Why use pharmaceutical-grade fish oil?

Anti-aging and Fatty Acids
An exciting article can be found in the New Scientist, November 1, 2003, pp 42-45. Australian researchers have linked longevity with the fatty acid composition of cell membranes. Their research shows that animals that have a preponderance of saturated fatty acids in their membranes have a slower metabolism and live far longer than animals that have lots of polyunsaturated fats in their membranes. The key fatty acid seems to be docosahexaenoic acid (DHA), a major component of fish oils. Cell membranes rich in DHA are more fluid than membranes rich in saturated fatty acids. This leads to faster metabolism and quicker reaction times, especially in the brain and eyes. Unfortunately, DHA is also an easy target for free radicals that leak out of mitochondria as they produce energy. The end result is that fluid, unsaturated membranes deteriorate and age faster than more viscous, saturated ones. Free radical attacks can also damage proteins and DNA. A shortage of DHA in cell membranes can lead to serious problems: high blood pressure, heart disease, diabetes, and depression. From this we see once again that the only proven way of increasing longevity is by restricting calorie intake, which apparently removes some DHA from membranes.
Fox, Douglas. The speed of life. New Scientist, November 1, 2003, pp. 42-45

Fish oil versus flax oil
BETHESDA, MARYLAND. Evidence abounds that fish and fish oils are beneficial to heart health, reduce the risk of cancer, and benefit mental health. Eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), are part of the Omega-3 group of essential fatty acids. EPA and DHA are found exclusively in fatty fish such as herring, sardines, salmon and fresh tuna.

Alpha-linolenic acid (ALA) is another Omega-3 fatty acid found in flaxseed and flaxseed oil. Researchers at the National Institutes of Health completed a study to determine how much ALA is actually converted to EPA. The results show that only about 0.2 percent of the ALA (2 mg) was actually converted to EPA. In contrast, about 23 percent of the EPA was available for conversion to DHA. The conclusion was that ALA is not a viable source of EPA and DHA and cannot replace fish and fish oils in the diet. According to this new data a tablespoon of flax oil would only result in the synthesis of about 30 mg of EPA--far less than the recommended daily intake of 220 mg.
Pawlosky, Robert J. Physiological compartmental analysis of alpha-linolenic acid metabolism in adult humans. Journal of Lipid Research, Vol. 42, August 2001, pp. 1257-65

Fish oils and the immune system
OXFORD, UNITED KINGDOM. Animal studies have shown that an increase in fat intake can decrease the number of natural killer (NK) cells found in the blood and spleen. NK cells are an integral part of the natural immune response to virus infections and certain types of cancer. Researchers at Oxford University now report that fish oil significantly decreases NK cell activity in healthy human subjects.

There are at least a dozen studies that show a clear protective effect of fish or fish oil against breast, colon, and prostate cancer.
Thies, Frank, et al. Dietary supplementation with eicosapentaenoic acid, but not with other long-chain n-3 or n-6 polyunsaturated fatty acids, decreases natural killer cell activity in healthy subjects aged >55 years. American Journal of Clinical Nutrition, Vol. 73, March 2001, pp. 539-4

Polyunsaturated fatty acids are safe
OSLO, NORWAY. Dr. Jan Eritsland, a cardiologist at the Ulleval University Hospital released a major study dealing with the safety of n-3 and n-6 PUFAs. Based on numerous reports published in the medical literature, Dr. Eritsland concludes that a high intake of n-3 PUFAs reduces the risk for cardiovascular disease and heart attack and is entirely safe at least up to a level corresponding to 10% of the daily calorie intake. Supplementation of 4 grams/day of highly concentrated fish oil (containing 3.4 g of EPA and DHA) was found to lower triglyceride levels, but had no effect on cholesterol levels or glycemic control (plasma glucose and insulin levels). Although fish oils are known to reduce the tendency of blood to aggregate (clot), a recent major trial showed no difference in bleeding episodes among heart disease patients supplementing with 2 to 5 grams/day of fish oils and the controls. This held true even if the patients were also taking warfarin or aspirin. Eritsland, Jan. Safety considerations of polyunsaturated fatty acids. American Journal of Clinical Nutrition, Vol. 71 (suppl), January 2000, pp. 197S-201S

Fish oils are vital to your health
PORTLAND, OREGON. Research carried out over the past 20 years has clearly shown that Omega-3 fatty acids such as DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid) are essential elements in human nutrition. The primary source of DHA and EPA is fatty fish and oils from the tissues of such fish. DHA is a vital component of the phospholipids in cell membranes throughout the body, but is particularly abundant in the brain, retina, and sperm. Fish oils either from whole fish or in the form of supplements have been found to aid in preventing or ameliorating coronary heart disease, stroke, lupus, nephropathy (kidney disorders), Crohn’s disease, breast cancer, prostate cancer, colon cancer, hypertension, and rheumatoid arthritis. Fish oils have been found particularly effective in preventing arrhythmias and sudden death from cardiac arrest. Several studies have shown that people who eat fish once or more each week can reduce their risk of sudden cardiac death by 50-70 percent. EPA has been found to inhibit blood clotting and EPA and DHA contained in fish oils inhibit the development of atherosclerosis. Fish oil supplementation also significantly lowers overall triglyceride and cholesterol levels without affecting the level of HDL (“good” cholesterol).

