Flaxseed oil is derived from the hard, tiny seeds of the flax plant. It has been proposed as a less smelly alternative to fish oil. Like fish oil, flaxseed oil contains omega-3 fatty acids, a type of fat your body needs as much as it needs vitamins.
However, it's important to realize that the omega-3 fatty acids in flaxseed oil aren't identical to what you get from fish oil. Flaxseed oil contains alpha-linolenic acid (ALA), while fish oil contains eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The effects and potential benefits may not be the same.
The essential fatty acids in flax can be damaged by exposure to heat, light, and oxygen (essentially, they become rancid). For this reason, you shouldn't cook with flaxseed oil. A good product should be sold in an opaque container, and the manufacturing process should keep the temperature under 100 degrees Fahrenheit. Some manufacturers combine the product with vitamin E because it helps prevent rancidity.
A typical dosage is 1 to 2 tablespoons of flaxseed oil daily. It can be taken in capsule form or made into salad dressing. Some people find the taste pleasant, although others would politely disagree.
For whole flaxseed, a typical dose is 1 tablespoon of the seed (not ground) with plenty of liquid 2 to 3 times daily.
The best use of flaxseed oil is as a general nutritional supplement to provide essential fatty acids. There is little evidence that it is effective for any specific therapeutic purpose.
Flaxseed oil appears to be a safe nutritional supplement when used as recommended. However, due to the contradictory evidence regarding its effects on cancer (as described above), it should not be taken by people at high risk of cancer except on physician’s advice.
- Reviewer: EBSCO CAM Review Board
- Review Date: 07/2012 -
- Update Date: 07/25/2012 -