Minggu2 ini banyak kiriman WA tentang Covid yang konon meledak lagi dan menyebabkan banyak kematian. Ini datanya:
Singapura
Ringkasan kasus di Singapura. Laporan 7 hari lalu (terakhir)
1. Varian COVID-19 yang beredar secara lokal:
Tidak ada indikasi bahwa varian tersebut lebih mudah menular.
Tidak ada bukti bahwa varian tersebut menyebabkan penyakit yang lebih parah dibandingkan varian sebelumnya.
2. Situasi kasus COVID-19 (minggu 27 April – 3 Mei 2025):
Perkiraan jumlah kasus naik menjadi 14.200, dari 11.100 pada minggu sebelumnya.
Rata-rata rawat inap harian meningkat dari 102 menjadi 133.
Tapi rata-rata kasus harian di ICU menurun dari 3 menjadi 2.
Kesimpulan minggu lalu: Tidak membahayakan.
Hongkong
Tapi laporan yang barusan dapat dari Hongkong, agak mengkhawatirkan ? 👇🏻👇🏻
Situasi Lokal Aktivitas COVID-19 (per 14 Mei 2025)
Periode pelaporan: 4–10 Mei 2025
(Minggu ke-19)
Aktivitas COVID-19 lokal terus meningkat.
Beberapa indikator, seperti tingkat positif spesimen pernapasan dan muatan virus dalam limbah, telah melampaui rekor tertinggi selama 52 minggu terakhir.
Pusat Perlindungan Kesehatan (CHP) terus memantau varian SARS-CoV-2, berdasarkan daftar WHO dan varian yang beredar di sekitar Hong Kong.
Data terbaru dari pengawasan limbah menunjukkan peningkatan varian XDV, yang merupakan turunan dari varian JN.1.
Saat ini tidak ada bukti bahwa XDV menyebabkan penyakit yang lebih berat dibanding JN.1, XBB, dan turunannya.
Laporan di koran membingungkan... Tapi dapat dimaklumi. 70% yang meninggal adalah lansia di rumah jompo.
Penting dilihat gambaran umumnya
Tahun 2024, total kematian setahun adalah 50 ribuan. 4000 per bulan.
Jadi, angka 30 selama sebulan itu kecil sekali.
Perbandingan dengan Jakarta
Data total kematian penduduk DKI Jakarta berdasarkan pelaporan Dinas Kependudukan dan Pencatatan Sipil:
2019: 60.955 kematian
2020: 74.310 kematian
Data lebih lanjut setelah 2020 tidak tersedia secara spesifik
Ini posisi India
Catatan:
1. Covid ada dan akan terus ada selama nya di Indonesia dan di dunia. Sedikit lebih berat dari pada influenza.
Covid berubah terus sifatnya. Begitu juga influenza. Sampai suatu hari nanti Covid atau influenza jadi pandemi lagi...
Ingat : pandemi influenza 100 tahun lalu membunuh 60 juta orang. Jadi jangan hanya takut sama Covid. Influenza juga.
2. Korban utama Covid atau influenza adalah lansia. Jadi, ada baiknya kalau di kerumunan banyak orang, kita pakai masker.
Boss perusahaan Nvidia, Janssen Huang bertanya kepada org tua yg berusia 104 thn yg masih kelihatan awet muda, _apa rahasia umur panjang_.... Ini tip/rahasia nya.. 😅🤣😊💪🏻🍻 lha yo thooo...
Tulisan ini saya susun khusus untuk teman-teman di Indonesia, mengingat masih banyak informasi simpang siur membingungkan tentang vitamin D yang beredar di media sosial. Tak jarang, video atau pernyataan dari influencer kesehatan—baik dokter ahli maupun orang awam—tidak akurat, bahkan menyesatkan. Beberapa masih mengutip pedoman Endocrine Society tahun 2011, padahal sudah ada pembaruan penting pada tahun 2024.
Dalam tulisan ini, saya akan merangkum poin-poin penting dari Clinical Practice Guideline 2024 yang dikeluarkan oleh Endocrine Society mengenai vitamin D. (Perlu diketahui, Endocrine Society adalah organisasi profesi terkemuka di dunia untuk bidang endokrin. Pusatnya ada di Washington, AS. Organisasi profesi Eropa seperti European Society of Endocrinology/ESE sering mengacu kemari).
Apa yang Berubah di Pedoman 2024?
