A JOINT study of the Department of Science and Technology’s Food and Nutrition Research Institute, Philippine Council for Health Research and Development, Philippine Coconut Authority, Department of Science and Technology showed food laced with virgin coconut oil can help reduce the symptoms of Covid19.

The study, which was participated in by the City of Santa Rosa, Laguna and the Ateneo de Manila University, evaluated the effects of virgin coconut oil on persons suspected to have been infected with Covid19.

The study showed that VCO mixed with meals could help prevent the progression of the disease.

The study excluded those with a history of heart ailment and those taking medications for heart disease, those with high cholesterol levels and pregnant women.

There were 57 suspect and probable Covid19 patients who participated in the undertaking.

The participants were divided into two groups —one group were given meals mixed with VCO developed by the FNRI and the other group had meals without VCO.

An initial dose of 0.6 milliliters of VCO per kilogram of body weight was mixed with the standard breakfast meals of the VCO Group on the first three days of the trial.

The dose was increased to 1.2 milliliters from day 4 to 28.

Symptoms like cough, colds, body aches, headache, loss of taste and smell, and fever were monitored daily for 28 days.

Immediate effects of the VCO intervention were observed in five of the 29 patients in the VCO Group. Their symptoms eased on Day 2.

Moreover, the VCO group members had no more symptoms at day 18, while those in the other group exhibited no symptoms only on day 23.

The diminishing signs and symptoms of Covid19 in the VCO Group was supported by the decreasing levels of C-Reactive Protein of the participants.

The CRP is a quantitative marker used in monitoring inflammation or infections.