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| Abbreviations |
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GLA
- gamma-linoleic acid
DHA - docosahexaenoic acid
EPA - eicosapentaenoic acid
EPO - evening primrose oil
BO - borage oil
LA - linoleic acid
LNA - linolenic acid
Omega 3 = alpha-linolenic
acid = LNA = ALA = w3 = w-3 = n3 = omega-3
Omega 6 = linoleic
acid = LA = w6 = w-6 = n6 = omega-6
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| Terminology |
These are substances from fats that must be provided by foods because the body cannot make them, and yet must have them for health. EFAs exist in two families: omega-3 (omega-3) and omega-6 (omega-6). From these two, the body can make several derivatives, as well as eicosanoid 'hormones', and other active substances.
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As a result of overlap in functions, omega-6 can cover some symptoms of omega-3 deficiency. But, as a quirk of nature, omega-3 cannot cover most symptoms of omega-6 deficiency. This leads to a situation where, although omega-3 deficiency is far more widespread, omega-6 deficiency symptoms are easier to identify.
For many years, this quirk of nature led to the mistaken notion that omega-6 are more important than omega-3 (or that omega-3 are not essential at all). As a result, instead of focusing on bringing the missing omega-3 EFA back into the diet, much work has been done with oils rich in the omega-6 derivative GLA.
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We use these
terms interchangeably, but they all mean the same
thing. These are substances found in fats, which the
body can’t make, but needs for health, and therefore
must obtain from foods.
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| More
About Essential Fatty Acids |
(Essential) omega-3 = omega-3 fatty acids include:
- ALA (alpha-linolenic acid; abundant in flax, and present in small quantities in hemp, walnut, soybean, and canola); given enough ALA to start with, the body converts ALA into SDA, EPA, and DHA in various tissues, according to need; conversion varies, depending on several factors, and ranges from less than 5% to 36% per day of the amount of ALA consumed;
- SDA (stearidonic acid; present in a few exotic seeds);
- EPA (eicosapentaenoic acid; parent of Series 1 eicosanoid hormones; found in fish oils);
- DPA (docosapentaenoic acid);
- DHA (docosahexaenoic acid; the major brain omega-3; also found in eyeball (retina), red-brown algae, and fish oils).
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ALA =
Alpha-Linolenic Acid is the omega 3 (omega-3) EFA. It
is sometimes shortened to LNA.
ALA is very fragile to destruction by light,
oxygen (air), and heat, and must therefore be protected
from these influences. If this is not done, ALA molecules
change from natural and beneficial to unnatural and
toxic. ALA is destroyed about 5 times faster than LA,
the omega-6 EFA.
ALA is
deficient in the diets of most people in affluent societies.
Due to processing damage, shelf life considerations,
and changes in food choices, average intake of omega-3 has
decreased to less than 20% of what was present in common
diets 150 years ago. Even back then, omega-3 intake was
less than optimal because only a few foods are rich
in omega-3.
About
90-95% of the population gets less omega-3 than required
for good health (making omega-3 the essential nutrient
most often lacking in people's foods) and omega-3 is therefore
the most therapeutic of all of the essential nutrients
(20 minerals, 14 vitamins, 8-11 amino acids, 2 fatty
acids).
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