Definition
Fish Oil is a good source of two Omega-3 fatty acids known as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). These fatty acids, which are mainly found in cold water fish, are believed to have a number of health applications relating especially to heart disease, blood pressure and inflammation.
Description
We need omega-3 fatty acids for numerous body functions e.g controlling blood clotting and building cell membranes in the brain, and since our bodies cannot make omega-3 fats, we must get them through food or supplements.
Omega 3 fatty acids can be obtained by eating fresh fish or it is available as a nutritional supplement in capsule form. If a fish oil supplement is being taken it is best to choose a product which declares on the label that it is ‘pure fish oil’ to ensure that the oil has not been chemically processed which may reduce the effectiveness of the fatty acid content.
Cold water fish that are especially rich in Omega-3 fatty acids are listed in order of strength:
– Mackerel.
– Herrings.
– Sardines.
– Tuna (fresh, not tinned – the fish oil is often drained off before the fish is tinned).
– Salmon.
– Anchovies.
– Halibut.
– Bass.
KRILL OIL VS FISH OIL
Both fish and krill oil are rich in omega 3 essential fatty acids. Krill oil also reportedly contains choline and the antioxidant astaxanthin. Manufacturers of krill oil assert that krill oil has a higher absorption rate than fish oil so fewer capsules are required to achieve the same result.
Krill oil is more expensive than fish oil due to the large number of krill that need to be caught and guidelines that ensure that krill is harvested in an environmentally sustainable manner. There is a large body of scientific evidence supporting the health benefits of fish oil and similar studies are underway for krill oil.
Both krill and fish oil deliver good levels of omega 3 fatty acids. When selecting either product, it is advisable to look for a reputable brand that follows good manufacturing processes and uses sustainably harvested oil.
Medical use
HEART DISEASE
A major effect of omega-3 fatty acids is to reduce the triglyceride levels in the blood and prevent platelets (blood cells responsible for clotting) from clumping together. This may have a protective effect on the heart and also reduce the incidence of atherosclerosis.
The DHA component of fish oil can improve the functioning of a diseased heart and clinical trials have found that it also helps to improve the functioning of a healthy heart. Fish oil improves the energy production in the heart and has properties to prevent irregular heart beats (arrythmias). Fish oil is often recommended to heart patients as part of a programme to prevent a second heart attack.
BLOOD PRESSURE
Fish Oil may be of help in patients with high blood pressure. This use for Fish Oil should be under the supervision of a medical practitioner as the dosage may vary depending on the medications that the patient may be currently taking.
ARTHRITIS
Arthritis is an example of a common inflammatory condition that may be helped by Fish Oil. Supplementation with Fish Oil can help to decrease the severity of osteo and rheumatoid arthritis and regulate the number or molecules in the body which cause inflammation.
SKIN PROBLEMS
Psoriasis is a skin problem also associated with inflammation. Treatment with Fish Oil may help to reduce the symptoms of this condition. Dietary Fish Oil may also help to relieve the itching caused by a number of other skin conditions e.g. eczema.
DIGESTIVE PROBLEMS
Studies have also shown that Fish Oil may be of benefit to people suffering from ulcerative colitis, inflammatory bowel disease and Crohn’s Disease. People with Crohn’s Disease often experience a cycle of having a period of freedom from symptoms followed by a relapse. Fish Oil may help to keep people with Crohn’s Disease, symptom-free.
Dosage
For aults, between 1 – 4 grams of fish oil daily is a sufficient therapeutic dose. Seek professional advice for dosages higher than this or for children.