Fish oil 999306 225959720 2008-07-16T05:34:39Z Markhu 1133122 /* Benefits */ {{fish products topics}} {{cleanup-rewrite}} '''[[Fish oil]]''' is [[oil]] derived from the [[biological tissue|tissues]] of [[oily fish]]. Fish oil is recommended <ref>{{cite web |url=http://www.ncbi.nlm.nih.gov/pubmed/18464030?ordinalpos=6&itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_RVDocSum |title=Advances in dietary enrichment with n-3 fatty acids. |accessdate=2008-06-12 |publisher=National Center for Biotechnology Information (Crit Rev Food Sci Nutr. 2008 May;48(5):402-10.) |date=2008-05}}</ref> for a healthy diet because it contains the [[omega-3 fatty acid]]s, [[eicosapentaenoic acid]] (EPA), and [[docosahexaenoic acid]] (DHA), precursors to [[eicosanoids]] that reduce [[inflammation]] throughout the body However, fish do not actually produce omega-3 fatty acids, but instead accumulate them from either consuming [[microalgae]] that produce these fatty acids, as is the case with prey fish like [[herring]] and [[sardines]], or, as is the case with fatty predatory fish, by eating prey fish that have accumulated [[omega-3 fatty acid]]s from microalgae. Such fatty predatory fish like [[mackerel]], [[lake trout]], [[flounder]], [[albacore tuna]] and [[salmon]] may be high in omega-3 fatty acids, but due to their position at the top of the [[food chain]], these species can accumulate [[toxic]] substances (See [[biomagnification]]). For this reason, the FDA recommends limiting consumption of certain (predatory) fish species (e.g. albacore tuna) due to high levels of toxic contaminants such as [[Mercury (element)|mercury]], [[dioxin]], [[polychlorinated biphenyl|PCBs]] and [[chlordane]].<ref name=EPAfish>{{cite web |url=http://www.epa.gov/mercury/advisories.htm |title=Fish Consumption Advisories|author=EPA |date=2007-01-31|accessdate=2007-02-08}}</ref> == Supplements == [[Image:Fish oil softgel.jpg|thumb|100px|right|A typical fish oil [[softgel]]]] Many people have turned to fish oil [[nutritional supplements|supplements]] to get adequate omega-3 fatty acids. Fish oil supplements have sometimes come under scrutiny in recent years. In early 2006, government agencies such as the [[Food Standards Agency]] in the UK and the [[Food Safety Authority of Ireland]] reported PCB levels that exceeded the strict new European maximum limits in several fish oil brands,<ref name=foodprod>{{cite web |url= http://www.foodproductiondaily.com/news/ng.asp?n=67059-boots-seven-seas-dioxins-fish-oil |title=Dioxins prompt second UK fish oil withdrawal|author=Jess Halliday |date=2006-04-13|accessdate=2007-02-08}}</ref><ref name=bbc>{{cite web | url= http://news.bbc.co.uk/1/hi/health/1911312.stm | date= 2002-04-06| title=Pollutants found in fish oil capsules |accessdate=2007-02-08}}</ref> which required temporary withdrawal of these brands. To address the growing concern over contaminated fish oil supplements, the [http://www.nutrasource.ca/ifos_new/index.cfm?section=ifosconsumer International Fish Oil Standards] program, a voluntary review process, was created at [[University of Guelph]]. Patented production purification processes do however exist in order to remove pollutants and dioxins from fish oil to levels far below the EU limits. This is called stripping technology. Most of the fish oils used for Omega purposes are originating from Peru, Chile and Morocco because the Omega 3 levels in the fish caught in these areas are higher (around 30%) than in Scandinavian and other fish oils (around 20%). Fish oils are being used in the Omega 3 industry to produce nutraceuticals and pharmaceuticals. However, the largest off-takers of the Omega 3 fish oils are still the feeding buyers with the big fish feed companies such as Ewos, Skretting and Biomar in the lead. === Prices === In [[2005]], fish oil production declined in all main producing countries with the exception of [[Iceland]]. The 2005 production estimate is about 570 000 tonnes in the five main exporting countries ([[Peru]], [[Denmark]], [[Chile]], [[Iceland]] and [[Norway]]) in 2005, a 12% decline from the 650 000 tonnes produced in 2004. Peru continues to be the main fish oil producer worldwide, with about one fourth of total fish oil production. Though Peruvian catches of fish destined for reduction in 2005 were more or less in line with the 2004 result, fish oil production declined from 350 000 tonnes to 290 000 tonnes, due to lower fat content of the fish. In the recent summer months, the fat content was as low as 2% which compares to 4% in 