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FREQUENTLY ASKED QUESTIONS
Q: What is salmon oil used for?
Q: I want an Omega-3 supplement but can't you get it from plant sources? Aren't they all the same?
Q: What is the optimal ratio of omega-3's?
Q: Fish or Flax?
Q: Salmon, Anchovy, Mackerel or Sardine?
Q: What are the alternatives to wild salmon for a source of Omega-3 DHA?
Q: What does "sustainably harvested wild salmon" mean?
Q: The color appears somewhat lighter than what I am used to. Is this a different oil?
Q: Is there any analysis of the salmon oil that covers heavy metals and other toxins?
Q: What do you do to assure the quality and safety of your ingredients?
Q: Can I take this oil along with my dog?
Q: I'm looking at making an oil blend to complement our dog food, combo of about 5 oils including salmon oil. Do you have the ability to do a mix for me?
Q: How do you tell if it is wild salmon?
Q: Are all Alaskan salmon oils the same?
Q: The bottle says wild caught but the oil is very orange. Does that mean the fish have been exposed to astaxanthin to pigment it? Are the fish in nets?
Q: I have heard that Aluminum bottles are safer than plastic bottles and that plastic bottles are toxic.
Q: Do I have to refrigerate your oil?
Q: How much Vitamin E is in your wild Alaskan salmon oil?
Q: How much air is sucked back into the bottle when dispensing? What is the oxidation timeline for the air that's sucked back in?
Q: What are the standards for judging kelp as "organic" when wild, uncultivated blueberries grown in this country cannot be labeled organic?
Q: Why is Zinc included in some of your products?
Q: What is salmon oil used for?
A: Most people know that one of the main benefits of supplementing with wild salmon oil is that it provides noticeable relief to dry,
flakey, itchy skin and leads to healthy skin and coat. In fact, salmon oil is one of the best sources of Omega-3 (n-3) fatty acids,
specifically EPA and DHA. DHA (Docosahexaenoic Acid) is the most abundant Omega-3 fatty acid found in cell membranes throughout
the body and is present in all tissues. It is the most prominent Omega-3 fatty acid in neural, retinal and cardiovascular connective
tissue and yet our bodies cannot manufacture it. DHA must be supplied through diet or by supplementation.
Many scientific studies have proven that DHA Omega-3 has positive health benefits for everyone from pregnant or nursing mothers
and infants, to healthy adults, the elderly and even our pets (1-7). Today we know that n-3 fatty acids are essential for
normal growth and development and their beneficial effects have been shown in the prevention and management of coronary
heart disease (8,9), hypertension (10-12), type 2 diabetes (13,14), renal disease (15,16), rheumatoid arthritis (17),
ulcerative colitis (18), Crohn disease (19), and chronic obstructive pulmonary disease (20).
DHA is essential for the proper development and function of brain and eye development throughout life and for maintaining
optimal function of the nerve cells in the brain and retina. Increased levels of DHA have been shown to have anti-inflammatory
properties, improve cholesterol, decrease the risk of eye disorders like ARMD, glaucoma, and DES, and lower the risk of
cognitive disorders like Alzheimer's and Dementia.
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Q: I want an Omega-3 supplement but can't you get it from plant sources? Aren't they all the same?
A: A statement was published in the February 2009 issue of the International Society for the Study of Fatty Acids and Lipids (ISSFAL)
journal that concerns the extent to which Alpha-Linolenic Acid (ALA), found in green leafy vegetables, flaxseed, rapeseed, and
walnuts, can be converted to longer chain polyunsaturates i.e. EPA and ultimately to DHA, the form our pets need. The study states:"with no other changes
in diet, improvement of blood DHA status can be achieved with dietary supplements of preformed DHA, but not with supplementation of ALA,
EPA, or other precursors." The ISSFAL statement then focused on DHA, noting that the body produces very little of its own DHA and is
reliant on inputs from certain oily fish, DHA-fortified foods and dietary supplements. (21)
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Q: What is the optimal ratio of omega-3's?
