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Since I started keeping them in the fridge I haven't been taking them quite as often......stupid memory.

Frankly, i'd like to see some sort of proof that fish oil in caps spoils when left out after open.

Common logic says that these bottles are NOT air tight, they don't "burp" or "pop" when you twist off the cap. They set in warehouses/shelves for God only knows how long, they don't say "refrigerate after opening".

That being said, why wouldn't they spoil setting in a warehouse/on a shelf if they'll spoil once you open them? They are, after all, only inside of a special gelatin capsule. What is the difference between now being closed and up at room temp or 1 week ago on the shelf at wal-mart with the cap on pre-purchased?

I have tasted "fresh" fish oil, by your theory, and i have tasted the inside of a cap from the bottom of a "tub" of 500, which was probably months from when i opened it. It tasted identical.

How then does one tell if it is spoiled if the taste does not change??

With all of these personal known pieces of evidence i have my own theory(ies). They are:

1) Fish oil does not spoil if left at room temperature after opened.

2) Fish oil indeed is spoiled from the very get-go thus making millions of bottles sold every year 100% worthless.

I seem to be quite confused or quite right on the topic.

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It's called oxidation. It's a pretty clear cut thing. If you want to prove that fish oil doesn't oxidize then go for it. I'm all ears. I've never heard anybody say that fish oil is non-perishable. That's a new one on me. Taste is just one way you can sometimes tell. It's not fool-proof. Oil goes bad. Some oils go bad faster than others.

Saturated lasts a long time. Monounsaturated (like olive oil) is second. And polyunsaturated (like fish oils) are very perishable. Cold is a way of slowing down the process of oxidation. There is nothing a manufacturer can do to take a polyunsaturated oil and stop that from eventually happening. Not without making the oil worthless.

But again, show proof it doesn't spool. Because asking someone to prove that it DOES is like asking them to prove that eggs spoil. Or that a can of green beans spoils once you open them. OF COURSE THEY DO. Even twinkies spoil .

BTW, the risk of oxidation is even worse with the encapsulation process. You look at a big batch of fish oil there is going to be some oxidation. It can be measured by the end-products. You look at an actual bottle of fish oil caps and that oxidation will be worse. So lot number is more important than batch number. There is the IFOS program and there will be a web-site soon where manufactures will be able to post this stuff if I have my info right.

Some capsule products DO, btw, recommend refridgeration after opening on the label. Some just say store in a cool, dry, place. Some say store between approx. 60 to 70 degrees in a dry place. It probably shouldn't come as a surprise that manufactures do not agree on this. The trade off is moisture that collects on the caps when you open the container of cold capsules. There is most likely an absorbent in the bottle. Which is the best? I'd go for refridgeration until I find some real good info othewise. On the not encapsulated liquid oils, DEFINITELY refridgerate.

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If you act sanctimonious I will just list out your logical fallacies until you get pissed off and spew blasphemous remarks.

Here is the background on the IFOS program provided to manufacturers. I've not included every little detail of the submission process but the info on the testing itself. The web site is not up right now. Last I read there were only three of four oils on it. However, posting on the web site is not mandatory and companies that don't recieve a certificate of analysis.

International Fish Oil Standards Program (IFOS Program)
Background
Nutrasource Diagnostics Inc., (“NDI”), a University of Guelph spin off company, is the world leader in omega-3 diagnostic care and international fish oil standards testing. NDI was formed in 2001 to commercialize omega-3 related assays developed by Lipid Analytical Laboratories in the University’s Research Park Center.

Program Summary
Since that time, NDI has launched a series of certification and validation programs in the
nutraceutical and functional food field, with a particular emphasis on omega-3 related
products. One of these leading programs is the International Fish Oil Standards Program
(“IFOS”), which clinically validates omega-3 products for concentrations of key ingredients and levels of contamination. Consumers across the world may access the web-site IFOSPROGRAM.com to view batch reports confirming the results of third party validation testing.

