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Omega-3 Fish OilOdor Controlled - Enteric Coated
Molecularly Distilled EPA 500 mg / DHA 250 mg BioSynergy Natural Fish Oil Concentrate is molecularly distilled and screened for the absence of potentially harmful levels of contaminants like mercury, heavy metals, PCB's, dioxins, and other contaminants. Consumption of Omega-3 fatty acids may reduce the risk of coronary heart disease. FDA evaluated the data and determined that, although there is scientific evidence supporting the claim, the evidence is not conclusive. Click here for: Omega-3 Double Strength |
5-HTP Acetyl-l-carnitine Alpha-GPC BioAssimilate Enzyme BioDiet Plus™ BioEndurance™ CoQ10 100 mg CoQ10 60 mg with Omega-3 CoQ10 Ubiquinol DHEA GABA Glucosamine Chondroitin MSM Hyaluronic Acid with MSM L-theanine LIBIDOBLAST® Melatonin NEURO CLEAR™ Omega-3 Fish Oil Double Strength Pregnenolone R-Alpha Lipoic Acid Resveratrol St. John's Wort |
Supplement Facts
Serving Size 1 Softgel
Servings Per Container 120
|
One softgel provides: Calories ---Calories from fat Total Fat ---Saturated Fat ---Trans Fat ---Polyunsaturated Fat ---Monosaturated Fat Vitamin E (as natural d-alpha Tocoherol) Natural Fish Oil Concentrate Omega-3 Fatty Acids Eicosapentaenoic Acid (EPA) Docosahexaenoic Acid (DHA) |
Amount Per Serving
10 10 1 g <.05g 0 g 0.9 g <.05 g 2 IU 1.0 g (1,000 mg) 750 mg 500 mg 250 mg |
% Daily Value - - 2% <1% * * * 7% * * * * |
Other ingredients: Softgel capsule (gelatin, glycerin, water, and enteric coating.) Contains fish (sardines, anchovies, mackerel) and soy derivatives.
Contains no: sugar, salt, starch, yeast, wheat, gluten, corn, milk, egg, shellfish or preservatives.
The natural fish oil concentrate used in this softgel is tested to be free of potentially harmful levels of contaminants (I.e. mercury, heavy metals, PCB’s, dioxins, and other contaminants).
Common uses:
Other product related news:
Fish Oil May Help Relieve Stubborn Depression
NEW YORK (Reuters Health) - Daily supplements of an omega-3 fatty acid--found in fish and fish oil--may help alleviate the symptoms of depression in patients who do not respond to standard antidepressant medications, new research findings suggest.
Dr. Malcolm Peet of the Swallownest Court Hospital in Sheffield, England and his colleague found that depressed patients who received a daily dose of 1 gram of an omega-3 fatty acid for 12 weeks experienced a decrease in their symptoms, such as sadness, anxiety and sleeping problems.
The only side effect of the treatment appeared to be gastrointestinal problems, which Peet and his co-author Dr. David F. Horrobin of Laxdale Research, Ltd. in Stirling, Scotland, deemed "mild."
All of the patients had tried other medications before enrolling in the current study, including selective serotonin reuptake inhibitors (SSRIs) such as Prozac and medications from an older family of drugs called tricyclic antidepressants. Both types of drug are considered standard treatments for depression.
This is not the first study to suggest that omega-3 fatty acids, such as the form of eicosapenaenoic acid (EPA) used in this report, may help patients with psychiatric disorders. Previous researchers have suggested that the balance of omega-3 fatty acids in the brain may become skewed in people with depression, and earlier studies have shown that fish oil supplements can help alleviate the symptoms of schizophrenia and bipolar disorder, or manic depression.
In addition, researchers have found that people who are depressed, as well as those diagnosed with cardiovascular diseases and other conditions associated with depression, have relatively low levels of omega-3 fatty acids in their blood.
In the current study, reported in the October issue of the Archives of General Psychiatry, Peet and Horrobin asked 70 depressed patients who had not benefited from previous treatments to take a daily dose of either 1 gram, 2 grams or 4 grams of EPA, or an inactive drug. The treatment lasted 12 weeks.
