Selenium Ameliorates Damaging Effects of Mercury

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Selenium Ameliorates Damaging Effects of Mercury JoAnn Guest Aug 29, 2005

07:29 PDT

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http://www.willner.com/article.aspx?artid=182

 

Selenium is present in all the tissues of the body, but is concentrated

most highly in the kidneys, liver, spleen, pancreas, and testes.

 

People do not consume enough selenium both because of the type of diet

they eat, and because of the low selenium content of the soil in which

their food is grown.

 

The selenium content of soil varies widely, with many

areas showing serious depletion. In fact, there have been several

reports of selenium deficiencies in livestock raised on

selenium-depleted soil.

 

 

FUNCTIONS AND USES

Cancer

 

Selenium’s best-known and perhaps most important biological function

relates to its role as an antioxidant and anticancer mineral. As we have

seen in other chapters, free radicals damage our cells, possibly leading

to the development of cancer and other degenerative diseases.

 

Selenium is an activating component of the enzyme glutathione

peroxidase, which protects our cells from this damage.

 

Many animal studies have proven that selenium deficiency increases the

incidence and rate of growth of cancers in animals that are either

exposed to a variety of potent carcinogens or receive transplanted

tumors.

 

Companion studies have shown that high selenium intake protects

against these cancers.

 

For example, in one study in which rats were exposed to a potent

carcinogen, only 15 percent of those who were also given selenium

developed liver cancer as compared with 90 percent of the unsupplemented

rats.

 

In another study, the occurrence of cancer was 10

percent in the supplemented group versus 80 percent in the control

group. In yet another animal study, selenium supplementation reduced

colon cancer incidence by more than 50 percent.

 

In another study, selenium protected against UV-induced skin damage and

cancer, retarding the onset and number of skin lesions, and reducing

inflammation, bistering, and pigmentation.

 

In. humans, there is ample epidemiological evidence that high selenium

is correlated with a lower incidence of many types of cancer.

 

For instance researchers have found that cancer risk is significantly

lower in people living in areas with selenium-rich soil, in people with

a high-selenium food supply, and in people with higher blood levels of

selenium, when compared with people with lower intakes and blood levels.

 

 

Selenium intakes in the people studied were close to 750 micrograms per

day, with no toxic side effects noted.

 

In a survey that spanned twenty-seven countries, including the United

States, it was found that the cancer death rate was lower in those

people whose typical diets were high in selenium. This and other cancer

studies indicate that selenium is especially protective against cancer

of the breast, colon, and lung.

 

Data also suggests protection against tumors of the ovaries, cervix,

rectum, bladder, esophagus, pancreas, skin, liver, and prostate, as well

as against leukemia.

 

 

 

Since 1969, it has been known that the blood levels of cancer patients

are low in selenium.

 

In general, cancer patients with lower-than-average

selenium levels have a greater number of primary tumors, more

recurrences, more distant metastases (tumors that have spread to distant

parts of the body), and a shortened survival time.

 

In a study of 12,000 people conducted in Finland, the risk of fatal

cancer in people with the lwest levels of serum selenium was nearly six

times higher than that in

people with the highest selenium concentrations.

 

Like other nutrients, of course, selenium cannot do its work alone. In

several studies, it has been shown that selenium and vitamin E-and

perhaps vitamin A, too—have a synergistic effect.

 

For example, in one study, male smokers who died of cancer had lower

levels of serum

selenium, vitamin A, and vitamin E, when compared with healthy control

subjects.

 

It is well known that vitamin E enhances the antioxidant

effect of selenium. In. addition, it has been found that supplementation

with selenium alone and with selenium plus vitamin E in excess of the

RDAs stimulates the immune system in experimental animals.

 

This effect is particularly pronounced when the diet is high in

polyunsaturated fats-

 

a factor that has been linked to a higher incidence of certain cancers.

 

These studies show promise for the prevention and possible treatment of

cancer with selenium supplementation. When combined with other

supplements, the anticancer effect may be even greater.

 

The National

Cancer Inistitute is conducting ongoing " chemopreventive " trials of

several individual nutrients, including selenium, vitamin E, and vitamin

A.

