Via Eating Fabulous comes this article discussing a study regarding getting omega-3s from fish versus fish oil. Here is the study abstract.

Here’s the conclusion:

From the article:
The 16-week study with healthy premenopausal women showed that the increases in red blood cell levels of the omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were similar after taking supplements or eating oily fish.

From the abstract:
These findings suggest that the consumption of equal amounts of EPA and DHA from oily fish on a weekly basis or from fish-oil capsules on a daily basis is equally effective at enriching blood lipids with n–3 FAs. [omega-3 fatty acids]

There is also a brief discussion of the pollutant issue that many people talk about in reference to fish.

However, a number of studies and experts on both sides of the Atlantic have report that the benefits of omega-3, protein, and essential vitamins and minerals from oily fish outweigh the risks of pollutants. Moreover, British researchers reported in 2006 that pollutant levels were falling among many fish.

I double up, using both fish oil and cod liver oil and also having fish once or twice a week, though not always the oily fish. I usually eat tilapia because it’s much cheaper than wild-caught salmon. The n-3 levels are lower, but as I’ve mentioned before, I take 1 tbsp each of fish and cod liver oils, so I think I’m A-OK. I also eat sardines in water 3-5 times a week and canned wild salmon here and there. There’s no question that omega-3s are vitally important, but now you can rest assured that regardless of where you get them, so long as they are the long-chain fatty acids EPA and DHA, your body is making good use of them


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