A: Dietary intake of omega-3 and omega-6 fatty acids varies within and between different human populations. NHANES III,
the largest database of nutrient consumption of Americans, reports an average intake of EPA + DHA of 0 and <1 g/d of ALA. (22)
The ratio of omega-6 to omega-3 intake is estimated to be 20:1 in a modern Western diet and some speculate it could be closer to 50:1, compared with that of our Paleolithic
ancestors who ate a diet much richer in omega-3's (estimated omega-3/omega-6 ratio of 1-2:1). (23,24) This dramatic dietary
shift is thought to be related to an absolute reduction in fish consumption as well as a proportionate increased consumption
of domestically farm raised fish. Meat and fish presently contain less omega-3 and more omega-6 fatty acids than in the past,
secondary to use of commercial feeds high in omega-6 and low in omega-3 content. (25,26) Even cultivated vegetables are
poor in omega-3 when compared with wild plants.(27) Processed pet foods follow a similar fate. Optimal ratios to strive for today would be in the 10:1-5:1 range (n6:n3).
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Q: Fish or Flax?
A: Active omega-3s eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are derived from the oils of coldwater fish such as salmon.
Plant based oils such as Flaxseed oil contain alpha-linolenic acid (ALA), an omega-3 that must be ultimately converted to EPA and DHA by the body.
Flaxseed oil is also a source of omega-6 fatty acids. Pet food is usually deficient in omega-3's but higher in omega-6.
Animals as well as humans cannot efficiently convert ALA to the more active EPA and DHA that is found readily available in salmon oil.
Benefit from flax oil is usually seen in skin and coat although some animals with inflammatory diseases may respond. As stated previously,
Salmon oil can help animals with inflammatory diseases such as arthritis and cancer and benefits animals with allergies, kidney disease and
heart disease. It may also help with diabetes and act as an anti-depressant.
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Q: Salmon, Anchovy, Mackerel or Sardine?
A: Our oil is 100% wild Alaskan salmon oil. I made a conscious decision when we started this in 2003 that I wanted the most pure, natural and
unrefined product available in the world. The only choice is still fish oil from Alaska whether Cod, Pollock, Sablefish (Black Cod) or Salmon for the following reasons:
• Fish farming is illegal in Alaska. If it's from Alaska, no matter what specie, it is wild.
• The Alaskan salmon fishery is certified sustainable by the Marine Stewardship Council.
• Alaskan salmon oil is a by-product of the fishing industry. We are utilizing the whole fish after the fillets are removed and
what was, in the past, ground up and dumped back into the bay. Socially responsible harvest.
• Raw unrefined Alaskan salmon oil has less heavy metals and pollutants than highly refined Anchovy, Sardine, Herring or
farmed salmon oil produced in other parts of the world.
"Fish Oil" is a generic term for oils generally produced from Anchovy, Sardine, Herring, Mackerel or Menhaden.
The major Anchovy, Sardine and Herring fishery is off the coast of Chile and the processing and handling of the finished
product leaves a lot to be desired. In addition the fish are harvested with the sole intention of producing oil from
their whole bodies. Same with Menhaden that is generally harvested in the Gulf of Mexico. Menhaden is used exclusively for oil
and fish meal production. It is not a fish you would ever see on a menu.
There is a reason you will never find unrefined "fish oil" on the market. It must go through molecular
distillation (a process done at high temperature) to remove the toxins and heavy metals inherently present in these fish.
Although this process does concentrate EPA and DHA so you can achieve higher levels of these fatty acids, I don't
believe it is worth the damage the process does to the numerous fatty acids present in the raw oil. Also, farmed salmon
is very high in many different pollutants and also must be refined. Wild Alaskan salmon oil is typically raw, unrefined and cold filtered.
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Q: What are the alternatives to wild salmon for a source of Omega-3 DHA?
A: Flaxseed oil- no EPA or DHA present, only the precursor ALA which must be converted to EPA.
Walnut oil- no EPA or DHA present, only the precursor ALA which must be converted to EPA.
Camelina oil- no EPA or DHA present. Very high in omega-6 and ALA.
Sardine/ Anchovy oil- has DHA but must be subjected to molecular distillation for purity.
Herring oil- has DHA but must be subjected to molecular distillation for purity.
Menhadden oil- has DHA but must be subjected to molecular distillation for purity.
Atlantic salmon oil- farmed fish, has DHA but must be subjected to molecular distillation for purity.
Wild Alaskan salmon oil- excellent source of DHA, more pure than others even without molecular distillation.
