Fish Oil: Omega 3 Fatty Acids Lower C-Reactive Proteins

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Omega 3 fatty acids, specifically EPA (eicosapentaenoic acid), DPA (docosapentaenoic acid) and DHA (docosahexaenoic acid) help to significantly lower C-Reactive protein levels.

I’m sure that sentence was without doubt a mouthful and pretty confusing. So let’s see if we can provide some clarity.

For those of you who are not aware, you certainly don’t want high levels of C-Reactive proteins any more than you want high levels of cholesterol, triglycerides or blood pressure. They’re not good.

C-Reactive proteins (CRPs) indicate chronic inflammation and are considered significant “bio-markers” for such diseases as arthritis, bursitis, gout, psoriasis and heart disease – to name just a few.

And research shows your best bet to naturally lower CRP levels and effectively prevent and provide relief for a whole host of inflammatory related degenerative disease is to eat more fatty fish high in omega 3 EPA, DPA and DHA fatty acids and/or take a good daily fish oil supplements containing a full spectrum of omega 3 fatty acids.

Here are summaries of some research studies on omega 3 oils and C-Reactive proteins.

Fish oil DHA lowers CRPs, reduces inflammation and may decrease the risk of coronary artery disease. (American Journal of Cardiology 2001 Nov 15;88(10):1139-42)

Omega 3 fatty acids inhibit inflammatory cytokines (CRPs) and may be responsible for “the observed beneficial effects of these fatty acids on chronic inflammatory-related diseases.” – Circulation. 2003;108:155

Many clinical trials show fish oil supplements benefiting people with rheumatoid arthritis, Crohn’s disease, ulcerative colitis, psoriasis, lupus erythematosus, multiple sclerosis and migraine headaches. Many studies also show omega 3 fatty acids reduce chronic inflammation and lower use of anti-inflammatory drugs. (Journal of the American College of Nutrition, Vol. 21, No. 6, 495-505, 2004)

C-reactive protein (CRP) levels were 29% lower among those high in omega 3 fatty acids. Lower levels of inflammation might explain in part the effect of these fatty acids in preventing cardiovascular disease. (Journal of Nutrition 134:1806-1811, July 2004)

To lower CRP levels and reduce inflammation, eat more fatty fish such as salmon, sardines, tuna, herring and mackerel. The American Heart Association, for example, recommends everyone eat fatty fish at least twice a week – if not more. Supplementing your diet with at least one gram a day of combined fish oil omega 3 fatty acids will provide similar results.

So get started today.

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