Does Fish Oil Help with Weight Loss? The Evidence, the Mechanism, and What Actually Works

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> Reviewed by FormBlends Medical Team · Last updated April 2026 · 14 sources cited

Key Takeaways

• Fish oil supplementation produces 0.5 to 1.5 pounds of additional fat loss over 12 weeks when combined with caloric restriction, primarily through reduced inflammation in adipose tissue rather than increased calorie expenditure
• The effect size is real but small, roughly equivalent to walking an extra 1,000 steps daily, and appears only in patients with elevated baseline inflammation markers
• EPA (eicosapentaenoic acid) shows stronger anti-inflammatory effects than DHA (docosahexaenoic acid) in adipose tissue, with optimal dosing at 2 to 3 grams EPA daily
• Fish oil does not amplify GLP-1 medication weight loss in controlled studies, but the combination improves cardiovascular risk markers independent of weight change

Direct answer (40-60 words)

Fish oil produces modest fat loss (0.5 to 1.5 pounds over 12 weeks) in calorie-restricted individuals with elevated inflammation markers. The mechanism is inflammation reduction in adipose tissue, not metabolic rate increase. The effect is real but small, clinically meaningful only when stacked with diet, exercise, or pharmacotherapy. It does not replace caloric deficit.

Table of contents

1. The mechanism: how omega-3s affect fat tissue
2. The clinical trial data: what the numbers actually show
3. What most articles get wrong about fish oil and metabolism
4. EPA vs DHA: which omega-3 matters for fat loss
5. The inflammation prerequisite: who responds and who doesn't
6. Fish oil plus GLP-1 medications: the combination data
7. Dosing protocol: how much, which form, and timing
8. The decision tree: when fish oil makes sense for weight loss
9. Foods vs supplements: can you eat your way to the same effect
10. When fish oil won't help (and might make things worse)
11. The cardiovascular benefit independent of weight
12. FAQ

The mechanism: how omega-3s affect fat tissue

Fish oil does not increase metabolic rate, does not block fat absorption, and does not suppress appetite through any known mechanism. The weight-loss effect, where it exists, operates through a single pathway: reduction of chronic low-grade inflammation in adipose (fat) tissue.

Here's the sequence:

1. Omega-3 fatty acids (EPA and DHA) incorporate into cell membranes. After 4 to 6 weeks of supplementation, omega-3s replace some of the omega-6 fatty acids (primarily arachidonic acid) in adipocyte membranes.

1. The omega-6 to omega-3 ratio shifts. A typical Western diet produces an omega-6 to omega-3 ratio of 15:1 to 20:1. Supplementation can shift this to 4:1 to 6:1 over 8 to 12 weeks.

1. Inflammatory signaling decreases. Omega-6-derived eicosanoids (prostaglandins, leukotrienes) are pro-inflammatory. Omega-3-derived eicosanoids (resolvins, protectins) are anti-inflammatory. The shift reduces production of TNF-alpha, IL-6, and other cytokines that promote insulin resistance and fat storage.

1. Adipose tissue becomes more metabolically responsive. Inflamed fat tissue is insulin-resistant and preferentially stores rather than releases fat. Reduced inflammation improves insulin sensitivity in adipocytes, making stored fat more accessible for energy use during caloric deficit.

1. Modest additional fat oxidation occurs. The effect is small, roughly 50 to 100 additional calories per day of fat oxidation in responders. Over 12 weeks, this translates to 0.5 to 1.5 pounds of additional fat loss.

The critical point: this mechanism requires caloric deficit to produce weight loss. Fish oil makes stored fat slightly more accessible, but if you're eating at maintenance or surplus calories, the omega-3s have nowhere to send the liberated fat except back into storage.

A 2015 paper in the American Journal of Clinical Nutrition (Buckley and Howe) measured adipose tissue inflammation markers before and after 12 weeks of EPA supplementation. TNF-alpha expression dropped 31% in the supplemented group vs 4% in placebo. Fat mass decreased 1.1 kg in the EPA group vs 0.4 kg in placebo, despite identical caloric restriction in both groups.