In summary, Omega-3 fatty acids and in particular, DHA and EPA from fish oils, are essential for human development and in the prevention and amelioration of many common disorders. [38 references]
Connor, William E. Importance of n-3 fatty acids in health and disease. American Journal of Clinical Nutrition, Vol. 71 (suppl), January 2000, pp. 171S-75S

Your brain needs DHA
NEW YORK, NY. Dr. Barbara Levine, Professor of Nutrition in Medicine at Cornell University, sounds the alarm concerning a totally inadequate intake of DHA (docosahexaenoic acid) by most Americans. DHA is the building block of human brain tissue and is particularly abundant in the grey matter of the brain and the retina. Low levels of DHA have recently been associated with depression, memory loss, dementia, and visual problems. DHA is particularly important for fetuses and infants; the DHA content of the infant’s brain triples during the first three months of life. Optimal levels of DHA are therefore crucial for pregnant and lactating mothers. Unfortunately, the average DHA content of breast milk in the United States is the lowest in the world, most likely because Americans eat comparatively little fish. Making matters worse is the fact that the United States is the only country in the world where infant formulas are not fortified with DHA. This despite a 1995 recommendation by the World Health Organization that all baby formulas should provide 40 mg of DHA per kilogram of infant body weight. Dr. Levine believes that postpartum depression, attention deficit hyperactivity disorder (ADHD), and low IQs are all linked to the dismally low DHA intake common in the United States. Dr. Levine also points out that low DHA levels have been linked to low brain serotonin levels which again are connected to an increased tendency to depression, suicide, and violence. DHA is abundant in marine phytoplankton and cold-water fish and nutritionists now recommend that people consume two to three servings of fish every week to maintain DHA levels. If this is not possible, Dr. Levine suggests supplementing with 100 mg/day of DHA.
Levine, Barbara S. Most frequently asked questions about DHA. Nutrition Today, Vol. 32, November/December 1997, pp. 248-49

Role of fish oils in health and disease
WASHINGTON, DC. Dr. Artemis Simopoulos of the Center for Genetics, Nutrition and Health has just released a major, ground-breaking study concerning fish oils and their role in human health. Dr. Simopoulos’ 25-page report contains 211 references and is truly a gold mine of information about Omega- 3 fatty acids and in particular the polyunsaturated fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), found in fish oils.

Dr. Simopoulos points out that Omega-3 polyunsaturated fatty acids (PUFAs) are essential for human health, but that their intake has gradually declined over the years. It is believed that man evolved on a diet with a ratio of Omega-6 to Omega-3 PUFAs of about 1:1. Today this ratio is more like 10:1 and in some societies is approaching 25:1. A relative over-abundance of Omega-6 PUFAs has been implicated in excessive blood clotting, allergic and inflammatory disorders, and certain cancers. An adequate intake of omega-3 PUFAs, on the other hand, has been linked to improved cardiovascular health. A recent study concluded that a daily intake of 500 to 1000 mg of long chain omega-3 PUFAs reduces the risk of cardiovascular death in middle-aged American men by about 40%. Other studies have shown that although fish oils help prevent undesirable blood clotting reactions, they do not increase bleeding time and are quite safe even for people scheduled for major surgery. Animal studies have found that fish oil supplementation markedly reduces the risk of fatal arrhythmias. Fish oils have also been found beneficial in preventing or treating hypertension, arthritis, psoriasis, ulcerative colitis, cancer, and certain diabetes-related complications. EPA and DHA are both essential for pregnant mothers and infants, and a deficiency can retard the development of the brain and retina.

It is estimated that the optimal daily intake of EPA and DHA (total) is about 300 to 400 mg/day. The current average intake in the United States is only 50 mg EPA and 80 mg DHA per person per day, indicating a massive deficiency in the American diet. Dr. Simopoulos points out that the Canadian Ministry of Health’s guidelines for fatty acid intake recommends a daily intake of 1000 to 1800 mg of Omega-3 PUFAs. She cautions that fish oil supplements should always be stabilized with adequate amounts of vitamin E in order to prevent oxidation leading to rancidity. [211 references]
Simopoulos, Artemis. Omega-3 fatty acids in health and disease and in growth and development. American Journal of Clinical Nutrition, Vol. 54, 1991, pp. 438-63