Inverse Association between Omega-3 Index and Severity of Covid-19

A Case–Control Study

Bibliographic Data

ID15477483
AuthorsMuriel Ramírez-Santana (0000-0002-3642-6965, Universidad Católica del Norte, corresponding author), Rodrigo Zapata Barra (Universidad de Santiago de Chile), Marcela Ñunque González (0009-0007-0686-3041, Universidad Católica del Norte), José Miguel Müller (Universidad de Santiago de Chile), Juan Vásquez (0000-0002-2398-8168, Universidad de Santiago de Chile), Juan Enrique Vásquez (Faculty of Medical Science, Universidad de Santiago de Chile and Neurosurgery Service, Hospital Regional Libertador Bernardo O’Higgins, Rancagua 2820000, Chile), Franco Ravera (Universidad de Santiago de Chile), Gustavo Lago (Hospital Clínico FUSAT), Eduardo Cañón (Hospital Regional Rancagua), Daniella Castañeda (Hospital Regional Rancagua), Madelaine Pradenas (Hospital Regional Rancagua)
Year2022
Volume19
Issue11
Pages6445-6445
Publication date2022-05-25
Peer ReviewedYes
Open AccessYes
TypeARTICLE
VenueInternational Journal of Environmental Research and Public Health (JOURNAL)
Journal identifiersISSN: 1661-7827 • E-ISSN: 1660-4601
PublisherMultidisciplinary Digital Publishing Institute (PUBLISHER • CH)
DOI10.3390/ijerph19116445
PMID35682030
OpenAlexW4281551309
LanguageEN
Citations received1
References cited38

Background: Omega-3 fatty acids enhance immune response and modulate inflammation. This study aimed to determine the relationship between omega-3 fatty acid status and the severity of SARS-CoV-2 infection. Methods: Using a case−control design, we compared hospitalized patients with severe SARS-CoV-2 infection (cases, n = 73) with a group of ambulatory patients with mild SARS-CoV-2 infection (controls, n = 71). No patients were vaccinated against SARS-CoV-2. Results: The cases were older (p = 0.003), less educated (p = 0.001), had larger neck and smaller waist circumferences (p = 0.035 and p = 0.003, respectively), more frequently had diabetes (p < 0.001), consumed less fish (p < 0.001), consumed higher proportions of fried fish (p = 0.001), and had lower Omega-3 Index (O3I) values (p = 0.001) than controls. Cases had significantly lower rates of upper airway symptoms than controls. Lower O3I was associated with an increased likelihood of developing severe COVID-19 after adjusting for potential confounders (OR: 0.52; CI 0.32−0.86). Diabetes (OR: 4.41; CI 1.60−12.12), neck circumference (OR: 1.12; CI 1.03−1.21), and older age (OR: 1.03; CI 1.002−1.062) were also linked to COVID-19 severity. Fried fish consumption and low educational level were independent risk factors for severe COVID-19. Conclusions: This study suggests incorporating nutritional interventions to improve omega-3 status within nonpharmacological measures may help to reduce the severity of COVID-19

Body mass index · Case-control study · Confounding · Coronavirus disease 2019 (COVID-19 · Diabetes mellitus · Disease · Severity of illness · Waist · COVID-19 Clinical Research Studies · Long-Term Effects of COVID-19 · Medicine · Respiratory Support and Mechanisms · Endocrinology · Gastroenterology · Internal Medicine

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