Fish roe oil is a source of omega-3 polyunsaturated fatty acids (PUFAs), particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which are known for their anti-inflammatory properties. The use of fish oil (from body tissues, and to a lesser extent, roe) to support rheumatoid arthritis (RA) has been investigated in several clinical trials. Most studies have focused on fish oil in general, but some research has examined fish roe oil specifically, noting its higher phospholipid content and potential for greater bioavailability of omega-3s compared to standard fish oil.

Meta-analyses and systematic reviews of omega-3 supplementation in RA show moderate evidence for reduced joint pain, morning stiffness, and the need for nonsteroidal anti-inflammatory drugs (NSAIDs). The mechanism is thought to involve the reduction of pro-inflammatory eicosanoids and cytokines. While most clinical research has used fish body oil, the nutritional profile of fish roe oil supports similar effects, and some small studies have confirmed that fish roe oil supplementation can improve omega-3 status and reduce inflammatory markers.

However, clinical trials specifically evaluating fish roe oil for RA are limited, and most recommendations are extrapolated from broader fish oil research. Thus, while there is moderate scientific basis (evidence level 3/5) for its use in RA—mainly due to its omega-3 content—direct evidence for fish roe oil is not as robust as for standard fish oil.