Krill oil- source of DHA. High cost, limited availability, very low levels of EPA & DHA.
Algal oil- excellent source of DHA. High cost, limited stability- very short shelf-life.
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Q: What does "sustainably harvested wild salmon" mean?
A: All Alaska seafood is wild and sustainable, and it is managed for protection against overfishing, habitat damage,
and pollution. Sustainability means fisheries can exist long-term without compromising the surrounding ecosystem.
Since 1959, the Alaska constitution has mandated that "fish be utilized, developed and maintained on the sustained
yield principle". Fish farming is illegal in Alaska. If it's from Alaska, no matter what specie, it is wild.
Every aspect of Alaska's fisheries have been strictly regulated, closely monitored and rigidly enforced for nearly
five decades. Alaska sets the standard for precautionary resource management and its successful management practices
are considered a model of sustainability for the entire world. Alaska's commercial salmon fishery has been certified
as sustainable under Marine Stewardship Council (MSC) standards.
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Q: The color appears somewhat lighter than what I am used to. Is this a different oil?
A: For a short period of time in 2008 we switched production to 100% wild Alaskan Sockeye salmon (Red salmon) oil believing
it was a superior product. Sockeye oil is visually appealing with a deep dark red color.
Unfortunately the analysis that we kept getting showed only 16% Omega 3 content compared to 31 -34% we consistently
see with our original oil made with wild Alaskan Silver and Pink salmon. Compounded with quality control issues
with the Sockeye plant we utilized, we came to the conclusion that Sockeye oil is not a premium product and does
not belong with our brand. The oil in our bottles today is a blend of wild Alaskan Silver (Coho) salmon and
wild Alaskan Pink salmon and is orange-red in color with the highest DHA content..
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Q: Is there any analysis of the salmon oil that covers heavy metals and other toxins?
A: We regularly conduct testing of our product for the presence of heavy metals, pesticides and PCB's. Although usually
present in farmed fish, wild Alaskan salmon continually test free, one more reason why farmed Atlantic salmon oil must go
through molecular distillation. Another benefit of Alaskan salmon is that the State of Alaska also regularly tests for
heavy metals, pesticides and PCB's and you can find their results online.
The Cook Inlet region of South-central Alaska near Anchorage is the most populated in the state. Studies performed
for the U.S. Minerals Management Service report that Cook Inlet's waters and sediments are remarkably free of
hydrocarbons and metals. One of the research teams, University of Alaska's Environmental and Natural Resources
Institute, said "The physical, chemical, and bioassay results of this study show that Cook Inlet has very low environmental
concentrations of hydrocarbons, and that sediments and water are generally free from toxicity. Results also show no
immediate evidence of heavy metal pollution in Cook Inlet."
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Q: What do you do to assure the quality and safety of your ingredients?
A: All Life Line products/ ingredients are non-GMO and are routinely tested by third party laboratories for heavy metals,
microorganisms, pesticides and dioxins along with fatty acid content, moisture, guaranteed analysis and peroxide value to meet
stringent international standards for products destined for human consumption.
We triple protect our product. First, at processing we immediately blend in natural mixed tocopherols (vitamin E) to
protect the oil. Second, we utilize a nitrogen environment during processing and packaging and keep the oil super-saturated
with nitrogen at all times. The bottles and oil are flushed yet again during filling. Nitrogen is an inert gas that is
used to displace oxygen. Third, we package in the safest bottle available that not only performs the function of oxygen
barrier but also ensures that absolutely no UV light penetrates. This is the same bottle that is used to safeguard the
finest oils produced for human use. Only when the consumer breaks the seal is the oil first subjected to oxygen and that
is exactly why mixed tocopherols are included. Once opened it is best to use the oil within the next 6 months or so.
Refrigeration is not required but is recommended for any oil.
We test each batch as it is made and again at 12 months and 24 months. At 24 months the oil consistently tests
out exactly the same as when bottled with no detectable signs of degradation.
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Q: Can I take this oil along with my dog?
A: Although we use human food grade oil we have made the decision to market our products for pet use and focus 100% of
our efforts on research and development for pets. Due to insurance and FDA licensing limitations we are not permitted
to sell for human consumption and cannot legally make a "human use" claim.
