Blood omega-3 fatty acids and death from COVID-19: A Pilot Study

Asher, Arash; Tintle, Nathan L.; Myers, Michael; Lockshon, Laura; Bacareza, Heribert; Harris, William S.

doi:10.1101/2021.01.06.21249354

Cited by 22 publications

(31 citation statements)

References 34 publications

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“…Omega-3 fatty acids have anti-inflammatory and immunomodulatory properties [67,68] and were tested in several recent trials in patients suffering from COVID-19. A higher omega-3 index was associated with a lower risk of death from COVID-19 [69], as well as with improvements in several parameters of respiratory and renal function in critically ill COVID-19 patients [70]. Moreover, omega-3 fatty acids have been suggested to strengthen psychological resilience during the COVID-19 pandemic [71].…”

Section: Fatty Acids Mental Health and Covid-19mentioning

confidence: 97%

Lifestyle Adjustments in Long-COVID Management: Potential Benefits of Plant-Based Diets

Storz

2021

Curr Nutr Rep

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Purpose of Review The SARS-CoV-2-pandemic has caused mortality and morbidity at an unprecedented global scale. Many patients infected with SARS-CoV-2 continue to experience symptoms after the acute phase of infection and report fatigue, sleep difficulties, anxiety, and depression as well as arthralgia and muscle weakness. Summarized under the umbrella term “long-COVID,” these symptoms may last weeks to months and impose a substantial burden on affected individuals. Dietary approaches to tackle these complications have received comparably little attention. Although plant-based diets in particular were shown to exert benefits on underlying conditions linked to poor COVID-19 outcomes, their role with regard to COVID-19 sequelae is yet largely unknown. Thus, this review sought to investigate whether a plant-based diet could reduce the burden of long-COVID. Recent Findings The number of clinical trials investigating the role of plant-based nutrition in COVID-19 prevention and management is currently limited. Yet, there is evidence from pre-pandemic observational and clinical studies that a plant-based diet may be of general benefit with regard to several clinical conditions that can also be found in individuals with COVID-19. These include anxiety, depression, sleep disorders, and musculoskeletal pain. Adoption of a plant-based diet leads to a reduced intake in pro-inflammatory mediators and could be one accessible strategy to tackle long-COVID associated prolonged systemic inflammation. Summary Plant-based diets may be of general benefit with regard to some of the most commonly found COVID-19 sequelae. Additional trials investigating which plant-based eating patterns confer the greatest benefit in the battle against long-COVID are urgently warranted.

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Section: Fatty Acids Mental Health and Covid-19mentioning

confidence: 97%

Lifestyle Adjustments in Long-COVID Management: Potential Benefits of Plant-Based Diets

Storz

2021

Curr Nutr Rep

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“…However, this is simply an association with no demonstration of a cause and effect relationship. A pilot study published by Asher et al reported on how the omega-3 index related to COVID-19 outcomes in 100 patients [ 204 ]. The critical endpoint was death from COVID-19 infection.…”

Section: Relevance Of Pufas To Covid-19mentioning

confidence: 99%

Beneficial Outcomes of Omega-6 and Omega-3 Polyunsaturated Fatty Acids on Human Health: An Update for 2021

2021

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Oxidative stress and inflammation have been recognized as important contributors to the risk of chronic non-communicable diseases. Polyunsaturated fatty acids (PUFAs) may regulate the antioxidant signaling pathway and modulate inflammatory processes. They also influence hepatic lipid metabolism and physiological responses of other organs, including the heart. Longitudinal prospective cohort studies demonstrate that there is an association between moderate intake of the omega-6 PUFA linoleic acid and lower risk of cardiovascular diseases (CVDs), most likely as a result of lower blood cholesterol concentration. Current evidence suggests that increasing intake of arachidonic acid (up to 1500 mg/day) has no adverse effect on platelet aggregation and blood clotting, immune function and markers of inflammation, but may benefit muscle and cognitive performance. Many studies show that higher intakes of omega-3 PUFAs, especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are associated with a lower incidence of chronic diseases characterized by elevated inflammation, including CVDs. This is because of the multiple molecular and cellular actions of EPA and DHA. Intervention trials using EPA + DHA indicate benefit on CVD mortality and a significant inverse linear dose–response relationship has been found between EPA + DHA intake and CVD outcomes. In addition to their antioxidant and anti-inflammatory roles, omega-3 fatty acids are considered to regulate platelet homeostasis and lower risk of thrombosis, which together indicate their potential use in COVID-19 therapy.

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“…Marine n-3 polyunsaturated fatty acids (n-3 PUFA)—including eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and docosapentaenoic acid (DPA)—mainly exist in fatty fish. A high consumption of n-3 PUFA from fatty fish led to an increase in high-density lipoprotein and a decrease in inflammation factors [ 7 , 8 ]. Besides, n-3 PUFA may improve heart rate and blood pressure through improving left ventricular diastolic filling or augmenting vagal tone [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

Intake of Fish and Marine n-3 Polyunsaturated Fatty Acids and Risk of Cardiovascular Disease Mortality: A Meta-Analysis of Prospective Cohort Studies

et al. 2021

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Previous epidemiological studies have investigated the association of fish and marine n-3 polyunsaturated fatty acids (n-3 PUFA) consumption with cardiovascular disease (CVD) mortality risk. However, the results were inconsistent. The purpose of this meta-analysis is to quantitatively evaluate the association between marine n-3 PUFA, fish and CVD mortality risk with prospective cohort studies. A systematic search was performed on PubMed, Web of Science, Embase and MEDLINE databases from the establishment of the database to May 2021. A total of 25 cohort studies were included with 2,027,512 participants and 103,734 CVD deaths. The results indicated that the fish consumption was inversely associated with the CVD mortality risk [relevant risk (RR) = 0.91; 95% confidence intervals (CI) 0.85−0.98]. The higher marine n-3 PUFA intake was associated with the reduced risk of CVD mortality (RR = 0.87; 95% CI: 0.85–0.89). Dose-response analysis suggested that the risk of CVD mortality was decreased by 4% with an increase of 20 g of fish intake (RR = 0.96; 95% CI: 0.94–0.99) or 80 milligrams of marine n-3 PUFA intake (RR = 0.96; 95% CI: 0.94–0.98) per day. The current work provides evidence that the intake of fish and marine n-3 PUFA are inversely associated with the risk of CVD mortality.

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Blood omega-3 fatty acids and death from COVID-19: A Pilot Study

Cited by 22 publications

References 34 publications

Lifestyle Adjustments in Long-COVID Management: Potential Benefits of Plant-Based Diets

Lifestyle Adjustments in Long-COVID Management: Potential Benefits of Plant-Based Diets

Beneficial Outcomes of Omega-6 and Omega-3 Polyunsaturated Fatty Acids on Human Health: An Update for 2021

Intake of Fish and Marine n-3 Polyunsaturated Fatty Acids and Risk of Cardiovascular Disease Mortality: A Meta-Analysis of Prospective Cohort Studies

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