The investigators found that people given the 1 gram daily EPA dose experienced improvements--relative to those given the inactive drug--in all of the measured aspects of depression, including sadness, anxiety, low libido and suicidal tendencies. In fact, 69% of the patients treated with the 1-gram daily dose achieved a 50% reduction in their symptoms of depression, a result seen in only 25% of the patients given an inactive drug.
"The effect of ethyl-eicosapentaenoate (the form of EPA used) applies to all major components of the depressive syndrome and is seen equally in the patient and physician assessments," the authors write.
Peet and Horrobin did not note any improvements in the patients given higher doses of the fatty acid relative to the placebo group, which they suggested may be due to the small number of people who were given either 2 grams or 4 grams per day.
"Although there appeared to be a trend toward significant efficacy at the 4-gram per day dosage, larger studies would be required to elucidate possible beneficial effects of the higher dosages," they write.
SOURCE: Archives of General Psychiatry 2002;59:913-919.
Fish Oil Eases Depression
Adding Supplement to Drug Therapy Reduces Symptoms
Oct. 18, 2002 -- It may sound fishy, but researchers say taking a daily fish-oil supplement may boost the effectiveness -- or even replace -- antidepressants for treating depression in some people.
In a new study, people who added a daily dose of omega-3 fatty acids to their regular antidepressant treatment had significant improvement in symptoms, including anxiety, sleeping problems, sadness, decreased sexual desire, and suicidal tendencies.
Although there are many effective treatments for depression, most only work in a limited number of patients or have significant side effects that prompt users to stop taking them. That's inspired researchers to look for new ways to treat the mental illness or increase the effectiveness of existing treatments.
Previous studies have suggested that depressed people have lower-than-normal levels of a fatty acid known as EPA (eicosapentaenoic acid), which plays an important role in maintaining normal brain function.
In this study, the researchers examined the effectiveness of adding various dosages of EPA supplement to normal drug therapy in 70 people with persistent depression that was not responding to standard antidepressants. The results appear in the October issue of the Archives of General Psychiatry.
Researcher Malcolm Peet, MD, of Swallownest Court Hospital in Sheffield, England, and colleagues found that patients who took the lowest, 1-gram daily, fish-oil dose showed significant improvements on all major measures of depression compared with those who took a placebo. In particular, 69% of the patients who took the 1-gram dose had a 50% reduction in their symptoms, compared with only 25% of those who took a placebo.
A 2-gram dose showed little effect, but those taking the highest, 4-gram, dose showed a trend toward improvement in symptoms. The researchers say larger studies are needed to confirm these effects.
The omega-3 fatty acid may work to ease depression by improving the effectiveness and absorption of existing medications, the researchers say. But they note that a limited number of their patients who are not on antidepressant therapy have seen improvements similar to those seen in this study through treatment with fish-oil supplements alone.
In addition, they say treatment with omega-3 fatty acid may be especially beneficial for depressed patients who are at risk for heart disease, in light of recent research about fish oil's heart-healthy effects.
Babies' IQs
Pregnant and breast-feeding women who supplement their diets with fish oil may help boost their children's intelligence, according to new study findings. But a US consumer advocate and physician argues that the study was too flawed for any conclusions to be drawn about the effects of fish oil.
The study is ongoing and researchers will test intelligence again when the children are 7 years old.
A type of omega-3 fatty acid known as docosahexaenoic acid (DHA) is crucial for the development of the central nervous system. It is theorized that pregnant and breast-feeding women who consume such fatty acids might improve the intellectual potential of their children, particularly during the third trimester and in the first three months of life, when the brain undergoes growth spurts.
To investigate, researchers gave more than 300 women either fish oil or corn oil supplements in their 18th week of pregnancy. The women took the supplements daily until their infant was 3 months old. There were no other differences in nutrient intake as a result of the mothers' usual diets.
According to findings based on 84 infants, children born to mothers who took fish oil supplements scored higher on intelligence tests measuring problem solving and information processing at 4 years of age.
The study is published in the January online issue of Pediatrics.
While more research is needed, the findings suggest that pregnant and lactating women should take the supplements since they are not associated with any negative side effects, Dr. Ingrid Helland, the lead investigator, told Reuters Health.
"Supplementing pregnant and lactating women with marine omega-3 fatty acids may increase their children's intelligence at 4 years," said Helland, from Rikshospitalet University Hospital in Oslo, Norway.
