Omega-3 reduces risk of COVID-19 - many studies

Omega-3 and enveloped virus such as COVID-19 - Feb 2021

Correlation between bioactive lipids and novel coronavirus: constructive role of biolipids in curbing infectivity by enveloped viruses, centralizing on EPA and DHA
Systems Microbiology and Biomanufacturing volume 1, pages186–192 (2021) https://doi.org/10.1007/s43393-020-00019-3
Himani Aryan, Abhishek Saxena & Archana Tiwari

Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) belongs to the family coronaviridae. It is spherical and possesses proteins called spikes, which can clamp onto the human cells. Once in close interaction with the human cells, these viruses undergo structural change and can fuse with the cell membrane. The virus enters the host and starts the process of translation and transcription in the cells and uncoated genome, respectively. Due to the rapid transmittable nature of the virus, extant actions should be taken. The fatty acids administrated orally, or intravenously, could help us gear things up in providing resistance and preventing infection. Hence, the multiplication of the virus could be hindered by arachidonic acid, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). In that context, the current review highlights the role of these unsaturated fatty acids and their derivatives such as lipoxins and resolvins in the inactivation of the enveloped coronavirus disease 2019 (COVID-19).
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Vitamin D can inhibit enveloped virus (e.g. Corona, Herpes, Zoster, Epstein, Hepatitis, RSV) – March 2011

Omega 3 Fatty Acids and COVID-19: A Comprehensive Review - Dec 2020

Infect Chemother. 2020 Dec;52(4):478-495 https://doi.org/10.3947/ic.2020.52.4.478
Donald Hathaway III , donald.hathawayiii at gmail.com Krunal Pandav , Madhusudan Patel ,
Adrian Riva-Moscoso ©, Bishnu Mohan Singh ©, Aayushi Patel , Zar Chi Min , Sarabjot Singh-Makkar ©, Muhammad Khawar Sana , Rafael Sanchez-Dopazo ©, Rockeven Desir , Michael Maher Mourad Fahem , Susan Manella ,
Ivan Rodriguez ©, Alina Alvarez , and Rafael Abreu
Division of Research & Academic Affairs, Larkin Health System, South Miami, FL, USA

The rapid international spread of severe acute respiratory syndrome coronavirus 2 responsible for coronavirus disease 2019 (COVID-19) has posed a global health emergency in 2020. It has affected over 52 million people and led to over 1.29 million deaths worldwide, as of November 13 th, 2020. Patients diagnosed with COVID-19 present with symptoms ranging from none to severe and include fever, shortness of breath, dry cough, anosmia, and gastrointestinal abnormalities. Severe complications are largely due to overdrive of the host immune system leading to “cytokine storm”. This results in disseminated intravascular coagulation, acute respiratory distress syndrome, multiple organ dysfunction syndrome, and death. Due to its highly infectious nature and concerning mortality rate, every effort has been focused on prevention and creating new medications or repurposing old treatment options to ameliorate the suffering of COVID-19 patients including the immune dysregulation. Omega-3 fatty acids are known to be incorporated throughout the body into the bi-phospholipid layer of the cell membrane leading to the production of less pro-inflammatory mediators compared to other fatty acids that are more prevalent in the Western diet. In this article, the benefits of omega-3 fatty acids, especially eicosapentaenoic acid and docosahexaenoic acid, including their anti-inflammatory, immunomodulating, and possible antiviral effects have been discussed.
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COVID 4X less likely if High Omega-3 (small observation test) - Jan 2021

Blood omega-3 fatty acids and death from COVID-19: A pilot study
Prostaglandins Leukot Essent Fatty Acids . 2021 Mar;166:102250. doi: 10.1016/j.plefa.2021.102250
Arash Asher 1, Nathan L Tintle 2, Michael Myers 3, Laura Lockshon 1, Heribert Bacareza 4, William S Harris 5

Very-long chain omega-3 fatty acids (EPA and DHA) have anti-inflammatory properties that may help reduce morbidity and mortality from COVID-19 infection. We conducted a pilot study in 100 patients to test the hypothesis that RBC EPA+DHA levels (the Omega-3 Index, O3I) would be inversely associated with risk for death by analyzing the O3I in banked blood samples drawn at hospital admission. Fourteen patients died, one of 25 in quartile 4 (Q4) (O3I ≥5.7%) and 13 of 75 in Q1-3. After adjusting for age and sex, the odds ratio for death in patients with an O3I in Q4 vs Q1-3 was 0.25, p = 0.07. Although not meeting the classical criteria for statistical significance, this strong trend suggests that a relationship may indeed exist, but more well-powered studies are clearly needed.
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Omega-3 and Virus in Vitamin D Life