Higher levels of omega-3 fatty acids may provide some protection against contracting or experiencing adverse outcomes of COVID-19 infection according to a recent study.
The study, published in The American Journal of Clinical Nutrition, compared the risk for three COVID-19 outcomes: testing positive for COVID-19, hospitalization with confirmed COVID-19 infection, and death from COVID-19 as a function of plasma DHA levels.
The research mainly focused on two long-chain omega-3 fatty acids of marine origin: eicosapentaenoic (EPA) and docosahexaenoic acids (DHA).
“This study confirms previous findings that low omega-3 status is associated with increased risk for hospitalization with COVID-19,” the lead author of the study, William S. Harris, professor in the Department of Internal Medicine at the Sanford School of Medicine–University of South Dakota, said in a March 1 statement….