However, experts generally recommend that pregnant women avoid medications and supplements in pregnancy, unless the benefits have been clearly shown to outweigh the risks--as in the case of folic acid, which helps prevent birth defects. Women should consult their physician before taking any supplements during pregnancy.
The new findings support research showing that breast-fed infants may outsmart their formula-fed peers later in life, possibly as a result of compounds, including omega-3 fatty acids, found in breast milk. Last year, these compounds were added to infant formulas sold in the United States. Whether infants benefit equally from synthetic forms of these fatty acids is not yet clear.
It is also not known if cod liver oil taken during pregnancy would benefit infants who are fed formula, the researchers note.
Wolfe argued that 40% of parents in the study refused to have their children's intelligence tested, which could have produced a "huge" bias in the study because such parents may have thought their children had problems. Also, he added, results were not statistically significant for three of the four measures of intelligence that the researchers used.
Wolfe noted, any "potentially pharmacologically active" substance should be proven safe and effective in well-controlled studies before its use is recommended.
"It's not an unethical study, it just needs to be repeated to see whether it's (benefits are) really there or not, there's just too many methodological problems," he concluded.
SOURCE: Pediatrics online 2003;111:e39-e44.
Breast Cancer Benefit
By Amy Norton
NEW YORK (Reuters Health) - Fish oil may help lower the risk of breast cancer, but the benefit may depend largely on a woman's genetic makeup, researchers have found.
Their study of middle-age and older women in Singapore found that those who carried "low-activity" versions of certain genes were less likely to develop breast cancer when they ate a diet rich in fish that contain omega-3 fatty acids.
In contrast, fish oils provided no apparent breast cancer protection to women who carried other forms of the genes, which code for enzymes called glutathione S-transferases (GSTs).
The findings were published online recently by the medical journal Carcinogenesis.
GSTs are believed to rid the body of certain byproducts that are produced when omega-3 fatty acids are metabolized. In women with low-activity versions of the enzymes, these omega-3 byproducts would be expected to linger in the body for a longer time.
Therefore, the new findings support the hypothesis that it's the metabolic byproducts of omega-3 fats that confer breast cancer protection, said Dr. Manuela Gago-Dominguez, an assistant professor of preventive medicine at the Keck School of Medicine of the University of Southern California in Los Angeles.
The results, she told Reuters Health, build on evidence from lab experiments that such omega-3 byproducts, which are produced by a process called lipid peroxidation, can kill breast cancer cells.
For this latest study, Gago-Dominguez and her colleagues gathered data from a trial of more than 63,000 middle-age and older men and women in Singapore.
The researchers were able to analyze dietary reports and DNA samples from 399 women who developed breast cancer during the study, and 670 women who did not. Focusing on variations in three GST genes, they found that omega-3 fatty acids lowered breast cancer risk only in women with low-activity forms of the genes.
Among women with these gene variations, high intake of omega-3 fatty acids appeared to cut breast cancer risk by up to 74 percent, depending on which combination of low-activity variants a woman carried.
"These are women whose bodies do a poor job of getting rid of the beneficial byproducts of omega-3 fatty acids," Gago-Dominguez explained.
Although the findings suggest that only some women may benefit from fatty fish when it comes to breast cancer risk, Gago-Dominguez said the study could also have implications for breast cancer treatment.
She noted that experimental research has shown that omega-3 fatty acids may enhance the effects of certain cancer drugs. Understanding the mechanism by which the fatty acids may fight breast cancer, she said, could help scientists find better ways to kill cancer cells.
SOURCE: Carcinogenesis; advance online edition.
Asthma
By Pat Hagan
LONDON (Reuters Health) - Eating oily fish like salmon of mackerel regularly may reduce the risk of asthma symptoms, according to new British research.
A study by public health experts at the University of Cambridge suggests regular consumption of fish like salmon, mackerel and herring can have a protective effect. It is the latest evidence that diet is important in determining who is most at risk of developing asthma, and adds to the list of benefits ascribed to fish rich in omega-3 fatty acids.
"This study adds to existing evidence that a diet high in oily fish could protect against asthma," said the National Asthma Campaign in a statement released in response to the study.
"There have now been several studies suggesting an association between intake of certain foods and a lower incidence of asthma. These have shown a potential association between intake of oily fish, fresh fruit and magnesium--which is found in fresh fruit and vegetables and reduced by cooking--and a lower rate of asthma," the National Asthma Campaign statement notes.
