 Fish oil supplements are dietary supplements that contain oil from cold water fish such as mackerel, salmon, black cod, albacore tuna, sardines, and herring. The active ingredients in fish oil supplements are essential fatty acids known as omega-3 fatty acids. They typically include eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Although fish oil supplements have been used to treat conditions including arthritis, colitis, and other diseases, the most reliable information about them has been collected on their effects in people with high cholesterol and heart disease. Medical research shows that eating one gram of fish oil daily can reduce the risk of heart attack and stroke in people who have heart disease. Research suggests it may also have protective effects on otherwise healthy people. Fish oil has been reported to increase HDL cholesterol (a "good" form of cholesterol) and lower the amount of triglycerides, or dissolved fat, in the blood. But, it can increase LDL cholesterol, a harmful form of cholesterol. Since many people who have high triglycerides also have high LDL cholesterol, fish oil supplements are not a good choice without knowing your health status. You should not substitute fish oil supplements for prescription medicines without first discussing this with your doctor. Sources:
Fasching, P. "Fish Oil Supplementation Versus Gemfibrozil Treatment in Hyperlipidemic NIDDM. A Randomized Crossover Study," Hormonal and Metabolic Research 28 (1996).
Marchioli, R. "Dietary Supplementation with N-3 Polyunsaturated Fatty Acids and Vitamin E after Myocardial Infarction: Results of the GISSI-Prevenzione Trial," Lancet 354 (1999).
Gray DR. "Fish Oil As An Adjuvant in the Treatment of Hypertension," Pharmacotherapy 16 (1996).
Nestel, PJ. “Fish oil and cardiovascular disease: lipids and arterial function,” American Journal of Clinical Nutrition V 71-1, 2000.
Micromedex Healthcare Series. Micromedex, Inc., 2001.
Iso H, “Intake of Fish and Omega-3 Fatty Acids and Risk of Stroke in Women.” Journal of the American Medical Association. 285(3) 2001.
Mori T. “Long-Chain Omega 3 Fatty Acids, Blood Lipids and Cardiovascular Risk Reduction.” Current Opinion in Lipidology (12) 2001.
This answer prepared 4/20/01.
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