 

However, often these trials are limited to 200 micrograms of selenium

per day, which may be too low a dose to assess the potential protective

effect of this mineral.

 

Larger doses of selenium have been shown to be protective in animals,

and safe in humans. In addition, we are not sure

of the extent to which selenium supplementation influences the later

stages of cancer development.

 

If its influence is strongest in the early

stage, it will be very difficult for these trials to prove the

connection between low selenium and cancer because of the long latency

period for most cancers.

 

(For example, it may take up to fourteen years

for a single breast cancer cell to multiply and produce a tumor large

enough to be detected by currently available diagnostic methods.)

 

Finally, evidence of the synergism of nutrients has led many researchers

to emphasize the need to consider several nutrients in any given diet

and cancer study, instead of focusing on just one nutrient per study.

 

Cardiovascular Disease

 

In humans, a link has been found between selenium and heart disease.

 

People found to have overt selenium deficiencies-alcoholics with

cirrhosis of the liver, and people receiving long-term intravenous

feeding-have also been found to suffer from heart problems that respond

to selenium supplementation. In eastern Finland, which has one of the

highest mortality rates from heart disease in the world, it was found

that low selenium in the blood was associated with up to a six- or

sevenfold increase in the risk of death from heart disease.

 

In addition, children in certain areas of China in which the selenium

content of the soil is low are known to develop a heart disease called

Keshan’s disease. Their heart problems, too, respond to selenium

supplementation.

 

Other Functions

 

There is some evidence that selenium may also prove effective in the

treatment or prevention of several other disorders.

 

A study using 400 micrograms of selenium and approximately 25

international units of vitamin E markedly improved skin conditions such

as acne and seborrheic dermatitis in the test subjects. A Danish study

examined patients with

rheumatoid arthritis and found that they had lower levels of selenium.

 

Those with the lowest levels had the more severe form of this disease.

Moreover, a recent study conducted in Japan suggests that selenium and

vitamin E may enhance the responsiveness of arthritis patients to

conventional treatment. A fascinating study conducted in Scandinavia

showed a correlation between low selenium levels and the incidence and

severity of muscular dystrophy; one patient who was treated with

selenium supplements showed considerable improvement after one year.

Finnish researchers have also conducted a study on elderly patients, who

were given large doses of selenium and vitamin E for one year.

 

After two months, researchers found an obvious improvement in their

patients’ mental well-being, including less fatigue, depression, and

anxiety, and more mental alertness, motivation, and self-care.

 

Finally, selenium has been shown to protect against the

 

" TOXIC EFFECTS "

 

of

 

MERCURY, ARSENIC, and COPPER!!!!

 

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RDIs AND DEFICIENCY SYMPTOMS

 

Selenium deficiency symptoms may include muscular weakness and

discomfort. Recent studies have shown that people with celiac disease-an

 

inborn inability to digest glutenare at high risk for low selenium,

along with other nutrients, either because their lowgluten diets are

also low in selenium, or because of their absorption problems.

 

Down’s syndrome patients have also been found to have low levels of

selenium and other antioxidants.

 

In one study, refinery workers were found to have low selenium levels in

spite of their dietary intake of 217 micrograms per day, which is more

than three times higher than the RDI. This study indicates that because

of the workers’ exposure to free radicals on the job, their bodies were

utilizing large amounts of selenium to produce the protective enzyme

glutathione peroxidase.

 

This suggests that exposure to toxic

environmental chemicals increases the requirement for this mineral.

 

The RDI for selenium is 70 micrograms for all men and women.

 

Food Sources:

 

There are no accurate available measurements of the

selenium content of foods.

 

However, it appears that the richest sources of selenium are seafoods,

meats, and organ meats-if the animals of origin ate a diet high in

selenium.

 

Whole grains can be good sources,

but, similarly, this depends on the selenium content of the soil in

which they were grown.

Fruits and vegetables generally contain very low amounts of selenium.

 

The refining process strips foods of much of their selenium content.

 

 

In one study, it was found that a highly refined diet contains 61

percent less selenium than does a diet rich in unrefined foods.

