Omega 3 Fatty Acids’ Effects on COVID-19

Year 2022, Volume: 53 Issue: 3, 147 - 154, 19.09.2022

Memnune Şengül , Seda Ufuk

https://doi.org/10.5152/AUAF.2022.959859

Abstract

Recently, the novel coronavirus, which is called severe acute respiratory syndrome coronavirus 2, has been responsible for the highly rapid spread of COVID-19 disease, globally. Until now, 535 million people were affected and 6.3 million people died due to this outbreak throughout the World. Although the lethality of this disease is lower than the severe acute respiratory syndrome coronavirus and Middle East respiratory syndrome, severe complications of this disease are attributed to “cytokine storm” that is the reason for the severe lung damage. The cytokine storm causes systemic inflammation, acute respiratory distress syndrome, septic shock, stroke, multiple organ dysfunction, and death. As a result of these symptoms, there are pivotal studies about vaccination, drug, and medication to prevent severe complications and treat patients with COVID-19. Besides these studies, some research shows that nutrients are able to manage the cytokine storm such as many types of vitamins, trace elements, and omega 3 fatty acids. Omega 3 polyunsaturated fatty acids have specific roles in the inflammatory process. Omega 3 fatty acids have a role in the improvement of the inflammatory balance. They interact with viral infection in disparate stages such as viral entry and replication. This study highlights the roles of omega 3 polyunsaturated fatty acids in the prevention and treatment of the COVID-19. In addition, omega 3 fatty acids show anti-viral and anti-inflammatory effects on the severe acute respiratory syndrome coronavirus 2 and increase survival rates in patients infected with COVID-19.

Keywords

Anti-inflammatory, anti-viral, COVID-19, omega 3 FAs, SARS-CoV-2

Omega 3 Yağ Asitlerinin COVID-19 Üzerine Etkileri

Abstract

Recently, the novel coronavirus, which is called severe acute respiratory syndrome coronavirus 2, has been responsible for the highly rapid spread of COVID-19 disease, globally. Until now, 535 million people were affected and 6.3 million people died due to this outbreak throughout the World. Although the lethality of this disease is lower than the severe acute respiratory syndrome coronavirus and Middle East respiratory syndrome, severe complications of this disease are attributed to “cytokine storm” that is the reason for the severe lung damage. The cytokine storm causes systemic inflammation, acute respiratory distress syndrome, septic shock, stroke, multiple organ dysfunction, and death. As a result of these symptoms, there are pivotal studies about vaccination, drug, and medication to prevent severe complications and treat patients with COVID-19. Besides these studies, some research shows that nutrients are able to manage the cytokine storm such as many types of vitamins, trace elements, and omega 3 fatty acids. Omega 3 polyunsaturated fatty acids have specific roles in the inflammatory process. Omega 3 fatty acids have a role in the improvement of the inflammatory balance. They interact with viral infection in disparate stages such as viral entry and replication. This study highlights the roles of omega 3 polyunsaturated fatty acids in the prevention and treatment of the COVID-19. In addition, omega 3 fatty acids show anti-viral and anti-inflammatory effects on the severe acute respiratory syndrome coronavirus 2 and increase survival rates in patients infected with COVID-19.

