Blood omega-3 fatty acids and death from COVID-19: A pilot study

The Publication

COVID-19 has had a devastating effect on all of us, and for some the loss of life. There has been much speculation over what makes some individuals more susceptible to the severe effects of COVID. Nutritional deficiencies are thought to play a key role, with much research emerging on the preventative effects of vitamin C, vitamin D, and now omega-3 fatty acids.

We know that a poor outcome from COVID-19 infection is caused by rapid elevations of inflammatory cytokines. Long chain omega-3s, found in fish oils, can directly and indirectly modulate inflammatory responses. It is therefore entirely plausible that omega-3s could counteract or minimise the cascade of inflammatory events occurring with COVID-19.

This pilot study was conducted with 100 individuals to assess whether there was a relationship between omega 3 fatty acid status and death from COVID-19. To assess omega-3 status the Omega 3 index was used, which is a marker of the amount of EPA and DHA in cell membranes.

The study demonstrated that those patients with a higher omega-3 intake were at a 75% lower risk of death, compared to those with lower intakes. However, caution should be exercised as the sample recruited was small, so the results did not meet statistical significance at the 5% level. Nonetheless, it showed a promising trend and highlights the probable relationship between omega-3 levels and COVID-19 deaths.

Our Response

Whilst COVID-19 has had a profound effect on morbidity and mortality worldwide, what it has also done is escalate some key public health concerns and the urgency of addressing modifiable risk factors –such as nutrition – in prevention. Although not surprising to us at Think Through Nutrition, it is promising to see reinforced the widespread benefits that the consumption of omega-3 fatty acids can have on all aspects of our health.