According to a study of 100 people with COVID-19 that was published in the journal Prostaglandins, Leukotrienes and Essential Fatty Acids, those people with the highest omega-3 blood levels had about a 75 % lower risk of dying from COVID than people with lower omega-3 blood levels.
Or looking at it from the other end, the relative risk of dying from COVID-19 was about four times higher in those with lower blood levels of omega-3 compared to those with higher levels.
Clearly, this was a small one-time, observational study – and you no doubt know by now the risks of taking that kind of study at full face value.
Still . . .
What’s the harm in eating lots of fish, or at least more fish than you no doubt currently consume?
I’ll answer that for you: None.