ITV's Dr Hilary says deficiency in one vitamin could make you 'more prone to illness' this winter

According to ITV's Dr Hilary, Brits could be at risk of falling ill this winter if they don't get enough Vitamin D.

Amidst reports that this could be the 'worst winter on record for health services', he has shared his top tips to help alleviate pressure on the NHS and keep Brits healthy throughout the colder months.

He emphasises the importance of Vitamin D in maintaining good health. "The colder months see a huge rise in Vitamin D deficiencies, which leads to higher illness rates alongside depression due to the lack of sunlight," Dr. Hilary explained.

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To increase your Vitamin D intake, he suggests focusing on your diet, incorporating the 'sunshine vitamin' through foods such as oily fish like salmon and mackerel, or fortified foods like certain breakfast cereals and plant-based milks.

He warns that a deficiency in Vitamin D could lead to a number of health issues including a higher risk of COVID, norovirus and flu, low mood, and a higher risk of UTIs, as Vitamin D plays a key role in overall health, helping the body fight off bacteria and viruses by stimulating our immune systems.

Chronic fatigue can be linked to vitamin D's role in the production of melatonin, also known as the 'sleep chemical'. Without sufficient melatonin, individuals may not only experience fatigue but also insomnia.

Muscle weakness is another symptom of low vitamin D levels, which can significantly increase a person's risk of losing muscle strength.

According to research from the Department of Health and Social Care (DHSC), one in six UK adults suffer from a deficiency of vitamin D.

However, Signe Svanfeldt, a leading nutritionist at popular nutrition app Lifesum, suggests that simple dietary changes can help boost your intake of this vital nutrient and maintain your health. The recommended daily intake of vitamin D in the UK is 10 micrograms.

Svanfeldt has identified the top four foods to enhance your vitamin D intake: fatty fish like salmon, trout, and mackerel; egg yolks; mushrooms exposed to UV light; and fortified dairy or plant-based milks.