Lower Omega-3 Blood Levels Linked to More Severe COVID-19

This Chilean case-control study compared 73 hospitalized patients with severe COVID-19 to 71 patients with mild COVID-19 who were treated as outpatients. None of the participants had been vaccinated. Researchers measured each person’s Omega-3 Index (O3I), a blood test that reflects EPA and DHA levels in red blood cell membranes, along with other factors like age, diabetes status, body measurements, and fish consumption habits.

The patients with severe COVID-19 tended to be older, less educated, have diabetes more often, eat less fish (and more fried fish when they did eat it), and have lower Omega-3 Index values compared to those with mild illness. After statistically adjusting for age, diabetes, and body measurements, a lower Omega-3 Index remained independently associated with greater odds of severe COVID-19.

Other factors independently linked to more severe disease included having diabetes, a larger neck circumference, older age, eating fried fish, and having a lower level of education. The researchers noted that omega-3 fatty acids are known to play a role in resolving inflammation and supporting immune function, which may help explain the pattern they observed.