Consumption of Omega-3 fatty acids lowers the risk of lethal outcome from COVID-19 by 75%

Scientists from Fatty Acid Research Institute (FARI) and fellows at the Cedars-Sinai medical center in Los-Angeles and in Orange County, California, published first concrete proof of the fact that higher levels of Omega-3 in the blood can lower the risk of fatal cases of COVID-19.

The research was conducted by American scientists from Cedars-Sinai Medical Center and published in scientific journal Prostaglandins, Leukotrienes and Essential Fatty Acids on 20th of January 2021.

     Researchers found out that Omega-3 fatty acids lower the risk of death from the new Corona Virus infection. This research had 100 patients, hospitalized with COVID-19, all of whom had blood sampled during admission. Clinical results were obtained for these patients and their blood was analyzed for Omega-3 index (ОЗІ, EPA+DHA in membranes of red blood cells)

     According to U.S. scientists severity of COVID-19 cases is related to inflammation and rise in levels of inflammating cytokines such as “TNF-a”, “Interleukin-1B”, (IL-1β) and “Interleukin-6” (IL-6), that leads to cytokine release syndrome or cytokine storm.

     Therefore, one of prophylactic methods for COVID-19 is lowering of cytokine release.

     During cytokine storm occurs excessive immune response, i.e. immune cells start to be produced actively and enter into the lungs that leads to rapid decline of human health, comparable to sepsis. It is accompanied by the respiratory failure and pneumonia which in turn can lead to the lethal outcome.

     Long chain Omega-3 fatty acids, contained in Krill oil have highest bioactivity and biological availability among all available resources of Omega-3 fatty acids. Also, astaxanthin that is contained in Krill oil, slows down inflammation process and release of cytokine.

     DHA and EPA fatty acids are contained inside Krill oil, but originally they are synthesized by microalgae, and not by Antarctic Krill. When Krill consumes phytoplankton, which in turn feeds on these microalgae, it accumulates DHA and EPA inside its tissue.

     After ingestion these fatty acids are digested and absorbed directly inside the blood stream. Lipoprotein molecules are spread throughout the body, delivering fatty acids to different internal organs for further oxidation, metabolism and storage inside fatty tissue.

     Omega-3 fatty acids are important structural part of cellular membranes. They participate in forming of epiretinal membranes, neuronal membranes and cells of male reproductive system (spermatozoa).

     According to Office of Food Additive Safety, daily dose of Omega-3 for men is 1.6g, for adult women is 1.1g, for pregnant women is 1.4g and for feeding mothers is 1.3g.

     Regular intake of Omega-3 fatty acids is a good prophylactic of common cold and viral diseases.

            Also, we want to remind that you should not neglect such prophylactic measures as social distancing, wearing of masks and maintenance of personal hygiene.