I was going to pick up some chia seed oil capsules to see if they helped improve my lipid panels but got drawn into a research rabbit-hole and am now a bit lost. Is it useless to take Omega-3s that don’t have both DHA and EPA? Anyone feel like they have a good grasp on this?

  • Novi Sad@feddit.org
    2·
    7 months ago

    Excellent question. I don’t know; I would suspect cooking to lower contents but they might have been very high beforehand, so relevant amounts remain. However, a quick search has lead me to this document where they have actually found measurements to increase after cooking: https://hal.science/hal-03215360/document Ctrl+F “regarding cooking”

    211 Regarding cooking methods, grilled fish had higher FA [fatty acid] contents, especially

    212 EPA+DHA and MUFA, than steamed fish, as well as than T_0 fish (all in dry weight). A higher

    213 FA content measured after grilling might be related (i) to changes in the fillet texture that

    214 might improve FA extraction from tissue, as high heating is commonly used by the industry

    215 for fish oil extraction (Adeoti & Hawboldt, 2014); or (ii) to FA exchanges with the

    216 subcutaneous fat beneath the skin (fillets were cooked with the skin), favoured by the

    217 increasing temperature.

    So this matter is complex.

    • Remy Rose@piefed.socialEnglish
      2·
      7 months ago

      Whoaa, who’d have guessed! The whole topic of fish/algae oils in general seems not to have any real sure facts yet. Either way, probably can’t go wrong by eating them anyway, hopefully?

      EDIT: “eating them” aka the algaes, I mean, lol. This is a vegan comm afterall!