Feeding EPA and DHA Improve Clinical Symptoms Associated with COVID‑19 Infection

Mazurak, Vera C | $344,250

Alberta University of Alberta 2021 CIHR Project Grant

The purpose of this study is to find out if the amount of a certain type of fat in the body, called n-3 fatty acids, is related to the severity of COVID‑19 symptoms. Currently, it is known that higher amounts of n-3 fatty acids improve outcomes in some conditions. This study will test whether increasing n-3 fatty acids through a medical food improves the clinical outcomes and severity of COVID‑19 infection. Patients admitted to the ICU will be randomized to receive a medical food containing n-3 fatty acids or one without. Blood samples will drawn at specific points during the care of patients who have COVID-19. These blood samples will be examined for fatty acids and level of inflammation. Clinical data regarding symptoms and progression or resolution of disease will be collected from patients medical records. Groups will be compared on level of n-3 fatty acids and the association with inflammation, symptoms and disease progression. We hope this study will lead to simple treatment options involving nutritional strategies designed to significantly raise the individual patient’s plasma n-3 fatty acid levels.

With funding from the Government of Canada

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