Association between Blood N-3 Fatty Acid Levels and Risk for COVID-19 in the UK biobank

Abstract

Background: The role of nutritional status and risk for contracting and/or suffering adverse outcomes from COVID-19 infection are unclear. Preliminary studies suggest that higher n-3 PUFA intakes may be protective. Objectives: The purpose of this study was to compare risk for three COVID-19 outcomes (testing positive, hospitalization, and death) as a function of baseline plasma DHA levels. Methods: DHA levels (% of total fatty acids) were measured by NMR. The three outcomes and relevant covariates were available for 110,688 subjects (hospitalization and death) and for 26,620 ever-tested subjects (positive COVID-19 PCR test result) via the UKBiobank prospective cohort study. Outcome data between January 1, 2020 and March 23, 2021 were included. Estimated Omega-3 Index (red blood cell EPA+DHA%) levels across DHA% quintiles were estimated. Multi-variable Cox-proportional hazards models were constructed and linear (per 1-SD) relations with risk for each outcome were computed. Results: In the fully adjusted models, subjects in quintile 5 of DHA% were 21% less likely to test positive than those in quintile 1 (p<0.001), and the risk for a positive test was 8% lower for each 1-SD increase in plasma DHA% (p<0.001). Quintile 5 subjects were also 27% less likely to be hospitalized than those in quintile 1 (P<0.05), and risk for hospitalization was 11% lower per 1-SD increase in DHA% (p<0.001). For death with COVID-19, risk was monotonically lower through quintile 4 (p<0.05 vs quintile 1), but in quintile 5, the risk reduction was partially attenuated and became non-significant. Estimated Omega-3 Index values across DHA quintiles ranged from 3.5% (quintile 1) to 8% (quintile 5). Conclusions: These findings suggest that nutritional strategies to increase circulating n-3 PUFA levels, such as increased consumption of oily fish and/or use of n-3 fatty acid supplements, may reduce risk for adverse COVID-19 outcomes.

Bioactive omega-3 fatty acids are associated with reduced risk and severity of SARS-CoV-2 infection

“…In this issue of the American Journal of Clinical Nutrition , Harris et al. [ 1 ] report that a higher status of the bioactive omega-3 fatty acid docosahexaenoic acid (DHA) is associated with a lower risk of testing positive for SARS-CoV-2 and of being hospitalized with the disease it causes, COVID-19. DHA and its precursor eicosapentaenoic acid (EPA) are obtained from the diet, with the richest source being seafood, especially fatty fish, and are also found in “fish oil” supplements.…”

“…Harris et al. [ 1 ] used data from the UK BioBank, a prospective, population-based cohort of approximately 500,000 individuals recruited between 2007 and 2010 at assessment centers across England, Wales, and Scotland [ 2 , 3 ]. Baseline data derived from questionnaires, biological samples, and physical measurements were collected on all participating individuals, with longitudinal monitoring occurring via a mix of in-person and electronic medical record data.…”

“…Harris et al. [ 1 ] used data on 110,584 of these individuals to assess the association between DHA status and hospitalization with or mortality from COVID-19. Furthermore, they used data on 26,594 individuals for whom information was available on the outcome of a test for infection with SARS-CoV-2 to assess the association with DHA status.…”

“…Mean plasma DHA was 2% of total fatty acids; Harris et al. [ 1 ] used an existing algorithm to calculate a mean omega-3 index (EPA plus DHA in red blood cells) of 5.6%.…”

ω-3 und Anti-Aging

“…Eine prospektive, epidemiologische Metaanalyse mit 17 Studien mit über 42 000 Teilnehmern und über 15 000 Todesfällen kam zu ähnlichen Resultaten 5 .…”