Testing Information
NDI, through its certified and accredited reference laboratory partners, tests the product for PCB, Mercury and Oxidation levels in accordance with Council for Responsible Nutrition’s voluntary monograph on omega-3 products and safety standards for human consumption. Dioxin and Furan levels are tested against the World Health Organization’s standard and omega-3 concentration is tested and compared with the product label claim. PCB, Dioxin and Furan levels are tested using liquid chromatography mass spectrometry at a detection limit of parts per trillion. Mercury is tested using cold vapor atomic absorption spectroscopy at a detection limit of parts per billion. Omega-3 content is tested using gas chromatography advanced capillary techniques as a percentage of weight, and Oxidation testing is conducted using a titration method for peroxide and uv-visible spectrophotometer for p-anisidine under numbered official AOCS methods Cd 8-53 for peroxide and Cd 18-90 for p-anisidine respectively.

Although the standard detection limit expressed for each category is set by the governing
organization, the IFOS program tests the products at far lower levels of detection in most
categories, based on the most advanced analysis technology platforms available. As the
sophistication of the instrumentation increases, the IFOS program will continue to update thetesting regiment to ensure it is on the leading edge of science.
© 2006 Nutrasource Diagnostics Inc. All rights reserved.

Consumer Benefit
With growing contamination concerns for the consumer, and recent clinical data suggesting the negative effects of mercury and PCB’s from edible marine sources, the IFOS programcontinues to grow in popularity and prove its value as a reliable source for third party validation. Consumers are becoming increasingly aware of the many clinically established health benefits of omega-3, but are equally concerned with contamination issues. The IFOS program delivers a suitable venue for the omega-3 supplement industry to showcase credible product sources.

IFOS Tests for Posting on the Web-site:
Dioxin and Furan Testing (results in PPT)
PCB Testing (results in PPT)
Essential Fatty Acid Testing (results in mg/g)
Oxidation (peroxide, anisidine, total oxidation – results in meq/kg)
Mercury Testing (results in 10 PPB)
Cadmium (results in PPM)
Lead (results in PPM)
Arsenic (results in PPM)
Nickel (results in PPM)

Additional Third Party QC Tests Available
Toxin Analysis
PDBE (results in PPT)
PAH (results in PPB)
OC Pesticides (results in PPB)
© 2006 Nutrasource Diagnostics Inc. All rights reserved

Nutritional Analysis
Basic Nutrition Facts Label (U.S. or Canada)
(Includes calories, total fat, saturated and trans fat, cholesterol,
sodium, carbohydrates, dietary fiber, sugars, protein, Vitamin A,
Vitamin C, calcium, iron)
Dietary Analysis for Nutritional Fat Content Only
Trans Fats
Vitamin A
Vitamin B1 (Thiamine)
Vitamin B2 (Riboflavin)
Vitamin B3 (Niacin)
Vitamin B6 (Pyridoxine)
Vitamin C
Vitamin D
Vitamin E
Cholesterol (results in mg/g)
Stability Testing
Accelerated Stability Testing per time interval
Peroxide Value (solid)
Acid Value
Trace Elements
Aluminum (results in PPM)
Antimony (results in PPM)
Barium (results in PPM)
Beryllium (results in PPM)
Bismuth (results in PPM)
Boron (results in PPM)
Calcium (results in PPM)
Chromium (results in PPM)
Cobalt (results in PPM)
Copper (results in PPM)
Iron (results in PPM)
Lithium (results in PPM)
Magnesium (results in PPM)
Manganese (results in PPM)
Molybdenum (results in PPM)
Potassium (results in PPM)
Rubidium (results in PPB)
Selenium (results in PPM)
Silver (results in PPM)
Sodium (results in PPM)
Strontium (results in PPM)
Tellurium (results in PPM)
Thallium (results in PPM)
Tin (results in PPM)
Uranium (results in PPM)
Vanadium (results in PPM)
Zinc (results in PPM)
Microbiological Analysis
E. Coli
Total Coliforms
Yeast and Mold
Salmonella

Client may request any combination of tests as required. Subscription to the IFOS web-site posting service is not mandatory. Clients may request tests for internal quality control only, without subsequent web-site posting. In such cases, client will receive a confidential certificate of analysis.

I never said that. So you've still never heard anyone say it. ;)

My only point is that with the info you've provided..you have basically deemed millions and millions of bottles on shelves of stores trial and error....in other words....worthless.

By your theory and advice, i should not buy room temperature fish oil....this worries me.

Is room temperature fish oil a scam??