Tidak Ada Lagi Batas Kadar Vitamin D
Pedoman 2011 menyebutkan kadar vitamin D minimal harus 30 ng/mL untuk dianggap cukup. Namun, di pedoman terbaru tahun 2024, tidak lagi disebutkan batas kadar yang dianggap cukup, kurang, atau defisiensi untuk masyarakat umum. Kadar vitamin D biasanya diukur dalam bentuk 25(OH)D, singkatan dari 25-hidroksivitamin D.
Tidak Disarankan Melakukan Pemeriksaan Kadar Vitamin D Rutin
Pemeriksaan kadar vitamin D tidak dianjurkan untuk orang sehat, termasuk mereka yang berkulit gelap, lansia, hamil, mengalami obesitas, atau jarang terkena sinar matahari. Pemeriksaan hanya dianjurkan jika ada indikasi klinis yang jelas (lihat di bawah).
Suplemen Diperbolehkan untuk Semua Orang
Setiap orang, dari anak-anak hingga lansia, boleh (bukan disuruh) mengonsumsi suplemen vitamin D dengan dosis harian yang wajar. Untuk dewasa, dosis sekitar 600–1000 IU per hari dianggap aman dan mencukupi.
Siapa Saja yang Dianjurkan Minum Vitamin D?
Kelompok yang secara aktif dianjurkan minum suplemen vitamin D, adalah:
Lansia usia 75 tahun ke atas
Ibu hamil
Orang dengan risiko prediabetes
Meskipun tidak disebutkan dosis spesifik, dalam praktik klinis, dosis 1000–3000 IU per hari dinilai wajar untuk kelompok ini.
Sebaiknya Dosis Harian, Bukan Mingguan atau Bulanan
Endocrine Society menyarankan pemberian vitamin D secara harian. Namun, meskipun tidak dibahas eksplisit dalam pedoman, untuk orang sehat di bawah 75 tahun, penggabungan dosis mingguan seperti 5000 IU sebanyak 1–2 kali per minggu secara praktis dapat diterima.
Apa Artinya Ini untuk Kita?
Banyak orang selama ini rutin memeriksa kadar vitamin D, meski tidak ada keluhan atau indikasi medis. Laboratorium juga secara aktif menawarkan pemeriksaan ini. Padahal, pedoman terbaru tidak lagi menyarankan hal tersebut. Pemeriksaan ini sebaiknya dilakukan hanya jika ada alasan klinis yang jelas, seperti gangguan tulang, malabsorpsi, atau penggunaan obat tertentu.
Artinya, Anda tidak perlu terburu-buru memeriksa kadar vitamin D jika tubuh Anda sehat dan tidak memiliki keluhan yang mencurigakan.
Kesimpulan
Pedoman Endocrine Society 2024 menandai perubahan besar dalam cara kita memahami dan menggunakan vitamin D:
Tidak ada lagi target kadar darah yang harus dikejar.
Tidak perlu periksa kadar vitamin D secara rutin.
Suplemen vitamin D aman digunakan oleh siapa saja dalam dosis wajar. Bukan dosis tinggi seperti dianjurkan oleh sebagian influencer. Bisa berbahaya.
Beberapa kelompok memang dianjurkan mengonsumsinya secara rutin.
Sebelum mengikuti saran dari media sosial, selalu periksa sumbernya. Apakah pedoman yang digunakan masih tahun 2011? Yang berlaku sekarang adalah pedoman tahun 2024, yang lebih relevan dengan pemahaman ilmu kedokteran terkini.
Jangan mudah percaya berita medsos...
Tambahan
Ada organisasi lain yang perlu diperhitungkan, yaitu USPSTF, United States Preventive Services Task Force, badan independen yang didukung pemerintah AS.
Surveys have shown that Singaporeans consume an average of 3,620mg of sodium a day, far beyond the daily recommended allowance of 2,000mg.ST PHOTO: NG SOR LUAN
SINGAPORE – The battle to cut high sodium intake among Singaporeans is under way, with the health authorities rolling out public education campaigns to shift consumer behaviour and moves to make lower-sodium alternatives more affordable.
The goal is to get people to reduce their sodium intake by 15 per cent by 2026.
Surveys have shown that Singaporeans consumean average of 3,620mg of sodium a day, far beyond the daily recommended allowance of 2,000mg. A 15 per cent reduction would see the daily sodium intake fall to around 3,100mg.
Excessive sodium intake can cause high blood pressure, which leads to heart disease, stroke and kidney problems.
The Singapore Nutrition and Dietetics Association, Singapore Heart Foundation and National Kidney Foundation recommended in a joint statement the use of monosodium glutamate, or MSG, as a partial salt replacement, among other sodium reduction options such as potassium salt.
