Omega-3 fatty acids may not reduce risk for cardiovascular events, deaths from coronary heart disease (CHD), strokes, or cardiac arrhythmias, the Cochrane systemic review (of 79 studies involving 112,000 people) found recently.(1)
In my experience, fish oil may provide some temporary relief from joint inflammation at the peril of liver damage longer term and should be avoided as a supplement due to its high reactivity and rancidity. It is designed for bodies running at 10-15 degrees C (ie. cold-blooded fish) and becomes highly reactive and unstable through extraction and then human ingestion at 37 degrees.
You might find The Great Fish Oil Experiment an interesting read, and for an excellent longer article on the merits of fats in the diet in general, and which ones, from the outstanding researcher Ray Peat PhD is here: Fats, functions and malfunctions. As you will read, 'essential' fatty acids just aren't and an enormous business has been built on poor science and spin. Not for the first time.
(1) Omega-3 Fatty Acids for the Primary and Secondary Prevention of Cardiac Disease
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