Blood Omega-3 Fatty Acids and Death from COVID-19: A Pilot Study

Overview

Journal Prostaglandins Leukot Essent Fatty Acids

Specialty Endocrinology

Date 2021 Jan 30

PMID 33516093

Citations 56

Authors

Arash Asher

Nathan L Tintle

Michael Myers

Laura Lockshon

Heribert Bacareza

William S Harris

Affiliations

Soon will be listed here.

Abstract

Very-long chain omega-3 fatty acids (EPA and DHA) have anti-inflammatory properties that may help reduce morbidity and mortality from COVID-19 infection. We conducted a pilot study in 100 patients to test the hypothesis that RBC EPA+DHA levels (the Omega-3 Index, O3I) would be inversely associated with risk for death by analyzing the O3I in banked blood samples drawn at hospital admission. Fourteen patients died, one of 25 in quartile 4 (Q4) (O3I ≥5.7%) and 13 of 75 in Q1-3. After adjusting for age and sex, the odds ratio for death in patients with an O3I in Q4 vs Q1-3 was 0.25, p = 0.07. Although not meeting the classical criteria for statistical significance, this strong trend suggests that a relationship may indeed exist, but more well-powered studies are clearly needed.

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