- The three types of omega 3 fatty acids used by the body are alpha-linolenic acid (ALA), eicosapentaeonoic acid (EPA), and docosahexaenoic acid (DHA). Omega 3 fatty acids can be obtained from eating fatty fish. These include salmon, tuna, mackerel, herring and sardines. The American Heart Association recommends eating fish containing omega 3 fatty acids at least twice a week. Other dietary sources include plants and nuts. Plants containing fatty acids include krill and algae. Nuts and seeds rich in omega 3 include flaxseed, soybeans, pumpkin seeds and walnuts.
-
The university of Maryland Medical Center reports clinical evidence that omega 3 fatty acids reduce risk factors associated with heart disease. Diets that include omega 3s help reduce blood pressure in people who suffer from hypertension. Consuming omega 3 fatty acids from fatty fish helps reduce bad cholesterol and triglyceride levels. They prevent cholesterol buildup that can clog arteries and lead to a heart attack or stroke. Omega 3 fatty acids keep platelets from sticking together in the formation of blood clots.
Fatty acids have been found to benefit people with inflammatory conditions like arthritis. Omega 3 supplements have reduced joint tenderness and stiffness.
Weight loss has been achieved by those who eat fish rich in omega 3 and follow an exercise routine.
Lack or imbalance of omega 3 fatty acids may lead to depression.
Omega 3 fatty acids make up the components of nerve cell membranes, which are essential to cell communication.
The fatty acids also can improve glucose levels in individuals who suffer from diabetes. - Omega 3 dietary supplements should be taken under the supervision of a health-care provider. There could be possible interactions with currently prescribed medications. Common side effects from taking the supplements include a fishy taste in the mouth, gas, diarrhea, heartburn, thinned blood and upset stomach.
