| .: Omega-3 Fatty Acids 101 :. |
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We wrote in our previous issue of the many benefits of fish oil.
In this issue, we focus on one of the two essential fatty acids, omega-3 fatty acids.
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Omega-3 fatty acids are polyunsaturated fatty acids that work by reducing the amount of triglycerides produced by the body.
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There are three main types of omega-3 fatty acids – alpha-linolenic acid (LNA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).
The primary source, LNA, cannot be used by our body as it is and needs to be converted into EPA and DHA for assimilation.
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LNA comes mostly from plant sources like flaxseed, borage and walnut, while DHA and EPA can be found in human milk, egg yolk and, especially, fatty fish like salmon and mackerel.
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In 2004, the US Food and Drug Administration released a statement saying that there is supportive, but not conclusive research, showing that EPA and DHA omega-3 fatty acids reduce the risk of coronary heart disease.
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References
1) University of Maryland Medical Center. Available at www.umm.edu
2) US Food and Drug Administration (2004). Omega-3 fatty acids and coronary heart disease. USFDA Docket No. 2003Q-0401, 09/08/2004.
3) Surette, M. (2008). The science behind dietary omega-3 fatty acids. Canadian Medical Association Journal: 178 (2): 177.
4) Medline Plus. Available at www.nlm.nih.gov
5) USDA National Nutrient Database for Standard Reference. Available at www.nal.usda.gov
6) Food Safety Website University Purdue, Indiana. Available at http://fn.cfs.purdue.edu/fish4health/NutritionalContentofFish/omega3.pdf
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