Fish oil

About: Fish oil is a research topic. Over the lifetime, 9887 publications have been published within this topic receiving 367953 citations. The topic is also known as: fish oils & Fish oil.

Effect of fish oil on cognitive performance in older subjects A randomized, controlled trial

Abstract: Background: High intake of n-3 polyunsaturated fatty acids may protect against age-related cognitive decline. However, results from epidemiologic studies are inconclusive, and results from randomized trials in elderly subjects without dementia are lacking. Objective: To investigate the effect of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) supplementation on cognitive performance. Methods: Double-blind, placebo-controlled trial involving 302 cognitively healthy (Mini-Mental State Examination score > 21) individuals aged 65 years or older. Participants were randomly assigned to 1,800 mg/d EPA–DHA, 400 mg/d EPA–DHA, or placebo capsules for 26 weeks. Cognitive performance was assessed using an extensive neuropsychological test battery that included the cognitive domains of attention, sensorimotor speed, memory, and executive function. Results: The mean age of the participants was 70 years, and 55% were male. Plasma concentrations of EPA–DHA increased by 238% in the high-dose and 51% in the low-dose fish oil group compared with placebo, reflecting excellent compliance. Baseline scores on the cognitive tests were comparable in the three groups. Overall, there were no significant differential changes in any of the cognitive domains for either low-dose or high-dose fish oil supplementation compared with placebo. Conclusions: In this randomized, double-blind, placebo-controlled trial, we observed no overall effect of 26 weeks of eicosapentaenoic acid and docosahexaenoic acid supplementation on cognitive performance.

Impact of sustainable feeds on omega-3 long-chain fatty acid levels in farmed Atlantic salmon, 2006-2015.

Abstract: As the global population and its demand for seafood increases more of our fish will come from aquaculture. Farmed Atlantic salmon are a global commodity and, as an oily fish, contain a rich source of the health promoting long-chain omega-3 fatty acids, eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids. Replacing the traditional finite marine ingredients, fishmeal and fish oil, in farmed salmon diets with sustainable alternatives of terrestrial origin, devoid of EPA and DHA, presents a significant challenge for the aquaculture industry. By comparing the fatty acid composition of over 3,000 Scottish Atlantic salmon farmed between 2006 and 2015, we find that terrestrial fatty acids have significantly increased alongside a decrease in EPA and DHA levels. Consequently, the nutritional value of the final product is compromised requiring double portion sizes, as compared to 2006, in order to satisfy recommended EPA + DHA intake levels endorsed by health advisory organisations. Nevertheless, farmed Scottish salmon still delivers more EPA + DHA than most other fish species and all terrestrial livestock. Our findings highlight the global shortfall of EPA and DHA and the implications this has for the human consumer and examines the potential of microalgae and genetically modified crops as future sources of these important fatty acids.

Nutritional composition of fats in seafoods.

Abstract: Public interest in the health benefits of seafood lipids, or of fish oils, is a most unusual phenomenon because for once the recommendations of health authorities to "eat more fish" are in accord with newer and popular attitudes. Media exploitation of the more sensational health aspects is also generally in favor of more consumption of seafood. The public is however still confused by the multitude of species of fish and shellfish available, and in a quandary over whether fatty fish are risky in terms of calories or cholesterol, or of more benefit than lean fish in terms of omega-3 fatty acids. Most direct questions on how much omega-3 fatty acids are useful in the diet of an average individual may never be answerable until long term studies with humans are carried out. It does appear that marine fish can be broken down into four convenient categories: lean (including shellfish), low fat, medium fat and high fat; and in this review it is suggested that these could contribute, per 100 grams, respectively about 250, 750, 1000 and 2000 mg of total C20 + C22 omega-3 fatty acids. This intake can compare favorably with the alternative of commonly available fish oil capsules. Moreover this survey shows that at present the composite of total omega-3 fatty acids in fish and shellfish may contain roughly equal proportions of the functionally effective eicosapentaenoic acid, and of docosahexaenoic acid with its as yet unknown long-term biochemical effects, or be biased in favor of more of the latter. To assist the public, nutritionists, dietitians, and researchers this review discusses the distribution of fat in edible fish muscle, the classes of lipids encountered, and the major fatty acids of health interest. Included are limited numbers of analyses from parts of the world other than North America.