These tubs are not vacuum sealed....so why do things suddenly change once opened for a second or two once per day? (assuming kept in a dark, dry, cool place like most cupboards)

Quote:

Originally Posted by Nathan My only point is that with the info you've provided..you have basically deemed millions and millions of bottles on shelves of stores trial and error....in other words....worthless.

Whoa! You've read a whole lot more into what I've said than I ever intended (which is ok, makes for good discussion ). In fact I didn't want to state much of a theory at all only that the average consumer is playing craps when they buy fish oil off the shelf at WalMart. I never said they were all worthless nor do I think that. I guess I should have written a longer post but I didn't want to write pages and pages to say that the buyer should beware...and educate themselves.

As I've stated before, I don't by room temperature fish oil. I certainly don't buy something that may have sat on a warehouse shelf for months. This gives me a better chance of getting the freshest and most useful product. It's not news. Even if you contact the big essential oil companies like Carlson or Spectrum they are going to tell you the same thing. But that doesn't mean I think that shelf stable stuff is worthless, just not as good. Even some of those top-shelf companies sell both. I go by the info I have and try to make an educated decision.

Keep in mind that none of this is my "theory" it's just information that I have found and passed on. I don't develop theories on food science seeing as I'm not a food scientist . And I will call fish oil food in the sense that most other dietary oils are food so it is silly to have it in another category even though it is.

On the question of whether they are spoiled in the bottle, yes, some few of them are, whether caps or liquid. But the majority of them will pass muster in a simple lab test right after opened. But as I've said before, fish oil begins the process of rancidifictation through oxidation immediately. As soon as they start separating it it is going to start going bad. Why do they add vitamin E or other antioxidants? For this very reason. And it is pretty effective, based on the info at hand, but it can only prevent further oxidation not reverse it or stop the chain reaction that has already occured.

Quote:

Originally Posted by Nathan These tubs are not vacuum sealed....so why do things suddenly change once opened for a second or two once per day? (assuming kept in a dark, dry, cool place like most cupboards)

Some of the better ones are sealed with nitrogen rather than being vacumn sealed. That creates and inert environment which is even better. But it doesn't matter whether they are vacumn sealed or not. The word chain-reaction explains it. You see, even if you never open the bottle once the process of oxidation has begun it is automatic and does not require the presensce of more oxygen. Like wise exposure to light cause photo-oxidation. The by-products initiate reactions that lead to other by-product, and so on until the oil is rancid. It's called auto-oxidation. Everytime you open the container it just speeds the process along. Especially exposure to light. From what I’ve read photo-oxidation is even more robust. BUT I am not saying this to strike fear in everyone. It’s just the way it is and is something that should be kept in mind. You can’t change it and neither can the manufacturers .

Quote:

Originally Posted by Nathan Is room temperature fish oil a scam??

Well there are a lot of companies out there and I'd guess at least some of it is, while not an outright scam, at leat "knowingly inferior". There are several very good manufactures that insist their product be kept it's frehest at all times and that stock be rotated out on a regualar basis.

Fish oil is not as easy to produce as seed oils. For that reason, ignoring all the possible contaminants, it is harder to keep fresh. Just think about what you'd have to go throught to extract just oil from the body of a fish. A lot of steps involved in that! With seeds you press them and the oil squeezes out. Not so with a fish. Lots of other gross stuff squeezes out too .

You take all the process incuding whatever decontamination, etc. and then insist on keeping it refridgerated. Not storing it for any prolonged period of time. Taking back all the old oil from the retailers....I don't need to spell out the difference between that and room temperature oils that can be sold anywhere, sit on the shelf for maybe even a few years and that doesn't have to be rushed to retailors....That plus the fact that the average consumer pretty much trusts anything that comes off a grocery store or drug store shelf (sorry but it's true). So, I don't think it's a scam, but I think a concious choice has been made with the bottom line in mind.

Quote:

Originally Posted by Nathan By your theory and advice, i should not buy room temperature fish oil....this worries me.

Well that is my advice. It's not that hard to find refridgerated stuff. But it's only advice. I don't claim it's some kind of exact thing where products A are all good, and prodcuts B are all bad. I would never claim that nor am I trying to create a big scare.