The results add to the argument that lifestyle changes could be one reason that asthma rates are increasing.
A team of researchers from the university studied more than 750 volunteers who were already taking part in a much bigger investigation called the European Prospective Investigation of Cancer--a long-term study into the effects of diet on cancer.
They provided details of diet and lifestyles and were also asked if they had even been diagnosed with asthma.
The results revealed 333 patients had suffered wheezing in the 12 months before completing their questionnaire and 437 had not.
More than 12% of the healthy volunteers reported eating oily fish at least twice a week, compared with just 7.5% of the asthma sufferers.
After accounting for other asthma risk factors, such as body mass index, social class and smoking habits, the researchers found regular fish consumption roughly halved the risk of asthma attacks, wheezing or waking up with tightness in the chest.
"These data support the hypothesis that regular consumption of oily fish may be protective against symptomatic asthma," the researchers said in a report at the recent British Thoracic Society Winter meeting in London.
How the polyunsaturated fatty acids in these fish protect against asthma remains unknown, but scientists speculate it may to do with reducing production of prostaglandins linked with constriction of the airways.
Eating oily fish has also been linked to protection from heart disease, arthritis and other ailments, although the British government currently recommends limiting consumption of oily fish to one portion a week, as the flesh may contain high concentrations of heavy metals such as mercury, as well as dioxin pollutants.
Deadly irregular heartbeats
Baked or broiled but not fried, fish helped reduce the risk of atrial fibrillation, Dr. Dariush Mozaffarian of Brigham and Women's Hospital and Harvard Medical School (news - web sites) in Boston and colleagues found.
"The results suggest that regular intake of tuna or other broiled or baked fish may be a simple and important deterrent to atrial fibrillation among older men and women," Mozaffarian said in a statement issued by the American Heart Association.
More than 2 million Americans are affected by atrial fibrillation, a chronic condition that causes fatigue, shortness of breath and an inability to exercise.
The heart's two upper chambers, called the atria, quiver instead of beating effectively. Blood is not pumped out properly and may pool and clot.
These clots cause about 15 to 20 percent of strokes.
Writing in the journal Circulation, Mozaffarian and colleagues said they studied 4,815 people over the age of 65.
They asked them to describe what they ate, beginning in 1989, and then watched them for 12 years.
Doctors discovered 980 cases of atrial fibrillation in the volunteers. Those who reported eating more baked or broiled fish were the least likely to have atrial fibrillation.
Those who said they ate fish one to four times per week had a 28 percent lower risk, compared to those who ate fish less than once a month.
The researchers credit the omega-3 fatty acids found in many types of fish as well as in walnuts, flaxseed and many green leafy vegetables. Omega-3's are also believed to reduce the risk of a range of heart disorders, and are important to brain development and function.
Fish oils recommended for heart disease prevention
DALLAS, TEXAS. The American Heart Association has reviewed the benefits of regular consumption of fish and fish oils. The review concludes that fish and fish oils help prevent cardiovascular disease including fatal and non-fatal heart attacks, strokes, sudden cardiac death, and coronary artery disease (angina). The reviewers believe that the mechanisms by which fish oils exert their protective effect include:
Fish and fish oils contain long-chain polyunsaturated omega-3 fatty acids, more specifically, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The average American diet contains only about 100-200 mg/day of EPA and DHA. The diet also contains about 1.4 grams/day of alpha- linolenic acid mainly from canola and soybean oils. Alpha-linolenic acid can be converted in the body to EPA and DHA, but not in amounts sufficient to make a significant impact. Some studies have shown that alpha-linolenic acid, on its own, may have heart-protective effects, but other studies have failed to confirm this. NOTE: Flax seed oil is a particularly rich source of alpha-linolenic acid.
The American Heart Association recommends that people increase their intake of long-chain polyunsaturated omega-3 oils from fish or directly from fish oil supplements. Healthy people should consume oily fish at least twice a week. Patients with heart disease should eat enough oily fish on a daily basis to obtain about 1 gram per day of EPA and DHA combined or take a fish oil supplement providing 1 gram per day of EPA + DHA. Patients with high triglyceride levels should receive 2-4 grams/day of EPA+DHA under the care of a physician. The reviewers point out that many fish species contain significant amounts of methylmercury, polychlorinated biphenyls (PCBs), dioxins, and other environmental contaminants and therefore must be consumed in moderation, if at all, especially by children and pregnant and lactating women. Poorer quality fish oils may also contain these contaminants, so it is important to only supplement with highly purified, pharmaceutical grade oils.
