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Published on: Apr 17, 2020
4 minute read
By: Dr Rajan Choudhary

Vitamin D In Reducing The Risk Of COVID 19

Why Vitamin D is the only supplement we will recommend for you.

Most of our blogs have looked at theories posted on social media, and shown how they are usually not true, or have no factual basis behind them. But here we will show some evidence that supports something truly interesting, especially during the time of this pandemic.

For a number of years research has shown a possible link between vitamin D and illnesses, specifically respiratory infections. In our previous blogs we have shown that vitamin supplementation is unnecessary, except for vitamin D. Here we will show why supplementation may be in your best interest for reducing the risk of COVID.

Now I’ll be honest. Vitamin D and immunity was not something we were taught at medical school, or in medical practice. The fact that such a large amount of research exists on this topic is certainly interesting, and whilst researching this topic I have certainly learnt a lot myself, enough to change my own medical practice. And it is because of the high quality of evidence present that I feel confident in supporting the claims below.

SUMMARY

Many people are low in Vitamin D due to various risk factors (see our blog on vitamin D)
Vitamin D appears to have a role in modulating immune function
Low Vitamin D levels appear to increase the severity of autoimmune disorders
Low Vitamin D levels appear to increase the risk of getting respiratory infections
Vitamin D supplementation appears to reduce the risk of getting respiratory infections
Those who are at risk of having low vitamin D should take low dose supplementations.

If you want the good stuff, skip to the section on SUPPLEMENTATION

IMMUNE FUNCTIONS

As we’ve discussed, vitamin D is key in maintaining the right balance of calcium, ensuring the right amount is taken up from the food we eat, integrated into our bones, and removed in our urine if not required. We know that there are some people who are at risk of vitamin D deficiency, and this is more common in countries closer to the poles and with cloudy weather.

But there also appears to be a role for vitamin D in modulating the immune system. We have found many more cells in our body other than bone, intestine and kidney that possess the vitamin D receptor. These include immune cells, and one role may be to promote proliferation of these cells as well as promote their protective immunity.

AUTOIMMUNE

Due to its role in immune function, studies have been performed to see whether there is a link between autoimmune diseases and vitamin D. Common autoimmune disorders (and the organs the affect) include multiple sclerosis (nerves), rheumatoid arthritis (joints), diabetes mellitus (pancreas), inflammatory bowel disease (bowels) and systemic lupus erythematous (the entire body). All of these diseases lead to loss in function of an organ or system as the immune system recognises the organ as an “invader” and begins to destroy it.

One study looked at 161 patients with early forms of autoimmune diseases over 2 years. Out of them, 35 went on to develop full blown autoimmune disorders (like rheumatoid and lupus). Whilst the two groups of patients were mostly similar, vitamin D was noticeably lower in the group that progressed to disease. But this is one study, with a small number of patients.

Other studies have looked at vitamin D levels in patients across the globe, and the majority of them have shown there to be a correlation between low vitamin D or severe deficiency, and the severity of autoimmune disorder they have. We will not go into them in detail because this is beyond the scope of this blog, but it certainly is interesting and supports this new role for vitamin D.

RESPIRATORY INFECTIONS

We have unknowingly tried to use Vitamin D to treat infections prior to the advent of antibiotics. A common treatment for tuberculosis was to send patients to sanatoriums, where treatments included exposure to sunlight, and provision of cod liver oil, a rich source of vitamin D.

Large population studies done in the 1980s and 1990s involving 19,000 people showed that those with low vitamin D levels were more likely to self report recent upper respiratory tract infections than those with normal levels. This was true even if age, gender, season and race were accounted for. Similar studies have shown similar results when looking at rates of influenza, bacterial vaginosis and HIV.

Normally we are very skeptical with such studies, and look for weaknesses in their methodology and conclusions. After all, we could just cherry pick the studies that show a benefit. Furthermore, just because there is a trend with vitamin D levels and infection, this does not imply a direct link. More evidence is required. However, the fact 19,000 people were surveyed provides this study with good statistical power, and lends it validity. But lets look for more.