2004. Despite an 18% decline in production, Peruvian earnings from fish oil exports reached 156 million US$ in 2005, exceeding the 2004 income by 6 million US$. This was due to the impressive increase in fish oil prices. == Benefits == : ''See also [[Coronary_heart_disease#Omega-3 fatty acids|Coronary heart disease]]'' : ''See also [[Omega_3_fatty_acids#Health benefits|Health benefits of Omega 3 fatty acids]]'' : ''See also [[Omega_3_fatty_acids#Health risks|Health risks of Omega 3 fatty acids]]'' Some experts believe that taking fish oil (in any form) can help regulate [[cholesterol]] in the body,{{Who|date=October 2007}} because fish oil has high levels of omega-3 fatty acids. The regulation occurs through effects of the EPA and DHA constituents on [[Peroxisome proliferator-activated receptor]] alpha (PPAR'''α'''). Besides cholesterol regulation, benefits include anti-inflammatory properties and positive effects on body composition. However, the preferred source of Omega 3 should be from the fish's body, not the liver. The liver and liver products (such as [[cod liver oil]]) of fish and many animals (such as seals and whales) contain Omega-3, but also the active form of [[vitamin A]]. At high levels, this form of the vitamin can be dangerous. Early explorers to the land of the [[Inuit]] were given raw liver by the natives, which contained a toxic overdose of vitamin A for the white explorers; however, the same amount was harmless to the Inuit, who had no other source of Vitamin A except animal livers. Studies<ref name=mimms>{{cite news |url= http://www.nytimes.com/2006/04/16/magazine/16wwln_idealab.html?ex=1302840000&en=42040a1da92a9fe6&ei=5090&partner=rssuserland&emc=rss |title=Does Eating Salmon Lower the Murder Rate? |publisher = NYTimes|author= STEPHEN MIHM|date= 2006-04-16|accessdate=2007-02-08}}</ref><ref>{{cite journal |author=Gesch CB, Hammond SM, Hampson SE, Eves A, Crowder MJ |title=Influence of supplementary vitamins, minerals and essential fatty acids on the antisocial behaviour of young adult prisoners. Randomised, placebo-controlled trial |journal=The [[British Journal of Psychiatry]] : the journal of mental science |volume=181 |issue= |pages=22–8 |year=2002 |pmid=12091259|doi= 10.1192/bjp.181.1.22}}</ref> were conducted on prisoners in England where the inmates were fed seafood which contains Omega-3 Fatty acids. The higher consumption of these fatty acids corresponded with a drop in the assault rates. Another Finnish study found that prisoners who were convicted of violence had lower levels of omega&ndash;3 fatty acids than prisoners convicted of nonviolent offenses. It was suggested that these kinds of fatty acids are responsible for the neuronal growth of the [[frontal cortex]] of the brain which, it is further alleged, is the seat of personal behavior. Recent studies have suggested that fish oil may affect depression, and importantly, suicide risk. One such study,<ref>{{cite journal |author=Huan M, Hamazaki K, Sun Y, Itomura M, Liu H, Kang W, Watanabe S, Terasawa K, Hamazaki T. |title=Suicide attempt and n-3 fatty acid levels in red blood cells: a case control study in China | journal= Biological psychiatry |volume=56 |issue=7 |pages=490–6 |year=2004 |pmid=1540784 |doi=10.1016/j.biopsych.2004.06.028|url=http://www.journals.elsevierhealth.com/periodicals/bps/article/PIIS0006322304007061/abstract}}</ref> took blood samples of 100 suicide-attempt patients and compared the blood samples to those of controls and found that levels of [[Eicosapentaenoic acid]] were significantly lower in the washed red blood cells of the suicide-attempt patients. A study<ref>{{cite journal |author=M. Bousquet, M. Saint-Pierre, C. Julien, N. Salem Jr., F. Cicchetti, and F. Calon | title=Beneficial effects of dietary omega-3 polyunsaturated fatty acid on toxin-induced neuronal degeneration in an animal model of Parkinson’s disease | journal= The Federation of American Societies for Experimental Biology |volume= 22| issue= |pages=1213| year= 2007| pmid=18032633| doi=10.1096/fj.07-9677com| url=http://www.fasebj.org/cgi/content/abstract/fj.07-9677comv1 }}</ref> examining whether omega-3 exerts neuroprotective action in Parkinson's disease found that it did, using an experimental model, exhibit a protective effect (much like it did for Alzheimer's disease as well). The scientists exposed mice to either a control or a high omega-3 diet from two to twelve months of age and then treated them with a neurotoxin commonly used as an experimental model for Parkinson's. The scientists found that high doses of omega-3 given to the experimental group completely prevented the neurotoxin-induced decrease of dopamine that ordinarily occurs. Since Parkinson's is a disease caused by disruption of the dopamine system, this protective effect exhibited could show promise for future research in the prevention of Parkinson's disease. The [[American Heart Association]] recommends the consumption of 1[[gram|g]] of fish oil daily, preferably by eating fish, for patients with [[coronary heart disease]].