In fact I hate it. There are a few companies right now that are touting "phamaceutical" fish oil, based on just that kind of reasoning. Which is nothing more than marketing to me since there is no standard definition for this other than what those companies would try to make people believe. Nobody needs to listen to me alone, they should do their own research and make their own decision.

Sorry for the long post, I just wanted to be clear .

Thanx man. Good stuff.

Here is an article from Alan Aragon I think everyone should give a look. A very no nonsense guy is Alan and a voice to be heard, imo.

Fish Oil - Just The Facts

Written by : Alan Aragon
Wannabebig
Also check out AlanAragon.com

The Dawn of Fat Phobia

If you have a few years of training under your belt, you can probably remember what I call the “Fat-Free 80’s.” Think back to a time when dietary fat was the enemy. Ah, yes, a time when fat-free products lined the shelves of the supermarket. A time when it was not a bad thing to get a box of Entemann’s cinnamon rolls, as long as they were the FAT-FREE cinnamon rolls. Health Valley made some positively disgusting fat-free cookies, along with a host of other fat-free products that tasted like sugary cardboard. And we can’t forget the weight gainer products, those were priceless. 1,000, 2000, 4,000 calories per serving, and all you had to do was mix about a cup of powder into your favourite drink. No worries, though, these gainers were virtually fat-free! What we were led to believe was that fat-free products equated to fat-free physiques. Unfortunately, that was far from the truth.

During the 1980’s national obesity rates started to drastically climb. Large behavioral trend studies such as the National Health and Nutrition Examination Study (NHANES II & III), the Behavioral Risk Factor Surveillance System (BRFSS), and the Calorie Control Council Report (CCCR) collectively showed a 31% increase in overweight prevalence from 1976-1991. What is the punch line? This increase in weight was accompanied by an 11% decrease in percentage of calories from fat (from 41.0% to 36.6%). The most recent report by the BRFSS shows a further decrease in fat intake to 33%, accompanied by an increase in obesity from 11.6% to 22.1%. This is a 90.5% increase in US obesity from 1990-2002[1]. It’s obvious that dietary fat is not the evil culprit in the expansion of the population’s waistline.

A Brief Evolution of Our Knowledge of Fats

As indicated by the fat-free product boom a couple of decades back, there indeed was the widespread belief that ALL fats were a substance to be minimized or avoided altogether. But with the forward march of research, we came to understand that different fats had different effects on health. Since it is human nature to think in black and white terms, the great divide initially fell between saturated (SFA) and mono- or polyunsaturated fatty acids (MUFA & PUFA). SFA were thought to be the root of all evil, conjuring images of arterial plaque and eventual heart failure, while unsaturated fat was regarded as a universally angelic substance. This turned out to be a gross oversimplification of reality.

The intricacies and widely varying sources and subtypes of SFA is another article altogether, but suffice it to say that it’s not that simple to pigeonhole them as unhealthy. SFA are not created equal. They have markedly variable physiological effects from the detrimental all the way to the beneficial. Given this, it depends on which ones you want throw onto the theoretical chopping block. Stearic acid, an SFA abundant in meat & milk fat, has been consistently observed to actually reduce blood platelet aggregation [2]. This is a good thing. In contrast, trans fats (found in high concentrations in commercially baked goods as well as processed & fried foods) have been observed to negatively impact blood lipids by not only lowering HDL, but increasing LDL as well [3].

Ironically, experimental research exists on healthy humans showing the least fat was oxidized on the MUFA fat dietary treatment, and the most fat oxidized on a trans fat diet [4]. This result echoes what has been seen in rats as well. It appears that the tighter the control of the study, the less “superior” unsaturated fats turn out to be for any presumed effect on body composition compared to SFA. Throw in the fact that a reducing SFA intake and increasing the degree of unsaturation of fatty acids in the diet reduces testosterone levels [5], and then you have yet another wrinkle in the mix.

Then you have medium-chain triacylglycerols (MCT), which are SFAs that exhibit physiological behavior that is closer to carbohydrate than fat. MCT has been hyped to death by those who sell it. But the point is that they are a type of SFA that may potentially have minor benefits on body composition. I personally wouldn’t spend a dime on them, but they nevertheless illustrate the fact that SFAs are a complex and highly varied group of compounds in terms of physiological effect. As always, the effects of each type of fat undoubtedly vary with the population in question, as well as individual response.

