Eating more fish oil fats called EPA and DHA may help lower inflammation in your body and brain.

We analyzed the available evidence on whether high intake of EPA and DHA reduces inflammation, and what we’ve found so far is mixed. Fifty-seven studies suggest that eating more of these omega-3 fats, commonly found in fish oil, may help lower inflammation in the body and brain [1]. At the same time, 47 other studies or assertions show no clear benefit or even suggest little to no effect [1]. EPA and DHA are types of fats found mainly in fatty fish like salmon, mackerel, and sardines. Inflammation is the body’s natural response to injury or infection, but when it’s too high for too long, it may contribute to long-term health issues. Some research shows these fats can change how immune cells behave, potentially reducing signals linked to inflammation. But other studies found no meaningful change in inflammation markers after people increased their EPA and DHA intake — even at high doses. The differences between studies may come from how inflammation was measured, how long people took the fats, their starting health, or how much they consumed. Some people showed small improvements, others saw none. We don’t have enough consistent data to say one outcome is more reliable than the other. What we’ve found so far leans toward the idea that EPA and DHA might help some people reduce inflammation, but it’s not a guaranteed effect for everyone. If you’re considering more fish or fish oil to manage inflammation, it may be worth trying — but don’t expect it to work the same way for everyone.