Omega 3.
Omega 3 fatty acid is an essential fat responsible for health, brain and eye health due to its anti-inflammatory properties. Studies undertaken by the American Heart Association have found correlations between increased omega 3 consumption and a decreased risk of heart disease, stroke, eczema and arthritis.
The three main types of omega-3 fatty acids include Eicosapentaenoic acid (EPA), Docosahexaenoic acid (DHA) and Alpha-linoleic acid (ALA). Since EPA and DHA derive primarily from fish, the Dietician’s Association of Australia states that “EPA and DHA are lower in vegetarians and typically absent in vegans.” (2016). However, alpha-linoleic acid (ALA) is abundantly found in leafy green vegetables, nuts, and in vegetable oils such as canola and flaxseed oil. Whilst the regular consumption of these omega-3 food sources meets the daily recommendation of 500mg, supplementation may be recommended in cases where these sources of food are not consumed, to ensure EPA and DHA requirements are met. |