|Choosing quality fish oilPosted: 20 May 2014 08:19 AM PDT
One of the more common nutrient deficiencies in the most people’s diet is the lack of EPA and DHA found in fish oil.
Following dietary suggestions to consume 2-3 servings of fish a week – especially cold water, oily fish — is good advice to ensure adequate EPA/DHA, but most consumers do not eat fish that frequently. Many consumers are concerned about the risk of contaminants in many common fish. In fact, many consumers question whether the health benefits of eating fish outweigh those of eating fish that could contain mercury, lead, or other toxins.
Recent reports do suggest that there may be cause for concern about the quality of our fish. Imported seafood accounts for around 80 percent of the fish we consume, and according to the U.S. Government Accountability Office (GAO), only about 2 percent of imported seafood is inspected (and only 0.1 percent is tested for banned drug residues). Farmed fish seems to be no better with many of these fish containing PCB’s and other chemicals with serious long-term health effects. While mercury is certainly a concern, fish may also contain lead, arsenic cadmium, dioxin or other toxins.
With all of these concerns, many people turn to supplemental fish oil as a solution. When fish oil is properly processed, contaminants can be removed or reduced to levels where they should not pose a risk.
When choosing a clean fish oil, look for the following:
Ensuring quality should be a priority for anyone looking to get the most out of their fish oil.