Fish oils are vital to your health

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Fish oils are vital to your health JoAnn Guest Jun 21, 2005 17:08 PDT

 

 

 

PORTLAND, OREGON. Research carried out over the past 20 years has

clearly shown that omega-3 fatty acids such as DHA (docosahexaenoic

acid) and EPA (eicosapentaenoic acid) are essential elements in human

nutrition. the primary source of DHA and EPA is fatty fish and oils from

the tissues of such fish.

 

DHA is a vital component of the phospholipids in cell membranes

throughout the body, but is particularly abundant in the brain, retina,

and sperm.

 

fish oils either from whole fish or in the form of supplements have been

found to aid in preventing or ameliorating coronary heart disease,

stroke, lupus, nephropathy (kidney disorders), Crohn's disease, breast

cancer, prostate cancer, colon cancer, hypertension, and rheumatoid

arthritis.

 

fish oils have been found particularly effective in preventing

arrhythmias and sudden death from cardiac arrest.

 

Several studies have shown that people who eat fish once or more each

week can reduce their risk of sudden cardiac death by 50-70 per cent.

 

EPA has been found to inhibit blood clotting and EPA and DHA contained

in fish oils inhibit the development of atherosclerosis.

 

Fish oil supplementation also significantly lowers overall triglyceride

and cholesterol levels without affecting the level of HDL ( " good "

cholesterol).

 

Omega-3 fatty acids are essential to fetal development and deficiency

of DHA during gestation can lead to visual impairment and perhaps, lower

intelligence quotients.

 

In summary, omega-3 fatty acids and in particular, DHA and EPA from fish

oils, are essential for human development and in the prevention and

amelioration of many common disorders.

 

[38 references] Connor, William E. Importance of n-3 fatty acids in

health and disease. American Journal of Clinical Nutrition, Vol. 71

(suppl), January 2000, pp. 171S-75S

 

Polyunsaturated fatty acids are safe

 

OSLO, NORWAY. Polyunsaturated fatty acids (PUFAs) of the n-0 and n-3

configurations cannot be synthesized by humans and must be obtained from

the diet.

 

The most common PUFAs are linoleic acid, linolenic acid, and

eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) found in fish

oils. Linoleic acid is and n-0 configuration while linolenic acid, EPA

and DHA are of the n-3 configuration.

 

Because of the unsaturated nature (mutiple double bonds) of PUFAs they

are prone to oxidation which makes them rancid and potential initatiors

of chain reactins which can lead to oxidation of fat and cholesterol

molecules in the body.

 

Dr. Jan Eritsland, a cardiologist at the Ulleval University Hospital,

has just released a major study dealing with the safety of n-3 and n-6

PUFAs.

 

Based on numerous reports published in the medical literature Dr.

Eritsland concludes that a high intake of n-3 PUFAs reduces the risk for

cardiovascular disease and heart attack and is entirely safe at least up

to a level corresponding to 10% of the daily calorie intake.

 

He does caution though that the intake of dietary antioxidants

(espically vitamin E) needs to be increased if the PUFA intake is

increased.

 

Supplementation with 4 grams/day of highly concentrated fish oil

(containing 3.4 g of EPA and DHA) was found to lower triglyceride

levels, but had no effect on cholesterol levels or glycemic control

(plasma glucose and insulin levels).

Although fish oils are iknown to reduce the tendency of blood to

aggregate (clot)

a recent major trial showed no difference in bleeding episodes among

heart disease patients supplementing with 2 to 5 grams/day of fish oils

and the controls.

 

This held true even if the patients were also taking warfarin or

aspirin. PUFAs of the n-3 family may help prevent cancer and there is no

evidence at all that they promote it.

There is, however, some limited evidence that n-6 PUFAs (linoleic acid)

may indeed be involved in the initation or promotion of cancer.

 

Most experts recommend that the intake of linoleic acid not exceed 10%

of daily calorie intale. [73 references]

 

Eritsland, Jan. Safety considerations of polyunsaturated fatty acids.