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Q: I'm looking at making an oil blend to complement our dog food, combo of about 5 oils including
salmon oil. Do you have the ability to do a mix for me?
A: When I first started researching oils many years ago I found that most "fish" oils either came from the
gulf (menhaden) or Chile (anchovy and herring). Salmon oils were predominantly from Norway or Nova Scotia
(Atlantic salmon) and farm raised in standard net pens or "deep sea" net pens common in the North Atlantic.
One of the major suppliers of fish oils in the US told me their "Salmon" oil was mostly anchovy oil and had
little to no salmon oil at all and if it did it was from farmed fish. The problem with anchovy, menhaden, tuna etc.
is that the oils must go through molecular distillation to make them safe thereby reducing the natural benefits
the oils provide. Wild Alaskan salmon oil that is "polished" or "cold filtered" has lower heavy metal counts
than most "fish" oils that have gone through molecular distillation except all of the Omega fatty acids remain
intact.
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Q: How do you tell if it is wild salmon?
A: You have to trust your source. Fish farming is unlawful in Alaska so you can be sure it is wild if it truly is Alaskan salmon oil.
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Q: Are all Alaskan salmon oils the same?
A: No. Not every producer in Alaska uses state of the art pharmaceutical grade extraction equipment.
In fact, some producers use a very crude extraction method and actually use the salmon oil in place of diesel
to run the facilities generators. I would not want to feed this product to any living being.
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Q: The bottle says wild caught but the oil is very orange. That usually means the fish had been exposed
to astaxanthin to pigment it, right? Are the fish farm raised in net pens?
A: One of the benefits of using Alaskan salmon is that Alaska does not allow fish farming at all. Wild caught
Alaskan salmon are naturally very high in astaxanthin due to the fact that their diet is very high in krill. Nothing
is added to this oil during processing except mixed tocopherols to act as a natural antioxidant.
"Astaxanthin is a red pigment occurring naturally in a wide variety of living organisms. Most crustaceans, including
shrimp, crawfish, crabs and lobster, are tinted red by accumulated astaxanthin. The coloration of fish is often due
to astaxanthin; the pink flesh of a healthy wild salmon is a conspicuous example. In commercial fish and crustacean
farms, astaxanthin is commonly added to feeds in order to make up for the lack of a natural dietary source of the pigment."
Torrissen, O.J., R.W. Hardy, and K.D. Shearer. (1989) Pigmentation of salmonids--carotenoid deposition and metabolism. CRC Crit. Rev. Aquat. Sci., 1: 209-225.
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Q: I have heard that Aluminum bottles are safer than plastic bottles and that plastic bottles are toxic.
A: There is misinformation circulating implying that plastic bottles break down and impart chemicals back into the
food product contained within. Hexane is mentioned as the toxic chemical. Food grade PET (Polyethylene terephthalate)
bottles are made up of Carbon, Hydrogen and Oxygen. No hexane is used in its production or is present in the finished material.
There is a specialized form of PET called PETG (Eastman Chemical and SK Chemicals are the only two manufacturers) that is used
for specific non-food chemical products but is not generally available on the market. Our bottles are food grade.
HDPE, high density polyethylene is also food grade and also used in millions of consumer food product packages. Hexane is not
used in its manufacture or finished product. This material is resistant to even the harshest of chemicals and insoluble in
organic solvents. When burned both produce Carbon, Hydrogen and Water.
Our food grade PET and HDPE bottles and caps are produced in North America and are easily recycled. Most Aluminum bottles
are sourced in China. Because our landfills are so full of aluminum cans, some landfills incinerate extra aluminum. This
isn't just a huge waste, it also pours toxic metals and gases into the atmosphere.
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Q: Do I have to refrigerate your oil?
A: We utilize natural mixed tocopherols (vitamin E) as a natural preservation system. The mixed tocopherols start to work
when the oil is exposed to oxygen and will provide sufficient protection for up to six months of opening the bottle. Always
store oil in a cool, dark location. Though not required we always suggest refrigeration as yet another form of protection for any oil product.
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Q: How much Vitamin E is in your wild Alaskan salmon oil?
A: We add approximately 400 ppm natural mixed tocopherols which are a source of Vitamin E and acts as a natural antioxidant to help preserve the oil.
