Omega 3 Fatty Acid News and Research

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Omega-3 is an essential fatty acid (EFA), consisting of EPA (eicosapentaenoic acid), DHA (docosahexaenoic acid), and ALA (alpha-linolenic acid). Oily fish, including anchovies, sardines, mackerel, and salmon, are the only known natural sources of Omega-3 EPA/DHA. ALA is found in plants, such as flax and chia. It is important to note that only EPA and DHA contribute to the many health benefits associated with Omega-3. While the body can convert ALA into EPA/DHA, it does so very inefficiently (less than one percent), making it impossible to derive Omega-3-related health benefits from plant sources. Furthermore, although Omega-3 EPA/DHA is vital to overall good health, the human body is not able to produce it on its own, so supplementation is required, either by eating oily fish or foods fortified with Omega-3 EPA/DHA, or by taking fish oil supplements.

Essential fats in diet may regulate protein secretion in muscles by altering gene expression

A new study reveals that essential fats in the diet may play a role in regulating protein secretion in the muscles by changing the way genes associated with secretion act.

15 May 2018

Mother's milk found to have SWAT team of immune cells

Immune cells that are ready to take action against invaders like bacteria have been found in women's breast milk, researchers say.

3 May 2018

Study shows fatty fish and camelina oil boost HDL and IDL cholesterol

Eating fatty fish increases the size and lipid composition of HDL particles in people with impaired glucose metabolism, according to a new study from the University of Eastern Finland. These changes in the size and lipid composition of HDL particles make them beneficial for cardiovascular health.

19 Apr 2018

Omega-3 supplements found to be ineffective in alleviating dry eye symptoms

More than 16 million Americans suffer from dry eye, an often chronic condition that causes burning, itching, or stinging sensations in the eye, as well as impaired vision.

13 Apr 2018

Maternal intake of DHA supplement linked to higher fat-free body mass in children

University of Kansas researchers have reported that pregnant women who consumed a supplement of DHA (docosahexaenoic acid), a nutrient added to U.S. infant formulas since 2002, tend to have children with higher fat-free body mass at 5 years old.

21 Mar 2018

Study shows that omega-6 fatty acids could protect against premature death

Could omega-6 fatty acids protect you against premature death? The answer is yes, according to a new University of Eastern Finland study. While protecting against death, omega-6 fatty acids also keep cardiovascular diseases at bay.

19 Mar 2018

Omega-3 Index better predicts risk for death than serum cholesterol, study shows

A recent study published in the Journal of Clinical Lipidology looked at the value of measuring blood levels of EPA and DHA omega-3 fatty acids to assess an individual's risk for developing certain diseases.

15 Mar 2018

Camelina oil has positive effect on blood cholesterol levels

The use of camelina oil reduces overall and LDL cholesterol levels in persons with impaired glucose metabolism, according to a new study from the University of Eastern Finland. The findings were published in Molecular Nutrition & Food Research.

8 Jan 2018

Neonatology experts examine effects of new intravenous nutrition for extremely low birth weight preemies

At the neonatology ward of the Vienna General Hospital, physicians compared two mixtures of intravenous lipids for nutrition with support coming from the FWF. The researchers found no amelioration with respect to bile-flow complications in extremely low birth weight preterm babies in incubators, but they did discover more mature brain waves.

5 Jan 2018

Children with high blood levels of polyunsaturated fatty acids less likely to develop asthma or rhinitis

New research from Karolinska Institutet in Sweden reveals that high levels of polyunsaturated fatty acids in children's blood are associated with a reduced risk of asthma or rhinitis at the age of 16 years. The study is published in The Journal of Allergy and Clinical Immunology.

5 Dec 2017

Fish oil component provides long-term preconditioning protection for vision cells

A team of LSU Health New Orleans scientists discovered that a component of fish oil not only protects cells critical to vision from potentially lethal initial insults, but also from those that occur in the future.

1 Dec 2017

Dietary intake of omega-3 and omega-6 fatty acids may affect outcomes in lupus patients

Higher intake of omega-3 fatty acids was associated with better sleep quality and a decrease in depressive symptoms in lupus patients, among other patient-reported outcomes, according to new research findings presented this week at the 2017 ACR/ARHP Annual Meeting in San Diego.

6 Nov 2017

Nutrition-related strategies may modify inflammation of aging, report reveals

Aging is characterized by increased levels of inflammatory markers in the bloodstream, a phenomenon that has been termed "inflammaging". This type of enhanced inflammation tone, also designated as low grade inflammation, is associated with age-related decline of many functional systems and with increased risk of sickness, poor well-being and mortality.

6 Oct 2017

Researchers identify gene variants linked to both type 2 diabetes and CHD risk

Type 2 diabetes (T2D) has become a global epidemic affecting more than 380 million people worldwide; yet there are knowledge gaps in understanding the etiology of type-2 diabetes.

4 Sep 2017

Research finds how omega-3 supplements dampen harmful inflammatory reactions

OMEGA-3: Omega-3 fatty acids, which we primarily get through eating fatty fish, have long been thought to be good for our health.

23 Aug 2017

Diet determines seizure latency: Estrogen production in the brain linked to omega-3 fatty acid intake

Scientists are increasingly appreciating estrogen's role in brain health. Now for the first time, production of estrogen in the brain has been directly linked to the presence of docosahexaenoic acid (DHA).

17 Aug 2017

Walnuts may contribute to better health by changing makeup of gut bacteria

Research led by Lauri Byerley, PhD, RD, Research Associate Professor of Physiology at LSU Health New Orleans School of Medicine, has found that walnuts in the diet change the makeup of bacteria in the gut, which suggests a new way walnuts may contribute to better health.

28 Jul 2017

Research shows how dietary essential fatty acids can help treat Alzheimer’s, other diseases

Understanding how dietary essential fatty acids work may lead to effective treatments for diseases and conditions such as stroke, Alzheimer's disease, age-related macular degeneration, Parkinson's disease and other retinal and neurodegenerative diseases.

18 Jul 2017

Scientists receive $2.3 million NIH grant to uncover how omega-3 fatty acid stops lupus trigger

Michigan State University scientists have received a $2.3 million, five-year National Institutes of Health grant to help uncover why an omega-3 fatty acid, known as DHA, is so effective in stopping a known trigger of lupus.

2 Jun 2017

Study opens door to possibility that nutritional intervention could prevent Alzheimer's disease

The incidence of Alzheimer's disease (AD) is expected to triple in the coming decades and no cure has been found. Recently, interest in dietary approaches for prevention of cognitive decline has increased.

22 May 2017