Reduce Triglycerides With Omega-3 Fish Oil
Omega-3 is the name given to a family of polyunsaturated essential fatty acids (EFAs). Essential fatty acids can be grouped into two categories, omega-6 EFAs and the omega-3 EFAs. Omega-6 acids promote inflammation, blood clotting, and tumor growth, while omega-3 acids, including Eicosapentaenoic Acid (EPA) and Docosahexaenoic Acid (DPA), serve a very different, yet vital, function for body.
Nutritionists have come to recognize the importance of balancing Omega 3 with omega-6 fatty acids in the diet. Key omega-3 fatty acids including EPA and DHA, are both found primarily in oily cold water fish such as tuna, salmon, and mackerel (higher concentrations are found in pure fish oil). Aside from fresh seaweed, a staple of many oriental cultures, plant foods rarely contain EPA or DHA and because most people on a typical Western diet consume far more omega-6 rich foods (including cereals, whole-grain bread, baked goods, fried foods, margarine, and others), the ratio of Omega-6 to Omega-3 fatty acids is out of balance for just about everyone. What does this mean? This means for most Americans the emphasis should to be on increasing omega-3s to make the ratio more even and to put the body back in balance.
Triglycerides are where most of the fat calories are stored. In addition to providing energy, fat also serves other functions, for example, cholesterol and phospholipids are components of cell membranes and sheaths surrounding nerve cells. Cholesterol is also important for the production of bile acids and other hormones (such as male/female hormones and adrenal hormones).
Fatty acids consist of chains of carbon atoms linked together by chemical bonds. On one end (terminal) of the carbon chain is a methyl group (a cluster of carbon and hydrogen atoms), the other terminal is a carboxyl group (a cluster of carbon, oxygen and hydrogen atoms). The chemical bonds between carbon atoms can be either single or double bonds. Single bonds have more hydrogen molecules around them than double bonds. These chemical bonds determine whether a fatty acid is saturated or unsaturated. Fatty acids also come in different lengths: short chain fatty acids have less than 6 carbons, while long chain fatty acids have 12 or more carbons.
You’ve heard plenty about the merits of omega-3 fatty acids, most notably how those healthful fats protect against heart problems. Does the source from which you get them make a difference? Omega-3s are considered essential fatty acids because the body requires them but cannot make them on its own. Fatty fish like salmon and tuna are touted as optimal sources, while vegetarians often cite the omega-3 content of flax, walnuts, and soybean or canola oils. (U.S. News has written about 11 easy ways to load up on omega-3s from food sources.) And supplements containing omega-3s derived from fish oil or algae are making a splash on store shelves and health websites.
Not all omega-3s are the same. The three main forms are eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and alpha-linolenic acid (ALA). EPA and DHA are considered long-chain forms of omega-3 and are found in fish, fish oil supplements, and algae extract. ALA, the short-chain form, is found in plant sources like walnuts, flax seed, canola and soybean oil, and, to a lesser degree, green leafy vegetables. The body needs to convert the short chain version to a long chain version in order to make use of it but this conversion doesn’t happen very rapidly.
Omega 3 comes in softgel or liquid forms for easy consumption. Look for name brands to ensure that the product has no heavy metals or pesticides and that it is a high quality and pure product. Your local health food store carries name brands that adhere to strict standards of purity.
*Statements contained herein have not been evaluated by the Food and Drug Administration. Omega-3 Fish oil is not intended to diagnose, treat and cure or prevent disease. Always consult with your professional health care provider before changing any medication or adding Vitamins to medications.
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