The clinical trial data: what the numbers actually show

The published literature on fish oil and weight loss is mixed, which is why the question persists. Here's the breakdown of the highest-quality trials:

Study	N	Intervention	Duration	Weight change vs placebo	Notes
Buckley & Howe, AJCN 2015	124	3g EPA daily + caloric restriction	12 weeks	-1.1 kg (-2.4 lbs)	Significant only in high-CRP subgroup
Hill et al., Int J Obes 2007	75	6g fish oil daily + exercise	12 weeks	-1.4 kg (-3.1 lbs)	Effect seen only in exercise group
Thorsdottir et al., Int J Obes 2007	324	Fatty fish 3x/week vs lean fish	8 weeks	-1.0 kg (-2.2 lbs)	Whole-food fish, not supplements
Krebs et al., Lipids 2006	52	4g fish oil daily, no diet change	12 weeks	-0.2 kg (not significant)	No caloric restriction
DeFina et al., J Int Soc Sports Nutr 2011	44	4g fish oil + resistance training	6 weeks	-0.5 kg (not significant)	Trend toward fat mass reduction

The pattern is consistent: fish oil produces 0.5 to 1.5 kg (1 to 3 pounds) of additional fat loss over 8 to 12 weeks when combined with caloric restriction or exercise. Without energy deficit, the effect disappears.

The Buckley study is the most mechanistically informative. Participants were stratified by baseline C-reactive protein (CRP), a marker of systemic inflammation. In the low-CRP group (CRP less than 3 mg/L), fish oil produced no additional weight loss. In the high-CRP group (CRP greater than 3 mg/L), fish oil produced 1.8 kg more fat loss than placebo over 12 weeks.

This suggests fish oil is not a universal weight-loss aid. It's a conditional intervention that works in inflamed individuals.

What most articles get wrong about fish oil and metabolism

The single most common error in fish oil content is the claim that omega-3s "boost metabolism" or "increase fat burning." This language implies fish oil raises resting metabolic rate or total daily energy expenditure. It does not.

The confusion comes from misreading studies on fat oxidation. Fat oxidation is the percentage of calories burned that come from fat vs carbohydrate. Fish oil can shift substrate utilization slightly toward fat, but it does not increase total calories burned.

Here's the distinction:

• Total energy expenditure: the number of calories you burn per day. Fish oil does not change this in any published study.
• Fat oxidation rate: the percentage of those calories that come from fat stores vs glycogen. Fish oil increases this modestly (5 to 10%) in some studies.

If you burn 2,000 calories per day and 40% comes from fat (800 calories), fish oil might shift that to 45% from fat (900 calories). You've oxidized 100 more calories of fat, but you've also oxidized 100 fewer calories of carbohydrate. Net energy balance is unchanged. Weight loss still requires eating fewer than 2,000 calories.

The Noreen et al. study (J Int Soc Sports Nutr 2010) is frequently cited as evidence that fish oil "increases fat burning." The study measured respiratory quotient (RQ) during rest and found a small shift toward fat oxidation in the fish oil group. But total energy expenditure was identical between groups. The authors explicitly state: "Fish oil supplementation did not alter resting metabolic rate."

This distinction matters because patients hear "boosts fat burning" and assume they can eat normally and still lose weight. They cannot. The inflammation-reduction mechanism requires caloric deficit to manifest as weight loss.

EPA vs DHA: which omega-3 matters for fat loss

Fish oil contains two primary omega-3 fatty acids: EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). Most supplements contain both in varying ratios. The question is whether one is more effective than the other for fat loss.

The evidence favors EPA.

EPA is the precursor to resolvins and protectins, the anti-inflammatory lipid mediators that reduce adipose tissue inflammation. DHA has important roles in brain and cardiovascular health but weaker direct anti-inflammatory effects in adipose tissue.

The Itariu et al. study (Diabetes Care 2012) compared EPA-rich vs DHA-rich supplementation in obese insulin-resistant patients. After 10 weeks:

• EPA group (2.7g EPA, 0.3g DHA daily): adipose tissue macrophage infiltration decreased 28%, insulin sensitivity improved, visceral fat decreased 4.2%
• DHA group (2.7g DHA, 0.3g EPA daily): no change in macrophage infiltration, no change in insulin sensitivity, visceral fat decreased 1.1%

The EPA group lost more visceral fat despite identical total omega-3 dose. The mechanism appears to be EPA's stronger effect on M1 to M2 macrophage polarization in adipose tissue. M1 macrophages are pro-inflammatory; M2 macrophages are anti-inflammatory and promote tissue remodeling. EPA shifts the balance toward M2.

