Krill Oil — Frequently Asked Questions

Krill oil and fish oil both provide EPA and DHA omega-3 fatty acids, but they differ in delivery form. Krill oil's omega-3s are bound to phospholipids, which studies show are incorporated into cell membranes 68% more efficiently than the triglyceride form in fish oil. This means you may need a lower dose of krill oil to achieve similar blood levels. Krill oil also contains natural astaxanthin, eliminating fishy burps. However, fish oil is cheaper per gram of EPA+DHA and has a larger clinical evidence base.

Two reasons. First, the phospholipid-bound omega-3s in krill oil disperse easily in stomach acid and are absorbed more rapidly than fish oil triglycerides, reducing the time fatty acids sit in the stomach. Second, krill oil contains natural astaxanthin, a powerful antioxidant that prevents the lipid oxidation responsible for fishy odor and taste. Conventional fish oil is more prone to oxidative rancidity both in the capsule and during digestion.

Antarctic krill (Euphausia superba) is the largest biomass on Earth, estimated at 379 million metric tons. However, krill are the foundation of the Antarctic food web, feeding whales, seals, and penguins. Reputable krill oil brands carry MSC (Marine Stewardship Council) certification, which ensures harvesting stays within sustainable limits — currently about 1% of total biomass. Look for the MSC blue label when purchasing.

Use caution. Omega-3 fatty acids, including those in krill oil, have mild antiplatelet effects that may increase the anticoagulant action of blood thinners like warfarin, heparin, or antiplatelet drugs like aspirin and clopidogrel. While standard krill oil doses (1-2g) are generally tolerable, you should inform your physician, have your INR monitored more frequently if on warfarin, and report any unusual bruising or bleeding.