Omega‑3 chemistry and types (EPA vs DHA)

How many times a week are you eating fish? What about oily fish, like salmon and tuna?

Our dietary guidelines recommend the regular consumption of fish to potentially reduce the risk of cardiovascular disease, dementia and even macular degeneration.

Norman and Tegan dig into the oily history of fish, and whether supplements can have the same effect.

References:

• The Man with a Fish on His Back: In the late 19th century cod-liver oil was proclaimed the cure for many ailments
• "Fishing" for the origins of the "Eskimos and heart disease" story: facts or wishful thinking?
• Omega-3 Fatty Acids - National Institutes of Health
• The relationship between polyunsaturated fatty acids and inflammation: evidence from cohort and Mendelian randomization analyses
• Omega‐3 fatty acids for the primary and secondary prevention of cardiovascular disease
• Regular use of fish oil supplements and course of cardiovascular diseases: prospective cohort study
• Associations Between Plasma Omega-3 and Fish Oil Use With Risk of Atrial Fibrillation in the UK Biobank
• Associations of fish oil supplementation with incident dementia: Evidence from the UK Biobank cohort study
• Omega-3 Fatty Acids for the Management of Osteoarthritis: A Narrative Review 
• Omega 3 fatty acids for preventing or slowing the progression of age‐related macular degeneration
• Omega-3 fatty acids for depression in adults
• Fish-Oil Supplementation and Cardiovascular Events in Patients Receiving Hemodialysis

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