 

Cooking also reduces the content significantly, especially if the

cooking water is discarded.

 

Vitamin C seems to enhance the absorption of selenium.

 

SUPPLEMENTS

 

Selenium is most often available as an individual supplement, although

some multivitamin-mineral formulas are beginning to include this

mineral.

I recommend selenium in the form of selenomethionine, which is

extracted from selenium-rich yeast or ocean plants. This form is the

least toxic and appears to be the most " absorbable " .

 

OPTIMUM DAILY INTAKE-ODI

 

For optimum general health, the basic Optimum Daily Intake for selenium

is:

 

100-400 mcg for men and women living in low-selenium areas

 

(this includes coastal areas and glaciated areas)

 

50-200 mcg for men and women living in high-selenium areas

 

The above is excerpted from the book

The Real Vitamin & Mineral Book,

 

by Shari Lieberman, Ph.D and Nancy Bruning,

Avery Publishing, 1997

 

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WE NOW KNOW THAT CONSUMPTION OF COLD WATER FISH:

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*Thins the blood

*Protects arteries from damage.

*Inhibits blood clots (anti-thrombotic)

*Reduces blood triglycerides

*Lowers LDL blood cholesterol

*Lowers blood pressure

*Reduces risk of heart attack and stroke

*Eases symptoms of rheumatoid arthritis

*Reduces risk of lupus

*Relieves migraine headaches

*Fights inflammation

*Helps regulate the immune system

*Inhibits cancer in animals (and possibly humans)

*Soothes bronchial asthma

*Combats early kidney disease

 

The key to the " healing powers " of fish lies in the omega-3 fatty

acids.

 

These are particularly concentrated in cold-water fish such as

anchovies, bluefish, herring lake trout, mackerel, sablefish,

whitefish, alaskan salmon and sardines in water.

 

For more than 200 years, cod-liver oil was prescribed for a number

of ailments, including rheumatism and arthritis, because, it was

believed, it could " lubricate the joints. "

 

But it was not until 1985 that doctors writing in the New England

Journal of medicine recommended that arthritis sufferers could

benefit from eating fish once or twice a week.

In the case of arthritis, for example, the omega-3 oils

do " lubricate " the joints by reducing painful inflammation.

The National Institute of Arthritis and Musculoskeletal and Skin

 

Diseases says the oils*…unquestionably are anti-inflammatory agents. "

Research funded through the Institute demonstrated that these oils

blocked the *formation* of something called leukotriene B4,

which triggers inflammation.

 

The Institute reported *…a significant correlation between the drop

in leukotriene B4 and decrease in the number of tender joints… "

after the oils were prescribed.

 

Other research at Albany Medical College, New York, confirmed these

findings. Dr. Joel M. Kramer, an associate professor of medicine,

observed that patients who received omega-3 in capsule form daily

for 14 weeks suffered less pain than before the oil treatment. Their

stamina was also much improved.

 

The three capsules were equivalent to the amount of oil contained in

the average salmon dinner or one can of sardines,

yet the pain was significantly relieved for several days after the

omega-3 treatment period ended.

 

" Systemic lupus erythematosis " , another inflammatory disease that

attacks the skin, also reacted positively to experimental fish oil

treatments, leading on Harvard researcher to proclaim it as

 

" …the most striking protective effect ever seen. "

 

Fish oil was once something of a joke among many nutritionists. No

one is laughing today about the healing powers of fish.

 

Certain seafoods appear to even offer protection against killers

like heart disease and cancer.

The reason it would seem, is that the natural oils found in fish

appear to curtail the body's overproduction of several hormone-like

substances called prostaglandins and leukotrienes.

 

Overactive prostaglandins and leukotrienes can

" cause "

blood clots,

inflammations,

and serious " glitches " in the immune system.

 

 

Omega-3 oils halt these destructive reactions before they get out of

control, something that is critical in preventing heart disease –

 

today's number one killer.

 

There are three villains lurking deep inside our bodies that cause

heart attacks and strokes.