Kris-Etherton, PM, et al. Fish consumption, fish oil, omega-3 fatty acids, and cardiovascular disease. Circulation, Vol. 106, November 19, 2002, pp. 2747-57
Fish oils help prevent stroke and heart attacks
SOUTHAMPTON, UNITED KINGDOM. Atherosclerosis increases the risk of stroke and heart attack because part of the atherosclerotic buildup (plaque) on the inner wall of arteries may dislodge and block smaller arteries in the brain and heart respectively and thus cut off the vital supply of oxygenated blood. Depending on its tendency to break loose from the artery wall plaque is classified as either stable or unstable with the stable form being the least likely to cause problems.
Researchers at the University of Southampton have just completed a clinical trial to see if fish oil supplementation would improve plaque stability and thus help prevent heart attack and stroke. Their study involved 162 patients who were awaiting carotid endarterectomy (an operation involving the removal of atherosclerotic deposits from the carotid artery feeding the brain). The patients were randomly allocated to receive a placebo, fish oil (omega-3 polyunsaturated fatty acid) or sunflower oil (omega-6 polyunsaturated fatty acid) daily from the time they entered the study until the endarterectomy during which atherosclerotic plaque was removed for analysis. The placebo capsules contained an 80:20 blend of palm and soybean oils (a composition which closely matches that of the average UK diet); the sunflower oil capsules contained 1 gram of sunflower oil plus 1 mg of vitamin E (alpha-tocopherol); the fish oil capsules contained 1 gram of fish oil and 1 mg of vitamin E. The participants took 6 capsules daily providing a total to 3.6 grams linoleic acid (in the sunflower oil capsules) or 850 mg EPA (eicosapentaenoic acid) + 500 mg of DHA (docosahexaenoic acid) in the fish oil capsules.
The duration of supplementation varied between 7 and 189 days with the median being 42 days. Upon analysis of the removed plaque the researchers found that the supplemented fish oil (EPA and DHA) had been readily incorporated into the plaques and had resulted in favourable changes. Plaque from fish oil treated patients tended to have thick fibrous caps and no signs of inflammation indicating more stability. Plaques from the control and sunflower oil groups, on the other hand, tended to have thin fibrous caps and signs of inflammation indicating less stability. The number of macrophages (large scavenger cells) in the plaque of fish oil treated patients was also significantly less than the number observed in the control and sunflower oil groups.
The researchers conclude that the increased plaque stability observed in the fish oil treated patients could explain the reduction in fatal and non-fatal heart attacks and strokes associated with an increased intake of fish oils.
Thies, Frank, et al. Association of n-3 polyunsaturated fatty acids with stability of atherosclerotic plaques: a randomised controlled trial. The Lancet, Vol. 361, February 8, 2003, pp. 477-85
Fish prevents stroke
BOSTON, MASSACHUSETTS. Several studies have shown that regular fish consumption helps protect against stroke. It is not clear, however, whether fish consumption protects against both ischemic stroke (stroke caused by a blood clot) and hemorrhagic stroke (stroke caused by a burst blood vessel). Researchers at the Harvard School of Public Health have now released the results of a major study designed to answer this question.
The study involved 43,671 male health professionals aged 40 to 75 years when enrolled in 1986. During a 12-year follow-up period 608 strokes occurred (377 ischemic, 106 hemorrhagic, and 125 strokes of unknown origin). The annual stroke rate in this group is clearly remarkably low at 0.1% overall and 0.07% for ischemic stroke. The participants completed food frequency questionnaires in 1986, 1990 and 1994. Men who consumed fish at least once a month had a 44% lower risk of having an ischemic stroke than did men who consumed fish less than once per month. No significant associations were found between fish or long chain omega-3 PUFA (polyunsaturated fatty acid) intake and the risk of hemorrhagic stroke, but a possible association could not be ruled out due to the relatively small number of hemorrhagic strokes that occurred in the group. The optimum protection was achieved at fish consumption once per week and more frequent fish consumption (5 or more times per week) did not reduce stroke risk further. The protective effect of fish consumption was not significantly affected by the use of aspirin or vitamin E supplements (about 25% of participants used aspirin for stroke protection and about 20% supplemented with vitamin E). The researchers calculated the intake of PUFAs (eicosapentaenoic acid [EPA] and docosahexaenoic acid [DHA]) from fish and found that significant protection against ischemic stroke was achieved at a daily fish oil intake of between 50 mg and 200 mg. The level of daily intake of alpha-linolenic acid did not affect stroke risk. Additional fish oil supplementation did not reduce risk of ischemic stroke any further.