Finally, with the black and white fallacy of saturated versus unsaturated fats out of the way, we can now shift the focus on fish oils, which happen to be a rich source of a particular class of fatty acids under intense study, the omega 3’s.

You train for health, strength, and endurance. You should supplement for the same goals. AtLarge’s Fish Oil will help to optimize your health, and therefore your results in the gym.

Enter the Omega-3 Fatty Acids

Omega-3 fatty acids are 20-carbon compounds essential for normal growth and development, and are noted specifically for their powerful influence over multiple physiological processes. Alpha-linolenic acid (ALA), one of the two essential fatty acids (EFA) that the body cannot biosynthesize and must get from the diet, is an omega-3. Here’s a structure for those of you who miss your days in the classroom:

EFA are precursors to a class of biologically significant compounds called eicosanoids, which include prostaglandins, leukotrienes, and thromboxanes. Eicosapentanoic acid (EPA) and docosahexanoic acid (DHA) can be derived from fish oil, and to a lesser degree, flaxseed oil. Consumption of EPA and DHA has an appreciable number of positive health effects, including decreases in blood platelet aggregation, lowered blood pressure, enhancement of smooth muscle function, decreased inflammation, alleviation of dyslipidema, and treatment of mood disorders [6-9]. There is also emerging evidence pointing to the benefits of omega-3 fatty acids on bone health [10].

Archaeological research postulates that humans were biologically designed to thrive on a diet whose ratio of omega-6 to omega-3 fatty acids was approximately 1:1, and unlikely greater than 4:1. Today, consumption of n-6 to n-3 fatty acids is estimated at roughly 25:1 [11]. This is due in part to a predominance of omega-6 oils available commercially in our food supply (corn oil, sunflower oil, safflower oil, refined packaged grain products & pastries) and a relative minority of omega-3 sources (fatty marine fish such as salmon, mackerel, herring, and flaxseed oil, walnuts, & small amounts in canola oil). Industrial production of omega-6-rich animal feeds has also resulted in animal tissues (livestock, eggs, and cultured fish) rich in omega-6 and poor in omega-3 fatty acids. This disproportionately high intake of omega 6’s biases our physiology towards thrombosis, hyperlipidemia, and vasoconstriction. The reverse of those effects occurs simply by increasing the proportion of omega-3 fats.

Is Fish Oil a Fat Loss Supplement?

So far, the resume of fish oil’s health effects is very extensive. But can it add fat loss to the list as well? The buzz in the supplement industry would certainly want consumers to believe so. But as always, the answer can only begin to reveal itself in the research. Human studies examining the effect of fish oil supplementation on body composition are scarce, but that makes it easy to pick them apart.

A decade ago, Couet and colleagues investigated the effect of replacing 6g of visible dietary fat with 6g of fish oil in healthy adults over a 3-week period, done 12 weeks after a 3-week control diet period [12]. Bodyfat mass and respiratory quotient decreased in the fish oil phase. It’s important to note that the flaws in this study’s design are grave enough to almost completely invalidate it. Extremely small sample size (6 subjects total), short trial period (3 weeks), and a complete absence of randomization or treatment balance (opening the distinct possibility for seasonal variation, among other errors) are the main fatal knocks that render this data nearly useless.

In contrast, 2 more recent studies conducted within the past 3 years looking at weight-loss diets supplemented with omega-3’s have not observed any significant effects on body composition beyond what was caused by dietary restriction alone [13,14]. But it’s never that simple, since things may differ according to the population and protocol. In contrast to the previous two trials, Kunesova’s team examined the effects of omega-3 supplementation on severely obese female inpatients undergoing a 3-week very low calorie (525 kcal) in-patient weight reduction treatment [15]. Calories were controlled to accommodate the supplemental omega-3, which was 2.8g/day. Result? The omega-3 supplemented group lost 1.5 kg bodyweight and 2.2 cm more off the waist than the control group.

How about more relevant populations? As of this writing, there are only three trials in existence examining the effect of omega-3 supplementation combined with a structured aerobic exercise program on body composition. Let’s dig in.