 

They are the plaque that can clog arteries and dangerously restrict

blood flow;

 

the accumulation platelets (sticky pieces of blood

cells) that clump together and form clots,

 

and the sudden unexplained spasms of blood vessels that can throw the

heart out of kilter or halt the flow of blood to the brain, causing

strokes.

 

Studies on fish oil show it works wonders in reducing or eliminating

all three risks.

 

People who eat lots of fish seem to have thinner blood, which is

less

" prone " to clotting.

 

Omega –3 oils also reduce triglycerides and dangerous

LDL cholesterol and that, say the experts, may be why fish is such a

powerful ally in the battle against heart disease.

 

Eskimos eat about 13 ounces of omega-3 rich seafood a day and rarely

ever suffer from heart attacks. The same is true of Japanese

fishermen and their families who consume, on average, at least seven

ounces of fish daily.

 

Norwegian scientists recently discovered that a mere three ounces of

mackerel in the daily diet, thins the blood within six weeks,

significantly reducing the risks of clogged arteries, heart attacks

and strokes.

 

 

In Britain, a study involving hundreds of participants revealed that

those on a heavy fish diet developed higher concentrations of " good "

HDL cholesterol than even vegetarians.

 

The best news is that it might not even take very much fish to fight

off heart disease. Researchers at the University of Leiden in the

Netherlands monitored residents of one small town who ate only one

ounce of fish a week.

 

The results were astonishing. The risk of heart disease in the study

group was 50 percent, less than among those who ate no fish at all.

 

Experts warn that hypertension, or high blood pressure, is the red

light warning us that a life-threatening heart attack may be headed

toward us like a runaway train. To stop it, they say, get that blood

pressure under control!

 

The Central Institute for Cardiovascular Research in Berlin studied

24 men with slightly elevated blood pressure. For two weeks, half of

the group dined daily on two seven-ounce cans of mackerel and

followed that with three cans a week for the next eight months.

Mackerel was chosen

for its very high levels of omega-3 oils.

 

The results? The higher the levels of omega-3 fatty acids in their

blood, the more their blood pressure dropped.

 

The conclusion: A minimum of only three ounces of mackerel a week

lowered blood pressure about seven percent- and eliminated the need

for medication.

 

Fish oils seem to be just as important in fighting cancer. Those

over active prostaglandins that may touch off heart problems, are

also present in most cancers, says Rutgers University researcher Dr.

Rashida Karmali,

 

Now, encouraging studies at Rutgers and elsewhere indicate that fish

oils are highly effective at putting the clamps on that

overproduction.

And once the heavy concentration of those nasty prostaglandins is

reduced, the risks of breast, pancreatic, lung, prostate and colon

cancer also drops.

 

Eskimo and Japanese women for example eat lost of fish and seldom

develop breast cancer.

 

Migraine sufferers too may find relief with omega-3 fish oils,

according to a team of researchers at the University of Cincinnati,

Of those who took part in that study, 60 percent reported that their

chronic migraines were less severe and the frequency reduced by half

over six weeks when they took fish oil capsules.

 

The average number of attacks dropped from two a week to two every

two weeks.For some reason, men seemed to benefit more from the fish

oils than women??

 

 

 

A change in diet in which omega-3 fish oils replaced animal fats

also dramatically slowed down the rate of deterioration in people

suffering early kidney disease.

 

Fish oil may also help women who suffer from painful menstrual

cramps. These are apparently triggered by the same overactive

prostaglandins

that are the cause of so many other problems.

 

Asthma appears to be another of those inflammatory diseases in which

leukotrienes get out of hand and cause bronchial constriction. Fish

oils added to the diet have given outstanding relief in many cases,

again by stifling the over active leukotrienes production.

 

The condition of about two-thirds of psoriasis patients in another

study improved after they started taking omeg-3 fish oils, the Oils

seemed to move quickly into the blood and to the surface of the

skin. The more

oils that reached the epidermis, the more startling the improvement.

 

Remember the old wives tale about fish being a " brain food " that

makes you smarter?

Not true, say the experts, BUT the ingredients in fish and fish oils

do make it possible for you to boost your potential,

especially when you are fatigued and your mental energies are low.

