It doesn’t sound very appetizing, but if you aren’t eating fatty ocean fish a few times a week, you should be taking fish oil. And I’ll tell you why:
- Lower Risk of Death – overall those with the highest levels of EPA, DHA, and DPA (fish oils) had a 27% lower risk of death due to all causes. This study published in the Annals of Internal Medicine in 2013 showed those with the highest levels of fish oil over age 65 had a 40% reduction risk of death from heart disease.
- Reduced Dementia Risk – a moderate dose of fish oil is associated with a 50% reduction in the risk of dementia – American Journal of Clinical Nutrition, 2006.
- Lower Risk of Breast Cancer – according to the British Medical Journal, there was a 14% reduction of risk of breast cancer in those with high intake of omega-3- fatty acids (fish oil).
- Decreased Colon Cancer Risk – 39% reduction in distal colon cancer in those who consumed more long-chain omega-3 fatty acids (fish oil) – Science News, 2009.
- Reduced Vision Loss- those with the highest fish oil intake had 30% less age related vision loss – American Journal of Clinical Nutrition, 2009.
- Muscle Building – Omega-3 fatty acids stimulate muscle building and may prevent muscle wasting in older adults, American Journal of Clinical Nutrition, 2011
- Reduces Insulin Secretion and Insulin Resistance – When coupled with a low-calorie diet, omega-3 fatty acid supplementation improved insulin resistance and reduced insulin secretion – BBA Clinical, 2015
Fish oil supplementation has been under attack recently due to statements that it doesn’t deliver as promised, but we have so many articles (the ones above are just a few) telling us how good omega-3 fatty acids from fish oil are for us. We know that we have to get the essential fatty acids from our diet in order to live healthy lives, yet most American diets are lacking in this essential nutrient. Minimal risk with great potential benefits…