Omega-3 fat, from any source, does not directly lower blood cholesterol. Omega 3fatty acids, however, do compete with Omega-6 fatty acids for the same enzymes. Increasing Omega-3 intake will cause increased conversion to healthy prostaglandins and will, by competition, decrease conversion of Omega-6 fatty acids to unhealthy prostaglandins. In addition, fish intake has tremendous healthy heart advantages. The increased intake of fish (not battered or fried fish) will in turn decrease the intake of meats and cheese and other cholesterol laden foods, thus allowing an affect that way. So while fish intake with Omega-3 will not directly lower cholesterol, increased fish intake will decrease meat and fat intake, thus lowering cholesterol in that manner. Fish especially high in omega-3 fat, such as salmon and rainbow trout, seems to lower risk of heart disease through a variety of mechanisms. Omega-3 fat may help keep heart rhythm normal, decrease inflammation, reduce plaque and clot formation in blood vessels, lower blood triglycerides, and slightly reduce blood pressure.

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