Omega - 3s

Omega-3 fats are essential fatty acids that are necessary for health. They are not made in the body, but come from one’s diet. The best sources are from fatty fish like salmon, mackerel, trout, herring, halibut, sardines and tuna. Omega-3 eggs are fortified with DHA. Eicosapentaenioc acid (EPA) and docosahoxaenoic acid (DHA) are the major Omega-3 fatty acids. The body can make EPA and DHA from alpha linolenic acid (ALA). The best sources of ALA are leafy green vegetables, nuts like walnuts, vegetable oils like canola, soy, and especially flax-seed. It is essential because it cannot be made in the diet. Omega-3s are a type of polyunsaturated fatty acid. They are used as precursors for eicosanoids that locally vasodilate, bronchodilate, and deter platelet aggregation and clot formation. Given the interplay between pro-inflammatory omega-6 fatty acids and the less pro-inflammatory omega-3 fatty acids, it would appear that omega-3s could be beneficial in asthma, however, research has been inconsistent and larger trials need to be completed.

Omega-3s have an important role in disease prevention. (1) Omega-3 fatty acids may reduce joint tenderness and need for corticosteroid drugs for those with Rheumatoid Arthritis (RA); (2) fish oils can lower blood triglyceride levels in a dose-dependent manner for those who have CVD or have a high risk for; (3) Omega-3 fatty acids, fish and fish oils reduce mortality, cardiac death and myocardial infarctions; (4) Omega-3 fatty acids affect cellular functions involved in heart rate and coronary blood flow; (5) Omega-3 fatty acids during pregnancy and lactation is associated with appropriate birth weight, and there are fewer preterm births, head circumference is normal, as well as cognitive development and IQ; (6) studies suggest that Omega-3 fatty acids can reduce inflammation, improve immune function and aid in female health and reproduction among others. Omega-3s may also have a role in reducing cardiac hypertrophy and cancer cell proliferation.

A dietary deficiency of the long chain Omega (n)-3 fatty acids eicosapentaenoic acid and docosahexaenoic acid (EPA + DHA) has been linked firmly with increased risk for death from coronary heart disease (CHD). The evidence linking a dietary deficiency in these fatty acids with risk for CHD mortality is sufficiently strong to justify recommendations from the American Heart Association, and a host of other health agencies and professional organizations to increase intake of these fatty acids. One approach to linking Omega-3 fatty acids with CHD risk has been to examine the relationship between Omega-3 biomarkers and risk. Two studies found that multivariable-adjusted risk for sudden cardiac death was reduced by 90.0% in subjects with the highest blood Omega-3 levels compared against those with the lowest levels, regardless of whether the blood had been tested many years before the event or during the actual event.

In the future, it may have a place much like common medications, like non-steroid anti-inflammatory drugs (like ibuprofen). Registered dietitians may end up prescribing meal plans with determined Omega-3 fatty acid: Omega-6 fatty acid ratios. The level of fish oil supplementation related to body weight and concentration of EPA and DHA in a supplement may also be determined.