 A Registered Dietitian and a Licensed Nutritionist working in the South Florida area for the past 10 plus years. My objective is to assist you in fulfilling your personal health and nutrition goals. I am truly passionate with what I do and take much pleasure in assisting those with individualized wellness needs. For info: please call 561-789-7000. or visit www.leslieburman.com.
Omega 3 in Question. Recently, Omega 3 fatty acids have been a big topic of discussion. Large amounts of Omega 3 fatty acids are found in cold water fatty fish. Bluefish, halibut, herring, mackerel, salmon, tuna, are some examples. Eicosapentaenoic acid (EPA) Docosahexaenoic acid (DHA), and Alphalinolenic acid (ALA) are the main beneficial ingredients that make up Omega-3 fatty acids. Other non-fish sources include flaxseeds, wheat germ, walnuts, and soybeans. Non-fish sources primarily only have ALA; which is beneficial but not to the establishment of fish sources.
Our diets are much higher in Omega- 6 here in America. According to the Carcinogenesis in 2005, our diets 60 years ago were 2 to 1 ratio that favor Omega 6 to Omega 3. Today it is 25 to 1. Ideally you would want proper balance of Omega-6 to Omega- 3 to be 6 to 1. Omega –6 fatty acids play a crucial roll in proper functioning; however, we are failing to nutritionally provide ourselves with appropriate ratios. These dietary changes may be related to increased cancer cell growth.
Increasing your Omega –3 fatty acids will potentially provide you with an additional wide range of benefits. There are some studies that indicate Omega-3 fatty acids pay to protect against neurological diseases of aging. Evidence Report/ Technology Assessment in 2005 found increased fish consumption was associated with decreased Alzheimer’s dementia.
Rule of thumb: Eat a variety of fish and shellfish low in mercury. Check local advisories about safety of fish caught by friends and family in your area. www.epa.gov/ost/fish.
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