Omega Fats, Healthy?

Omega Fats, Healthy?

You’ve probably heard a lot about Omega-3 fatty acids, but what about their (sometimes) pesky cousins—the Omega-6 fatty acids?

Both Omega-3 and Omega-6 fatty acids are under the umbrella of polyunsaturated fatty acids (abbreviated PUFAs in nutrition circles). Because human beings lack the ability to make these 2 types of fatty acids and must get them from our diet, they’re labeled “essential.” However, the two are quite different in their actions.

Omega-3 fatty acids can come from vegetable sources that are high in what’s called alpha-linolenic acid (ALA), found, for example, in flaxseed oil and chia seeds. Two higher-potency offspring of ALA are also considered forms of Omega-3: docosahexanoic acid (DHA) and eicosapentanoic acid (EPA). DHA and EPA are found in fatty fish like salmon and mackerel, as well as in higher-potency fish-oil supplements, and are both absorbed much faster than ALA.

Omega-6 fatty acids are PUFAs too, and thus are in the linolenic acid family. Examples of this kind of fat include safflower and sunflower oils. Omega-6s are healthy as well, but only if consumed in moderation. In larger amounts, they may induce chronic inflammation. And the catch is, we don’t know how much Omega-6 it takes to ignite this inflammatory process.

Bottom line is if you’re eating a lot less of the Omega-3 forms of fat (fatty fish and flaxseed) and a lot more of the Omega-6 kinds of fats (sunflower and safflower oils), you may be at risk for chronic inflammation, which could put you at greater risk for heart disease, and possibly other diseases such as diabetes and obesity.

The Team at i-Supplements.com