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In a pilot study by Asher and colleagues, blood samples were drawn of 100 patients with Covid-19 admitted to the hospital (Asher et al., 2021). These were then analysed for omega-3 fatty acids, which was used to determine the relation between the risk of death in this cohort and levels of circulating omega-3 fatty acids. Of the 100 patients, 14 died. The authors divided the patients into four quartiles, based on the amount of circulating omega-3 fatty acids from lowest to highest. It was found that patients in the quartile with the highest levels of circulating omega-3 fatty acids were 75% likely to die. The authors concluded that a higher omega-3 index (levels of EPA and DHA in red blood cells) may lower the risk of Covid-19 related death.
Click on the file below to download the publication by Asher et al., (2021) Reference Asher, A., Tintle, N. L., Myers, M., Lockshon, L., Bacareza, H., & Harris, W. S. (2021). Blood omega-3 fatty acids and death from COVID-19: A pilot study. Prostaglandins, Leukotrienes and Essential Fatty Acids, 166, 102250. https://doi.org/10.1016/j.plefa.2021.102250 |
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| Asher et al., (2021): Blood omega-3 fatty acids and death from COVID-19.pdf |
