OmegaCheck

Omega-3 and omega-6 fatty acids are polyunsaturated long chain fatty acids (PUFA) required by the body for proper functioning, normal growth and the formation of neural synapses and cellular membranes. Omega-3 and -6 fatty acids are considered “essential” and obtained primarily from dietary sources.

Three of the most important omega-3 fatty acids are eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA) and docosahexaenoic acid (DHA). Omega-3 fatty acids are primarily obtained from food sources. They have antioxidant, anti-inflammatory and anti-thrombotic effects, and can help to reduce triglyceride levels. Two of the most important omega-6 fatty acids are arachidonic acid (AA) and linoleic acid (LA). Omega-6 fatty acids are obtained from animal sources and plant oils, and have pro-inflammatory and pro-thrombotic properties at high levels.

- Consumption of omega-3 fatty acids reduces the occurrence of major acute cardiac events in healthy individuals or patients with cardiovascular risk factors or who have cardiovascular disease.

- Consumption of omega-3 fatty acids leads to a reduction in triglycerides and non-HDL, as well as Lp-PLA2 levels.

- A high intake of omega-6 fatty acid precursors can interfere with the absorption of omega-3 fatty acids. The mean omega-6:omega-3 ratio of the standard American diet is approximately 10:1. A diet with an omega-6:omega-3 fatty acid ratio of 4:1 or less may reduce total mortality up to 70% over 2 years.

Arachidonic Acid

Optimal range: 8.6 - 15.6 % by wt

Arachidonic acid is an inflammatory omega-6 fatty acid. Our bodies produce this nutrient, and its excess may lead to inflammatory diseases and mood disorders.

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Arachidonic Acid/EPA Ratio

Optimal range: 3.7 - 40.7 Ratio

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DHA

Optimal range: 1.4 - 5.1 % by wt

Docosahexaenoic acid (DHA) is one of the omega-3 fatty acids.

Omega-3 fatty acids (omega-3s) have a carbon–carbon double bond located three carbons from the methyl end of the chain. Omega-3s, sometimes referred to as “n-3s,” are present in certain foods such as flaxseed and fish, as well as dietary supplements such as fish oil. Several different omega-3s exist, but the majority of scientific research focuses on three: alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). ALA contains 18 carbon atoms, whereas EPA and DHA are considered “long-chain” (LC) omega-3s because EPA contains 20 carbons and DHA contains 22.

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DPA

Optimal range: 0.8 - 1.8 % by wt

Docosapentaenoic acid, or DPA, is a lesser known member of the omega-3 family.

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EPA

Optimal range: 0.2 - 2.3 % by wt

Eicosapentaenoic Acid (EPA) is a Polyunsaturated Omega-3 Fatty Acid and is involved in the regulation of inflammatory processes and prevention of blood clots.

Omega-3 fatty acids (omega-3s) have a carbon–carbon double bond located three carbons from the methyl end of the chain. Omega-3s, sometimes referred to as “n-3s,” are present in certain foods such as flaxseed and fish, as well as dietary supplements such as fish oil. Several different omega-3s exist, but the majority of scientific research focuses on three: alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). ALA contains 18 carbon atoms, whereas EPA and DHA are considered “long-chain” (LC) omega-3s because EPA contains 20 carbons and DHA contains 22.

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Linoleic Acid

Optimal range: 18.6 - 29.5 % by wt

Linoleic acid is by far the most abundant polyunsaturated fatty acid in most human tissues. Linoleic acid is an essential fatty acid, and low levels indicate dietary insufficiency.

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Omega-3 total

Optimal range: 5.4 - 10 % by wt

Essential fatty acids are classified into fat "families": omega 3 fats and omega 6 fats.

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Omega-6 total

Optimal range: 0 - 0 % by wt

Omega-6 fatty acids are a type of polyunsaturated fat found in vegetable oils, nuts and seeds. When eaten in moderation and in place of the saturated fats found in meats and dairy products, omega-6 fatty acids can be good for your heart.

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