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Fish Oil Benefits, Research and News
Fish Oil Benefits:
November 08, 2009. Why fish oil helps with Arthritis and other inflammatory disorders
Most scientists now agree that fish oil benefits various inflammatory conditions like arthritis, heart disease etc. However, the mechanism of how fish oil benefits these conditions has been a mystery. Now, in a joint study between British and American scientists that recently was published in Nature, there are clues to how fish oil helps arthritis patients in particular.
The answer seems to lie in that the body converts DHA, a key omega-3 fatty acid found in fish oils into Resolvin D2, a chemical which has been show to have anti-inflammatory properties.
Professor Mauro Perretti, from Queen Mary, University of London, who led the UK team, said: “We have known for some time that fish oils can help with conditions like arthritis which are linked to inflammation. What we’ve shown here is how the body processes a particular ingredient of fish oils into resolvin D2.”
“We’ve also looked in detail at this chemical, determining at least some of the ways it relieves inflammation. It seems to be a very powerful chemical and a small amount can have a large effect.”
Quoting the authors, “This research is important because it explains at least one way in which fish oils can help in different types of arthritis. We can also work on this chemical and see if it can be used not only to treat or even prevent arthritis, but also as a possible treatment for a variety of other diseases associated with inflammation.”
The full scientific article can be found at: Nature 461, 1287-1291 (29 October 2009) | doi:10.1038/nature08541; Received 18 August 2009; Accepted 21 September 2009
October 28, 2009. Farm raised tilapia may be detrimental to patients with inflammatory disorders
According to new research published in the journal of the American Dietetic Association , farm-raised tilapia, has very low levels of beneficial omega-3 fatty acids and high levels of omega-6 fatty acids, leading to increasing inflammation particularly among patients with heart disease, arthritis, asthma and other auto-immune diseases.
Farm-raised tilapia, as well as farmed catfish, “has several fatty acid characteristics that would generally be considered by the scientific community as detrimental." Tilapia has higher levels of potentially detrimental long-chain omega-6 fatty acids than 80-percent-lean hamburger, doughnuts and even pork bacon.
"For individuals who are eating fish as a method to control inflammatory diseases such as heart disease, it is clear from these numbers that tilapia is not a good choice," the article says. "All other nutritional content aside, the inflammatory potential of hamburger and pork bacon is lower than the average serving of farmed tilapia."
"Cardiologists are telling their patients to go home and eat fish, and if the patients are poor, they're eating tilapia. And that could translate into a dangerous situation." according to the article. Elaborating further "In the United States, tilapia has shown the biggest gains in popularity among seafood, and this trend is expected to continue as consumption is projected to increase from 1.5 million tons in 2003 to 2.5 million tons by 2010".
Compared to Salmon and trout which has nearly 4 grams of Omega-3 per 100 grams of fish, tilapia contains less than 1 gm. At the same time, the tilapia had much higher amounts of omega-6 acids than both salmon and trout which are considered pro-inflammatory.
The authors note that there is some controversy around the importance of Omega-6: Omega-3 ratios vs just Omega-3 on the beneficial effects to the human biology. This is the subject of ongoing scientific debate.
Co-authors of the study are Kelly L. Weaver, Ph.D., Priscilla Ivester, Joshua A. Chilton, Martha D. Wilson, Ph.D., and Prativa Pandey, all with Wake Forest School of Medicine. The research was funded by the National Center for Complementary and Alternative Medicine and the Office of Dietary Supplements of the National Institutes of Health (NIH), and by an NIH Molecular Medicine training grant.
October 14, 2009. Fish Oil May Protect Against Stroke From Ruptured Carotid Artery Plaques
Research led by Hernan A. Bazan, MD, Assistant Professor of Surgery, Section of Vascular Surgery, at LSU Health Sciences Center New Orleans School of Medicine, has found that unstable carotid artery plaques – those in danger of rupturing and leading to a stroke – contain more inflammation and significantly less omega-3 fatty acids than asymptomatic plaques. This suggests that increasing the levels of omega-3 fatty acids in carotid artery plaques could either prevent strokes or improve the safety of treatment. This may be accomplished by increasing dietary intake of foods rich in omega-3 fatty acids. The study is an Article in Press in the journal, Vascular Pharmacology, currently online.
