Fish oils are vital to your health

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Fish oils are vital to your health

JoAnn Guest

May 02, 2006 17:53 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

 

 

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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[Guest guest]

If you take it in a capsule form . I have 180mg. How many do I take?

Pauline

 

 

 

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[Guest guest]

, " pshreiman "

<pshreiman wrote:

>

> If you take it in a capsule form . I have 180mg. How many do I take?

> Pauline

>

 

Hi Pauline,

Assuming that it is for heart disease, the preferred dose is

betweeen four to six fish oil (EPA and DHA) capsules that is, UNLESS

the label specifies that your brand is derived from cod liver oil.

 

Excessive cod liver oils

should be avoided due to the fact that these oils contain very

large amounts of vitamin A and D. In order to get optimal amounts of

EPA and DHA from cod liver oil you would get toxic amounts of A and D

as well. Cod liver oil contains very little omega 3 in comparison to

these other vitamins.

 

A and D when ingested in large amounts are toxic.

On the other hand, there are no known toxic effects of EPA, DHA from

salmon oil.

Blood clotting times do increase with supplementation, but usually are

still within the normal range.

 

Fish oil capsules should contain 1 milligram of vitamin E per gram of

fat. For obvious reasons they should, like your other cold pressed

oils, be kept refrigerated.

 

Blessings, JoAnn