Omega-3, Vitamin D Levels and COVID-19 Outcomes
COVID-19 inflicted tremendous damage on our world in 2020, and although multiple vaccines have been introduced, getting the world vaccinated remains a daunting challenge. We have made progress in the treatment of the disease, but what is still unclear is what dietary or nutritional measures can be taken to reduce our risk for not only becoming infected, but more importantly (since many people have been infected but had no symptoms) for getting really sick or even dying from COVID-19. This study will attempt to establish a link between two important nutrients - omega-3 fatty acids (from fish oils) and vitamin D - and risk for becoming sick with COVID-19.
Using the resources of the UK Biobank, we will test the idea that people who have relatively high levels of omega-3 fatty acids and/or vitamin D are more or less protected from getting sick from the infection. If we find such evidence, then the reasonable thing to do would be for each of us to increase our intake of foods rich in these nutrients and/or to take dietary supplements containing them. This would be a simple, cheap and completely safe way to our reduce risk for becoming ill with COVID-19. We anticipate this project being completed within 12 months (by January 2022).