Are you balancing omega-3 and omega-6?
Internationally-renowned registered dietitian, Ashley Koff, has answered some questions on Omega-3 and Omega 6.
What are Omega-3 and Omega-6?
Ashley Koff: Omega-3 and Omega-6s are essential fatty acids (EFAs). Both are essential to the structure and function of our cells, and regulate critical aspects of brain function, metabolism, and immune-system health. We cannot make omega-3 and omega-6 fatty acids in our bodies, so we have to get them from foods or supplements.
We need omega-3s in our diet to help prevent chronic inappropriate inflammation. Insufficient omega-3s are associated with a lengthy list of health problems including heart attacks and stroke. Unfortunately, most Americans get a high percentage of pro-inflammatory omega-6 fatty acids in their diets but not enough omega-3s. In fact, the average American diet now provides 20 or more parts omega-6s to one part omega-3s. That’s about seven times higher than the three-to-one intake ratio shown to deter major diseases and promote optimal health. We need to bring that back into a healthful balance.
There’s an easy, at-home way to check your own levels with a Vital Omega-3 and -6 HUFA Test kit. It’s available through VitalChoice.com, and is discounted to participants of the 100 Days to Better Heart Health Program. It’s a great way to know your omega balance starting point, as you challenge yourself to improve your ratio.
What are some common food sources of omega-6 that should be limited?
Ashley Koff: Omega-6 fats are found in the vegetable oils, such as corn and soy, that started replacing butter and lard in the 1960s. They are also found in most margarines, and in most baked goods as well as in fast-food meals and other restaurant dishes.
What are some top food choices you recommend to boost daily omega-3 intake?
Ashley Koff: There are two primary types of omega-3. The only type your body needs is long-chain (EPA and DHA) which is found in seafood. You can get short chain omega-3s (ALA) from plant sources such as flax, but the body can only convert less than 10 percent of dietary ALA into EPA, and less than one-half of one percent into DHA. That’s why it is best to try for two servings a week of fatty fish, such as wild salmon, sardines and tuna.
Do you recommend omega-3 supplements? Continue reading
4 Nutrients to Prevent Heart Disease
You can use nutrients now to prevent heart disease later. Here are 4 nutrients to ensure are a regular part of your daily diet.
Coenzyme Q10
Coenzyme Q10 (ubiquinone) is a powerful antioxidant and plays a key role in cellular energy production. Within the cellular mitochondria, coenzyme Q10 is responsible for carrying the electrons back and forth between enzymes in the production of ATP (energy).
Coenzyme Q10 also removes many free radicals from circulation. It’s these free radicals that lead to oxidation of LDL and the subsequent chain of events that result in heart disease.
Continue reading
Here's another omega 3 option – Calamarine
The typical American diet tends to be low in omega 3 fatty acids, approximately 120 mg DHA/day, which is an omega 3 supplement may be beneficial. Some benefits omega 3’s have been linked to improvement in arrhythmias, blood pressure, lipoprotein(a) levels, arterial inflammation, HDL cholesterol, and endothelial function.
Fish oil is a very common source individuals choose to supplement to boost their intake of omega 3 fatty acids. Tuna, salmon, sardines, herring, and anchovies are common fish used for the production of fish oil supplements. Fish oil tends to have equal levels of EPA and DHA or in some cases may be slightly higher in EPA content.
A New Option
A new option produced by Pharma Marine Group is Calamarine. Calamarine is obtained from calamari, or squid, and contains higher levels of DHA. The company is also able to market Calamarine as “eco-friendly” because squid have a brief life cycle, breed rapidly, and are not endangered. Especially important with concerns regarding over-harvesting of our marine life, which fish oil production may play a part.
Lower Cholesterol – How much omega 3 do you need to lower cholesterol?
