Fish Oil

Fish oil is derived from fatty fish (e.g. salmon) and is high in the omega-3 fatty acids DHA and EPA. Research shows that these fatty acids reduce inflammation in the body.

Most studies show that PSA is not impacted, but some inflammation markers are decreased.

Some studies show an increased risk of PCa but only when a supplement is taken. DHA and EPA consumption from fatty fish do not show the same risk increase. Studies also show a large cardiac risk reduction from DHA and EPA consumption. The benefit for cardiac risk appears to be maximized when fatty fish are consumed and supplement consumption does not infer the same risk reduction.

Salmon has over one gram of DHA and about a half a gram of EPA in a 3-ounce serving. To minimize toxins in the fish, wild caught salmon should be eaten and not farmed. The cardio risk reduction is substantial and appears to be highest if 2 to 5 servings of fatty fish are consumed each week.

In summary, aim to eat 2-4 servings of fatty fish such as salmon per week. Wild caught salmon minimizes the toxins in fish. Supplements are convenient; however they do not have the same fatty acid profile and synergists, and most evidence shows that supplements are neutral or even a negative for PCa.