mediated by ultraviolet (UV) light.10,11 However, changes in lifestyle and increased life expectancy have contributed to widespread vitamin D insufficiency due to a lack of adequate sun exposure, therefore increasing the use of synthetic vitamin D supplementation.12,13 Vitamin D3 can also be acquired in the diet from animal sources (e.g. meat, oily fish, egg yolk and liver) via absorption through the gastrointestinal tract.11,14 Conversely, Vitamin D2 is derived from fungi or yeast and can only be obtained exogenously through dietary intake.11,15 Few foods naturally have substantial quantities of vitamin D2; therefore, dietary vitamin D2 is primarily obtained through oral supplementation.16 Both vitamin D3 and D2 can be produced synthetically as supplements, with vitamin D2 remaining the major form of synthetic vitamin D produced commercially.17