Increasing the amount of omega-3 fats in our diet and decreasing the amount of omega-6 is beneficial in reducing your risk for heart disease. Most American’s consume a high omega-6 diet, with omega 3 being a common deficiency. Omega 3 deficiencies and the imbalance between omega 3 and omega 6 intakes have been linked with serious conditions, including heart attacks. Successfully maintaining a ratio of 4:1 to 1:1 omega 6 to omega 3 will help lower cholesterol levels and control high blood pressure.
Now, how much omega 3 do you need to add?
This is under debate and more research is being done. Right now the range experts recommend is from 500-2000 mg/day. Here are the current American Heart Association (AHA) recommendations.
The AHA recommends that individuals without heart disease eat a variety of fish twice a week, use heart healthy oils (flaxseed, canola, soybean oils), and consume flaxseed and walnuts.
For individuals with heart disease, the AHA recommends 1 g of EPA (eicosapentanoic acid) + DHA (docosahexaenoic acid) daily, preferably from fatty fish.
The AHA recommends 2 to 4 g of EPA + DHA daily, under physician’s care only, for individuals that need to lower triglycerides. High doses, > 3 grams/day, can result in excessive bleeding. (Do not self medicate! Talk to your MD before supplementing greater than 2 grams.)
Omega 3 Content of Different Foods
Wild Salmon, 4 oz. 1700 mg (DHA 700 mg, EPA 400 mg)
Tuna canned in water, 4 oz. 300 mg (DHA 200 mg, EPA 50 mg)
Cod, 4 oz. 600 mg (DHA 160 mg, EPA 50 mg)
Flaxseed, 1 Tbsp. 1000 mg (ALA – alpha–linolenic acid – 1000 mg)
Soybeans, dried, cooked ½ cup 500 mg (DHA/EPA 250 mg, ALA 250 mg)
Walnuts, 1 oz. 2570 mg (ALA 2570 mg)
Pecans, 1 oz. 280 mg (ALA 280 mg)
Wheat germ, ¼ cup 210 mg (ALA 210 mg)
Canola oil, 1 Tbsp 1300 mg (ALA 1300 mg)
Olive oil, 1 Tbsp 100 mg (ALA 100 mg)
Now, there’s a reason I included details on amounts of ALA, DHA and EPA for each omega 3 source. Right now, DHA and EPA have a greater link with lower cholesterol levels, lower triglycerides, and higher HDL levels than ALA. The body is able to convert ALA to EPA and DHA, but the conversion rate is low; therefore, it is best to include high DHA and EPA sources in your eating plan.
My recommendation:
As a preventive measure and to promote lower cholesterol and blood pressure control, I recommend eating fish twice a week, select a supplement that will provide you at least 1000 mg of omega 3 fatty acids daily (choose a good source of DHA and EPA), and use ground flaxseed when appropriate in your meal preparation.
February is American Heart Month. In recognition of American Heart Month you can access Heart Health Made Easy at a 25% savings. Learn more about this take action guide to lower cholesterol and blood pressure at http://www.hearthealthmadeeasy.com.
All the best,
Lisa Nelson RD
Reduce Brain Damage by Eating Fish
If you eat fish three or more times a week, studies find your risk of developing dementia and stroke to be reduced.
The Cardiovascular Health Study examined over 3600 participants over the age of 65. The study focused on “silent brain death”. Silent brain death occurs when small areas within the brain die due to lack of oxygen, but the individual shows no symptoms of this occurring. Individuals who eat fish regularly had a 26% reduction in silent brain death.
The protective benefit may be related to omega 3 fatty acids, specifically DHA and EPA. The results were seen when fish rich in omega 3 fatty acids, such as tuna and salmon. There was no positive benefit from eating fried fish, such as fish sticks made from fish low in omega 3’s.
On the plus side for those who dislike fish or won’t prepare it three times a week. Eating fish once a week reduced silent brain death 7%. Also, using a supplement to increase omega 3 fatty acids in your diet is an option.
Be sure to discuss all supplements with your MD!
All the best,
Lisa Nelson, RD
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