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Fish Oil Benefits on Overall Health
A study published on pubmed.gov just recently, October of 2006, showing some new information on the effects of supplementing ones diet with fish oils. This research took place at Channing Laboratory, at Brigham and Women’s hospital as well as at Harvard Medical School. The Chief researcher on this assignment was D. Mozaffarian, and was also the contact for this study. The context of this study was benefits and also contain contaminants, resulting in confusion over the role of fish consumption in a healthy diet. This was not a hands on interventional study as so many have been in the past.
This study utilized searching MEDLINE, governmental reports, and meta-analyses, supplemented by hand reviews of references and direct investigator contacts, to identify reports published through April 2006 and evaluating the research they found from there. They evaluated the research they found based on four criteria. 1. Intake of fish or fish oil and cardiovascular risk, 2. Effects of methylmercury and fish oil on early neurodevelopment, 3. Risks of methylmercury for cardiovascular and neurologic outcomes in adults, and 4. Health risks of dioxins and polychlorinated biphenyls in fish. These studies were only conducted on humans.
The results were promising. They found that modest consumption of fish (e.g., 1-2 servings/wk), especially species higher in the n-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), reduces risk of coronary death by 36%, and total mortality by 17%. Intake of 250 mg/d of EPA and DHA appears sufficient for primary prevention. Health effects of low-level methylmercury in adults are not clearly established; methylmercury may modestly decrease the cardiovascular benefits of fish intake. A variety of seafood should be consumed; individuals with very high consumption (> or =5 servings/wk) should limit intake of species highest in mercury levels.
The conclusion from this study is as follows: For major health outcomes among adults, based on both the strength of the evidence and the potential magnitudes of effect, the benefits of fish intake exceed the potential risks. For women of childbearing age, benefits of modest fish intake, excepting a few selected species, also outweigh risks.
Importance of Omega 3
AP Simopoulos conducted research entitled: Omega-3 fatty acids in health and disease and in growth and development. The research was published in Human and Experimental Toxicology in March 2002. The research was conducted at the Center for Genetics, Nutrition and Health in Washington DC.
Several sources of information suggest that man evolved on a diet with a ratio of omega 6 to omega 3 fatty acids of approximately 1 whereas today this ratio is approximately 10:1 to 20-25:1, indicating that Western diets are deficient in omega 3 fatty acids compared with the diet on which humans evolved and their genetic patterns were established. Omega-3 fatty acids increase bleeding time; decrease platelet aggregation, blood viscosity, and fibrinogen; and increase erythrocyte deformability, thus decreasing the tendency to thrombus formation.
In no clinical trial, including coronary artery graft surgery has there been any evidence of increased blood loss due to ingestion of omega 3 fatty acids. Many studies show that the effects of omega 3 fatty acids on serum lipids depend on the type of patient and whether the amount of saturated fatty acids in the diet is held constant. In patients with hyperlipidemia, omega 3 fatty acids decrease low-density-lipoprotein (LDL) cholesterol if the saturated fatty acid content is decreased, otherwise there is a slight increase, but at high doses (32 g) they lower LDL cholesterol; furthermore, they consistently lower serum triglycerides in normal subjects and in patients with hypertriglyceridemia whereas the effect on high-density lipoprotein (HDL) varies from no effect to slight increases.
The discrepancies between animal and human studies most likely are due to differences between animal and human metabolism. In clinical trials eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in the form of fish oils along with antirheumatic drugs improve joint pain in patients with rheumatoid arthritis; have a beneficial effect in patients with ulcerative colitis; and in combination with drugs, improve the skin lesions, lower the hyperlipidemia from etretinates, and decrease the toxicity of cyclosporin in patients with psoriasis. In various animal models omega 3 fatty acids decrease the number and size of tumors and increase the time elapsed before appearance of tumors.
Studies with nonhuman primates and human newborns indicate that DHA is essential for the normal functional development of the retina and brain, particularly in premature infants. Because omega 3 fatty acids are essential in growth and development throughout the life cycle, they should be included in the diets of all humans. Omega-3 and omega 6 fatty acids are not interconvertible in the human body and are important components of practically all cell membranes. Whereas cellular proteins are genetically determined, the polyunsaturated fatty acid (PUFA) composition of cell membranes is to a great extent dependent on the dietary intake.Omega 3 fish oils Pure EPA is available exclusively from mind 1st.
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