Omega-3 From Fish and Flax A new superfood solution? Dr. J.H. Maher oversees both physi- cian and consumer education for BioPharma Scientific. He main- tained an active chiropractic prac- tice for 25 years, and has taught nutrition to health professionals for the past 15 years. A past post-grad- uate faculty member of New York Chiropractic College’s Academy of Anti-Aging Medicine, Dr. Maher is also a diplomate of the College of Clinical Nutrition, and a fellow of the American Academy of Integra- tive Medicine. “Both omega-3 and omega-6 fatty acids are essential... omega-6 are significantly more inflam- matory... This necessitates that omega-3 and omega-6 be consumed in a balanced proportion; the ideal ratio of omega-6:omega-3 being from 3:1. Typical Western diets provide ratios of between 10:1 and 30:1 - i.e., dramatically skewed toward omega-6.” – Simopoulos AP, Cleland LG (eds): “omega-6/omega-3 Essential Fatty Acid Ratio: The Scientifi c Evidence.” World Rev Nutr Diet. Basel, Karger, 2003, Vol 92. While there is, of course, no “magic bullet” single answer, there are new breakthroughs in functional foods and dietary supplements that can be part of the solution. A 16 • CANADIAN CHIROPRACTOR | MAY 2008 WHAT ARE THE MAJOR OMEGA-3 FATS? Alpha-linolenic acid (ALA) is a plant source of short chain omega-3 essential fatty acid (EFA). The all-important long chain omega-3 fats are eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). EPA is not technically “essential” because our bodies make EPA from ALA, though it widely rates.1 in many persons that some authorities think it should be classified as “conditionally es- sential.”2 fl ax, canola and soybean oils. Flax seeds and fl ax oil are the richest sources of ALA in the North American diet.3 mackerel and bluefi n tuna and the fi sh oil supplements made from them. Marine algae, the bases of the oceanic food chain, are rich sources of DHA, but contain little EPA. www.canadianchiropractor.ca Alpha-linolenic acid is found mainly in fl ax seeds, walnuts and in plant oils like EPA and DHA are found mainly in fatty fi sh like herring, salmon, nyone who stays abreast of nutritional science knows that perhaps the topic of greatest discussion currently is the need for more omega-3 fatty acids in the diets of most North Americans. The question is, “How is this best accomplished?” However, DHA conversion from ALA is so poor J.H. Maher, DC, DCCN feature
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