Omega-3 is an essential fatty acid that the body cannot manufacture itself. It’s 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 initial 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.

“We found that people in the highest quartile of omega-3s died 1 person and in the lower 3 quartiles 13 people died,” Harris said. “When we were doing the statistic, we found that it was not entirely statistically significant by standard metrics, but it was very close to it.”

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

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