For more than a quarter century, clinical studies have provided information on the benefits of consuming polyunsaturated omega-3 fatty acids from either fish or fish oil supplements. Results of these studies suggest that omega-3 fatty acids intake is associated with reduced risk of numerous diseases, including cardiovascular disease, stroke, cancer, immune disorders, asthma, and neurological disorders. The American Heart Association recommended that the general public consume fish at least twice per week and that individuals with coronary heart disease consume EPA and DHA from fatty fish or supplements. In this webinar, we will discuss the traditional and modern uses of fish oil, clinical tips, types of preparations, and the anti-inflammatory diet. We will also review how fish oil nourishes brain function, lowers LDL cholesterol, raises HDL cholesterol and the effects on immune health. Finally, we will compare cod liver oil, prescription fish oil, and krill oil.
Approved: 4 CA CE Units, 4 NCCAOM PDA Points, 4 CA Nursing CE Units. Completed test and course evaluation required from participants in order to receive the Continuing Education Units/Points.