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The benefits of fish oil are many when used as a dietary supplement to treat various diseases. However, in some cases, people who take it receive no real benefit. In these instances, the effects of fish oil conflict with scientific criteria and only serve the producers’ commercial interests.
The daily fish oil dosage is 4-10 g, which contains approximately 1-5 g of omega-3 fatty acids. The benefits of fish oil are evident in the following cases:
Alterations in blood plasma lipids: Even though, at one time, many believed that fish oil reduced cholesterol levels, it has been known for years that this is not the case.
The prestigious journal The American Journal of Clinical Nutrition published a supplement in 1997 exclusively dedicated to fish oil benefits. One of these articles concludes, after reliable studies up to that time, that the consumption of 3 to 7 g of fish oil a day for at least two weeks produces:
Arteriosclerosis: The recommended dose of fish oil slows down its progression.
High Blood Pressure: Some studies show that fish oil effectively reduces arterial hypertension. Others state that it is not.
A tendency to thrombosis: Fish oil lowers the fibrinogen level; this is the blood protein responsible for clotting. Olive oil has the same effect.
Ulcerative colitis: Four months of high doses (6 g daily) of omega-3 fatty acids produces clinical improvement.
Dysmenorrhea: Two daily grams of omega-3 fatty acids for two months reduce dysmenorrhea symptoms in adolescents, which are amongst the many benefits of fish oil.
Rheumatoid arthritis: Certain benefits of fish oil are also recognized by taking 10 g of fish oil a day for six months, which produces a slight anti-inflammatory effect, allowing a reduction in other medications.
The benefits of fish oil are also observable in cases of migraine, asthma, and psoriasis.
Some of the fatty acid molecules of fish are of omega-3 configuration. No other animal-based food contains this special type of fatty acid, except some shellfish and eggs from hens fed seaweed. The unsaturated omega-3 fatty acid in vegetables is linolenic acid, particularly in walnuts, wheat germ, and evening primrose and canola oils.
Harmful substances: Fish oil contains cholesterol and traces of mercury, which impair arterial health.
Insufficient vitamin E: When you take fish oil as a supplement or eat a great deal of fatty fish, we recommend you take supplementary vitamin E to compensate for the tendency of EPA and DHA omega-3 fatty acids to oxidize.
Hypervitaminosis A: There are reports of hypervitaminosis A after prolonged fish oil use (more than six months).
Cerebral hemorrhages are more likely to happen among those who consume large amounts of fatty fish or fish oil, as is the case with Eskimos.
Poor healing of wounds: After a month of taking fish oil supplements, wounds’ healing capability diminishes since the body’s collagen tissue gets weaker. Because of this, you should avoid fish oil after surgical interventions.
A fatty acid is called omega-3 (or n-3) when the first double bond in the hydrocarbon chain is on the third carbon atom, counted from the terminal methyl group; it is called omega-6, on the sixth, and so on.
The omega-3 fatty acids in fish represent between 30% and 40% of their total fatty acids. The most important are these two:
The particular molecular disposition of omega-3 fatty acids found in fish is responsible for the many benefits of fish oil, which are not found in other fatty acids.
A study at the University of Leipzig (Germany) demonstrated that, while the benefits of fish oil play a constructive role in preventing heart disease, they increase cholesterol levels and are not antioxidants. Salmon oil capsules were less effective than olive oil in preventing the lipid degradation that causes arteriosclerosis.
| Fish Oil | Olive Oil | |
| Effect on cholesterol | Raises LDL (harmful cholesterol) | Raises HDL (beneficial cholesterol) |
| Effect on Triglycerides | Reduces their level | May increase their level |
| Propensity to oxidation | Yes, contains little vitamin E | No |
| Propensity toward thrombosis | Reduces | Reduces |
Even though fish oil and olive oil protect the heart, the latter has fewer undesirable effects and is more effective in preventing arteriosclerosis.
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