1 mg alpha = 1 alpha-tocopherol equivalent (commonly referred/indicated as a-TE)
1 mg beta = 0.5 a-TE
1 mg delta = 0.03 a-TE
1 mg gamma = 0.1 a-TE.
To convert to IU, sum all a-TE and multiply by 1.49.
Since we are adding about 0.4 milligram per gram, this only calculates to about 0.1 IU/gram of oil.
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Q: How much air is sucked back into the bottle when dispensing? What is the oxidation timeline for the air that's sucked back in?
A: The exact same amount as everyone else. No exception. Air will displace the volume of fluid that is dispensed in ANY package.
If it didn't the bottle would "panel" excessively and look all sucked in. When fluid is dispensed it creates a vacuum inside the bottle
and it quickly equalizes with the surrounding atmosphere, either down the pump mechanism or through the valve.
As previously stated we triple protect our product. This is the reason we triple protect our product. First, at processing we
immediately blend in natural mixed tocopherols (vitamin E) to protect the oil. Second, we utilize a nitrogen environment during
processing and packaging and keep the oil super-saturated with nitrogen at all times. The bottles and oil are flushed yet again
during filling. Nitrogen is an inert gas that is used to displace oxygen. Third, we package in the safest bottle available that
not only performs the function of oxygen barrier but also ensures that absolutely no UV light penetrates. This is the same bottle
that is used to safeguard the finest oils produced for human use. Only when the consumer breaks the seal is the oil first
subjected to oxygen and that is exactly why mixed tocopherols are included. Once opened it is best to use the oil within the
next 6 months or so. Refrigeration is not required but is recommended for any oil.
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Q: What are the standards for judging kelp as "organic" when wild, uncultivated blueberries grown in this country cannot be labeled organic?
A: The USDA Organic certification program accredits agencies that provide certification services outside of the US. The Icelandic
kelp we source is originally certified by T.U.N. in Iceland and is based on the sustainability, protection of bio-diversity, harvest
methods, effects on the environment, processing techniques and so on. Additionally it is certified by QAI, a USDA accredited certifier,
to the standards of the National Organic Program (NOP). Life Line Pet Nutrition, Inc. is then certified as a handler of organic products
by WSDA. According to the National Organic Standards Section 205.207, wild crops, including wild berries, may be certified as long as the below conditions are met:
§ 205.207 Wild-crop harvesting practice standard.
(a) A wild crop that is intended to be sold, labeled, or represented as organic must be harvested from a designated area that has
had no prohibited substance, as set forth in § 205.105, applied to it for a period of 3 years immediately preceding the harvest of the wild crop.
(b) A wild crop must be harvested in a manner that ensures that such harvesting or gathering will not be destructive to the environment and
will sustain the growth and production of the wild crop.
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Q: Why is Zinc included in some of your products?
A: Zinc is an important mineral for maintaining skin health. Zinc supports the metabolism, function and maintenance of skin and
supports healthy immune activity, tissue synthesis and the production and function of RNA and DNA. Zinc supports the enzymatic activity
of over 100 enzymes associated with energy metabolism, protein synthesis, heme biosynthesis, carbon dioxide transport and many other
biochemical reactions. Organic chelated zinc propionate is more bioavailable to the dog than inorganic zinc oxide.
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REFERENCES
1. Simopoulos AP. Omega-3 fatty acids in health and disease and in growth and development. Am J Clin Nutr 1991;54:438-63.
2. Simopoulos AP, Kifer RR, Martin RE, eds. Health effects of polyunsaturated fatty acids in seafoods. Orlando, FL: Academic Press, 1986.
3. Galli C, Simopoulos AP. Dietary 3 and 6 fatty acids. Biological effects and nutritional essentiality. New York: Plenum Press, 1989.
4. Simopoulos AP, Kifer RR, Martin RE, Barlow SM, eds. Health effects of 3 polyunsaturated fatty acids in seafoods. World Rev Nutr Diet 1991;66:1-592.
5. Galli C, Simopoulos AP, Tremoli E, eds. Fatty acids and lipids: biological aspects. World Rev Nutr Diet 1994;75:1-197.
6. Galli C, Simopoulos AP, Tremoli E, eds. Effects of fatty acids and lipids in health and disease. World Rev Nutr Diet 1994;76:1-152.
