Inverse Association between Omega-3 Index and Severity of COVID-19: A Case–Control Study

Muriel Ramírez-Santana, Rodrigo Zapata Barra, Marcela Ñunque González, José Miguel Müller, Juan Enrique Vásquez, Franco Ravera, Gustavo Lago, Eduardo Cañón, Daniella Castañeda and Madelaine Pradenas
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Muriel Ramírez-Santana: Public Health Department, Faculty of Medicine, Universidad Católica del Norte, Coquimbo 1780000, Chile
Rodrigo Zapata Barra: Faculty of Medical Science, Universidad de Santiago de Chile and Neurosurgery Service, Hospital Regional Libertador Bernardo O’Higgins, Rancagua 2820000, Chile
Marcela Ñunque González: Clinical Department, Faculty of Medicine, Universidad Católica del Norte, Coquimbo 1780000, Chile
José Miguel Müller: Faculty of Medical Science, Universidad de Santiago de Chile and Neurosurgery Service, Hospital Regional Libertador Bernardo O’Higgins, Rancagua 2820000, 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: Faculty of Medical Science, Universidad de Santiago de Chile and Neurosurgery Service, Hospital Regional Libertador Bernardo O’Higgins, Rancagua 2820000, Chile
Gustavo Lago: Hospital Clínico Fusat, Rancagua 2820000, Chile
Eduardo Cañón: Hospital Regional Libertador Bernardo O’Higgins, Rancagua 2820000, Chile
Daniella Castañeda: Hospital Regional Libertador Bernardo O’Higgins, Rancagua 2820000, Chile
Madelaine Pradenas: Hospital Regional Libertador Bernardo O’Higgins, Rancagua 2820000, Chile

IJERPH, 2022, vol. 19, issue 11, 1-11

Abstract: 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.

Keywords: omega-3 fatty acids; COVID-19; Omega-3 Index; inflammation (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2022
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