Omega 3 Fatty Acids
Omega
3’s are a group of unsaturated fatty acids, and include alpha-linolenic acid
(ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). DHA fatty
acid is the primary oil in fish, which has been shown to have some health
benefits, including the reducing of heart disease by lowering blood
triglyceride levels. DHA is also the primary fatty acid in the human brain, and
the deficiency has been linked to cognitive decline and possibly Alzheimer’s
disease.
ALA
is the shortest chain fatty acid, and predominant in plant-based sources of
omega-3’s. EPA and DHA have the most
research for health benefits, and are mostly available in seafood. The body can convert some of the ALA consumed
from foods into EPA and DHA in the body, but in a much smaller amount than
eating foods rich in DHA.
SALMON
has the highest content of DHA of any fish source, ranging from 2000 to 3000
milligrams per 6 ounce serving. Wild salmon has more usable fish oil than
farm-raised salmon. The best variety of salmon to choose is the Atlantic
salmon, but Coho, pink and sockeye salmon are also good choices.