Creatine supplements help people suffering from long Covid, finds study

Written By :  Isra Zaman
Medically Reviewed By :  Dr. Kamal Kant Kohli
Published On 2023-09-22 04:00 GMT   |   Update On 2024-01-29 11:46 GMT

Results from a recent clinical trial published in Food Science & Nutrition indicate that dietary creatine may benefit individuals experiencing post-COVID-19 fatigue syndrome, also known as long COVID. The amino acid creatine is essential for muscle and brain health, and people commonly use creatine supplements to improve exercise performance and increase muscle mass.

Long COVID, also known as post-acute sequelae of SARS-CoV-2 infection (PASC), is a condition in which individuals who have recovered from acute COVID-19 continue to experience a range of persistent symptoms and health issues for weeks or even months after their initial infection. These lingering symptoms can affect various parts of the body and are often unpredictable and debilitating.

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In the trial, 12 people with post-COVID-19 fatigue syndrome were randomized to take a placebo or 4 grams of creatine monohydrate per day for 6 months. Creatine intake caused a significant increase in creatine levels in leg muscles and across the brain at both 3-month and 6-month follow-ups. Creatine supplementation also led to a significant reduction in general fatigue after 3 months of intake, and it significantly improved scores for several post-COVID-19 fatigue syndrome–related symptoms—including loss of taste, breathing difficulties, body aches, headaches, and difficulties concentrating—at the 6-month follow up.

Corresponding author Sergej M. Ostojic said, “Endorsing creatine might be of great importance in tackling this prevalent condition, but additional studies are warranted to confirm our findings in various post-COVID-19 cohorts.”

Reference: Food Science & Nutrition, DOI 10.1002/fsn3.3597 , Effects of six-month creatine supplementation on patient- and clinician-reported outcomes, and tissue creatine levels in patients with post-COVID-19 fatigue syndrome

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Article Source : Food Science & Nutrition

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