He, K, et al. Fish consumption and risk of stroke in men. Journal of the American Medical Association, Vol. 288, December 25, 2002, pp. 3130-36
The observed reduction of ischemic stroke risk of 44% compares to a stroke risk reduction of 21% by taking a daily aspirin and a risk reduction (in atrial fibrillation patients) of 64% by taking high-dose warfarin. High-dose warfarin, unfortunately, confers a significant risk for serious internal bleeding.
Fish oils prevent stroke in women
BOSTON, MASSACHUSETTS. A 1995 study concluded that men who ate fish five or more times per week had a 40 per cent lower risk of having a stroke than did men who ate fish less than once a week. Researchers at the Harvard Medical School and the Brigham and Women's Hospital now report that the benefits of fish consumption are even more spectacular for women. Their just completed study involved 79,839 female nurses who were between the ages of 34 and 59 years at the start of the study in 1980. After 14 years of follow-up a total of 574 strokes had occurred in the group. Most of the strokes (303) were ischemic, i.e. caused by a blood clot. There were also 181 hemorrhagic strokes, i.e. caused by a ruptured artery and 90 strokes of undetermined origin.
After adjusting for age, smoking and other cardiovascular risk factors the researchers concluded that women who ate fish once a week lowered their risk of having a stroke of any kind by 22 per cent and those who consumed fish five or more times per week reduced their risk by 52 per cent. They ascribe the protective effect of fish consumption to the commensurate intake of fish oils (omega-3 fatty acids). They estimate that women whose intake of fish oils is 0.5 gram/day or more have a 30 per cent lower risk of suffering a stroke than do women whose intake is below about 0.1 gram/day. There was no evidence that women with a high fish or fish oil consumption have an increased risk of hemorrhagic stroke. The researchers believe that the protective effects of fish oils are due to their ability to inhibit platelet aggregation, lower blood viscosity, suppress the formation of leukotrienes, reduce fibrinogen levels and reduce blood pressure levels and insulin resistance. They also note that the beneficial effects of fish consumption were substantially more pronounced among women who did not take aspirin on a regular basis.
Iso, Hiroyasu, et al. Intake of fish and omega-3 fatty acids and risk of stroke in women. Journal of the American Medical Association, Vol. 285, January 17, 2001, pp. 304-12 [40 references]
Fish oils recommended for diabetes and hypertension
TROMSO, NORWAY. Fish and fish oils help protect against the development of atherosclerosis and heart disease. It is believed that fish oils exert their protective effect by lowering blood pressure and the levels of triglycerides and very-low-density lipoprotein (VLDL). Fish oils are also believed to reduce platelet aggregation and to suppress the growth of smooth-muscle cells in the arterial walls. Many people with hypertension also suffer from diabetes and there has been concern that fish oil supplementation may aggravate problems with glucose intolerance. Researchers at the University of Tromso now report that fish oil supplementation lowers blood pressure significantly in people with hypertension and has no effect on glucose control even in people with mild diabetes. The study involved 78 obese volunteers with essential hypertension. The participants were randomly assigned to one of two equal-sized groups. The fish oil group received four fish oil capsules a day (containing a total of 3.4 grams of a mixture of eicosapentaenoic acid and docosahexaenoic acid) for a period of 16 weeks. The control group received four corn oil capsules a day.
