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.
LEARN MOREArachidonic Acid/EPA Ratio
Optimal range: 3.7 - 40.7 Ratio
This test measures the ratio of arachidonic acid (AA) to eicosapentaenoic acid (EPA) in plasma. This ratio of the principle omega-3 and omega-6 fatty acids is a measure of the body’s eicosanoid balance. Balancing these eicosanoids in the body is an excellent way
for managing heart disease and other chronic and inflammatory processes.
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.
LEARN MOREDPA
Optimal range: 0.8 - 1.8 % by wt
Docosapentaenoic acid (DPA) is an omega-3 fatty acid with 22 carbons and five double bonds (22:5n3). It is formed from its precursor, EPA, by way of the elongase enzyme which adds two carbons. It can be supplemented or obtained in the diet from foods such as marine oily fish.
Not only is DPA found in most fish and marine foods but it is also present in lean red meat from ruminant animals.
LEARN MOREEPA
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.
LEARN MOREEPA+DPA+DHA
Optimal range: 5.4 - 50 % by wt
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, such as oily fish. They have antioxidant, anti-inflammatory, and antithrombotic effects, and can help to reduce triglyceride levels.
LEARN MORELinoleic 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.
LEARN MOREOmega-3 total
Optimal range: 5.4 - 10 % by wtOmega-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.
LEARN MOREOmega-6/Omega-3 Ratio
Optimal range: 3.7 - 14.4 Ratio
Omega-6:Omega-3 ratio is calculated by dividing the sum of all the omega-6 fatty acids by the sum of all the omega-3 fatty acids.
Omega 6 and 3 are two essential fats that are categorized as polyunsaturated fatty acids, or PUFAs for short. These fats are essential since we lack the ability to make them in our bodies and must obtain them from food or supplements. Once ingested, our body uses these fats to create other types of fats with important biological and health-promoting roles.
Omega 6 and 3 have many biological roles, including cell structure as well as eye and brain development, but are probably best known for their role in inflammation. In general, omega 6 fats are considered pro-inflammatory, while omega 3 fats are considered anti-inflammatory. However, both omega 6 and omega 3 fats can promote and inhibit the body’s inflammatory response, although omega 6 appears to produce a greater inflammatory response compared to omega 3. On the other hand, DHA and EPA can turn off the body’s inflammatory response and even influence certain genes to halt the production of inflammatory molecules.
LEARN MOREOmegaCheck
Optimal range: 5.4 - 10 % by wt
This marker determines fatty acid-associated risk for cardiovascular events.
OmegaCheck = [(EPA + DPA + DHA) ÷ total PLFA] x 100
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