Detailed Product Description

Fish oil is oil derived from the tissue of oily fish . It is recommended for a healthy diet because it contains the omega-3 fatty acid, EPA, and DHA, precursors to that eicosanoids reduce inflammation throughout the body. Fish do not actually produce omega-3 fatty acids, but instead accumulate them from either consuming microalgae that produce these fatty acids, as is the case with fish like herring and sardines, or, as is the case with fatty predatory fish, by eating prey fish that have accumulated from microalgae. Such fatty predatory fish like mackerel, lake trout, flounder, albacore tuna and salmon may be high in omega-3 fatty acids, but due to their position at the top of the food chain, these species can accumulate toxic substances. For this reason, the FDA recommends limiting consumption of certain (predatory) fish species (e.g. albacore tuna, shark, and swordfish) due to high levels of toxic contaminants such as mercury, dioxin, PCBs and chlordane. More than 50 percent of the world fish oil production is fed to farmed salmon. There are vegetarian products, DHA-Omega 3, made from algae available if toxic contaminants are of concern.

The American Heart Association recommends the consumption of 1g of fish oil daily, preferably by eating fish, for patients with coronary heart disease. Note that optimal dosage relates to body weight.

The US National Institutes of Health lists three conditions for which fish oil and other omega-3 sources are most highly recommended: hypertriglyceridemia, secondary cardiovascular disease prevention and high blood pressure. It then lists 27 other conditions for which there is less evidence. It also lists possible safety concerns: "Intake of 3 grams per day or greater of omega-3 fatty acids may increase the risk of bleeding, although there is little evidence of significant bleeding risk at lower doses. Very large intakes of fish oil/omega-3 fatty acids may increase the risk of hemorrhagic (bleeding) stroke."

Several studies report possible anti-cancer effects of n3 fatty acids found in fish oil (particularly breast, colon and prostate cancer). Omega-3 fatty acids reduced prostate cancer growth, slowed histopathological progression, and increased survival. Among n-3 fatty acids (omega-3), neither long-chain nor short-chain forms were consistently associated with breast cancer risk. High levels of docosahexaenoic acid, however, the most abundant n-3 PUFA (omega-3) in erythrocyte membranes, were associated with a reduced risk of breast cancer.