The flavour enhancer may have an unsavoury reputation, but it contains only a third of the sodium found in table salt.
The Straits Times looks at whether this contentious seasoning could be an unlikely hero in Singapore’s battle to cut sodium consumption.
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Q: How did MSG get its bad rap?
A: MSG’s bad reputation comes largely from anecdotal reports of adverse reactions associated with its consumption.
In the 1960s, United States-based physician Robert Kwok experienced numbness, general weakness and palpitations after eating out at a Chinese restaurant.
In an article published in The New England Journal of Medicine in 1968, he speculated on the source of the symptoms and named MSG as one cause. Since then, there have been more claims of adverse reactions to MSG.
This was commonly referred to as “Chinese restaurant syndrome” in the 1960s and 1970s.
Associate Professor Verena Tan, programme leader of the dietetics and nutrition programme at the Singapore Institute of Technology (SIT), said that as MSG is widely used in processed foods as a flavour enhancer, its reputation is further tarnished.
“In response to consumer concerns, the food industry started labelling products as MSG-free, further implying that MSG was a harmful substance to be avoided,” said Prof Tan.
“These reports of symptoms after eating at Chinese restaurants or consuming foods with added MSG are often based on personal experiences and lack scientific rigour. There has not been consistent scientific research to support the existence of a syndrome specifically related to Chinese food or MSG,” said Ms Miko Yeo, senior dietitian at Changi General Hospital’s (CGH) department of dietetics.
A Health Promotion Board (HPB) spokesman said that MSG is safe for consumption.
“Global food safety authorities have classified MSG as generally recognised as safe, and this is supported by toxicity assessments and human trials,” he noted.
Q: Where is MSG in found in food products?
A: While MSG is commonly associated with Asian food, it is also found in condiments such as salad dressing and ketchup, and in foods like veggie burgers and meat substitutes. MSG is added to mimic the savoury flavours found in meat.
The US Food and Drug Administration said that MSG occurs naturally in many foods, such as tomatoes and cheese.
A: MSG contains about 12 per cent sodium, whereas regular table salt has 40 per cent sodium.
“When used to partially substitute regular salt, MSG can help to reduce the overall sodium content in dishes, sauces and seasonings. As a flavour enhancer, MSG also increases the intensity of taste in food, which enables the use of less salt in cooking,” said an HPB spokesman.
But nutrition experts say that MSG should not be used as a straightforward replacement for salt.
Singapore Nutrition and Dietetics Association president Kalpana Bhaskaran said the two seasonings have different taste profiles.
“MSG enhances umami, the savoury taste, while salt enhances overall saltiness. They can complement each other, and using them together may provide a more balanced and complex flavour. But if you are considering reducing your salt intake, using a combination of herbs and spices, can be a strategy to maintain palatability without relying solely on salt or MSG,” she said.
Q: MSG is often associated with processed and unhealthy food – how true is the perception that MSG is unhealthy for you, and its flavour-enhancing effects can lead to overeating?
A: Dr Kalpana pointed out that the idea that MSG can lead to overeating is also a subject of debate.
While some studies suggest that MSG may enhance the palatability of food, leading to increased consumption, other research findings do not consistently support this claim. Factors such as individual sensitivity to MSG, cultural influences and dietary habits can play a role in how people respond to its presence in food, she said.
Dr Kalpana added that it is essential to distinguish between the potential effects of MSG and the overall nutritional quality of the foods it is found in. Foods high in MSG are often associated with processed and less nutritious options, which could contribute to overeating and other health issues.
“Blaming MSG alone for these concerns oversimplifies the complex relationship between diet, health and lifestyle. In summary, MSG is generally considered safe for the majority of people when consumed in normal amounts as part of a balanced diet,” said Dr Kalpana.
Research has shown that most people can consume up to 3g of MSG a day, or roughly half a teaspoon, without adverse effects.
Q: Potassium salt or MSG – which is the better salt substitute?
A: One teaspoon of MSG contains 800mg of sodium, while one teaspoon of potassium salt contains around 1,200mg of sodium.
CGH’s Ms Yeo said: “Although MSG has lower sodium than potassium salt, the best approach to healthy eating is to watch daily overall sodium intake and minimise the use and intake of all salts, including MSG and sauces.”
Prof Tan of SIT suggested a middle-ground solution of using a combination of reduced sodium salt and MSG to both enhance flavour and reduce sodium content.
