RESUMO
Background and Aims: Omega 3 polyunsaturated fatty acids (n3 PUFAs) may exert beneficial effects on the immune system of patients with viral infections. This paper aimed to examine the effect of n3 PUFA on severity and symptoms in critically ill patients with COVID 19Methods In a cross-sectional study, 250 COVID-19 patients between the ages of 18 and 65 were enrolled. To gauge dietary omega-3 consumption, a validated 168-item online food frequency questionnaire (FFQ) was used. The severity of COVID-19 was determined using the COVID-19 Treatment Guidelines, and symptoms were assessed using a common questionnaire. Crude and modified analyses were carried out. (Model 1: age, sex, and energy intake; Model 2: Model 1 + physical activity, supplements, corticosteroids, and antiviral drugs; Model 3: Model 2 + body mass index).Results The mean age of participants was 44.06 ± 11.84 years, and 46% of them had severe COVID-19. Patients at the highest tertile of dietary omega-3 intake had lower serum levels of inflammatory biomarkers, including CRP (10.25 ± 13.12 vs. 25.20 ± 24.89 mg/L, p < 0.001) and ESR (14.55 ± 15.02 vs. 29.13 ± 2.26 mm/hr, p < 0.001), than those at the lowest tertile. After controlling for potential confounders, we observed that a higher dietary omega-3 intake was associated with a lower odds of severe COVID-19 (OR: 0.42; 95% CI: 0.22–0.79).Conclusion We found that higher intake of dietary omega-3 was inversely associated with COVID-19 severity and symptoms.