fish oil 8016-13-5

Fish oil preparations are commonly made from mackerel, herring, tuna, flounder, salmon, cod liver, whale blubber, and seal oil. A small amount of vitamin E is often added for antioxidant benefits. Fish oil is a new food resource in my country. While fish oil broadly refers to fish fat, including cod liver oil, the main active ingredients in fish oil are DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid), which regulate blood lipids. Cod liver oil's main active ingredients are vitamins A and D, primarily preventing and treating vitamin A and D deficiencies. Infants under one year old who are adequately fed with breast milk or formula plus complementary foods do not need fish oil supplements (though vitamin D supplements may be considered). However, caution is advised for those with liver disease (which may increase bleeding), fish and seafood allergies, HIV, or AIDS. High doses of fish oil may reduce immune response (those with already weakened immune systems should exercise caution), diabetes (high doses may affect blood sugar levels), and hypertension (some individuals taking antihypertensive medication may experience low blood pressure). Fish oil is rich in ω-3 fatty acids. Fatty fish include mackerel, tuna, salmon, sturgeon, anchovies, sardines, herring, trout, etc., of which about 1 gram of ω-3 fatty acids can be obtained for every 2 taels (the actual situation may fluctuate greatly and this value is for reference only). Since the Chinese diet has a relatively high intake of ω-6 fatty acids, more attention should be paid to the intake of ω-3 fatty acids. Since fish oil is easily oxidized, eating fish is more efficient than taking preparations. The Chinese Dietary Guidelines recommend that the average adult consume 75-100g of fish and shrimp per day [1]. However, considering the accumulation effect of heavy metals and environmental hormones in fish, it is recommended to consume small fish, such as salmon, which is less polluting than shark. In terms of cooking methods, try to choose steaming, boiling, or baking, as frying will destroy its nutrition. People who do not eat fish can also consider flaxseed oil and nuts to supplement ω-3 polyunsaturated fatty acids.