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Those with the highest levels of omega-3s were less likely to contract CoVid or be hospitalized with it. This the conclusion of a University of South Dakota study that analyzed data from 110,584 subjects in the UK Biobank.

Each person had measurement of circulating fatty acids using nuclear magnetic resonance techniques and an Omega-3 index calculated. They were arranged in 5 groups from lowest to highest index percentages with Omega-3 indices ranging from 3.54% to 7.96%.

Those with the highest Omega indices vs. the lowest were 21% less likely to suffer a CoVid infection and 26% less likely to be hospitalized with that Covid infection.

The best sources of omega-3s are fish including salmon, bluefin tuna, mackerel, herring, sardines, anchovies, lake trout, and striped bass.

https://www.sciencedirect.com/science/article/pii/S0002916522105356?via=ihub

https://health.clevelandclinic.org/the-best-sources-of-omega-3-fatty-acids/

#CoVid #omega3fattyacids #infection #hospitalization