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?

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

    Only partially related but, I’ve been trying out the handful of seaweed derived cooking oils and been pretty satisfied. At least in terms of the cooking itself anyway… I can only hope they’re actually useful for your health.

    • Novi Sad@feddit.org
      8·
      8 months ago

      Of note, for anyone else reading along: Pretty much all Omega 3 fatty acids get destroyed when cooked.

      • Remy Rose@piefed.socialEnglish
        5·
        8 months ago

        Oh yeah 100% important!! I should’ve been more specific, cooking just as in like “it tastes good and you can put it in your food”.

      • Remy Rose@piefed.socialEnglish
        1·
        8 months ago

        Oh wait update question to this! I often see it recommended to eat small oily fish to get DHA, but almost all the small oily fish people eat are tinned. Don’t those get heated in the tinning process?

        • Novi Sad@feddit.org
          2·
          8 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·
            8 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!