SUPPLEMENTATION

Vitamin D supplementation to prevent acute respiratory tract infections: systematic review and meta-analysis of individual participant data – Martineau 2017, British Medical Journal

A systematic review and meta analysis is the highest level of evidence in the realm of medical research. It is the absolute pinnacle of thorough research, looking and comparing other studies with very close scrutiny to see whether we have conducted enough research worldwide to support a theory. In this case this systematic review was published in the British Medical Journal, a highly reputable source that again scrutinises any study submitted thoroughly before accepting it for publication. In my eyes, this is some of the best evidence we will have on this topic. And it is a far sight better than any WhatsApp forwards.

So what does this say?

Vitamin D supplementation was safe and it protected against acute respiratory tract infection overall. Patients who were very vitamin D deficient and those not receiving bolus doses experienced the most benefit.

I don’t think I could have summarised it better myself. If you wish to read the study yourself you can use this link: https://www.bmj.com/content/356/bmj.i6583 Vitamin D supplementation to prevent acute respiratory tract infections

WHAT DOES THIS MEAN FOR ME?

If you are someone who may be at risk of vitamin D deficiency, then low dose supplements (NOT treatment dose) may be beneficial in reducing the risk of getting a respiratory infection. Since COVID is caused by a respiratory virus, we can extrapolate that Vitamin D supplementations may reduce your risk of getting COVID. This is not a cure, and it is not a guaranteed protection. If you already have a balanced diet and are not low in Vit D, it may be less beneficial.

Dr Rajan Choudhary, UK, Chief Product Officer, Second Medic Inc

www.secondmedic.com

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Virtual Cooking Class with a Dietitian: Why It’s a Powerful Corporate Wellness Benefit

Corporate wellness programs in India are undergoing a meaningful transformation. What once revolved primarily around annual health checkups and gym memberships is now shifting toward sustainable lifestyle-based interventions. Among these, the virtual cooking class with a dietitian has emerged as one of the most practical and high-impact wellness initiatives for modern workplaces.

Poor dietary habits are a leading contributor to lifestyle-related conditions such as diabetes, obesity, hypertension, and heart disease. According to the Indian Council of Medical Research (ICMR) and the National Family Health Survey (NFHS-5), a significant proportion of India’s working population consumes excess refined carbohydrates, sugar, and unhealthy fats, while falling short on protein, fibre, and essential micronutrients.

For corporate wellness initiatives to create lasting impact, they must move beyond awareness and actively support behaviour change. Dietitian-led virtual cooking classes address this gap by turning nutritional knowledge into daily practice.

Why Nutrition Is a Critical Corporate Wellness Priority

1. Rising lifestyle disease burden among employees

ICMR data highlights the growing health challenge within India’s workforce:

Over 100 million Indians live with diabetes
Nearly one in four adults has hypertension
Obesity rates are rising even among younger professionals

These conditions directly affect productivity, absenteeism, insurance claims, and long-term healthcare costs.

2. Desk-bound and remote work culture

Sedentary routines, irregular meal timings, and reliance on processed or convenience foods have become common in corporate environments, especially with hybrid and remote work models.

3. Knowledge does not translate into action

Many employees are aware of what constitutes healthy eating but struggle to apply this knowledge in everyday cooking. Virtual cooking classes bridge this gap by offering hands-on, real-world guidance.

What Is a Virtual Cooking Class with a Dietitian?

A virtual cooking class with a dietitian is an interactive online session led by a qualified nutrition professional who:

Demonstrates healthy, practical recipes
Explains ingredient choices and substitutions
Teaches portion control and meal balance
Addresses common dietary myths
Answers real-time participant questions

Unlike generic cooking shows or wellness webinars, these sessions are evidence-based and aligned with preventive health goals. They are designed specifically for corporate audiences, ensuring simplicity, cultural relevance, and scalability.

Why Virtual Cooking Classes Work Better Than Traditional Nutrition Talks

1. Practical skill-building

Employees learn how to:

Plan balanced meals
Cook quick, healthy dishes
Reduce excess sugar, salt, and oil
Read food labels with confidence

Skill-based learning leads to stronger habit formation than passive education.

2. Higher engagement and participation

Interactive cooking sessions are:

More engaging than lecture-style talks
Suitable for virtual and hybrid teams
Inclusive across age groups and roles

Participants actively cook, ask questions, and engage rather than passively listening.

