Fish Oil: The Real Deal

by Samantha Mark, RD, CDN

As interest in nutrition and better eating grows, fish oils have become a very popular topic of discussion and seem to be all the rage these days. Why?

Fish oils contain omega-3 fatty acids (polyunsaturated fats), including docosohexaenoic acids (DHA) and eicosapentaenoic acids (EPA). According to the Mayo Clinic,  multiple studies show that the intake of both DHA and EPA in either dietary fish or fish oil supplements lowers triglycerides, slows the build up of plaques, and reduces the risk of death, heart attack, dangerous abnormal rhythms and strokes in people with known cardiovascular disease and lowers blood pressure slightly. All good!

However, it is important to note that high doses may have a harmful effect, such as increased risk of bleeding.

If you are considering taking a fish oil supplement, speak with your doctor first. Any Registered Dietitian can assist you in choosing a supplement that is appropriate for you.

Eating fish is also beneficial, and the American Heart Association recommends doing so twice a week. Try using fish in place of other heavier proteins. You can use grilled mahi mahi in your tacos or add salmon to your salad.


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