Statin Vs. Omega 3
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The History of Statins
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Statin medications are derived from the same fungi that have been the source of other medical breakthroughs. The fungi Penicillium citrinum and Aspergillus terreus are sources for this medication. The medication operates by assisting the liver in increased rates of metabolizing cholesterol. The result is the lowering of the bad cholesterol counts in the patient's system.
The History of Omega3 Fatty Acids
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Omega-3 fatty acids are compounds occurring naturally in cold water fish, such as cod, white lake fish, tuna and salmon. The health benefits of this naturally occurring compound were uncovered when studying the low rates of heart disease in Eskimo native Americans, whose diet includes a proportionately high amount of fish high in omega-3 fatty acids. In 2004, the FDA released a statement acknowledging the benefits of these compounds in a person's regular diet, including helping reduce cholesterol.
Combining the Treatments
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The naturally occurring omega-3 and the manufactured statins have been clinically shown to support each other and bring a higher level of treatment success to the patients suffering from high cholesterol levels or heart disease. Studies have demonstrated that physicians can combine these two compounds without having to perform additional tests to determine compatibility.
The Benefits of Combined Treatments
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Some of the combined-treatment benefits that have been observed include:
Increased support of liver and muscle during treatment.
Faster rates of LDL cholesterol reduction during treatment.
Increased long-term heart health.
A return to balanced cholesterol rates at healthy levels.
Absence of compatibility problems during treatment between the two compounds.
Possible Downsides of Statin Therapy
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Side effects of statin therapy when used by itself can include:
Muscle pain
Joint pain
Liver damage
Muscle damageThese side effects do not occur when using only omega-3, and have been significantly reduced when the compounds are used in conjunction with each other.
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