Fish oil is a dietary supplement used by people at high risk of cardiovascular problems and those with high triglyceride levels.
It is extracted from the tissues of cold-water marine fish (salmon, tuna and sardines) and its action is mainly due to the presence of omega-3 fatty acids, specifically eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).
EPA and DHA act by modifying the metabolism and transport of fats (cholesterol) in our body, one of the results observed being a reduction in triglyceride levels.
Dosage
1 to 4 g of fish oil per day (200 to 800 mg/day of EPA + DHA, depending on formulation)
Indication
- Prevention of heart disease, particularly in those at risk of coronary heart disease, due to its effects on platelets, lipids and arrhythmias.
- Hypertriglyceridemia, in conjunction with a diet that reduces triglyceride levels in adults with severe hypertriglyceridemia (≥500 mg/dL).
- Depression
- Anxiety
- Stress
- Asthma
- Inflammatory diseases
- Breast cancer prevention
Properties
- Reduction of triglyceride levels
- Anti-arrhythmic
- Anti-inflammatory
- Anti-trombogenic
- Antiplatelet
- Hypotensive
Adverse effects
- Skin Allergy
- Tiredness
- Diarrhoea
- Sickness
- Abdominal pain
- Dyspepsia
- Bloating
- Constipation
- Vomiting
Contraindication
Hypersensitivity to any component of the formulation, people with arterial fibrillation.
Interactions
Antiplatelets and anticoagulants
Pregnancy
Use during pregnancy should be recommended and supervised by a doctor, as omega-3 supplementation in pregnant women affects foetal concentrations.
Breastfeeding
Omega-3 fatty acids are excreted in breast milk, so use cautiously when breast-feeding.