I read that krill oil as a source of omega-3 fatty acids was 48x more effective than fish oil and much more bioavailable – is this true?


Controlled studies have indicated that omega-3 fatty acids from fish oil have digestibility coefficients (bioavailability) approaching 80-90%. If an alternate omega-3 oil had even double the bioavailability, the digestibility coefficient would be 160-180%. This is impossible since the maximum digestibility coefficient for any dietary fatty acids is 100%. Direct comparative and controlled human trials using identical intakes of DHA/EPA from krill oil vs. a fish oil source would easily settle this issue.