Fish oil is probably the most important dietary source of omega‑3 fatty acids, which are vital nutrients. Omega‑3 fatty acids are one type of essential fatty acids, special fats that the body needs as much as it needs vitamins. Much of the research into the potential therapeutic benefits of omega‑3 fatty acids began when studies of the Inuit people found that, although their diets contain an enormous amount of fat from fish, seals, and whales, they seldom suffer heart attacks or develop rheumatoid arthritis; this is presumably because those sources of fat are very high in omega‑3 fatty acids.

These fatty acids reduce inflammation, protect against the abnormal clotting associated with heart attacks. These omega‑3 fatty acids differ structurally from omega‑6 fatty acids.

We do know that fish oil can lower serum triglycerides. Like cholesterol, triglycerides are a type of fat in the blood that tends to damage the arteries, leading to heart disease. Fish oil also appears to modestly raise the levels of HDL (“good”) cholesterol.

A further benefit shown from the consumption of fish oil is in the production of eicosanoid compounds; these compounds regulate the communication between cells. The species of eicosanoid produced from omega‑3 fatty acids, as opposed to omega‑6 fatty acids, seem to better regulate immunological responses, such as the body tissues’ response to injury or disease.

Omega‑3s are part of the cell membrane composition; that’s why they are called “structural” fatty acids. The more you absorb these precious fatty acids, the healthier your cells will be, and the better the communication will be between them.

Fish oil appears to be safe. The most common complaint is fishy burps. Fish oil should not be combined with powerful blood-thinning medications, such as coumadin (warfarin) or heparin, except on the advice of your health-care practitioner.