 

The secret this time is not as much in the omega-3 oils, but in a

natural chemical in the fish called tyrosine.

 

Dr. Judith Wurtman, head of research team at the Massachusetts

Institute of Technology, discovered that seafood is high in this

potent amino acid.

 

It apparently

 

" stimulates " the brain into " producing "

 

extra norepinephrine and dopamine.

 

These are the

 

" neurotransmitters "

 

that the brain needs to keep

functioning at peak efficiency.

 

And that makes us feel more alert.

 

Concerns about high mercury content of certain seafoods can be

 

" alleviated "

 

by taking 200 mcgs or more

of Selenium on a daily basis.

 

One of the benefits of Selenium is that it tends to flush heavy

metals out more swiftly,eliminating the possibility of serious liver

damage.

 

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Post subject: Fish Oils: The Essential Nutrients

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by Hans R. Larsen, MSc ChE

 

 

 

There are good fats and there are bad fats.

 

Artificially produced trans-fatty acids are bad in any amount and

saturated fats from animal products should be kept to a minimum.

 

The best fats or oils rather, since they are liquid at room temperature,

are those that contain the essential fatty acids so named because

without them we die.

 

Essential fatty acids are polyunsaturated and grouped into two

families, the omega-6 EFAs and the omega-3 EFAs.

 

Seemingly minor differences in their molecular structure make the two

EFA families act very differently in the body.

 

While the metabolic products of omega-6 acids promote inflammation,

blood clotting, and tumor growth, the omega-3 acids act entirely

opposite.

 

Although we do need both omega-3s and omega-6s it is becoming

increasingly clear that an excess of omega-6 fatty acids can have dire

consequences.

 

Many scientists believe that a major reason for the high incidence of

heart disease, hypertension, diabetes, obesity, premature aging, and

some forms of cancer is the profound imbalance between our intake of

omega-6 and omega-3 fatty acids.

 

Our ancestors evolved on a diet with a ratio of omega-6 to omega-3 of

about 1:1. A massive change in dietary habits over the last few

centuries has changed this ratio to something closer to 20:1 and this

spells trouble. [1-3]

 

Sources and requirements

 

The main sources of omega-6 fatty acids are vegetable oils such as corn

oil and soybean oil that contain a high proportion of linoleic acid.

 

Omega-3 acids are found in flaxseed oil, walnut oil, and marine plankton

and fatty fish.

The main component of flaxseed and walnut oils is alpha-linolenic acid

while the predominant fatty acids found in fatty fish and fish oils are

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

 

The most beneficial and active of these fatty acids are EPA and DHA.

Alpha-linolenic acid can be converted to EPA and DHA in the body, but

the conversion is quite inefficient especially in older people. [1, 2]

 

Scientists were first alerted to the many benefits of EPA and DHA in the

early 1970s when Danish physicians observed that Greenland Eskimos had

an exceptionally low incidence of heart disease and arthritis despite

the fact that they consumed a high-fat diet.

 

Intensive research soon discovered that two of the fats (oils) they

consumed in large quantities, EPA and DHA, were actually highly

beneficial.

 

More recent research has established that fish oils (EPA and DHA) play

a crucial role in the prevention of atherosclerosis, heart attack,

depression, and cancer.

 

Clinical trials have shown that fish oil supplementation is effective in

the treatment of many disorders including rheumatoid arthritis,

diabetes, ulcerative colitis, and Raynaud's disease. [1-5]

 

Recognizing the unique benefits of EPA and DHA and the serious

consequences of a deficiency the US National Institutes of Health

recently published Recommended Daily Intakes of fatty acids.

 

They recommend a total daily intake of 650 mg of EPA and DHA, 2.22

g/day of alpha-linolenic acid and 4.44 g/day of linoleic acid.

 

Saturated fat intake should not exceed 8 per cent of total calorie

intake or about 18 g/day.

 

Good for the brain and children too

 

The human brain is one of the largest " consumers " of DHA. A normal adult

human brain contains more than 20 grams of DHA.

 

Low DHA levels have been linked to low brain serotonin levels which

again are connected to an increased tendency to depression, suicide, and

violence.

