fish-oil

How to Choose a Good Fish Oil Product?

Healthy Living

THERE IS NO ONE BEST FISH OIL PRODUCT, BUT YOU CAN FIND ONE THAT SUITS YOU THE BEST!

Fish oil is one of the best-selling health foods in the world because of its many health benefits. Let’s find out how to choose a good fish oil product by following the 3 rules below!

RULE #1 READ THE NUTRITION LABEL

Remember, the content of fish oil DOES NOT EQUAL to the content of omega-3 fatty acids! So read the nutrition label to find out the actual content of EPA and DHA. A high concentration and high potency fish oil can provide a higher amount of EPA and DHA per softgel, which is also more valuable.

RULE #2 ADVANCED EXTRACTION TECHNOLOGY

Supercritical CO2 Extraction is an advanced technology that is able to remove toxins from the extracted fish oil, without exposing the oil to high temperature or harsh chemicals. So it results in fresher fish oil that is pure and safe.

RULE #3 A HIGHER RATIO OF EPA:DHA

Choose a product with a higher EPA to DHA ratio. For example, 2:1 of EPA to DHA is a higher ratio compared to 1.5:1 of EPA to DHA. Studies show that a higher ratio of EPA to DHA can lower the inflammation markers in the body and may result in a higher reduction in triglyceride for diabetes patients.

BE A SMART CONSUMER!

Purchase a good quality fish oil that truly reflects it high value for its high potency, advanced technology, and a golden ratio of 2:1 EPA to DHA!

Sources:

  1. AbuMweis, S., Abu Omran, D., Al-Shami, I., & Jew, S. (2021). The ratio of eicosapentaenoic acid to docosahexaenoic acid as a modulator for the cardio-metabolic effects of omega-3 supplements: A meta-regression of randomized clinical trials. Complementary Therapies in Medicine, 57, 102662. https://doi.org/10.1016/j.ctim.2021.102662
  2. Pai, J. K., Pischon, T., Ma, J., Manson, J. A. E., Hankinson, S. E., Joshipura, K., Curhan, G. C., Rifai, N., Cannuscio, C. C., Stampfer, M. J., & Rimm, E. B. (2004). Inflammatory markers and the risk of coronary heart disease in men and women. New England Journal of Medicine, 351(25), 2599–2610. https://doi.org/10.1056/nejmoa040967
  3. Roselló-Soto, E., Barba, F. J., Lorenzo, J. M., Dominguez, R., Pateiro, M., Mañes, J., & Moltó, J. C. (2019). Evaluating the impact of supercritical-CO2 pressure on the recovery and quality of oil from “horchata” by-products: Fatty acid profile, α-tocopherol, phenolic compounds, and lipid oxidation parameters. Food Research International, 120, 888–894. https://doi.org/10.1016/j.foodres.2018.11.05

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