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People with higher omega-3 levels are less likely to die from the Coronavirus



A recent American study indicated that people with a higher omega-3 index have a lower risk of death, as researchers have proven the first direct evidence that higher levels of omega-3 in the blood may reduce the risk of death from corona infection.


According to the report published in the Journal of the International Society for the Study of Acids and Fats, Prostaglandins, Leukotrienes and Essential Fatty Acids, omega-3 fatty acids have beneficial effects in patients suffering from Covid 19 infection.


This study, conducted by researchers from the Fatty Acid Research Institute (FARI) and collaborators at Cedars-Sinai Medical Center in Los Angeles and in Orange County, California, included 100 patients hospitalized with coronavirus and their blood samples were stored, and they were obtained. On the clinical results of these patients and blood analysis for omega-3.


According to the current study, the relative risk of death was about 4 times higher in people with a lower omega-3 index (O3I) compared to those with higher levels.


The researchers said the study provides evidence that omega-3 fatty acids (DHA and EPA) may dampen a cytokine storm in Corona patients, because these fatty acids have strong anti-inflammatory activities, and a cytokine storm, an excessive inflammatory response to external stimuli, is a primary mediator of COVID disease. -19 acute.


The study's lead author said that while the standard statistical significance is not met, this pilot study - along with many evidence regarding anti-inflammatory effects - strongly suggests that these marine fatty acids available in the body through food may help reduce The risks of negative outcomes in patients with Coronavirus, but it is clear that larger studies are needed to confirm these preliminary results.


There are many research papers in the medical literature that postulate that omega-3 fatty acids should have beneficial effects in patients with COVID-19 infection, but to date, there have been no published peer-reviewed studies that support this hypothesis.


It is worth noting that omega-3 is found in foods such as fish, other seafood, and tuna, as well as nuts.

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