3. Cultural relevance

Dietitians tailor recipes to Indian food habits, regional preferences, and household realities, making healthy eating feel practical and sustainable rather than restrictive.

Key Benefits for Employees

Improved daily nutrition

Employees gain confidence in preparing balanced, nourishing meals at home.

Better energy and focus

Stable blood sugar levels and improved nutrient intake support sustained energy and mental clarity during work hours.

Reduced lifestyle disease risk

WHO and Lancet research confirms that dietary improvements significantly reduce the risk of chronic diseases.

Stress reduction

Cooking itself can be therapeutic, contributing positively to mental wellbeing.

Family-wide impact

Healthy habits learned by employees often influence household food choices, extending benefits beyond the workplace.

Why Employers Benefit from Virtual Cooking Classes

1. Reduced absenteeism

Healthier employees tend to experience fewer illness-related absences.

2. Improved productivity

Better nutrition supports cognitive performance, stamina, and focus.

3. Lower long-term healthcare costs

Preventive nutrition initiatives reduce the burden of chronic disease-related claims.

4. Stronger wellness culture

Interactive and practical programs demonstrate genuine employer commitment to employee wellbeing.

5. High return on investment

Compared to large-scale medical interventions, virtual cooking classes are cost-effective, scalable, and easy to implement.

EY–FICCI corporate wellness reports consistently show that nutrition-focused preventive programs deliver higher engagement and long-term impact.

Topics Commonly Covered in Corporate Cooking Classes

Balanced Indian meals
Focus on protein, fibre, and micronutrient adequacy
Quick workday recipes
Healthy meals prepared in under 30 minutes
Disease-preventive diets
Heart-healthy, diabetes-friendly, and weight-conscious cooking
Smart ingredient swaps
Replacing refined grains, excess oil, and added sugar
Portion control techniques
Understanding serving sizes without calorie obsession
Reading food labels
Identifying hidden sugar, sodium, and trans fats

How Virtual Cooking Classes Support Preventive Healthcare

Preventive healthcare focuses on addressing risk factors before disease develops, and nutrition plays a central role in this approach.

According to WHO and NITI Aayog:

Dietary modification is among the most cost-effective preventive strategies
Workplace interventions significantly influence adult eating habits

Virtual cooking classes help:

Reinforce preventive screening insights
Support chronic disease management
Improve adherence to dietitian recommendations

Role of AI-Guided Insights in Corporate Nutrition Programs

Modern wellness programs increasingly use data-driven tools to strengthen impact. AI-enabled health insights can:

Identify common nutritional gaps across employee populations
Personalise dietary recommendations
Support dietitians with evidence-based insights
Track long-term wellness outcomes

This ensures cooking sessions are aligned with real employee health needs rather than generic advice.

Why Virtual Delivery Works Best for Corporates

Easy scalability across multiple locations
No physical infrastructure required
Ideal for remote and hybrid teams
Flexible scheduling
Consistent quality delivery

Virtual formats ensure uniform wellness experiences regardless of employee location.

Long-Term Impact on Corporate Wellness

Organisations that consistently implement nutrition-focused wellness initiatives observe:

Higher employee engagement
Improved biometric health indicators
Reduced burnout
Stronger employer branding

Lancet workplace health studies indicate that nutrition-based interventions show measurable benefits within 6–12 months.

Conclusion

A virtual cooking class with a dietitian is more than a wellness activity—it is a powerful preventive health intervention. By equipping employees with practical nutrition skills, these sessions drive meaningful behaviour change, reduce lifestyle disease risk, and support long-term wellbeing. For organisations seeking impactful, scalable, and evidence-based corporate wellness solutions, dietitian-led virtual cooking classes represent a forward-thinking investment in workforce health.

References

ICMR – Dietary Patterns and Lifestyle Disease Prevention Reports
National Family Health Survey (NFHS-5) – Nutrition and Metabolic Health Data
NITI Aayog – Workplace Wellness and Preventive Healthcare Reports
WHO – Diet, Nutrition and Chronic Disease Prevention Guidelines
Lancet – Workplace Nutrition Interventions and Health Outcomes
EY-FICCI – Corporate Wellness and Productivity Studies
Statista – Corporate Wellness Program Trends in India

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