Research shows there are a number of ways your skin benefits from fish oils.
In fact, the following study on fish oil and eczema shows it can reduce the painful inflammation seen in this disease.
Oslo, Norway - Researchers at the University of Oslo compared the effects of fish oil and corn oil on eczema.
The hallmark symptom of eczema is chronic inflammation of the skin.
One hundred and forty-five patients with moderate to severe eczema were randomly assigned to receive either:
The study lasted for 4 months, during the winter time.
At the end of the study, researchers discovered an improvement in 30% of patients who were taking fish oil supplements, compared to only 24% of patients in the corn oil group.
Patients taking the fish oils also saw a significant increase in serum levels of omega 3 fatty acids.
Although this is only one study, the results look promising.
Research shows omega 3 fatty acids help your body make chemicals called eicosanoids. These hormone-like substances help fight inflammation and have positive effects on your blood pressure and heart rhythyms.
The anti-inflammatory effects of omega 3 fatty acids appear to help some peoples' skin benefit from fish oils. Since the symtoms and causes of this condition vary from one person to another, using fish oils for eczema may offer hope for some individuals.
Dietary supplementation with very long-chain n-3 fatty acids in patients with atopic dermatitis. A double-blind, multicentre study. Institute for Nutrition Research, University of Oslo, Norway, British Journal of Dermatology. 1994 Jun;130(6):757-64
Fish again for dinner! The role of fish and other dietary oils in the therapy of skin disease. Journal of the American Academy of Dermatology. 1988 Dec;19(6):1073-80.
Influence of low-dose polyunsaturated fatty acids supplementation on the inflammatory response of healthy adults. Nutrition. 2007 Oct;23(10):724-30.
Omega 3 polyunsaturated fatty acid constituents of fish oil and the management of skin inflammatory and scaly disorders. World Review of Nutrition and Dietetics. 1991;66:425-35.