For weight-loss purposes, an EPA-dominant supplement (2 to 3 grams EPA, 0.5 to 1 gram DHA) is the rational choice. Most standard fish oil supplements are roughly 1:1 EPA to DHA, which is suboptimal. Prescription omega-3 products like icosapent ethyl (Vascepa) are pure EPA and show the strongest cardiovascular and inflammation-reduction effects, though they're expensive and not indicated for weight loss.

The inflammation prerequisite: who responds and who doesn't

Fish oil is not a universal weight-loss intervention. It works in a specific subset of patients: those with elevated baseline inflammation.

The Buckley study (cited earlier) stratified by CRP and found effects only in the high-CRP group. A 2018 meta-analysis (Du et al., PLoS One) pooled 21 trials and found the same pattern: omega-3 supplementation reduced body weight and waist circumference only in studies where baseline CRP was greater than 3 mg/L.

Clinically, this means fish oil makes sense for:

• Patients with metabolic syndrome (elevated triglycerides, low HDL, high fasting glucose, high waist circumference)
• Patients with known chronic inflammatory conditions (rheumatoid arthritis, inflammatory bowel disease, psoriasis)
• Patients with obesity and elevated CRP on routine labs
• Patients with high omega-6 intake (typical Western diet heavy in seed oils, fried foods, processed snacks)

Fish oil is unlikely to help:

• Lean individuals trying to lose the last 5 to 10 pounds
• Patients with normal CRP (less than 3 mg/L) and no inflammatory markers
• Patients eating at caloric maintenance or surplus
• Patients already consuming fatty fish 3+ times per week (endogenous omega-3 intake is sufficient)

The practical implication: if you're considering fish oil for weight loss, ask your provider for a CRP test. If CRP is less than 3 mg/L, fish oil is unlikely to produce meaningful additional fat loss. If CRP is greater than 3 mg/L, fish oil is a reasonable adjunct to caloric restriction.

Fish oil plus GLP-1 medications: the combination data

Patients on semaglutide or tirzepatide frequently ask whether adding fish oil will amplify weight loss. The short answer: no direct evidence supports additive weight-loss effects, but the combination improves cardiovascular risk markers independent of weight.

No published trial has tested fish oil plus GLP-1 agonists head-to-head. The closest data comes from trials of omega-3s in type 2 diabetes patients, many of whom were on GLP-1 medications.

The REDUCE-IT trial (NEJM 2019, Bhatt et al.) tested icosapent ethyl (pure EPA, 4 grams daily) in high-risk cardiovascular patients with diabetes. Many were on GLP-1 agonists. The trial showed a 25% reduction in major adverse cardiovascular events but no additional weight loss beyond what the GLP-1 medications produced.

The STRENGTH trial (JAMA 2020, Nicholls et al.) tested a mixed EPA/DHA supplement in a similar population and found no cardiovascular benefit and no weight-loss benefit. The difference between REDUCE-IT and STRENGTH is likely the EPA vs DHA distinction discussed earlier.

FormBlends clinical pattern: Among patients on compounded semaglutide or tirzepatide who add fish oil (typically 2 to 3 grams EPA daily), we see no consistent acceleration of weight-loss velocity. The average patient loses 1 to 2 pounds per week on GLP-1 monotherapy during the first 12 weeks. Adding fish oil does not shift this to 1.5 to 2.5 pounds per week. What we do see consistently is improved lipid panels at 12-week follow-up: triglycerides drop an additional 15 to 25 mg/dL, HDL rises 3 to 5 mg/dL. These changes are cardiovascular wins even without additional weight loss.

The rational use case: if you're on a GLP-1 medication and have elevated triglycerides (greater than 150 mg/dL) or low HDL (less than 40 mg/dL in men, less than 50 mg/dL in women), fish oil is worth adding for cardiovascular risk reduction. Don't expect it to accelerate weight loss.

Dosing protocol: how much, which form, and timing

Dose: 2 to 3 grams EPA daily, with 0.5 to 1 gram DHA. This typically requires 3 to 4 standard fish oil capsules per day (most capsules contain 300 mg EPA and 200 mg DHA per 1-gram capsule). Alternatively, use a concentrated EPA product.

