Hippocrates said: “The disease is easier to prevent than to treat.” This principle remains the same for COVID-19. Although medicines can reduce the symptoms and effects of SARS-CoV-2, and vaccines will soon slow the coronavirus spread, prevention is still necessary to fight against the pandemic.

One of the preventive drugs is vitamin D. Recent studies have shown that normal levels of vitamin D reduce the risk of complications with coronavirus.

Scientists at Cedars-Sinai Medical Center (USA) The Scientific Research Institute and Fatty Acids (USA) told about another means of preventing coronavirus disease – polyunsaturated omega-3 fatty acids. Like vitamin D, omega-3s have an anti-inflammatory effect and reduce the risk of complications and death in COVID-19.

One of the causes of severe COVID-19 and death is an increase in the inflammatory cytokines TNF-alpha, Il-1β, and IL-6, which leads to cytokine release syndrome or cytokine storm. Omega-3s (DHA and EPA), which are found in fish oil, reduce inflammatory responses and reduce the release of inflammatory cytokines, stimulating the innate system of pathogen destruction and purification of the body.

Scientists have investigated how the level of omega-3 is associated with mortality from coronavirus. The study involved 100 patients admitted to Cedars-Sinai Medical Center from March 1, 2020, and later with a confirmed COVID-19 infection. Scientists evaluated the omega-3 index (O3I) – the level of polyunsaturated fatty acids EPA and DHA in red blood cells.

According to the results of the analysis for the omega-3 index, the patients were divided into 4 groups:

  • Q1: O3I < 4.0%;
  • Q2: O3I from 4.0% to 4.7%;
  • Q3: O3I from 4.7 to 5.7%;
  • Q4: O3I ≥ 5,7%.

Older patients and those who refused resuscitation (DNR) were more likely to die. According to the DNR, there was only one death in the 4th group (66-year-old male), while there were 13 deaths among 75 patients in groups B1-3.

After adjusting the results for the patients’ age and gender, researchers found that patients with O3I at 5.7% or higher had a 75% lower fatal risk from COVID-19 than patients with O3I below this value.

Omega-3 reduces inflammation, reduces the risk of cardiovascular disease, slows down brain aging

Data on the benefits of omega-3 fatty acids for the prevention of COVID-19 confirm past scientific studies. For example, in a study by the American National Heart, Lung, and Blood Institute, the content of omega-3 in red blood cells was inversely correlated with 10 inflammatory biomarkers, including C-reactive protein, IL-6, intercellular adhesion molecule-1 CUPR-1, platelet activation factor acetylhydrolase LPPLa2, tumor necrosis factor receptor 2, and osteoprotegerin. In a study by the American Laboratory of Cardiovascular Nutrition, the addition of EPA alone (3g/day for 10 weeks) significantly reduced the expression of TNF-α, a similar dose of DHA, besides reduced the level of IL-6 and MCP-1. Another study also found that supplements with EPA and DHA reduced high levels of circulating pro-inflammatory cytokines in older adults.

Most important in the context of COVID-19 is the meta-analysis of the treatment results of omega-3 1280 in intensive care unit patients with acute respiratory distress syndrome. Patients treated with omega-3 significantly improved blood oxygenation and reduced the length of stay in the intensive care unit and ventilator. Overall mortality, length of hospital stay, and infectious complications did not change.

In addition to reducing the risk of a cytokine storm in coronavirus, omega-3 slows down brain aging. The study found that people with the highest O3I have significantly larger brain volume and better cognitive function, and a 47% lower risk of dementia. Higher levels of omega-3 fatty acids in the blood improve cardiovascular disease clinical outcomes, recovery from myocardial infarction, slow telomere depletion, and reduce the risk of suicide and overall mortality.

Omega-3 levels: indicators by country

American and Canadian scientists have mapped the level of omega-3 in residents of different regions of the world.

Regions with high EPA and DHA levels in the blood (>8%) belong to the Sea of Japan, Scandinavia, and territories with indigenous populations or populations not fully adapted to Western eating habits. Deficient blood levels (<4%) are observed in North America, Central and South America, Europe, the Middle East, Southeast Asia, and Africa. Russian scientists have analyzed how widespread the deficiency of omega-3 fatty acids is in different age groups. The study involved 1,351 patients. Omega-3 deficiency was found in 68.5% of patients. The most pronounced deficiency is in children and adolescents under 17 years of age.  

Age

Severe omega-3 deficiency
(O3I < 4%)

Moderate omega-3 deficiency
(O3I от 4 до 8%)

0 – 17

17%

30,4%

18-44

6%

20,7%

45-59

7,3%

28%

60-74

6,9%

25,1%

75-90

8,3%

41,7%

The level of omega-3 fatty acids can be increased by increasing the intake of fatty fish, such as salmon, herring, mackerel, tuna, which are rich in DHA and EPA, or by taking omega-3 supplements.

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