Preliminary information
The study statistically confirmed the hypothesis that a higher value of the so-called omega-3 index (sum of EPA+DHA+DPA in cell membranes) leads to lower mortality in COVID-19 patients, who usually succumb to pneumonia. This is an encouragement for further work in the field of nutrition and promotion to include long-chain omega-3 MK sources in the diet (not to be confused with essential ALA, although this is also of great importance).
COMED study: reduced mortality in COVID-19 patients with higher "omega-3 index"
10. června 2021 14:31
Zdraví
Celý článek: http://www.szu.cz/tema/bezpecnost-potravin/comed-study-reduced-mortality-in-covid-19-patients-with-1?source=rss
Zdroj: Státní zdravotní ústav