 

A high intake of fish has been linked to a significant decrease in

age-related memory loss and cognitive function impairment and a lower

risk of developing Alzheimer's disease.

 

A recent study found that Alzheimer's patients given an omega-3-rich

supplement experienced a significant improvement in their quality of

life.[6-9]

 

Several studies have established a clear association between low levels

of omega-3 fatty acids and depression.

 

Other studies have shown that countries with a high level of fish

consumption have fewer cases of depression.

 

Researchers at Harvard Medical School have successfully used fish oil

supplementation to treat bipolar disorder (manic-depressive illness) and

British researchers report encouraging results in the treatment of

schizophrenia. [10-15]

 

An adequate intake of DHA and EPA is particularly important during

pregnancy and lactation. During this time the mother must supply all the

baby's needs for DHA and EPA because it is unable to synthesize these

essential fatty acids itself.

 

DHA makes up 15 to 20% of the cerebral cortex and 30 to 60% of the

retina so it is absolutely necessary for normal development of the fetus

and baby.

 

There is some evidence that an insufficient intake of omega-3 fatty

acids may increase the risk of premature birth and an abnormally low

birth weight.

 

There is also emerging evidence that low levels of omega-3 acids are

associated with hyperactivity in children. [1, 3, 16- 22]

 

The constant drain on a mother's DHA reserves can easily lead to a

deficiency and some researchers believe that preeclampsia

(pregnancy-related high blood pressure) and postpartum depression could

be linked to a DHA deficiency.

 

Experts recommend that women get at least 500-600 mg of DHA every day

during pregnancy and lactation. The easiest way to ensure this intake is

to take a good fish oil supplement daily. [17-19]

 

Researchers at the University of Sydney have found that children who

regularly eat fresh, oily fish have a four times lower risk of

developing asthma than do children who rarely eat such fish.

 

They speculate that EPA present in the fish may prevent the development

of asthma or reduce its severity by reducing airway inflammation and

responsiveness. Researchers at the University of Wyoming have found that

supplementation with 3.3 grams/day of fish oil markedly reduces

breathing difficulties and other symptoms in asthma patients. Other

research has found fish oil to be beneficial in the treatment of other

lung diseases such as cystic fibrosis and emphysema. [23- 29]

 

The heart's best friend

An enormous amount of medical literature testifies to the fact that fish

oils prevent and may help to ameliorate or reverse atherosclerosis,

angina, heart attack, congestive heart failure, arrhythmias, stroke, and

peripheral vascular disease.

 

Fish oils help maintain the elasticity of artery walls, prevent blood

clotting, reduce blood pressure and stabilize heart rhythm. [1-4, 30-33]

 

 

Danish researchers have concluded that fish oil supplementation may help

prevent arrhythmias and sudden cardiac death in healthy men. An Italian

study of 11,000 heart attack survivors found that patients supplementing

with fish oils markedly reduced their risk of another heart attack, a

stroke or death.

 

A group of German researchers found that fish oil supplementation for 2

years caused regression of atherosclerotic deposits and American medical

researchers report that men who consume fish once or more every week

have a 50% lower risk of dying from a sudden cardiac event than do men

who eat fish less than once a month. [34-40]

 

Greek researchers report that fish oil supplementation (10 grams/day)

reduces the number of attacks by 41% in men suffering from angina.

 

Norwegian medical doctors have found that fish oil supplementation

reduces the severity of a heart attack and Indian researchers report

that supplementation started immediately after a heart attack reduces

future complications.

 

Bypass surgery and angioplasty patients reportedly also benefit from

fish oils and clinical trials have shown that fish oils are safe for

heart disease patients. The evidence is indeed overwhelming. An adequate

daily intake (about 1 gram) of EPA and DHA is essential to maintain a

healthy heart.

 

Fish oils are especially important for diabetics who have an increased

risk of heart disease. [41- 49]

 

Researchers at the University of Cincinnati have found that

supplementing with as little as 2 grams/day of fish oil (410 mg of EPA

plus 285 mg of DHA) can lower diastolic pressure by 4.4 mm Hg and

systolic pressure by 6.5 mm Hg in people with elevated blood pressure.

