Omega-3 Benefits and Facts - Part 1

Introduction
Cardiovascular and Heart Disease
Pregnancy and Infant Nutrition
Skin Conditions
Joint Health and Arthritis
Other Diseases

Benefits of Omega-3s:

In this Omega-3 benefits and facts section you will learn the basics about omega-3 essential fatty acids (EFA) from fish oils and their function in our bodies. Also discussed will be the affects of our western diet on omega-3 levels and the latest research on the cardiovascular, heart, and the other health benefits of omega-3 compounds. In addition there is a section on vitamin E and coenzyme Q10 antioxidants - other critical nutrients that have a synergistic role with omega-3 fatty acids and are contained within the Omega-T™ product.

Omega-3 fatty acids are important building blocks of our cell membranes, signaling pathways and neurological systems. They play a critical role in many functions in the body and are essential for good health. These health effects were noted at first by studying the Inuit Indians, which ate a diet of marine and fish wildlife and had a significantly reduced risk of heart disease. The benefits of omega-3 fatty acids in cardiovascular disease are so well demonstrated that the American Heart Association has published statements since 1996 recommending increased fish intake and/or omega-3 supplements. Scientists and physicians have also discovered many other benefits of omega-3 fatty acids and the research continues to grow!

What Are Omega-3 Fatty Acids?

Omega-3 fatty acids are long-chained, polyunsaturated fatty acids. Fatty acids are the building blocks of triglycerides and other lipids. They are usually composed of a long chain of unbranched carbon atoms with a carboxyl group at one end. Most fatty acids contain between 4 and 24 carbon atoms in the backbone.

A saturated fatty acid has only single bonds in the carbon backbone. Unsaturated fatty acids have one or more double bonds in the carbon backbone. Thus, monounsaturated fat acids have one double bond and polyunsaturated fatty acids have two or more double bonds. These double bonds decrease the melting point – that means they are more likely to be a liquid than a solid at room temperature. The longer the carbon backbone length, the higher the melting point and the more likely to be a solid than a liquid at room temperature.

Omega-3 and omega-6 fatty acids are important because our bodies do not have the enzymes necessary to create double bonds after the 10th carbon from the carboxyl group. Thus, linoleic and linolenic fatty acids are essential.

Alpha linolenic acid (ALA) is the only essential omega-3 fatty acid because our bodies can convert ALA into others such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). There is a wealth of scientific data that suggests the conversion rate of ALA to DHA is only in the region of 4-15%. There are, however, other conditions where this conversion is inefficient to non-existent. For example, infants and people with certain enzyme deficiencies cannot efficiently convert ALA to EPA. For this reason, EPA and DHA are sometimes considered as conditionally essential fatty acids.

The major omega-3 fatty acids are:

• ALA, (alpha) linolenic acid
• EPA, eicosapentaenoic acid
• DHA, docosahexaenoic acid

*The dietary requirements of essential fatty acids are approximately 2% of caloric intake for adults and 3% for children.

One good question is where do we get omega-3 fatty acids? ALA is found primarily in dark green leafy vegetables, flaxseed oils, and certain vegetable oils. EPA and DHA are found primarily in oily cold-water fish such as mackerel, herring, tuna, and salmon. Unfortunately, plant sources of omega-3 fatty acids produce DHA and/or ALA and very little, if any, EPA.

Some of the Science and Health Benefits

Omega-3 and omega-6 fatty acids are very important to our everyday life and function. Omega-3 and omega-6 fatty acids are critical in the structure of our cell membranes and the development of the nervous system and form the foundation for the synthesis of cell mediators (prostaglandins and leukotrienies). These cell mediators play an important role in human physiology and can affect coagulation, inflammation and proliferation of certain cells.

1. Comprise the phospholipid bilayer in the membrane of cells
2. Affect cell signaling and gene expression
3. Are primary components of brain (grey matter), retina and other nerve tissue
4. Form the foundation for pro-inflammatory and inhibitory compounds such as Thomboxane A2
5. Play a key role in the prevention and management of chronic diseases

The changing western diet has drastically changed the omega-6 to omega-3 fatty acid ratio. In an effort to reduce cholesterol levels and lead healthier lifestyles, many Americans have substituted vegetable oils, which are high in omega-6 fatty acids, in place of saturated fat from animals. This change in diet has led to an enormous increase in omega-6 fatty acid consumption and has elevated the typical omega-3 fatty acid ratio of 2:1 to 25-50:1.

