Understanding Omega-3 Fatty Acids or “Fish Oil”
Omega-3 fatty acids are also known as “fish oil.” Studies have shown that these polyunsaturated fatty acids benefit the hearts of healthy people, those at high risk of cardiovascular disease, or those who already have cardiovascular disease.
Doctors are still studying the ways that fish oil reduces the risk of cardiovascular disease. They do know that fish oils
- decrease the risk of arrhythmias
- decrease triglyceride levels
- slow the growth rate of fatty plaque in the arteries
- lower blood pressure (slightly)
The American Heart Association (AHA) recommends eating fish (especially fatty fish) at least two times a week. Examples of fatty fish include mackerel, lake trout, herring, sardines, albacore tuna, and salmon. These fish are high in two kinds of omega-3 fatty acids: eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).
The AHA also recommends eating tofu and other forms of soybeans, walnuts, flaxseeds, and canola oil. These contain alpha-linolenic acid (LNA), which can be turned into omega-3 fatty acid in the body.
If you are thinking of taking a fish oil supplement (in a pill form), talk to your doctor. A fish oil overdose can cause serious health problems, such as internal bleeding or stroke.