Are all omega-3 polyunsaturated fatty acids created equal?
Omega-3 fatty acids have been shown to have huge health benefits in potentially reducing the risk of chronic diseases like cancer, insulin resistance and heart disease. However, a review in Lipids in Health and Disease tackles the question of whether all omega-3 fatty acids are equally beneficial, and focuses in particular on the relationship between ALA (alpha-linolenic acid), EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). Breanne M. Anderson and David W.L. Ma from the University of Guelph in Canada explain that while EPA and DHA from marine sources have been extensively studied, evidence for a biological role for plant-derived ALA is lacking. The authors believe that it is not enough to assume that ALA exerts its effects through its conversion to EPA and DHA, a process which is known to be very inefficient. Since ALA is, in fact, the main omega-3 polyunsaturated fatty acid (n-3 PUFA) consumed in the North American diet and intakes of EPA and DHA are quite low, a better u
