Omega 3 Fish Oil

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Why Use Omega 3 Fatty Acids?

Omega 3 fatty acids are essential fatty acids: They are necessary for human health but our bodies can’ t produce them — you have to get them through the food as part of your diet or nutritional supplements. Omega 3 fatty acids are available in fish, such as salmon, tuna, and halibut, other seafood including algae and krill, some plants, and nut oils. Often known as polyunsaturated fatty acids (PUFAs), omega-3 fatty acids play a crucial role in brain function as well as normal growth and development. They have also become popular because they could reduce the chance of heart disease. The American Heart Association recommends eating fish (particularly fatty fish as in mackerel, lake trout, herring, sardines, albacore tuna, and salmon) at least 2 times a week.

Investigation shows that omega 3 fatty acids reduce inflammation and may help lower risk of chronic diseases such as heart disease, cancer, and arthritis. Omega 3 fatty acids are highly concentrated inside the brain and appear to be important for cognitive (brain memory and performance) and behavioral function. In fact, infants who do not get enough omega-3 fatty acids from their mothers during pregnancy are at risk for developing vision and nerve problems. Symptoms of omega 3 fatty acid deficiency include exhaustion, poor recollection, dry epidermis, heart problems, mood swings or depression, and poor circulation.

Increasing omega 3 fatty acid consumption through meals is preferable. However, those with coronary artery disease, may not get enough omega 3 by diet alone. These people should talk to their doctor about supplements. And for all those with high triglycerides, even bigger doses could help.

There is confirmation from several scientific studies that conclude the consumption of suggested amounts of DHA and EPA in the form of dietary fish or fish oil dietary supplements lowers triglycerides, reduces the risk of mortality, heart attack, dangerous irregular heart rhythms, and in many cases lowers the risk of strokes in people with known cardiovascular diseases, it also slows the increase of atherosclerotic plaques (“hardening of the arteries”), and significantly lowers blood pressure.