As the world moves forward from the peak of the COVID-19 outbreak, scientists are scrutinizing data from millions of cases to learn everything from how the disease spreads in post-mortem body tissues to neurological problems. I’m busy gathering information on Occurs after infection. Now, newly published research adds to this body of knowledge, showing that higher levels of omega-3 fatty acids in the body, either by eating fish or by taking supplements, are associated with improved immunity to disease and outcomes for those infected. It shows that they appear to be related.
To reach their conclusions, researchers at the Fatty Acids Research Institute (FARI) in South Dakota looked at data from the British Biobank, a repository of the health and genetic records of approximately 500,000 people. The team isolated 110,584 of him in the group who were hospitalized with COVID-19 infection and 26,595 of hers whose records included data from her COVID tests. The study period was from January 1, 2020 to March 23, 2021, and the average age of the participants was 68 years old, with a roughly even split of men and women, and predominantly Caucasian. .
The omega-3 compounds EPA and DHA found in fish oil generally have mixed results regarding their effects on human health. Some studies show that it does not prevent depression or reduce the risk of heart disease as once thought.
In the current analysis, researchers found that people with the highest levels of DHA in their blood (above 8%) were 21% less likely to test positive for COVID-19 than those with the lowest levels (less than 4%). I discovered that Those with the highest blood DHA were 26% less likely to be hospitalized for viral infection. % was shown to be lower, but the difference was no longer statistically significant when adjusted for other lifestyle factors.
“This study supports previous findings that low omega-3 status is associated with an increased risk of hospitalization due to COVID-19,” said Dr. William S. Harris, study lead and FARI president. “We extended these findings to also show a reduced risk of testing positive for infectious diseases, and provided evidence that the risk of death may also be reduced. Maximum protection from COVID-19 ( >8%).Overall, these results support increasing consumption of oily fish such as salmon and omega-3 fish oil supplements as a potential risk reduction strategy for COVID-19.”
The reason fatty acids may be associated with better outcomes in COVID infection may have to do with the fact that marine sources of the compounds EPA and DHA are precursors to the production of anti-inflammatory substances in the body. There is a nature. These substances reduce cytokine production and help the body clear cellular debris from inflammation, scientists say.
This research American Journal of Clinical Nutrition.
Source: Institute of Fatty Acids
