Omega-3 fatty acids are a type of fat that can be found in fatty fish and flaxseed oil. These fats cannot be made by the body so they must be obtained through the diet. In addition to their role in keeping the brain and immune system working properly, these fats can also be used to lower your risk of heart disease by improving your lipid levels, though they do not specifically lower "cholesterol." Consult your doctor for advice.
Effects
Omega-3 fatty acids are most frequently used to reduce your risk of having a heart attack. These fats can lower your blood pressure, which helps reduce strain on your heart and kidneys. They can also lower your triglyceride levels, a type of lipid which is associated with cardiovascular disease. In addition, taking omega-3 fatty acids can increase your HDL or "good" cholesterol. On the other hand, taking omega-3 fatty acids may also cause an apparent rise in your LDL or "bad" cholesterol levels.
LDL Increase Explained
The increase in LDL cholesterol measurements associated with taking omega-3 fatty acids may not be due to an actual increase in the amount of LDL cholesterol. Your LDL levels are not directly measured but are instead calculated by looking at your HDL, triglyceride and total cholesterol levels. Sudden drops in triglyceride levels, coupled with an increase in LDL levels can cause the LDL calculation to give a higher than normal result. Consequently, although fish oil may not directly "lower" your cholesterol, it can still reduce your risk of heart problems.
Dosage
If you don't have a history of heart disease, the American Heart Association recommends that you consume fatty fish such as mackerel, salmon or herring twice per week. The Mayo Clinic also notes that the World Health Organization recommends that you consume 0.3 and 0.5g of DHA and EPA, two omega-3 fatty acids, as well as 0.8 to 1.1g of alpha-linoleic acid, another omega-3 fatty acid. If you have high cholesterol, you should consume between 2 and 4g of EPA and DHA each day.
Risks
Talk to your doctor before consuming large amounts of fish oil each day. Omega-3 fatty acids interfere with blood clotting by making it hard for your platelets to stick together. They also can make clots break down more quickly and can lower the amount of proteins needed for blood clotting. This can cause you to develop a tendency to bleed too easily and may increase your risk of having a hemorrhagic stroke.
Member Comments