Evidence supporting the use of: Vitamin D3
For the health condition: Anemia

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Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Vitamin D3 (cholecalciferol) has some scientific support for its use in supporting or treating anemia, although it is not a primary therapy. Several studies have observed a correlation between vitamin D deficiency and various types of anemia, especially anemia of chronic disease and iron-deficiency anemia. Vitamin D is thought to influence erythropoiesis (the production of red blood cells) indirectly by modulating inflammation and supporting bone marrow function. It also appears to regulate hepcidin, a hormone that controls iron metabolism; lower vitamin D levels are associated with higher hepcidin, which reduces iron availability for red blood cell production.

Clinical research has shown that supplementation with vitamin D may improve hemoglobin levels in some populations, such as patients with chronic kidney disease or chronic inflammatory conditions. For example, a few randomized controlled trials and meta-analyses have shown modest improvements in anemia parameters with vitamin D supplementation, particularly when combined with iron therapy. However, evidence is not yet strong or consistent enough to recommend vitamin D3 as a stand-alone treatment for anemia in the general population.

In summary, while vitamin D3 is not a conventional treatment for anemia, there is a moderate and growing body of scientific evidence suggesting it may be beneficial in supporting anemia management, especially in individuals who are deficient in vitamin D or have inflammatory or chronic diseases affecting red blood cell production.

More about vitamin D3
More about Anemia

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amino acids
anchovies
apple
ashwagandha
astragalus
beet
black cumin
sesame
blackberry
bovine
bovine liver
bovine spleen
broccoli
brussel sprouts
caterpillar mushroom
catjang cowpea
chlorella
coconut milk
collard
cordyceps
dog rose
dong quai root
fish protein
folate
fructooligosaccharides (FOS)
fu ling
ginger
ginseng
gooseberry
greens blend (proprietary)
hibiscus
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iron
jujube
kale
l-5-methyltetrahydrofolate glucosamine salt (5-MTHF)
lactoferrin
lemon
lentinula edodes mycelia
licorice root
liquid liver fractions
maca
mackerel
moringa
nettle
oat
orange
oyster mushroom
parsley
plantain
plum fruit
pollen
pomegranate
pomelo
protein
pumpkin
pyridoxal-5-phosphate (P-5-P)
quail egg
quinoa
redcurrant
rehmannia glutinosa
reishi mushroom
rhizome
riboflavin (vitamin B2)
sardines
shiitake mushroom
soybean
spinach
spirulina
tomato
triphala
vitamin A
vitamin B
vitamin B12
vitamin B6
vitamin C
vitamin D
vitamin D3
vitamin E
seaweed
watercress
wheat grass
mulberry
yeast
zinc
suma
tangerine
shen-chu
mugwort
nut grass
punarnava
tinospora cordifolia
blackboard tree
caesalpinia crista
rubia cordifolia
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peony
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morus
root tuber
cistanche
dodder
ganoderma
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lotus seed
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banana
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