What's Omega-3 all about?

Everywhere we look it seems, we learn of more benefits of Omega-3 from fish oil, while at the same time, because of its popularity as a supplement, more confusing opinions are presented by the market place and the aggressive advertising amongst producers. In the hope of clearing up a few myths, over the next few weeks I’ll be writing in depth on the advantages of fish oil supplementation and reporting on up to date scientific findings

According to the International Food Information Council Foundation in the USA, 2/3 of the population is concerned about the level and type of dietary fats they consume, yet less than ¼ believed fats are healthy. Naturally, as we’ve been told over decades to ‘cut fats from our diets and go fat-free to lose weight and protect our hearts’. What the ‘fat-free’ pundits don’t know is that it’s the type of fat we eat that can be harmful, not ALL fats. We cannot live without fat in our diets, but it has to be the right fat.

So let’s try and untangle the misinformation, and do a Basic Course on Omega-3

EFA’s or Essential Fatty Acids, are exactly that, essential to proper growth and development for children and adults, but by far the most important of these is Omega-3. This EFA is far out-weighed in ratio by Omegas 6 and 9 in our regular Western diet and we need to supplement heavily on Omega-3 in order to balance the ratio. We encourage you to eat fatty fish at least twice a week for a minimum intake of Omega-3, but if you are like many people on the modern diet, you will need some form of supplementation additional to what you get through your diet

Omega-3 PUFA’s are vital for healthy development of every cell, tissue and organ in the body, by working to keep individual cell membranes flexible for proper functioning. They are found in fish and shellfish¹.

In fish and shellfish, eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids are the major Omega-3 PUFA’s and are often referred to as ‘very long chain’ PUFA’s. They are found in higher amounts such as fatty fish such as halibut, mackerel, herring, salmon, tuna and anchovies. Although plant forms of Omega-3 (called alpha linoleic acid) can be consumed, only a very small percentage of it can be converted to very long chain PUFA’s within the body²

There’s a great deal of research showing that very long chain Omega-3 is the most beneficial fat for the body. The Physician’s Health Study found that increasing Omega-3 intake reduces the risk of sudden cardiac death by more than half. The Italian GISSI study found that the consumption of Omega-3 PUFA’s resulted in decreased rates of mortality, nonfatal myocardial infarction and stroke, with particular decreases in the rate of sudden death

It is uncertain exactly how marine Omega-3 PUFA’s protect the heart, but there is evidence they may stop the heart from beating in an irregular pattern (arrhythmias) and reduce the chance of a dangerous blood clots, lower inflammation in the blood vessels as well as reduce blood triglyceride level

REFERENCES:
¹ International Food Information Council (IFIC) Foundation; Consumer Attitudes toward Food, Nutrition & Health a Benchmark Survey 2006
² Institute of Medicine, Food and Nutrition Board, Dietary Reference Intakes for Energy, Carbohydrates, Fiber, Fat, Protein and Amino Acids (Macronutrients). Washington, DC. National Academy Press; 2002

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