American Journal of Clinical Nutrition, Vol. 71 (suppl), January 2000,

pp. 197S-201S

 

Benefits of essential fatty acids

 

HONOLULU, HAWAII. Dr. Joseph Pepping, a consulting pharmacist at the

Kaiser Permanente, provides a comprehensive review of the many benefits

of omega-3 fatty acids and their derivatives.

 

He cites evidence that eicosapentaenoic acid (EPA) and docosahexaenoic

acid (DHA) which are found in fish oils are helpful in the prevention

and treatment of cardiovascular disease, arrhythmias, diabetes, breast

cancer, and arthritis.

 

While EPA is readily synthesized in the body from alpha-linolenic acid

(found in flaxseed oil) Dr. Pepping states that the synthesis of DHA is

much more difficult and that DHA must be obtained directly from fish,

certain algae or gree, leafy vegetables.

 

He also points out that the body's optimal balance between omega-6

(linoleic) and omega-3 (linolenic) fatty acids is a 2:1 to 4:1 ratio.

Unfortunately, the typical Western diet contains these acids in ratios

of 20:1 to 25:1.

 

An excess of omega-6 fatty acids can lead to formation of blood clots,

allergic and inflammatory disorders, and the accelerated growth of

certain cancer cells. Dr. Pepping recommends two servings of cold-water

fish (e.g. salmon, mackerel or herring) per week, 2-4 grams of fish oil

capsules per day or 15-30 ml of flaxseed oil per day as a preventive

measure.

 

He points out that it is important to add 200 IU of vitamin E to the

daily diet if supplementing with fish oils.

 

He also advises caution regarding fish oil supplementation in patients

taking warfarin, heparin, low-molecular weight heparin, ticlopidine or

clopidogrel. Pepping, Joseph. Omega-3 essential fatty acids. American

Journal of Health-System Pharmacy, Vol. 56, April 15, 1999, pp. 719-24

 

Health benefits of fish oils

SANTIAGO, CHILE. Fish oils are excellent sources of EPA

 

(eicosapentaenoic acid) and DHA (docosahexaenoic acid). EPA and DHA in

turn are important components of cell membranes and as such play a vital

role in overall health.

 

Studies have shown that Greenland Eskimos, who have a very high intake

of fish oils, have a very low incidence of heart attacks, asthma,

diabetes, psoriasis, and allergies.

 

A dutch study found that middle-aged men who ate as little as 30 grams

of fish per day (average) reduced heart disease mortality by 50 per

cent.

 

A study at the Harvard Medical School concluded that men who eat fish

have a 26 percent lower risk of death from coronary artery disease that

men who do not eat fish.

 

Other studies have shown that an adequate DHA supply is essential for

normal eye and brain development in infants and children.

 

Fish oils are found in high concentrations in herring, sardines and

anchovies, in medium concentrations in salmon, and in somewhat lower

concentrations in sole, halibut, cod and shellfish.

 

Fish oils have demonstrable benefits in the prevention and treatment of

cardiovascular disease; they reduce blood pressure and triglycerides,

modify platelet aggregation, and minimize inflammatory responses.

 

There is anecdotal evidence that fish oils may be beneficial in the

treatment of migraine headaches, asthma, and psoriasis.

 

Cell membranes rich in polyuinsaturated fatty acids such as EPA and DHA

are, however, more susceptible to peroxidatin by free radical reactions.

This may severely affect their structure and function unless precautions

are taken to ensure that the free radical are neutralized by

lipid-soluble antioxidants.

 

Research has shown that people taking fish oil supplements also need to

increase their intake of vitamin E.

 

Uauy-Dagach, Ricardo and Valenzuela, Alfonso. Marine oils: the health

benefits of n-3 fatty acids. Nutrition Reviews, Vol. 54, November 1996,

pp. S102-S108

 

 

 

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