Connection between selenium and COVID-19 outcomes revealed in China analysis

A correlation has been found between low selenium levels and COVID-19 death rates in China. This was revealed in a population-based, retrospective analysis published in The American Journal of Clinical Nutrition, which details how meager levels of the antioxidant in regions of China line up with worse COVID-19 outcomes. This comes as immunity continues to be a topic of great focus within industry, with players reporting boosts to sales.

“We have recorded an increased demand for selenium products. It is a trace element that supports the maintenance of the immune system, as documented in an approved European Food Safety Authority (EFSA) health claim. A strong immune system can help to reduce the duration of infectious diseases,” Dr. Sonja John, Product and Area Sales Manager Business Unit Food and Animal Nutrition at Dr. Paul Lohmann, tells NutritionInsight.

Study author Dr. Margaret Rayman, Professor of Nutrition Medicine at the University of Surrey, UK, also tells NutritionInsight that as selenoproteins, selenium is an antioxidant that can reduce the oxidative stress produced by a viral infection. “It also acts as an anti-inflammatory agent and is crucial for a satisfactory immune response.”

According to the UK’s National Health Service (NHS), in addition to helping the immune system work properly, selenium helps prevent damage to cells and tissues. It also plays a role in reproduction. Good sources of the nutrient include brazil nuts, fish, meat and eggs. The recommended dietary allowance (RDA) for adults is 55 µg a day, with 400 µg a day being set as the safe upper limit.

Rayman adds that low selenium status has been associated with an increased risk of mortality and cognitive decline. Meanwhile, higher selenium status has antiviral effects and reduces the risk of autoimmune thyroid diseases.