Fish Oils “slows biological ageing”
Fish oil may be able to slow down biological ageing by extending the genetic “fuse” that controls how long cells survive, according to a study of heart disease patients.
The omega-3 fatty acids found in fish oil have been claimed to reduce heart disease, improve survival after a heart attack, slow mental decline and protect the eye from age-related changes that can cause blindness.
Although the mechanisms behind omega-3′s anti-inflammatory properties are not well understood, scientists said the fatty acids appear to slow down the shortening rate of protective caps at the end of chromosomes.
British Heart Foundation senior cardiac nurse, June Davison, said: “This is an interesting study which may offer a further explanation as to why a dietary intake of omega-3 fats from fish can help to protect your heart.
“It is well established that a dietary intake of omega-3 is good for heart health. Oily fish, such as salmon, mackerel or sardines, is a nutritious source of omega-3.
“Current UK guidelines state that the general population should have two portions of fish a week, one of which should be oily. Those who have had a heart attack should have two to three portions of oily fish a week.”
Fish Oils and EPA – Whats all the fuss
Omega-3 fatty acids are very important to health. Whilst Omega-6 fatty acids are abundant in all sorts of vegetable oils and meats, the omega-3′s (including EPA) are much harder to come by. They can be found in oily fish (salmon, mackerel, trout) as well as some seeds and nuts, including walnuts, flax seeds and pumpkin seeds. Unfortunately, however, most of us are not including enough of these items in our diet – if we are including any at all!
Firstly, you can try to add into your diet the foods that contain EPA, listed above. In doing this, bear in mind that some Governments, such as the UK are now recommending that you eat no more than 200g of sea-fish a week, due to the levels of toxins such as dioxin and mercury in fish, especially fish livers, where toxins concentrate.
Secondly, and this goes for most people, you should add a high-quality EPA supplement to your diet. Be sure that the fish oil used to produce it is from sources that filter out all the toxins, ensure it is PURE Omega-3 and is not diluted with other oils, e.g. vegetable oils.
The essential qualities of Omega-3 Fatty acids
Make sure it is PURE Omega-3
Check it is undiluted
Ask if dioxin has been removed
A very good article by Dr Alex Richardson of the charity Food & Behaviour Research, and one of the world’s leading researchers into Omega 3.