Fish oil is used for a wide range of conditions, including heart disease, reducing triglycerides (blood fats), diabetes, rheumatoid arthritis, ADHD, Crohn’s disease, macular degeneration, cystic fibrosis and asthma.
Omega-3 fatty acids can be obtained from oily fish such as salmon, blue-eye trevalla, blue mackerel, gemfish, canned sardines, canned salmon and some varieties of canned tuna. Fish oils are also available as supplements from pharmacies and supermarkets.
The effects of omega-3 oils on a number of conditions have been widely studied. Fish oil supplements have been shown to reduce high levels of triglycerides (a type of fat in your blood).
The Heart Foundation recommends Australian adults consume at least 500mg of omega-3 EPA/DHA every day as part of a healthy diet to help prevent cardiovascular disease. It suggests you do this by eating 2 to 3 serves a week of oily fish and/or by supplementing your diet with fish oil supplements or with omega-3 enriched food and drinks.
But the evidence for the role of fish oil supplements in helping prevent heart disease is mixed. Studies have previously shown fish oil supplements are helpful for reducing death from heart attacks. However, recent studies show supplements may not be as helpful as previously thought in reducing risk of heart attacks and stroke.