血液中的 omega-3 脂肪酸与 COVID-19 导致的死亡：一项初步研究。
Blood omega-3 fatty acids and death from COVID-19: A pilot study.
机构信息
Samuel Oschin Comprehensive Cancer Institute at Cedars-Sinai Medical Center, Los Angeles, CA.
Fatty Acid Research Institute, Sioux Falls, SD; Department of Mathematics and Statistics, Dordt University, Sioux Center, IA.
出版信息
Prostaglandins Leukot Essent Fatty Acids. 2021 Mar;166:102250. doi: 10.1016/j.plefa.2021.102250. Epub 2021 Jan 20.
Abstract
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.
摘要
超长链ω-3 脂肪酸（EPA 和 DHA）具有抗炎特性，可能有助于降低 COVID-19 感染的发病率和死亡率。我们对 100 名患者进行了一项试点研究，以检验 RBC EPA+DHA 水平（ω-3 指数，O3I）与死亡风险呈负相关的假设，方法是分析入院时采集的银行血样本中的 O3I。14 名患者死亡，其中 25 名患者在第 4 四分位（Q4）（O3I≥5.7%）中死亡 1 人，75 名患者在 Q1-3 中死亡 13 人。在调整年龄和性别后，O3I 在 Q4 的患者死亡的比值比 Q1-3 的患者为 0.25，p=0.07。虽然不符合统计学意义的经典标准，但这种强烈的趋势表明，这种关系确实可能存在，但显然需要更多有力的研究。
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