Graphic from THEPHILBIZNEWS
By Alithea De Jesus
While the whole world still awaits for the vaccine, the Filipino scientists have been painstakingly advancing their research and development works on possible medical and scientific interventions could be done in preventing, managing, and possibly eradicating the persistent virus that has been causing havoc on socio-economic progress, as well as the health and nutritional condition of the population.
The collaboration is done by the Department of Science and Technology’s Food and Nutrition Research Institute (DOST-FNRI), Philippine Council for Health Research and Development (DOST-PCHRD), Philippine Coconut Authority (DA-PCA), Department of Science and Technology (DOST) CALABARZON, City of Santa Rosa, Laguna, and the Ateneo de Manila University would pave the way to addressing to mitigate the impact of the COVID-19 pandemic using the virgin coconut oil (VCO) as a supplement to probable and suspect cases of COVID-19.
In their studies, it was revealed that the VCO mixed with meals could diminish symptoms in probable and suspect COVID-19 cases, thus possibly preventing the progression or severity of the disease.
The research and development team is composed of Imelda Angeles-Agdeppa, Ph.D., Mario V. Capanzana, Ph.D., Jacus S. Nacis, MBA-H, Carl Vincent D. Cabanilla, R.Ch., Fabian Antonio M. Dayrit, Ph.D., and Jaime C. Montoya, M.D.
The study team evaluated the effects of virgin coconut oil given to suspected and probable cases of COVID-19 isolated in an isolation facility or hospital in Laguna. The investigators randomly assigned the volunteers into either the Intervention or VCO Group or the Control Group.
But in order not to jeopardize those who are suspected or probable cases of history of heart ailment and those taking medications for heart disease, they were excluded from the study as well as those with high cholesterol levels, pregnant, and those who are asymptomatic to COVID-19.
There were 57 suspect and probable COVID-19 patients who participated and underwent the 28-day intervention period. Participants in the Intervention or VCO Group were given standardized meals mixed with VCO developed by DOST-FNRI. While the Control Group also received the usual standardized meals but without VCO.
Meals were cooked by a contracted catering service in the area, while the precise amount of VCO was mixed on-site by Registered Nutritionist-Dietitians hired for the study. But meals are free of charge and delivered in the isolation facilities during the participants’ confinement, and later at their respective homes after being already discharged.
Study participants in the VCO Group with reported VCO intolerance were given computed amounts of VCO per kilogram of body weight in their standard breakfast, lunch, and dinner meals.
Symptoms, like cough, colds, body aches, headache, loss of taste and smell, and fever were monitored daily for 28 days.
Interestingly, Immediate effects of the VCO intervention were observed among five of the 29 patients in the VCO Group who experienced decreasing signs and symptoms of COVID-19 as early as Day 2, while only 1 patient from the Control Group showed similar improvement.
Moreover, the VCO group experienced no more symptoms at Day 18, while the Control Group exhibited no symptoms only at Day 23.
The diminishing signs and symptoms of COVID-19 in the VCO Group was supported by the decreasing levels of C-Reactive Protein (CRP) of the participants.
The CRP is a quantitative marker used in monitoring inflammation or infections.
Normalization of CRP levels correlates with recovery from infection using the cut-off of less than 5 milligrams per liter (mg/L) which indicates no infections or inflammations.
Mean CRP levels of the VCO Group normalized to 5 milligrams per liter or less as early as Day 14 and continuously decreased until Day 18
Normalization of CRP levels in the Control Group was also evident from Day 1 to Day 14, but this remained at the borderline of 5 milligrams per liter from Day 14 until the end of the intervention.
This study is a promising initiative in exploring locally-available and easily-accessible food supplements that might help in the management of COVID-19.
“More studies are recommended to determine the effectiveness of VCO as an adjunct or supportive therapy for COVID-19 patients and patients with other co-morbidities”, says study leader and Scientist II Dr. Imelda Angeles-Agdeppa of DOST-FNRI.
The VCO used in the study was strictly analyzed by the Laboratory Services Division of the Philippine Coconut Authority (PCA) to ensure product quality and compliance with Philippine National Standard (PNS).
The PCA requests VCO producers to have their VCO samples analyzed by PCA prior to promotion and marketing.
Currently, PCA is planning to develop the protocol in establishing the seal of quality for VCO.
For more information on the VCO study and other food and nutrition concerns, contact: Dr. Milflor S. Gonzales, Officer-in-Charge of the Office of the Director, Department of Science and Technology – Food and Nutrition Research Institute, General Santos Avenue, Bicutan, Taguig City; Telephone/Fax Nos: 8-837-2934 or 8-837-3164; Direct Line: 839-1839; DOST Trunk Line: 837-2071 local 2296 or 2284; e-mail: dostfnri47@dost.fnri.gov.ph; DOST-FNRI website: http://www.fnri.dost.gov.ph
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