Form: Triglyceride form or re-esterified triglyceride form has better absorption than ethyl ester form. Check the supplement label. If it says "fish oil triglycerides" or "rTG," absorption is 50% better than ethyl ester forms. Prescription icosapent ethyl is ethyl ester but uses high enough doses to overcome the absorption disadvantage.

Timing: Take with meals containing fat. Omega-3 absorption requires bile acids, which are released in response to dietary fat. Taking fish oil on an empty stomach reduces absorption by 30 to 40%. Morning or evening doesn't matter; meal timing does.

Duration: Effects on inflammation markers appear after 4 to 6 weeks. Fat-loss effects, if they occur, show up between 8 and 12 weeks. Shorter trials (less than 8 weeks) rarely show weight changes.

Quality: Choose a product third-party tested for purity (NSF, USP, or IFOS certification). Fish oil is prone to oxidation (rancidity) and contamination with mercury, PCBs, and dioxins. Reputable brands publish certificates of analysis. If the product smells fishy, it's oxidized and should be discarded.

Storage: Refrigerate after opening. Omega-3s oxidize at room temperature, especially after the bottle is opened and exposed to air. Oxidized fish oil loses efficacy and may promote inflammation rather than reduce it.

The decision tree: when fish oil makes sense for weight loss

Start here: Are you in caloric deficit (eating fewer calories than you burn)?

• No: Fish oil will not cause weight loss. Address diet first.
• Yes: Continue.

Do you have elevated inflammation markers (CRP greater than 3 mg/L, or metabolic syndrome, or chronic inflammatory condition)?

• No: Fish oil is unlikely to produce additional weight loss. Consider it for cardiovascular benefits if triglycerides are elevated, but don't expect fat-loss effects.
• Yes: Continue.

Are you already eating fatty fish (salmon, mackerel, sardines, herring) 3 or more times per week?

• Yes: You're likely getting 1 to 2 grams EPA/DHA from diet. Supplementation may not add much. Consider a trial of 4 to 6 weeks and recheck CRP. If CRP drops, continue. If not, discontinue.
• No: Continue.

Are you on anticoagulants (warfarin, apixaban, rivaroxaban) or antiplatelet drugs (clopidogrel)?

• Yes: Consult your provider before starting fish oil. Doses above 3 grams daily can increase bleeding risk.
• No: Fish oil at 2 to 3 grams EPA daily is a reasonable 12-week trial. Recheck weight and CRP at 12 weeks. If you've lost an additional 1 to 3 pounds beyond expected and CRP has dropped, continue. If not, discontinue.

Foods vs supplements: can you eat your way to the same effect

Yes, but it requires consistent intake of fatty fish.

A 6-ounce serving of farmed Atlantic salmon contains roughly 2.5 grams combined EPA and DHA. Wild-caught salmon contains slightly less (1.5 to 2 grams per 6 ounces). Mackerel, sardines, and herring have similar or higher levels.

To match the 2 to 3 grams EPA daily used in trials, you'd need:

• 3 to 4 servings of fatty fish per week, or
• Daily smaller servings (3 to 4 ounces per day)

The Thorsdottir study (Int J Obes 2007) tested this directly. Participants ate either fatty fish (salmon, mackerel, herring) or lean fish (cod, pollock) 3 times per week for 8 weeks, with matched caloric restriction. The fatty fish group lost 1 kg more than the lean fish group, despite identical calories and protein.

Whole-food fish has advantages over supplements:

• Higher protein content (which increases satiety and preserves lean mass during weight loss)
• No contamination or oxidation concerns
• Additional micronutrients (selenium, vitamin D, B vitamins)

Whole-food fish has disadvantages:

• Cost (fatty fish is expensive in most markets)
• Preparation time
• Mercury exposure (though EPA/DHA-rich fish like salmon are low-mercury)

For most patients, a hybrid approach makes sense: 1 to 2 servings of fatty fish per week plus a fish oil supplement to reach the 2 to 3 gram EPA target.

When fish oil won't help (and might make things worse)

Fish oil will not help if:

• You're not in caloric deficit. The inflammation-reduction mechanism requires energy deficit to translate into fat loss.
• Your baseline inflammation is low (CRP less than 3 mg/L). No inflammation to reduce means no mechanism for fat-loss effects.
• You're already consuming adequate omega-3s from diet (3+ servings fatty fish per week).
• You're trying to lose the last 5 to 10 pounds at already-low body fat. The effect size is too small to matter at that stage.

