Fat was once seen as the macronutrient responsible for most of America's health problems. However, research today indicates that not all fats are created equal. Certain fats, such as omega-3 fatty acids, are healthy fats that provide a laundry list of health benefits that boost overall health. The two major types of omega-3 fatty acids are docosahexaenoic acid and eicosapentaenoic acid. Consult your health care provider before taking any omega-3 supplements.
Reduces Inflammation
In a 2005 study published in the "Journal of Experimental Medicine," researchers studied the effects of omega-3 fatty acids on inflammation. They discovered that omega-3 fatty acids stimulate the production of resolvins, compounds that reduce the process of inflammation in the body. Researchers stated that these effects are amplified when omega-3 fatty acids are combined with aspirin.
Cardiovascular Benefits
Omega-3 fatty acids might have beneficial effects on cardiovascular disease, according to findings reported in the 2008 issue of "Mayo Clinic Proceedings." Dr. James O'Keefee and colleagues reviewed studies regarding the relationship between omega-3 fatty acid intake and heart disease. They concluded that intake of omega-3 fatty acids were associated with cardiovascular benefits, such as lowering triglycerides and reducing heart disease risk. Scientists suggest that individuals with heart disease consume one gram of the omega-3 supplement fish oil per day while those without heart disease consume 500mg per day.
Improves Metabolic Syndrome Outcomes
Jose Lopez-Miranda led a team of researchers that examined the impact of omega-3 fatty acids on blood lipid levels in participants with metabolic syndrome, a group of risk factors that increase the risk of major health problems. These risk factors include obesity, high insulin levels, hypertension and high blood lipids. Scientists observed that participants adhering to a low fat diet rich in complex carbohydrates while supplementing with omega-3 fatty acids experienced significant improvements in blood lipid levels, according to the 2010 issue of the "Journal of Nutrition."
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