<ref name=AHA>{{cite web|url=http://www.americanheart.org/presenter.jhtml?identifier=4632 | title= Fish and Omega-3 Fatty Acids|accessdate=2007-02-09 |publisher=American Heart Association}}</ref> Note that optimal dosage relates to body weight. The US [[National Institutes of Health]] lists three conditions for which fish oil and other omega-3 sources are most highly recommended: [[hypertriglyceridemia]], secondary [[cardiovascular disease]] prevention and [[high blood pressure]]. It then lists 27 other conditions for which there is less evidence. It also lists possible safety concerns: "Intake of 3 grams per day or greater of omega-3 fatty acids may increase the risk of bleeding, although there is little evidence of significant bleeding risk at lower doses. Very large intakes of fish oil/omega-3 fatty acids ("Eskimo" amounts) may increase the risk of hemorrhagic (bleeding) stroke."<ref name=medline>{{cite web|url=http://www.nlm.nih.gov/medlineplus/druginfo/natural/patient-fishoil.html | title=MedlinePlus Herbs and Supplements: Omega-3 fatty acids, fish oil, alpha-linolenic acid | author = NIH Medline Plus| accessdate= 2006-02-14}}</ref> According to a study from [[Louisiana State University]] in September 2005, fish oil may help protect the brain from cognitive problems associated with [[Alzheimer's disease]].<ref name=Lik>{{cite journal|journal=J. Clin. Invest|volume=115|pages=2774–2783 |url=http://www.jci.org/cgi/content/abstract/115/10/2774 |author=Walter J. Lukiw |date=2005-06-28| doi=10.1172/JCI25420 |title=A role for docosahexaenoic acid–derived neuroprotectin D1 in neural cell survival and Alzheimer disease |accessdate=2007-02-09}}</ref> A study from the Orygen Research Centre in Melbourne suggests that omega-3 fatty acids could also help delay or prevent the onset of [[schizophrenia]]. The researchers enlisted 81 'high risk' young people aged 13 to 24 who had previously suffered brief hallucinations or delusions and gave half of them capsules of fish oil while the other half received fish-tasting dummy subtitute. One year on, only three percent of those on fish oil had developed schizophrenia compared to 28 percent from those on the substitute - a very impressive result, but not yet published in a peer reviewed journal[http://www.smh.com.au/news/National/Fish-oil-might-stop-schizophrenia-study/2007/11/29/1196036990650.html]. A recent [[meta-study]] by the [[Canadian Medical Association Journal]] found fish oil supplementation did not demonstrate any preventative benefit to cardiac patients with [[ventricular arrhythmia]]s.<ref>[http://www.cmaj.ca/cgi/content/full/178/2/181 Should patients with cardiovascular disease take fish oil? [[Canadian Medical Association Journal]]] Girish M. Nair, MBBS MD and Stuart J. Connolly, MD</ref> ==References== <references /> ==External links== * [http://www.epa.gov/mercury/advisories.htm EPA Fish Consumption Advisories] * [http://www.nutrasource.ca/ifos_new/index.cfm International Fish Oil Standards] ** An [[organization]] concerned with the [[quality]] of omega-3 products as it relates to the [[international standard]]s established by the [[World Health Organization]] and the [[Council For Responsible Nutrition]] for purity and concentration. * {{cite web| url=http://www.fatsoflife.com|title=PUFA Newsletter|author=Joyce A. Nettleton, ed|accessmonthday=February 20 |accessyear=2006}} Two newsletters, both quarterly, reviewing recent publications in essential fatty acids. One is written for researchers, the second is for consumers. Industry sponsored, academic contributors. *Clover, Charles. 2004. ''The End of the Line: How overfishing is changing the world and what we eat''. Ebury Press, London. ISBN 0-09-189780-7 {{Dietary supplement}} {{fisheries and fishing}} [[Category:Dietary supplements]] [[Category:Fish products]] [[Category:Animal fats]] [[da:Tran]] [[eo:Cetoleo]] [[is:Lýsi]] [[kk:Балық майы]] [[ja:魚油]] [[nl:Visolie]] [[no:Fiskeolje]] [[pl:Tran]] [[ru:Рыбий жир]] [[fi:Kalaöljy]] [[sv:Fiskolja]] [[zh:魚油]]