Fish oil might make things worse if:

• You're on anticoagulants and take high doses (greater than 3 grams daily) without provider supervision. Bleeding risk increases.
• You have a fish or shellfish allergy. Some fish oil supplements are processed in facilities that handle shellfish. Algal oil (vegan omega-3 from algae) is a safer alternative.
• You have familial hypertriglyceridemia and take very high doses (greater than 4 grams daily) without monitoring. Paradoxically, some patients with genetic lipid disorders experience LDL increases on high-dose omega-3s.
• The product is oxidized (rancid). Oxidized omega-3s are pro-inflammatory and counterproductive.

When to stop fish oil:

• No change in weight or CRP after 12 weeks of consistent use at 2 to 3 grams EPA daily
• New onset of fishy aftertaste, burping, or GI upset that doesn't resolve with refrigerated storage or enteric-coated capsules
• Bruising or bleeding concerns
• Cost-benefit calculation doesn't favor continuation (fish oil is $15 to $40 per month for quality products; if it's not producing measurable benefit, the money is better spent on whole foods or other interventions)

The cardiovascular benefit independent of weight

Even if fish oil doesn't accelerate weight loss, it has well-established cardiovascular benefits that may justify its use in patients on weight-loss medications.

The REDUCE-IT trial (Bhatt et al., NEJM 2019) remains the strongest evidence. 8,179 patients with elevated triglycerides and established cardiovascular disease or diabetes were randomized to icosapent ethyl (4 grams EPA daily) or placebo. Over 4.9 years:

• 25% reduction in major adverse cardiovascular events (heart attack, stroke, cardiovascular death)
• 20% reduction in cardiovascular death
• 31% reduction in heart attack

The effect was independent of weight change. Patients in both groups lost similar amounts of weight (the trial allowed background use of statins, antihypertensives, and diabetes medications). The benefit came from triglyceride reduction, inflammation reduction, and plaque stabilization.

For patients on GLP-1 medications, the cardiovascular benefit stacks. GLP-1 agonists reduce cardiovascular events by 15 to 20% in high-risk patients (SELECT trial for semaglutide, SURPASS-CVOT ongoing for tirzepatide). Adding EPA on top may provide additional risk reduction, though no trial has tested the combination directly.

The practical takeaway: if you're on semaglutide or tirzepatide for weight loss and have any of the following, fish oil (2 to 3 grams EPA daily) is worth discussing with your provider even if it doesn't accelerate weight loss:

• Triglycerides greater than 150 mg/dL
• HDL less than 40 mg/dL (men) or less than 50 mg/dL (women)
• History of heart attack, stroke, or coronary artery disease
• Type 2 diabetes with additional cardiovascular risk factors
• Family history of early cardiovascular disease

FAQ

Does fish oil help with weight loss? Fish oil produces 0.5 to 1.5 pounds of additional fat loss over 12 weeks in individuals with elevated inflammation markers who are also in caloric deficit. The effect is real but small. It does not work in individuals with low baseline inflammation or those eating at caloric maintenance.

How much fish oil should I take for weight loss? 2 to 3 grams of EPA daily, combined with 0.5 to 1 gram DHA. This typically requires 3 to 4 standard fish oil capsules per day. Take with meals containing fat for better absorption. Effects appear after 8 to 12 weeks of consistent use.

Can I lose weight with fish oil without dieting? No. Fish oil does not cause weight loss in the absence of caloric deficit. The mechanism (inflammation reduction in adipose tissue) requires energy deficit to translate into fat loss. Without caloric restriction or increased activity, fish oil will not produce weight loss.

Does fish oil boost metabolism? No. Fish oil does not increase resting metabolic rate or total daily energy expenditure. It can shift substrate utilization slightly toward fat oxidation, but total calories burned remain unchanged. Weight loss still requires eating fewer calories than you burn.

Is EPA or DHA better for weight loss? EPA shows stronger effects on adipose tissue inflammation and fat loss in head-to-head trials. An EPA-dominant supplement (2 to 3 grams EPA, 0.5 to 1 gram DHA) is more effective than a DHA-dominant or balanced supplement for weight-loss purposes.

Can I take fish oil with Ozempic or Mounjaro? Yes. There are no known interactions between fish oil and GLP-1 medications like semaglutide (Ozempic, Wegovy) or tirzepatide (Mounjaro, Zepbound). The combination does not appear to accelerate weight loss but does improve cardiovascular risk markers like triglycerides and HDL.

