Good question…
Omega-3 fatty acids are important for cardiovascular health. They are mostly known for their anti-atherosclerotic properties and have been associated with decreased cardiovascular disease, coronary heart disease, and have been seen as anti-inflammatory by nature. Supplemenation of omega-3 fatty acids have been shown to improve blood lipid levels of omega-3′s. (1) To assume that the health benefits described above are the exclusive result of increased omega-3′s however could be disputed. There are many added benefits to consuming fish as the main source of dietary omega-3 fatty acids. The studies that showed these health benefits were observed in populations of individuals that consumed high amounts of oily fish. Because fish are the main source of natural omega-3′s is undoubtedly why omega-3 fatty acids gained so much attention. However there are many added benefits to consuming fish. Fish provides high quality protein low in saturated fat, contains high amounts of vitamin D as well as other beneficial B vitamins. (2,3)
So in conclusion, blood lipid levels of omega-3′s will increase with supplementation (thereby increasing the benefits associated with increased omega-3′s) however there are many added benefits of consuming fish as a main source of dietary omega-3′s that supplementation would not be able to provide.
ID Djuricic. et al. Long-chain n-3polyunsaturated fatty acid dietary recommendations are moderately efficient in optimizing their status in healthy middle-aged subjects with low fish consumption: a cross-over study. Nutrition Research. (2014) 34:210–218. http://dx.doi.org/10.1016/j.nutres.2013.12.008.
K He. Fish,Long-Chain Omega-3 Polyunsaturated Fatty Acids and Prevention of Cardiovascular Disease—Eat Fish or Take Fish Oil Supplement?. Progression Cardiovascular Diseases. (2009) 52:95–114.
AT Erkkilä. et al. Effect of fatty and lean fish intake on lipoprotein subclasses in subjects with coronary heart disease: A controlled trial. Journal of Clinical Lipidology. (2014) (8)1:126–133 http://www.sciencedirect.com/science/article/pii/S1933287413002961#