 

Enough to avoid taking drugs in cases of borderline hypertension.

Several other clinical trials have confirmed that fish oils are indeed

effective in lowering high blood pressure and that they may work even

better if combined with a program of salt restriction. [50-55]

 

Reduces pain and helps prevent cancer

 

Fish oils are particularly effective in reducing inflammation and can be

of great benefit to people suffering from rheumatoid arthritis or

ulcerative colitis. Daily supplementation with as little as 2.7 grams of

EPA and 1.8 grams of DHA can markedly reduce the number of tender joints

and increase the time before fatigue sets in.

 

Some studies have also noted a decrease in morning stiffness and at

least two clinical trials concluded that arthritis patients who took

fish oils could eliminate or sharply reduce their use of NSAIDs and

other arthritis drugs. [56-61]

 

Patients with ulcerative colitis have abnormally low blood levels of

EPA. Clinical trials have shown that supplementation with fish oil (2.7

grams of EPA and 1.8 grams of DHA daily) can reduce the severity of the

condition by more than 50% and enable many patients to discontinue

anti-inflammatory medication and steroids. [62-64]

 

There is now also considerable evidence that fish oil consumption can

delay or reduce tumor development in breast cancer. Studies have also

shown that a high blood level of omega-3 fatty acids combined with a low

level of omega-6 acids reduces the risk of developing breast cancer.

 

Daily supplementation with as little as 2.5 grams of fish oils has been

found effective in preventing the progression from benign polyps to

colon cancer and Korean researchers recently reported that prostate

cancer patients have low blood levels of omega-3 fatty acids. Greek

researchers report that fish oil supplementation improves survival and

quality of life in terminally ill cancer patients. [65-73]

 

Safe and easily available

It is estimated that 85% or more of people in the Western world are

deficient in omega-3 fatty acids and most get far too much of the

omega-6 fatty acids.

 

 

 

The recommended daily intake of EPA plus DHA is about 650 mg rising to

1000 mg/day during pregnancy and lactation. Clinical trials have used

anywhere from 1 g/day to 10 g/day, but little additional benefit has

been observed at levels above 5 g/day of EPA and DHA combined.

 

The benefits of therapeutic supplementation may become evident in a few

weeks when blood parameters (triglycerides, fibrinogen) are involved,

but may take 3 months or longer to materialize in degenerative diseases

like atherosclerosis and rheumatoid arthritis. [74, 75]

 

The processing and packaging of the fish oil are crucial in determining

its quality. Low quality oils may be quite unstable and contain

significant amounts of mercury, pesticides, and undesirable oxidation

products.

 

High quality oils are stabilized with adequate amounts of vitamin E and

are packaged in individual foil pouches or other packaging impervious to

light and oxygen.

 

Some very recent research carried out at the University of Minnesota

found that emulsified fish oils are much better absorbed than the

straight oils in gelatin capsules. [76]

 

Cod liver oils and fish oils are not the same. Cod liver oil is

extracted from cod liver and is an excellent source of vitamins A and D.

 

Fish oils are extracted from the tissues (flesh) of fatty fish like

salmon and herring and are good sources of EPA and DHA. Fish oils

contain very little vitamin A and D, but cod liver oil does contain EPA

and DHA. However, you would probably exceed the recommended daily intake

of vitamins A and D if you were to try to obtain therapeutic amounts of

EPA and DHA from cod liver oil.

 

Supplementing with fish oils has been found to be entirely safe even for

periods as long as 7 years and no significant adverse effects have been

reported in hundreds of clinical trials using as much as 18 grams/day of

fish oils.

 

 

 

 

REFERENCES

 

Simopoulos, Artemis. Omega-3 fatty acids in health and disease and in

growth and development. American Journal of Clinical Nutrition, Vol. 54,

1991, pp. 438-63

Pepping, Joseph. Omega-3 essential fatty acids. American Journal of

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

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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This article was first published in International Health News Issue 103,

July 2000

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AIM Barleygreen

" Wisdom of the Past, Food of the Future "

 

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