Omega-3 fatty acids and their effects on COVID-19



Omega-3 is an essential fatty acid that cannot be made by the body. It can be found in many foods such as vegetable oils, nuts, flax seeds, and seafood. They are an important part of cell membranes and are associated with a lower risk of various diseases.

In a pilot study published in the journal Prostaglandins, Leukotrienes, and Essential Fatty Acids, researchers provided the first evidence that people with higher levels of omega-3s in their blood may have a lower risk of dying from COVID-19.

In a conversation with two of the lead authors, William Harris, PhD, professor of internal medicine at the University of South Dakota, and Michael Myers, MD, physician at Los Alamitos Medical Center, they discuss the key results of their study.

“What we found was that people in the top quartile of omega-3s died 1 person and in the bottom 3 quartiles 13 people died,” Harris said. “When we created the statistics, we found that by standard metrics they are not entirely statistically significant, but they are very close to it.”

“It’s most likely very real, we’re working on doing a bigger, more detailed study to confirm everything,” Myers said.


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