An Assessment of 25-hydroxyvitamin D Levels and Inflammation Markers in Diabetic Patients with Mild COVID-19

Abstract Introduction: The effects of 25-hydroxyvitamin D (25(OH) D) on inflammation are gaining attention, particularly for diabetic individuals with COVID-19. Therefore, we examined 25(OH) D and inflammation-related markers in diabetic subjects with mild COVID-19. Materials and Methods: This investigation was intended to be retrospective. The present study covered the medical records of patients who applied to the our hospital between March 2020 and November 2022. All patients suffer from COVID-19. The control group (n = 30) had no diabetes, while the study group (n = 36) had diabetes. Inflammatory markers such as ferritin, C-reactive protein and erythrocyte sedimentation rate were measured in addition to 25 (OH) D levels in each subject. Also, the results of the complete blood count were obtained from the hospital database. Results: Our participants were matched in terms of gender and age between study groups. ESR, CRP, ferritin, and 25 (OH) D levels, among other variables, did not significantly differ between the non-DM and DM groups (p>0.05). Also, we evaluated all participants according to deficiency of 25 (OH) D, and inflammatory markers were not evaluated in diabetic subjects with COVID-19. However, our findings showed that ferritin levels and Hba1c levels in diabetic individuals significantly correlated positively. Conclusion: Diabetes mellitus and deficiency of 25 (OH) D are known as risk factors for COVID-19. But as compared to non-diabetic participants with COVID-19, our findings did not reveal any considerable elevation neither inflammatory markers nor changes 25 (OH) D in the diabetics.