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

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.

Automated summary

Long-chain Omega-3 fatty acids may play a role in reducing morbidity and mortality from COVID-19 infection, with a pilot study showing an inverse association between Omega-3 Index levels and death risk. However, more well-powered studies are needed to confirm this potential relationship.