Omega-3's and Heart Health

Omega-3 fatty acid intake has been associated with a reduced risk for Coronary Heart Disease (CHD). Supportive, but not conclusive research has led the FDA to approve a health claim on food labels that contain these two types of omega-3 fatty acid: eiscosapentanioc acid (EPA) and docosanexaenoic acid (DHA).

Typical foods are oily fish (salmon, lake trout, tuna and herring). The American Heart Association recommends at least 2 servings per week of oily fish and the use of omega-3 supplements for patients with CHD (1 gram per day). People with high blood triglycerides (hypertriglyceridemia) may use 2 to 4 grams per day. Increased bleeding time and decreased platelet count has been shown with use of 4 grams per day. Talk with your primary healthcare provider if you are on medications that interfere with blood clotting.

Some plant foods contain alpha-linolenic acid (ALA) which the body can convert to EPA. These are: flaxseed (most abundant), canola, soybean, English walnuts and wheat germ.

Benefits associated with omega-3 intake include:
•Improves rheumatoid arthritis, psoriasis, asthma
•Reduces severity of symptoms in ulcerative colitis and Crohn’s disease
•Lowers triglycerides
•Raises HDL (good/healthy cholesterol)
•Reduces clotting
•Improves circulation
•Lowers blood pressure
•Reduces severity of Alzheimer’s disease, depression, and bipolar disorder

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