Keywords

Anti-inflammatory, anti-viral, COVID-19, omega 3 FAs, SARS-CoV-2

References

• Abdullah, N. K., Khalil, R., Qaddoura, D. K., & Alash, R. J., (2021). Survey study: COVID-19 symptoms and lifestyle. World Journal of Biology Pharmacy and Health Sciences, 5(2), 33–44.
• Akram, Z., Allenki, A., Kishore, S., Ogwu, D., Titilayo Adefalu, O., Lisseth Valle Villatoro, A., Adebukola Omole, J., Uddin, G., Gopal, S., Mir Khan, A., Nuzhat Lodi, M., Shahbaz, T., Ul Huda Nabeel, N., Vega, L., Tariq, U., & B Nkongho, M. (2021) Role of OMEGA-3 fatty acid supplementation in COVID-19 patients: A narrative review. Archives of Internal Medicine Research, 4(2), 177–183.
• Aryan, H., Saxena, A., & Tiwari, A. (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, 1(2), 186–192.
• Asher, A., Tintle, N. L., Myers, M., Lockshon, L., Bacareza, H., & Harris, W. S. (2021). Blood omega-3 fatty acids and death from covid-19: A pilot study. Prostaglandins, Leukotrienes, and Essential Fatty Acids, 166, 102250.
• Ataç, Ö., Uçar, A., & Taşdemir, M. (2020). COVID-19 Nedir; Epidemiyoloji, Kaynak ve Bulaş Yolları, Risk Grupları Nelerdir? In Ö Yiğit, (Ed.), Kulak Burun Boğaz ve COVID. Türkiye Klinikleri.
• Aydoğdu, M. O., Altun, E., Chung, E., Ren, G., Homer-Vanniasinkam, S., Chen, B., & Edirisinghe, M. (2021). Surface interactions and viability of coronaviruses. Journal of the Royal Society, Interface, 18(174), 20200798.
• Canbolat, E. (2016). Araşidonik asit metabolitlerinin oluşum mekanizması ve bazı hastalıklardaki rolü. EJOVOC (Electronic Journal of Vocational Colleges), 5(6), 20–29.
• Candela, G. C., Lopez, L. M. B., & Kohen, V. L. (2011). Importance of a balanced omega6/omega3 ratio for the maintenance of health: Nutritional recommendations. Nutricion Hospitalaria, 26, 323–329.
• Delamater, P. L., Street, E. J., Leslie, T. F., Yang, Y. T., & Jacobsen, K. H. (2019). Complexity of the basic reproduction number (r0). Emerging Infectious Diseases, 25(1), 1–4.
• Eskici, G. (2020). Covid-19 pandemia: Nutrition recommendations for quarantine. Anadolu Kliniği Tıp Bilimleri Dergisi, 25, 124–129.
• Fiorillo, L., Cervino, G., Matarese, M., D’Amico, C., Surace, G., Paduano, V., Fiorillo, M. T., Moschella, A., Bruna, A., Romano, G. L., Laudicella, R., Baldari, S., & Cicciù, M. (2020). Covid-19 surface persistence: A recent data summary and its importance for medical and dental settings. International Journal of Environmental Research and Public Health, 17(9), 3132.
• García de Acilu, M., Leal, S., Caralt, B., Roca, O., Sabater, J., & Masclans, J. R. (2015). The role of omega-3 polyunsaturated fatty acids in the treatment of patients with acute respiratory distress syndrome: A clinical review. BioMed Research International, 2015, 653750.
• Haköksüz, M., Kılıç, S., & Saraç, F. (2020). Coronaviruses and SARS-CoV-2. Turkish Journal of Medical Sciences, 50(SI–1), 549–556.
• Hathaway, D., Pandav, K., Patel, M., Riva-Moscoso, A., Singh, B. M., Patel, A., Min, Z. C., Singh-Makkar, S., Sana, M. K., Sanchez-Dopazo, R., Desir, R., Fahem, M. M. M., Manella, S., Rodriguez, I., Alvarez, A., & Abreu, R. (2020). Omega 3 fatty acids and covid-19: A comprehensive review. Infection and Chemotherapy, 52(4), 478–495.
• Hoffmann, M., Kleine-Weber, H., Schroeder, S., Krüger, N., Herrler, T., Erichsen, S., Schiergens, T. S., Herrler, G., Wu, N. H., Nitsche, A., Müller, M. A., Drosten, C., & Pöhlmann, S. (2020). SARS-CoV-2 cell entry depends on ACE2 and TMPRSS2 and is blocked by a clinically proven protease inhibitor. Cell, 181(2), 271–280.e8.
• Institute of Medicine. (2005). Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids. The National Academies Press.
• Jing, K., Wu, T., & Lim, K. (2013). Omega-3 polyunsaturated fatty acids and cancer. Anti-Cancer Agents in Medicinal Chemistry, 13(8), 1162–1177.