At the end of the test period the average (mean) systolic blood pressure had dropped by 4.4 mm Hg and the diastolic pressure by 3.2 mm Hg in the fish oil group. The average blood pressure in the control group did not change. The researchers also found that plasma triglyceride and VLDL levels in the fish oil group decreased significantly (by about 9 per cent) while they increased significantly (by about 12 per cent) in the control group. There were no changes in total or low-density-lipoprotein levels in either group. Extensive tests (oral glucose tolerance, hyperglycemic and hyperinsulemic clamps) were done to evaluate the effect of fish oil supplementation on glucose control. No adverse effects were found. An editorial accompanying the research report concludes that fish or fish oil is useful in the prevention of vascular disease in diabetics. Patients with diabetes should eat fish two to three times a week or, as an alternative, supplement with two to three one gram capsules of fish oil per day.
Toft, Ingrid, et al. Effects of n-3 polyunsaturated fatty acids on glucose homeostasis and blood pressure in essential hypertension. Annals of Internal Medicine, Vol. 123, No. 12, December 15, 1995, pp. 911- 18
Connor, William E. Diabetes, fish oil, and vascular disease. Annals of Internal Medicine, Vol. 123, No. 12, December 15, 1995, pp. 950-52
Fish oils help prevent cardiac arrest
SEATTLE, WASHINGTON. Cardiac arrest is a serious, usually fatal condition in which the heart stops pumping. Cardiac arrest most commonly occurs in connection with ventricular fibrillation and its primary cause is a heart attack. Researchers at the University of Washington now report that the risk of cardiac arrest can be significantly lowered by an increased intake of seafood rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Their study involved 334 patients who had suffered cardiac arrest during the period 1988 to 1994 and 493 controls matched for age and sex. None of the study participants had had any indication of heart disease prior to the beginning of the study. Interviews with survivors or their spouses were used to determine the participant's fish intake in the month preceding the cardiac arrest. The researchers found that the intake of just one portion of fatty fish per week lowered the risk of cardiac arrest by an impressive 50 per cent after adjusting for age, smoking, family history of heart attacks, hypertension, diabetes, obesity, physical activity, education, and cholesterol level.
The researchers believe that consumption of fish increases the level of EPA and DHA in the membranes of the red blood cells which in turn reduces platelet aggregation and coronary spasm. This belief was confirmed by finding that blood samples taken from 95 cardiac arrest patients and 133 controls showed that a high blood content of EPA and DHA (five per cent of total fatty acids) corresponded to a 70 per cent reduction in the risk of cardiac arrest when compared to study participants with a low EPA and DHA content in their blood (3.3 per cent of total fatty acids). Other studies have shown that patients who have already suffered a heart attack can reduce their risk of future life-threatening arrhythmias and sudden cardiac death by increasing their intake of fish, fish oils or linolenic acid (flax seed oil). The researchers conclude that a modest intake of EPA and DHA from seafood may reduce the risk of ventricular fibrillation and death from coronary heart disease. NOTE: Fresh salmon is one of the best sources of fish oils; it contains twice as much per serving as does albacore tuna and six times more EPA and DHA than a serving of cod.
Siscovick, David S., et al. Dietary intake and cell membrane levels of long-chain n-3 polyunsaturated fatty acids and the risk of primary cardiac arrest. Journal of the American Medical Association, Vol. 274, No. 17, November 1, 1995, pp. 1363-67
Supplement Facts
Serving Size 1 Softgel
Servings Per Container 120
|
One softgel provides: Calories ---Calories from fat Total Fat ---Saturated Fat ---Trans Fat ---Polyunsaturated Fat ---Monosaturated Fat Vitamin E (as natural d-alpha Tocoherol) Natural Fish Oil Concentrate Omega-3 Fatty Acids Eicosapentaenoic Acid (EPA) Docosahexaenoic Acid (DHA) |
Amount Per Serving
10 10 1 g <.05g 0 g 0.9 g <.05 g 2 IU 1.0 g (1,000 mg) 750 mg 500 mg 250 mg |
% Daily Value - - 2% <1% * * * 7% * * * * |
Other ingredients: Softgel capsule (gelatin, glycerin, water, and enteric coating.) Contains fish (sardines, anchovies, mackerel) and soy derivatives.
Contains no: sugar, salt, starch, yeast, wheat, gluten, corn, milk, egg, shellfish or preservatives.
Suggested usage: As a dietary supplement, take 1 to 4 capsules daily with meals.
The natural fish oil concentrate used in this softgel is tested to be free of potentially harmful levels of contaminants (I.e. mercury, heavy metals, PCB’s, dioxins, and other contaminants).
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