In a culture that associates dietary fat with culinary coronaries and diabetes, Americans have

embraced low-fat diets as a path to wellness. True, an overabundance of energy-dense fat can

enlarge waistlines, but restricting dietary fat limits essential fatty acid (EFA) intake. When it

comes to health, the type of fat matters.

Good Fats: Linoleic Acid (LA) and Alpha-Linolenic Acid (ALA).

Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are minimally synthesized

from alpha linolenic acid and are therefore conditionally essential. Omega-3’s like ALA, EPA

and DHA are “healthy” fats because consuming them reduces triglycerides, blood pressure, low-

density lipoprotein (LDL) levels, inflammation, depression and cancer risk (Deckelbaum &

Torrejon 2012; de Lorgeril & Salen 2012).

The heart benefits of essential fatty acids are well established, although a recent review of

20 clinical trials with more than 70,000 patients suggested omega 3’s didn’t curb heart attacks,

strokes or heart disease deaths (Rizos et al. 2012). Similarly, omega-3 supplementation didn’t

reduce cardiovascular events in patients with type II diabetes (ORIGIN Trial Investigators 2012)

or those with a heart disease history (Kwak et al. 2012). Nevertheless, the American Heart

Association continues to recommend 8 ounces of omega 3-rich fish each week, which provides

about 500 milligrams of DHA and EPA (AHA 2010).

Vegans and athletes consuming low-fat diets are at risk for essential fatty acid deficiency and

should make sure they are eating healthy fats (ADA et al. 2009). As an ergogenic aid, omega-

3 supplementation does not reduce post-exercise inflammation (Nieman et al. 2009) but it may

improve oxygen delivery during exercise (Walser & Stebbins 2008).

The Essentials of Essential Fats

Linoleic acid: Required for growth, skin and reproduction, this omega-

6 is in all cell membranes, neurons and brain tissue, and is used to make arachidonic acid and

eicosanoids that initiate vasoconstriction, platelet aggregation and pro-inflammatory processes.

Good sources of linoleic acid include almonds, peanuts and the oils from olives, sunflowers,

safflowers, corn and soybeans. The AHA supports an omega-6 intake of at least 5% to 10% of

energy (Harris et al. 2009). The Mediterranean diet, packed with healthy olive oil, tree nuts,

vegetables and fish, was recently shown to reduce major cardiovascular events in high-risk adults

(Estruch 2013).

Alpha-linolenic acid: This omega-3 is a component of all cell

membranes and is found in high concentrations within the brain and neurons. Omega-3’s give

rise to eicosanoids that reduce inflammation, blood pressure and platelet clotting. Walnuts, kale,

spinach, Brussels sprouts, flaxseeds, canola and soybeans are good sources.

EPA and DHA: Found primarily in fatty fish like salmon, herring and

anchovies, DHA is structural component of the brain and retina that is required for proper fetal

and infant brain and eye development. In adults, DHA improves visual acuity (Stough et al.

2011). EPA is a precursor to eicosanoids that reduce blood pressure, platelet aggregation and

inflammation. Both DHA and EPA reduce cardiovascular disease markers (Deckelbaum &

Torrejon 2012). The FDA recommends a daily intake of no more than 2 grams from supplements

and 3 grams from food.

When it comes to wellness, healthy fats are truly essential.

References

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