Our bodies produce only a small amount of omega-3 fatty acids, so most of what we need has to come from eating omega-3 fatty acid-rich foods like fish (salmon, tuna, trout, herring, etc.) or from supplements. Omega-3 fatty acids have been shown to protect against cardiovascular disease, particularly heart attack and sudden cardiac death. Dr. Bazan’s team wanted to determine what the association might be with plaques in the carotid arteries, a common cause of strokes. Vulnerable plaques which can rupture in the carotid arteries may lead to transient ischemic attacks (TIAs), strokes, or vision loss by affecting the artery to the retina. The mechanisms leading to plaque rupture are still not fully understood but inflammation within the plaque is beginning to be recognized as an important cause of plaque rupture.
Read Full Article at:
http://www.medicalnewstoday.com/articles/166049.php
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Omega-3 Fatty Acids Reference
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Omega-3 fatty acids are considered essential fatty acids. They are essential to human health but cannot be manufactured by the body. For this reason, omega-3 fatty acids must be obtained from food. Omega-3 fatty acids can be found in fish, such as salmon, tuna, and halibut, other marine life such as algae and krill, certain plants (including purslane), and nut oils. Also known as polyunsaturated fatty acids (PUFAs), omega-3 fatty acids play a crucial role in brain function as well as normal growth and development. |
| What are the types of Omega-3 fatty acids? There are three major types of omega 3 fatty acids that are ingested in foods and used by the body: alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). Once eaten, the body converts ALA to EPA and DHA, the two types of omega-3 fatty acids more readily used by the body. It is important to maintain an appropriate balance of omega-3 and omega-6 (another essential fatty acid) in the diet, as these two substances work together to promote health. Omega-3 fatty acids help reduce inflammation, and most omega-6 fatty acids tend to promote inflammation.
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| What are the benefits of Omega-3 fatty acids? Extensive research indicates that omega-3 fatty acids reduce inflammation and help prevent risk factors associated with chronic diseases such as heart disease, cancer, and arthritis. These essential fatty acids are highly concentrated in the brain and appear to be particularly 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 extreme tiredness (fatigue), poor memory, dry skin, heart problems, mood swings or depression, and poor circulation. |
| What are the best food sources of Omega-3 fatty acids? The American Heart Association recommends eating fish (particularly fatty fish such as mackerel, lake trout, herring, sardines, albacore tuna, and salmon) at least 2 times a week. It is advised that pregnant women and mothers, nursing mothers, young children, and women who might become pregnant not eat several types of fish, including swordfish, shark, and king mackerel. These individuals should also limit consumption of other fish, including albacore tuna, salmon, and herring. They can take omega-3 fatty acids in quality dietary supplements that are certified mercury-free by a reputable third-party lab. |
| About dietary supplements for Omega-3s In addition to the dietary sources described, EPA and DHA can be taken in the form of fish oil capsules. Be sure to buy omega-3 fatty acid supplements made by established companies who certify that their products are free of heavy metals such as mercury, lead, and cadmium. Dosing for fish oil supplements should be based on the amount of EPA and DHA in the product, not on the total amount of fish oil. Supplements vary in the amounts and ratios of EPA and DHA. A common amount of omega-3 fatty acids in fish oil capsules is 0.18 grams (180 mg) of EPA and 0.12 grams (120 mg) of DHA. Five grams of fish oil contains approximately 0.17 - 0.56 grams (170 -560 mg) of EPA and 0.072 - 0.31 grams (72 - 310 mg) of DHA. Different types of fish contain variable amounts of omega-3 fatty acids, and different types of nuts or oil contain variable amounts of a-linolenic acid. Fish oils contain approximately 9 calories per gram of oil. |
| Key points to consider when choosing Omega-3 supplements It should be sourced from the ocean. Studies have demonstrated that ALA – the type of omega-3 in flax seed – is beneficial for heart health. However, studies have also shown that EPA and DHA – the omega-3s found in fish oils – have a much stronger effect in the fight against heart disease. Therefore, unless you have an aversion to fish, you should probably choose an omega-3 supplement that is derived primarily from cold-water fatty fish. It should come from a trusted source. You want to be guaranteed that you are getting everything you are paying for. You want to know that everything on the label is actually in the supplement. You also want to know that everything is naturally sourced while the highest quality standards are being observed. It is also important that you are not getting anything that is not on the label. Fish can contain contaminants such as mercury. That is why we hear warnings about eating too much fish. Quality really counts here. The strictest standards of purity must be in place to guarantee that you and I are not consuming anything harmful.
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