Collection: Omega 3

Omega 3 fatty acids are found naturally in fatty fish such as salmon, trout, pilchards, sardine, fresh tuna (not tinned) and mackerel. It is often difficult meeting daily omega 3 requirements, therefore supplements are a convenient and consistent source of omega 3. Taking an omega 3 supplement (2-4 g of EPA and DHA) has been shown to have a positive effect in reducing inflammation in the body by inhibiting the enzymes which produce hormones that spark inflammation.

Linoleic acid (LA), an omega 6 fatty acid and alpha linolenic acid (ALA), an omega 3 fatty acid have to be consumed from the diet and are known as essential fatty acids. The omega 3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) can be produced from ALA. This conversion is limited and therefore it is important to include food sources rich in these fatty acids in the diet or supplementation with this nutrient. ALA and LA are found in plant and seed oils (rapeseed and walnut oil). EPA and DHA are found in oily fish (salmon, mackerel and herring). LA and ALA compete for metabolism by the same enzyme (delta-6-desaturase). A high intake of LA would reduce the amount of enzyme available for the metabolism of ALA, which may increase heart disease and inflammation. Therefore it is important to have a balanced ratio of omega 3 and 6 fatty acids in the diet. A target of omega 6 to omega 3 fatty acid ratio of 1:1 to 2:1 appears to be consistent with studies on aspects of diet, neurodevelopment and genetics.