The Food and Agriculture Organization (FAO) and the World Health Organization (WHO) of the United Nations have concluded that adult males and females should have a daily intake of 250mg of EPA and DHA (FAO & WHO 2010 ).

For pregnant and lactating women, the recommendation for optimal adult health and infant development is 300mg of EPA and DHA daily, of which 200mg should be DHA.

The European Food Safety Authority (EFSA) also recommended that 250mg of EPA and DHA per day as an adequate intake for adults and children aged 2-18 years old.

Based on demonstrated benefits in visual functions,EFSA further recommended that infants >6 months of age and small children up to 2 years of age should have a minimum intake of 100mg of DHA.

Allergen statement

Its health benefits have been recognized and documented in more than 30.000 medical studies in Europe.
Dosage: 1-2 capsules per day, between meals. Supplements are not a full diet. Consult with your doctor before taking any food supplements.

Allergies – Contraindications

Not for consumption by people with shellfish allergies.
If you are taking anticoagulant medication, please consult your doctor before taking Ω Krill oil.

Safety & Stability

Currently there are no known toxicity levels for krill oil. Antarctic krill live in a naturally clean environment, devoid of pollution, so there’s significantly less risk of heavy metals contamination.

Furthermore, Krill oil has undergone extensive in vitro, in vivo and human studies to determine its safety and lack of toxicity.
In a recently published human study with 76 men and women, 4 weeks of krill supplementation increased plasma EPA and DHA and was well tolerated, with no indication of adverse effects on safety parameters.

However, people with known allergies to crustaceans (e.g., shrimp, crab, lobster, etc.) should not use krill products. The stability of products rich in omega-3s and the susceptibility to oxidation are well known challenges to those working with marine-sourced fatty acids.

Ω krill has two great advantages over traditional long chain omega-3 products — its high content of omega-3 phospholipids and the naturally occurring antioxidant astaxanthin.

Scientific studies have shown that omega-3 fatty acids bound to phospholipids are far less prone to oxidation than omega-3 fatty acids in traditional triglyceride form.
The powerful antioxidant astaxanthin also provides additional protection to the omega-3 fatty acids and prolongs product shelf-life.

Astaxanthin inhibits fatty acid oxidation and thereby secures a stable lipid product within the capsule — think of it as krill’s natural preservative.

Krill’s safety portfolio has been further evaluated by a panel of independent scientific experts and deemed safe for inclusion in foods, an important assessment known as GRAS (Generally Recognized as Safe). This determination is based on its intended use in food by experts qualified by scientific training and expertise.