Do Omega 3-6-9 Fatty Acids Lower the COVID-19 Death Rate?


Omega-3-6-9 fatty acids affect the brain and mental health, lower the risk of cardiovascular disease, and are beneficial for treating diabetes, multiple sclerosis, and now COVID-19

We live in a world of instant digital access, but so much connectivity at such a fast pace can take its toll in unexpected ways. One of the most obvious costs is taking care of our health, especially with regards to chronic diseases, and avoiding inflammation-related diseases with omega-3-6-9 fatty acids from foods or supplements.

According to a 2020 study using data from the 2018 National Health Interview Survey (NHIS), more than half of all adults in the US had at least one in 10 diagnosed chronic diseases (arthritis, cancer, chronic obstructive pulmonary disease, coronary artery disease Heart disease, asthma, diabetes, hepatitis, high blood pressure, stroke and kidney disease) and more than 27% had two or more of these diseases

Effects of Inflammation

Systemic inflammation and a weakened immune system are often a common thread between many chronic diseases, often due to poor diet and little exercise.2 Fortunately, nutritional supplements, a sensible diet, and regular exercise can often help reduce chronic inflammation and strengthen the immune system strengthen system.

Omega 3-6-9 fatty acids are probably one of the most famous such supplements. Although most people associate it with reducing their risk for cardiovascular disease, studies have also shown that it is beneficial for treating other conditions such as diabetes and multiple sclerosis, both of which have been linked to inflammation and decreased immunity are 3.4

Interestingly, some recent research shows that omega 3-6-9 shows promise for lowering the death rate from COVID-19, particularly by lowering the extreme inflammatory response (known as a cytokine storm) associated with its most severe form.

Omega 3-6-9, cytokine storms and COVID-19

An article published in Prostaglandins, Leukotrienes, and Essential Fatty Acids just last January reported a possible link between low omega-3 levels and a higher risk of death from severe COVID-19 infections in hospitalized patients In the study, 100 patients were divided into four equal groups based on the percentage of omega 3 in their blood. 14 patients died in the course of the study. One of these patients came from the group of 25 patients with omega-3 indices greater than 5.7%, while the other 13 deaths came from the other three groups of patients with indices less than 5.7% .5

When performing a statistical analysis, the researchers concluded that the 25 patients in the top group were 75% less likely to die than the 75 patients in the remaining three groups.5 This meant that patients on Omega -3 indices below 5.7% four times more likely to die more frequently from COVID-19 than those with omega-3 indices above 5.7%.

The researchers speculated that omega 3’s ability to quickly block inflammatory signals may stop the cytokine storm from building up, thereby preventing the acute shortness of breath that can lead to death in severe cases of COVID-19.5, along with several clues based on the statistical significance threshold of this pilot study The anti-inflammatory effects of EPA and DHA suggest that these nutritionally available marine fatty acids may help reduce the risk of adverse outcomes in COVID-19 patients. “

It is always recommended that Omega 3-6-9 be taken as part of a daily wellness routine for the prevention of chronic diseases. However, this new study shows that people at increased risk of being hospitalized for COVID-19 may benefit even more from omega 3-6-9.


  1. Boersma P, Schwarz LI, Ward BW. Prevalence of Multiple Chronic Diseases in Adults in the United States, 2018. Chronic Disease Prevention. 2020; 17: 200130.
  2. Franz M. Nutrition, Inflammation and Disease. Today’s nutritionist. 2014; 16 (2): 44.
  3. Natto ZS, Yaghmoor W., Alshaeri HK, Van Dyke TE. Effects of Omega-3 Fatty Acids on Inflammatory Biomarkers and Lipid Profiles in Patients with Diabetes and Cardiovascular Disease: A Systematic Review and Meta-Analysis. Scientific reports. 2019; 9 (1): 18867.
  4. Hoare S., Lithander F., van der Mei I. et al. A higher intake of polyunsaturated omega-3 fatty acids is associated with a reduced risk of an initial clinical diagnosis of demyelination of the central nervous system: results of the immune study. Multiple sclerosis. 2016 Jun; 22 (7): 884- 92.
  5. Asher A., ​​Tintle NL, Myers M. et al. Omega-3 Fatty Acids in the Blood and Death from COVID-19: A Pilot Study [published online ahead of print, 2021 Jan 20]. Prostaglandins, Leukotrienes and Essential Fatty Acids. 2021; 166: 102250.


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