In 1989, Warner and colleagues looked at the effect of walking or jogging 3 days/week for 45–50 minutes at 75-80% maximal heart rate in hyperlipidemic subjects randomly assigned to 1 of 4 groups: fish oil + exercise, fish oil alone, corn oil, or control [16]. Body fat was reduced only in the fish oil + exercise group. These data are severely limited by the absence of an exercise-only control group, leaving a huge question mark open regarding the relative contribution of exercise to the bottom line result. A year later, Brilla and Landerholm conducted a well-designed study on healthy, previously sedentary men [17]. This trial did contain an exercise-only control group, and no effect of fish oil on body fat was observed.

In the most recent fish oil + exercise study to date, Hill’s team examined the effect of fish oil supplementation (6g) on overweight hypertensive/hyperlipidemic subjects (24 men and 41 women) over a 12 week period [18]. Exercise was 3 days/week walking at 75% predicted maximal heart rate for 45 minutes. Body composition was assessed by dual energy X-ray absorptiometry (DEXA). Predictably, fish oil supplementation improved blood lipids and arterial vasodilation. As for body composition, fish oil by itself didn’t cause any bodyfat reduction from baseline levels, whereas the sunflower oil control gained body fat, but to an insignificant degree. However, fish oil + exercise caused a 1.1% greater bodyfat reduction compared to the sunflower oil + exercise control (1.2% reduction versus a 0.1% reduction in the sunflower oil group). If you re-read those body composition results, they’re nothing to get too excited over, especially considering small amount of fat lost in the 12 week duration.

The Dark Side of Over-doing Fish Oil Supplementation

Yes, Luke, there is always a dark side. In the world of unchecked marketing hype, fish oil has definitely gotten the “more is better” stamp. The problem is EPA and DHA have a well-documented ability to suppress the body’s immune response. Although not as consistent as the immune effects, data also exist on the ability of EPA and DHA to increase bleeding time and oxidation. Let’s take a look at a couple of the published peer-reviewed research that no one in the fitness industry talks about.

Thies and colleagues examined the 12-week effect of various fatty acid supplement mixes on healthy subjects [19]. Various blends of placebo oil and oils rich in ALA, GLA, AA, DHA, or EPA (720mg) + DHA (280mg) were compared. Total fat intake from the 9-capsule dose was 4 g/d. The EPA/DHA treatment was the only one that had a negative effect on immunity, significantly decreasing natural killer cell activity by 48%. This effect was reversed after 4 weeks of ceasing intake of the supplement.

Rees and colleagues investigated the effects of various amounts of EPA on immune markers in young and older men [20]. In a 12-week study, EPA was incorporated into plasma and mononuclear cell phospholipids. Supplemental EPA in amounts of 1.35, 2.7, and 4.05g/day caused a dose-dependent decrease in neutrophil respiratory burst, indicating the suppression of a cellular defense against immunity threats. This effect was seen in the older, but not the younger men. Based on these and the previous data, if you’re not a spring chicken, and immunity is an issue, you might not want to go hog-wild on the fish oil dosing.

Suggested Use & Take-Home Tips

The cardio-protective benefits of increasing the dietary proportion of omega-3 fatty acids is seen consistently in trials involving various populations and protocols. Fish oil is one of the few supplements that actually have a substantial body of scientific evidence backing it up. However, it’s easy to think in terms of pills instead of food. Those who love fish (and have the time or resources to prepare or order it) can simply increase or maintain their intake of fatty fish such as salmon, mackerel, lake trout, herring, albacore tuna, and sardines.

The American Heart Association (AHA) recommends at least two servings of fish per week for the general population. Think of a palm-sized piece as a serving. For those with high triacylglycerol levels, a supplemental 2-4g of combined EPA/DHA is their suggested therapeutic dose. However, note that the AHA cautions against supplementing more than 3g outside of a physician’s care [21]. I recommend maxing out your whole food options first before going the supplemental route. There’s always more complete and synergistic nutrition contained within whole foods. For those who can’t or won’t eat fish, there’s always fish oil capsules, which thankfully are inexpensive, and more convenient than getting your omega-3’s through fish.

