Fish Oils May Protect Against Emphysema
Researchers at the University of Minnesota report, that smokers who eat fish regularly much less likely to develop chronic obstructive pulmonary diseases such as chronic bronchitis and emphysema. They believe the protective effect id due to the eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) content of fish. Other studies have shown that fish oils have anti-inflammatory properties and benefit patients with rheumatoid arthritis and ulcerative colitis. The study included 8960 people, 55 percent of which were former smokers and 45 percent current smokers. The researchers found that present or former smokers who ate four servings of fish per week had about half the risk of developing chronic bronchitis as did smokers who only ate 0.5 servings or less per week. Heavy fish eaters had only one third, the risk of’ getting emphysema as did smokers who ate little fish. Eating four servings of fish per week corresponds to a daily intake of about 480mg of fish oils (EPA and DHA). The researchers conclude that a high dietary intake of fish oils may protect cigarette smokers against chronic obstructive pulmonary diseases.
The New England Journal of Medicine, July 1994
Each FISHOL E.C. capsule contains one gram (1000 mg) of concentrated fish oil delivering 380 mg of EPA, DPA and DHA omega-3 essential fatty acids.
Enteric coating delays the dissolution of the capsule until after it passes the stomach, thereby protecting the sensitive Omega-3 from acid degradation.
An intake of two to six capsules of FISHOL E.C. daily is recommended.
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