The dietary increase in omega-6 fatty acid ratio can have profound effects on an individual’s health. This reason is that omega-6 fatty acids do not provide the health benefits that omega-3 fatty acids do. Although omega-6 fatty acids are an important part of the cell membrane, replacement of the phospholipids EPA and DHA (derivatives of omega-3 fatty acids) with arachidonic acid (derivative of omega-6 fatty acids) leads to a more thrombogenic state. Omega-3 fatty acids and their derivates reduce thrombogenisis by altering certain pathways leading to the production of less inflammatory mediators (prostaglandins, leukotrienes and thromboxanes).

1. Omega-3 fatty acids reduce inflammation, omega-6 fatty acids increase inflammation.
2. Omega-3 fatty acids are antithrombotic, omega-6 fatty acids increase blood clotting.
3. Omega-3 fatty acids are non-immunoreactive, omega-6 fatty acids are immunoreactive.

These differences have profound implications for heart disease, cancer, arthritis, allergies and other chronic diseases. The scientific consensus is that the ratio of omega-6 to omega-3 fatty acids should be less than 5:1.

• Flaxseed oil contains alpha-linolenic acid but no EPA and DHA
• Marine algae sources produce only DHA and no EPA
• Cold water marine fish oil contains primarily EPA and DHA

Omega-3 fatty acids from fish oil are available as triglycerides or ethyl esters. The preferred form of omega-3 fatty acids is triglycerides from fish oil. It is the most bioavailable form. Another positive about omega-3 fatty acid nutritional supplements is that most of the contaminants, such as harmful PCBs and metals, have been removed during the purification process. Recently, Harvard Medical School researchers studied commercially available omega-3 fish oil supplements and found that they have only "negligible amounts of mercury". Further, they state: "The additional benefit of fatty acids from fish oil is that large doses of Omega-3 fatty acids can be ingested easily in a capsule without the risk of toxicity".

It is important to note that you should always buy omega-3 nutritional supplements with antioxidants. Antioxidants keep your omega-3 supplements fresh and when combined with vitamin E and/or other antioxidants you will decrease or eliminate the incidences of “fish burps”.

Supporting References for the Benefits of Omega-3s:

Levine, Barbara S. Most frequently asked questions about DHA. Nutrition Today, Vol. 32, November/December 1997, pp. 248-49

Newton, Ian S. Long-chain fatty acids in health and nutrition. Business Development, Human Nutrition Department, Roche Vitamins Inc., Parsippany, NJ, USA. ACS Symposium Series (2001), 788(Omega-3 Fatty Acids), 14-27.

Sugano, Michihiro. Balanced intake of polyunsaturated fatty acids for health benefits. Faculty of Environmental and Symbiotic Sciences, Prefectural University of Kumamoto, Kumamoto, Japan. Journal of Oleo Science (2001), 50(5), 305-311.

*The Food and Drug Administration approved the following statement regarding omega-3 fatty acids: The scientific evidence about whether omega-3 fatty acids may reduce the risk of coronary heart disease (CHD) is suggestive, but not conclusive. Studies in the general population have looked at diets containing fish and it is not known whether diets or omega-3 fatty acids in fish may have a possible effect on a reduced risk of CHD. It is not known what effect omega-3 fatty acids may or may not have on risk of CHD in the general population. Other claims regarding omega-3 fatty acids (fatty acids from fish oil) have not been approved by the Food and Drug Administration. This omega-3 fatty acid/antioxidant dietary supplement is not intended to diagnose, treat, cure, or prevent any disease. This omega-3 information has been provided for information purposes only and should not be construed as recommendations. Please consult your health care provider first if you have any health problems or wish to discuss the benefits of omega-3 fatty acids.

Soft-E-Care™ products that contain Omega-3 fatty acids:
Omega-T™
Coromega™

Next: Part 2: Cardiovascular and Heart Disease