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The following doses have been studied in scientific research:
BY MOUTH:
- For diabetes: 10-60 grams of whole or ground flaxseed have been taken daily for up to 48 weeks.
- For high cholesterol: Supplements or products containing 15-40 grams of ground flaxseed have been taken daily for 1 to 3 months. Bread containing 15-50 grams of ground flaxseed have been taken daily for 4 weeks to 3 months. Muffins containing 25-40 grams of ground flaxseed or 50 grams of flaxseed meal have been taken daily for 3 weeks to one year. Also, buns, snack bars, bagels, pasta, or tea biscuits containing 30 grams of ground flaxseed have been taken daily for one year. 30 grams of a specific powdered flaxseed product (Alena, Enreco, Manitowoc, WI) have been sprinkled into foods or drinks daily for 6 months. A specific flaxseed lignan extract (BeneFlax, Archer Daniels Midland Co., Decatur, IL) has been taken daily for 6 weeks to 6 months. A 600 mg dose of another specific flaxseed lignan extract (Flax Essence, Jarrow Formulas Inc., Los Angeles, CA) has been taken three times daily for 12 weeks.
- For high blood pressure: 30 grams of milled flaxseed has been added to foods such as bagels, muffins, bars, buns, pasta, and tea biscuits taken daily for 6 months. Also, taking flaxseed powder 28-60 grams daily for up to 12 months has been used.
- For breast pain (mastalgia): 25 grams of flaxseed powder has been taken daily for 2 months. Also, a muffin containing 25 grams of flaxseed has been eaten daily for 3 months.
- For swelling (inflammation) of the kidneys in people with lupus: 15-45 grams of whole flaxseed has been taken daily in one to three divided doses for up to one year. Also, 30 grams of ground flaxseed has been taken daily for up to one year. *
