When taking fish oil, you may concerned about the amount of contaminants in your supplement. Seafood may be contaminated with chemicals such as mercury, dioxins and polychlorinated biphenyls, or PCBs. Taken in high amounts these chemicals may cause a variety of health issues. Still, most supplements are regarded as safe from contaminants, but it is critical to look for key factors when purchasing fish oil. Before taking any supplement, always seek your medical professional's approval.
Purification
Fish oil supplements often go through purification processes. Read your fish oil's label to determine what type of action the manufacturer has taken when processing the fish oil. Third-party groups, such as U.S. Pharmacopeia, certify fish oil and other supplements to verify ingredients and to ensure the products are contaminant-free. Look for the term "USP Verified" when purchasing fish oil.
Fish to Avoid
Some fish contain higher amounts of contaminants than others. These fish are rarely used to produce fish oil. Fish that contain higher amounts of mercury and other contaminants are predator fish found toward the top of the food chain. These fish include shark, tilefish, king mackerel and swordfish, according to the University of Maryland Medical Center.
Safe Fish
The most common fish used to create fish oil includes salmon, mackerel, tuna and mullet. These fish are often free from contaminants and contain large amounts of desirable fatty acids. Additional sources of fish oil also include whale and seal blubber, sardines, herring and more, advises MedlinePlus. Always identify the type of fish used by reading your fish oil's ingredient label.
Alternative Omega-3 Sources
Fish oil is not the only source of omega-3 fatty acids. Choose algae supplements if you feel fish oil is too heavily contaminated. Fish consume algae and are the main source of omega-3 for many sea animals. Krill oil also contains large amounts of omega-3 fatty acids, but more research is necessary to determine the supplement's effectiveness. Flaxseed, walnuts and some plants, such as kale and Brussels sprouts, contain omega-3 fatty acids in the form of alpha-linolenic acid, or ALA.
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