Jane Brody, an influential writer on nutrition and health for the New York Times, recently wrote in her column a report of research findings that question the health benefits of fish oils. In her column entitled “Is It Time to Give Up on Fish Oil?” she reviewed evidence from clinical trials that tested omega-3 fish oil in heart disease patients. The authors of the new research claimed that they found no link between omega-3 fish oil and reduced risk of coronary heart disease or blood vessel problems. The research team said that the result of their study “provides no support for current recommendations for the use of such [fish oil] supplements in people with a history of coronary heart disease.” Other media sources reported this finding as well, largely due to the authority on Ms. Brody and the New York Times.

There are several reasons why this new research found no benefit from fish oils. In all the clinical trials included in the review the participants were diagnosed with heart disease. Many of them were taking standard heart medications, such as statins. As a general rule,clinical trials that find little or no benefit from fish oil typically use low doses and involve people with heart disease or at high risk for heart disease, who are already taking statins and/or other “standard of care” medications. Therefore it’s not surprising that from a very high percentage of the participants in the trials that showed no clear benefit from fish oil were taking statins.Since the research review only examined clinical trials that tested fish oil in people with diagnosed heart disease, the new evidence review has little bearing on the use of omega-3 fish oil for prevention of cardiovascular disease.

The American Heart Association (AHA) recommends two to four grams of omega-3s daily for heart patients with high triglycerides because high doses are required to reduce this major risk factor for heart disease and adverse cardiovascular events such as heart attacks and strokes. But the doses administered in the 8 out of 10 trials in the evidence review with negative outcomes fell well below — or very far below — this daily dosage recommended to heart patients by the AHA. Patients who need to lower triglycerides are recommended to take 2 to 4 grams of omega-3 per day. In two of the two largest clinical trials that showed benefits of fish oil, doses of omega-3s were up to three times higher than the doses in the large, negative and were at least 80 percent higher. In addition, all but one of the negative trials involved much smaller numbers of participants, as well as much lower doses of omega-3s.

Ms. Brody did mention the substantial evidence connecting the diets rich in fish, in both mothers and children, with enhanced brain development in children, improved brain performance in adults and less cognitive decline in elderly adults.

But the benefits of omega-3 fatty acids from fish oil also clearly have protective effects against abnormal heart rhythms, high blood pressure and heart rate, and they improve the function of blood vessels. They also lower triglycerides and reduce inflammation, both known risk factors to the heart and blood vessels. Scientists from the Harvard School of Public Health concluded after reviewing evidence on the beneficial effects of omega-3s stated that “Higher circulating individual and total omega-3 levels are associated with lower total mortality, especially CHD [coronary heart disease] death, in older adults.” Another Harvard research team concluded that if we could raise the low omega-3 blood levels typical of the average American, it would save many tens of thousands of lives:

The best source of omega-3 fatty acids, better than fish oil, is krill oil. Krill are small, shrimp-like crustaceans that feed on plankton. The oil not only is rich in omega-3s but is also rich in substances known as phospholipids. These are particularly important to brain health and because they help “deliver” the nutrients through the cell membranes much more efficiently than fish oil. Because of this efficiency, Krill oil has 48 times the antioxidant power as fish oil, and also has a higher potency in its metabolic effects. This means that a smaller quantity is required for the same benefits. One study showed that people taking krill oil only required 63 percent of what people taking fish oil had to consume to achieve the same results.

Krill oil also contains phosphatidylcholine an important nutrient for the brain, and trimethylglycine, which has liver-protective effects. Phosphatidylcholine is also important for absorption of omega-3 nutrients. Krill oil canhelp lower blood pressure, lower triglyceride levels and LDL cholesterol levels, while raising HDL cholesterol levels). It reduces inflammation in osteoarthritis and rheumatoid arthritis and inflammation in general, including autoimmune diseases like lupus, Crohn’s disease and autoimmune nephropathy. It has been useful in treating and preventing menstrual disorders such as dysmenorrhea and premenstrual syndrome (PMS).

If you are taking anti-coagulant drugs or have a blood coagulation disorder, consult your physician before taking krill oil.