More Good News for Omega-3 Fatty Acids

by WiredBerries Editors — October 8, 2007

Omega-3 fatty acids have long been celebrated for their heart and brain-boosting benefits. Now new research has found that increased consumption of dietary omega-3 fatty acids appears to reduce the risk of the body attacking its own insulin-producing cells, a precursor to type- diabetes, report researchers at the University of Colorado and the University of Florida.

In the past few decades, there has been a dramatic rise in the incidence of type-1 diabetes, both in the United States and in Europe--a jump that coincides with changes in food manufacturing that have led to a decline in omega-3 fatty acids in the diet and an increase in the content of omega-6 fatty acids, said Dr. Michael Clare-Salzler, a professor and the Stetson chair in experimental pathology at the University of Florida College of Medicine.

"The foods we are eating now are qualitatively much different than those produced on a 1900s-era farm," Clare-Salzler said. "When animals are commercially raised today, they are often fed grains rich in omega-6 fatty acids, fatty acids that can promote inflammation. In the old days, animals received a much more balanced intake of omega-3 and omega 6-fatty acids." The amount of omega-3 fatty acids found in food today has dropped 28-fold from 100 years ago, Clare-Salzler said. In contrast to the omega-6 variety, omega-3 fatty acids have potent anti-inflammatory effects. All fatty acids help bolster the structure and function of cell membranes, but omega-3 fatty acids strongly support the production of anti-inflammatory molecules than can quell an immune attack on insulin-producing cells, Clare-Salzler said.

To incorporate more omega-3 fatty acids into your diet, the American Heart Association recommends eating a variety of fish at least twice a week, and to include oils and foods rich in alpha-linolenic acid like flaxseed, canola, and soybean oils. Flax oil should never be exposed to direct heat, thus it should not be used in cooking, but it works well as a salad dressing base or as a tasty topping for pasta, potatoes, rice, or vegetables. It can also be added to warm breakfast cereals, soup, sauces, dips, or smoothies.