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

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.

• Authors: Arash Asher, Nathan L Tintle, Michael Myers, Laura Lockshon, Heribert Bacareza, William S Harris
• Journal: Prostaglandins, leukotrienes, and essential fatty acids (Prostaglandins Leukot Essent Fatty Acids) Vol. 166 Pg. 102250 (03 2021) ISSN: 1532-2823 [Electronic] Scotland
• PMID: 33516093 (Publication Type: Journal Article, Research Support, Non-U.S. Gov't)
• Copyright: Copyright © 2021 Elsevier Ltd. All rights reserved.

Chemical References

• Fatty Acids, Omega-3
• Docosahexaenoic Acids
• Eicosapentaenoic Acid

Topics

• Adult
• Aged
• Aged, 80 and over
• COVID-19 (blood, mortality)
• Docosahexaenoic Acids (blood)
• Eicosapentaenoic Acid (blood)
• Erythrocytes (metabolism)
• Fatty Acids, Omega-3 (blood)
• Female
• Humans
• Male
• Middle Aged
• Pilot Projects
• Resuscitation Orders