7. Salem N Jr, Simopoulos AP, Galli C, Lagarde M, Knapp HR, eds. Fatty acids and lipids from cell biology to human disease. Lipids 1996;31(suppl):S1-326.
8. Burr ML, Fehily AM, Gilbert JF, et al. Effect of changes in fat, fish and fibre intakes on death and myocardial reinfarction: diet and reinfarction trial (DART). Lancet 1989;2:757-61.
9. de Lorgeril M, Renaud S, Mamelle N, et al. Mediterranean -linolenic acid-rich diet in secondary prevention of coronary heart disease. Lancet 1994;343:1454-9.
10. Morris MC, Sacks F, Rosner B. Fish oil to reduce blood pressure: a meta-analysis. Ann Intern Med 1994;120(suppl):10.
11. Appel LF, Miller ED, Seidler AJ, Whelton PK. Diet supplementation with fish oils and blood pressure reduction: a meta-analysis. Ann Intern Med 1994;120(suppl):9.
12. Appel LJ, Miller ER, Seidler AJ, Whelton PK. Does supplementation of diet with "fish oil" reduce blood pressure? A meta-analysis of controlled clinical trials. Arch Intern Med 1993;153:1429-38.
13. Raheja BS, Sadikot SM, Phatak RB, Rao MB. Significance of the n-6/n-3 ratio for insulin action in diabetes. Ann N Y Acad Sci 1993;683:258-71.
14. Connor WE, Prince MJ, Ullmann D, et al. The hypotriglyceridemic effect of fish oil in adult-onset diabetes without adverse glucose control. Ann N Y Acad Sci 1993;683:337-40.
15. De Caterina R, Caprioli R, Giannessi D, et al. n-3 Fatty acids reduce proteinuria in patients with chronic glomerular disease. Kidney Int 1993;44:843-50.
16. Donadio JV Jr, Bergstralh EJ, Offord KP, Spencer DC, Holley KE. A controlled trial of fish oil in IgA nephropathy. Mayo Nephrology Collaborative Group. N Engl J Med 1994;331:1194-9.
17. Kremer JM. Effects of modulation of inflammatory and immune parameters in patients with rheumatic and inflammatory disease receiving dietary supplementation of n-3 and n-6 fatty acids. Lipids 1996;31(suppl):S243-7.
18. Stenson WF, Cort D, Rodgers J, et al. Dietary supplementation with fish oil in ulcerative colitis. Ann Intern Med 1992;116:609-14.
19. Belluzzi A, Brignola C, Campieri M, Pera A, Boschi S, Miglioli M. Effect of an enteric-coated fish-oil preparation on relapses in Crohn's disease. N Engl J Med 1996;334:1557-60.
20. Shahar E, Folsom AR, Melnick SL, et al. Dietary n-3 polyunsaturated fatty acids and smoking-related chronic obstructive pulmonary disease. Atherosclerosis Risk in Communities Study Investigators. N Engl J Med 1994;331:228-33
21. J. Thomas Brenna, Norman Salem, Andrew J. Sinclair, Stephen C. Cunnane, for the International Society for the Study of Fatty Acids and Lipids, ISSFAL. ƒ¿-Linolenic acid supplementation and conversion to n-3 long-chain polyunsaturated fatty acids in humans, 2009 ; Volume 80, Issue 2-3,pages 85-91
22. US Department of Health and Human Services AfHRaQ. Effects of omega-3 fatty acids on cardiovascular disease. Evid Rep Technol Assess (Summ) 2004;1 - 8.
23. Simopoulos AP. Essential fatty acids in health and chronic disease. Am J Clin Nutr 1999;70(3 Suppl):560S - 9S.
24. Eaton SB, Konner M. Paleolithic nutrition. A consideration of its nature and current implications. N Engl J Med 1985;312:283 -9.
25. Crawford MA. Fatty-acid ratios in free-living and domestic animals. Possible implications for atheroma. Lancet 1968;1:1329- 33.
26. van Vliet T, Katan MB. Lower ratio of n-3 to n-6 fatty acids in cultured than in wild fish. Am J Clin Nutr 1990;51:1- 2.
27. Simopoulos AP, Salem Jr N. Purslane: a terrestrial source of omega-3 fatty acids. N Engl J Med 1986;315:833.