• Kagawa, Y. (2022). Influence of nutritional intakes in Japan and the United States on COVID-19 infection. Nutrients, 14(3), 633.
• Köhler, A., Heinrich, J., & von Schacky, C. V. (2017). Bioavailability of dietary omega-3 fatty acids added to a variety of sausages in healthy individuals. Nutrients, 9(6), 629.
• Kranz, S., Huss, L. R., & Dobbs-Oates, J. (2015). Food sources of EPA and DHA in the diets of American children, NHANES 2003–2010. BAOJ Nutrition, 1(1), 1–12.
• Kris-Etherton, P. M., Harris, W. S., Appel, L. J., & AHA Nutrition Committee. American Heart Association. (2003). Omega-3 fatty acids and cardiovascular disease: New recommendations from the American Heart Association. Arteriosclerosis, Thrombosis, and Vascular Biology, 23(2), 151–152.
• Louca, P., Murray, B., Klaser, K., Graham, M. S., Mazidi, M., Leeming, E. R., Thompson, E., Bowyer, R., Drew, D. A., Nguyen, L. H., Merino, J., Gomez, M., Mompeo, O., Costeira, R., Sudre, C. H., Gibson, R., Steves, C. J., Wolf, J., Franks, P. W., Ourselin, S., et al. (2021). Modest effects of dietary supplements during the COVID-19 pandemic: Insights from 445 850 users of the COVID-19 Symptom Study app. BMJ Nutrition, Prevention and Health, 4(1), 149–157.
• Maki, K. C., & Dicklin, M. R. (2019). Strategies to improve bioavailability of omega-3 fatty acids from ethyl ester concentrates. Current Opinion in Clinical Nutrition and Metabolic Care, 22(2), 116–123.
• Nabavi, S. F., Bilotto, S., Russo, G. L., Orhan, I. E., Habtemariam, S., Daglia, M., Devi, K. P., Loizzo, M. R., Tundis, R., & Nabavi, S. M. (2015). Omega-3 polyunsaturated fatty acids and cancer: Lessons learned from clinical trials. Cancer and Metastasis Reviews, 34(3), 359–380.
• Ramírez-Santana, M., Zapata Barra, R., Ñunque González, M., Müller, J. M., Vásquez, J. E., Ravera, F., Lago, G., Cañón, E., Castañeda, D., & Pradenas, M. (2022). Inverse association between Omega-3 index and severity of COVID-19: A case–control study. International Journal of Environmental Research and Public Health, 19(11), 6445.
• Schönfeldt, H., Pretorius, B., & Hall, N. (2016). Bioavailability of nutrients. In Benjamin Caballero, Paul M. Finglas and Fidel Toldrá (eds.) Encyclopedia of Food and Health. Elsevier, 401-406.
• Sears, B. (2018). Appropriate doses of omega-3 fatty acids for therapeutic results. College Review, 6(4), e2578.
• Shereen, M. A., Khan, S., Kazmi, A., Bashir, N., & Siddique, R. (2020). COVID-19 infection: Emergence, transmission, and characteristics of human coronaviruses. Journal of Advanced Research, 24, 91–98.
• Surette, M. E. (2008). The science behind dietary omega-3 fatty acids. Canadian Medical Association Journal, 178(2), 177–180.
• Swanson, D., Block, R., & Mousa, S. A. (2012). Omega-3 fatty acids EPA and DHA: Health benefits throughout life. Advances in Nutrition, 3(1), 1–7.
• Szabó, Z., Marosvölgyi, T., Szabó, É., Bai, P., Figler, M., & Verzár, Z. (2020). The potential beneficial effect of EPA and DHA supplementation managing cytokine storm in coronavirus disease. Frontiers in Physiology, 11, 752.
• Tang, D., Comish, P., & Kang, R. (2020). The hallmarks of COVID-19 disease. PLOS Pathogens, 16(5), e1008536.
• Weill, P., Plissonneau, C., Legrand, P., Rioux, V., & Thibault, R. (2020). May omega-3 fatty acid dietary supplementation help reduce severe complications in covid-19 patients? Biochimie, 179, 275–280.
• WHO. (2020). Listings of WHO’s Response to COVID-19. Retrieved from https://www.who.int/news/item/29-06-2020-covidtimeline (Access date: March 21, 2021).
• WHO. (2022). WHO Coronavirus (COVID-19) Dashboard. Retrieved from https://covid19.who.int/ (Access date: June 16, 2022).
• Zabetakis, I., Lordan, R., Norton, C., & Tsoupras, A. (2020). Covid-19: The inflammation link and the role of nutrition in potential mitigation. Nutrients, 12(5), 1466.