The amount of EPA/DHA per capsule may vary with the brand. Capsules can contain anywhere from 250-500mg. Most healthy folks don’t need more than 3-6 capsules per day to meet or exceed the amounts that show benefits. There are no definitive conclusions about optimal proportion of EPAHA, so to error on the side of safety, I recommend finding roughly an even mix. It’s common and perfectly acceptable for products to contain slightly more EPA than DHA. If at all possible, make sure your supplement is verified by the USP (United States Pharmacopoeia) for the peace of mind that you’re getting what the label is claiming. I would also error on the side of safety and keep them refrigerated. As a side note, there’s a widespread belief that ALA from flaxseed is worthless for increasing EPA/DHA since the conversion is inefficient. However, Harper’s team recently observed 3g ALA/day (from 5.2g flaxseed oil) raise plasma EPA levels by 60% at the end of a 12-week trial [22].

Looking at the body of evidence as a whole, fish oil (or increased fish consumption) has great potential for improving cardiovascular health. But for reducing body fat, the effects are minor to nonexistent. Let’s not forget that fish oil isn’t some magical negative-calorie food. It still contains 9 calories per gram, and no matter how much of those calories are used in its processing within the body, it’s still a net gain in calories after consumption. To sum everything up, fish oil has health benefits, as well as potential risks. It’s certainly not a matter of more-is-better. It might have minor fat loss effects in the obese and overweight population, but their fat loss effect in general is far from conclusively established. Get a variety of fats in your diet, and get them from whole foods whenever possible. Fish oil is merely one of many agents that can contribute to optimal health within the context of well-balanced nutrition. Keep it in perspective, and keep your eye on the facts.

Written by Alan Aragon
Article from Wannabebig
Also check out AlanAragon.com

References
1. Centers for Disease Control: Behavioral Risk Factor Surveillance System. 1990-2002 trends data, nationwide. http://apps.nccd.cdc.gov/brfss/Trend...10010&state=US.

2. Thijssen MA, et al. Stearic, oleic, and linoleic acids have comparable effects on markers of thrombotic tendency in healthy human subjects. J Nutr. 2005 Dec;135(12):2805-11.

3. Mozaffarian, et al. Trans fatty acids and cardiovascular disease. N. Engl. J. Med. 2006;354: 1601-1613.

4. Lovejoy JC, et al. Effects of diets enriched in saturated (palmitic), monounsaturated (oleic), or trans (elaidic) fatty acids on insulin sensitivity and substrate oxidation in healthy adults. Diabetes Care. 2002 Aug;25(8):1283-8.

5. Haalaininen E, et al. Diet and serum sex hormones in healthy men.
J Steroid Biochem. 1984 Jan;20(1):459-64.

6. Schwalfenberg G. Omega-3 fatty acids: their beneficial role in cardiovascular health.
Can Fam Physician. 2006 Jun;52:734-40.

7. Psota TL, et al. Dietary omega-3 fatty acid intake and cardiovascular risk.
Am J Cardiol. 2006 Aug 21;98(4A):3i-18i.

8. Ismail HM. The role of omega-3 fatty acids in cardiac protection: an overview.
Front Biosci. 2005 May 1;10:1079-88.

9. Parker G, et al. Omega-3 fatty acids and mood disorders.
Am J Psychiatry. 2006 Jun;163(6):969-78. Review. Erratum in: Am J Psychiatry. 2006 Oct;163(10):1842.

10. Griel AE, et al. An increase in dietary n-3 fatty acids decreases a marker of bone resorption in humans. Nutr J. 2007 Jan 16;6:2.

11. Simopolous AP. Omega-3 fatty acids in inflammation and autoimmune diseases. J Am Coll Nutr. 2002 Dec;21(6):495-505.

12. Couet C, et al. Effect of dietary fish oil on body fat mass and basal fat oxidation in healthy adults. Int J Obes Relat Metab Disord. 1997 Aug;21(8):637-43.

13. Fontani G, Corradeschi F, Felici A, et al. Blood profiles, body fat and mood state in healthy subjects on different diets supplemented with omega-3 polyunsaturated fatty acids. Eur J Clin Invest 2005;35:499–507.

14. Krebs JD, et al. Additive benefits of long-chain n-3 polyunsaturated fatty acids and weight-loss in the management of cardiovascular disease risk in overweight hyperinsulinaemic women. Int J Obes (Lond). 2006 Oct;30(10):1535-44.

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