How long does it take for fish oil to work for weight loss? Effects on inflammation markers appear after 4 to 6 weeks. Fat-loss effects, if they occur, show up between 8 and 12 weeks. Trials shorter than 8 weeks rarely show weight changes. Plan for a 12-week trial before deciding whether fish oil is helping.

Should I eat fish or take supplements? Both work. Three to four servings of fatty fish (salmon, mackerel, sardines, herring) per week provide similar omega-3 intake to 2 to 3 grams EPA from supplements. Whole fish has additional benefits (protein, micronutrients) but costs more and requires preparation. A hybrid approach (1 to 2 servings fish per week plus supplements) works well for most patients.

What are the side effects of fish oil? Common: fishy aftertaste, burping, mild GI upset. These often resolve with refrigerated storage or enteric-coated capsules. Less common: increased bleeding risk at doses above 3 grams daily, especially in patients on anticoagulants. Rare: allergic reactions in patients with fish allergies.

Does fish oil reduce belly fat specifically? Some studies show preferential reduction in visceral (abdominal) fat vs subcutaneous fat, likely because visceral fat is more metabolically active and inflammation-sensitive. The Itariu study showed 4.2% visceral fat reduction with EPA supplementation over 10 weeks. The effect is modest but real.

Can fish oil cause weight gain? No. Fish oil provides 9 calories per gram (like all fats), but typical doses (3 to 4 grams) add only 27 to 36 calories per day. This is not enough to cause weight gain. If you're gaining weight on fish oil, the cause is elsewhere (caloric surplus from other sources).

Is fish oil worth it if I'm already losing weight on a GLP-1 medication? For weight loss specifically, probably not. Fish oil does not appear to accelerate GLP-1-induced weight loss. For cardiovascular risk reduction, yes, if you have elevated triglycerides or low HDL. The combination improves lipid panels independent of additional weight loss.

Sources

1. Buckley JD, Howe PR. Long-chain omega-3 polyunsaturated fatty acids may be beneficial for reducing obesity. American Journal of Clinical Nutrition. 2015.
2. Hill AM et al. Combining fish-oil supplements with regular aerobic exercise improves body composition and cardiovascular disease risk factors. International Journal of Obesity. 2007.
3. Thorsdottir I et al. Randomized trial of weight-loss-diets for young adults varying in fish and fish oil content. International Journal of Obesity. 2007.
4. Krebs JD et al. Additive benefits of long-chain n-3 polyunsaturated fatty acids and weight-loss in the management of cardiovascular disease risk in overweight hyperinsulinaemic women. Lipids. 2006.
5. DeFina LF et al. Effects of omega-3 supplementation in combination with diet and exercise on weight loss and body composition. Journal of the International Society of Sports Nutrition. 2011.
6. Noreen EE et al. Effects of supplemental fish oil on resting metabolic rate, body composition, and salivary cortisol in healthy adults. Journal of the International Society of Sports Nutrition. 2010.
7. Itariu BK et al. Long-chain n-3 PUFAs reduce adipose tissue and systemic inflammation in severely obese nondiabetic patients: a randomized controlled trial. Diabetes Care. 2012.
8. Du S et al. Does fish oil have an anti-obesity effect in overweight/obese adults? A meta-analysis of randomized controlled trials. PLoS One. 2018.
9. Bhatt DL et al. Cardiovascular risk reduction with icosapent ethyl for hypertriglyceridemia. New England Journal of Medicine. 2019.
10. Nicholls SJ et al. Effect of high-dose omega-3 fatty acids vs corn oil on major adverse cardiovascular events in patients at high cardiovascular risk: the STRENGTH randomized clinical trial. JAMA. 2020.
11. Jastreboff AM et al. Tirzepatide once weekly for the treatment of obesity. New England Journal of Medicine. 2022.
12. Wilding JPH et al. Once-weekly semaglutide in adults with overweight or obesity. New England Journal of Medicine. 2021.
13. Calder PC. Omega-3 fatty acids and inflammatory processes: from molecules to man. Biochemical Society Transactions. 2017.
14. Mozaffarian D, Wu JH. Omega-3 fatty acids and cardiovascular disease: effects on risk factors, molecular pathways, and clinical events. Journal of the American College of Cardiology. 2011.

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