Omega 3:
Implications in Human Health and Disease

Published: August 1, 2001
ACPE Lesson Expires: August 1, 2003

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TABLE 1. Common Essential and Nonessential Fatty Acids   Trivial Name Omega system Abbreviation Omega 3 PUFA     -Linolenic Eicosapentaenoic Docosapentaenoic Docosahexaenoic 18:33 20:53 22:53 22:63 LNA EPA DPA (3) DHA Omega 6 PUFA     Linoleic -Linolenic Dihomo--Linolenic Arachidonic Docosatetraenoic Docosapentaenoic 18:26 18:36 20:36 20:46 22:46 22:56 LA GLA DGLA AA DTA DPA (6) Nonessential     Lauric Myristic Palmitic Stearic Arachidic Behenic Lignoceric Palmitoleic Oleic Vaccenic Erucic Mead's 12:0 14:0 16:0 18:0 20:0 22:0 24:0 16:17 18:19 18:17 22:19 20:39

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TABLE 2. Fatty Acid Composition (g Fatty Acid/100 g) for Various Plant Oils, Grains, Vegetables, Fruits, and Nuts and the Ratio of 18:26 to 18:3320     LA LNA           Food 18:26 18:33 Ratio Food 18:26 18:33 Ratio Oils       Vegetables/Fruits       Almond 22.3  0.1 223 Avocado  1.9  0.1 19 Canola 24 10  2.4 Bean, common  0.3  0.6  0.5 Coconut  1.3  0 — Bean, lima  0.5  0.2  2.5 Corn 52  1 52 Bean, navy  0.2  0.3  0.66 Flax 12.7 57  0.22 Bean, pinto  0.2  0.3  0.66 Hazelnut 15.0  0 — Broccoli  0.03  0.1  0.3 Olive  7.3  0.6 12.1 Cauliflower  0  0.01 — Pistachio nut 17.8  0.3 59.3 Kale  0.1  0.2  0.5 Pumpkin seed 42  0 — Lettuce, butterhead  0  0.1 — Rice bran 33.4  1.6 20.9 Lettuce, red leaf  0  0.03 — Safflower 77  0.2 385 Mustard  0  0.04 — Sesame 45  0.6 75 Peas  0.2  0.2  1 Soybean 51.1  6.8  7.5 Purslane  0.09  0.4  0.23 Soybean       Raspberries  0.2  0.1  2 (hydrogenated) 19.4  1.5 12.9 Soybean  0.4  2.1  0.19 Sunflower 69  0.1 690 Soybean, green  0.6  3.2  0.19 Walnut 52.9 10.4  5.1 Spinach  0.1  0.9  0.11 Walnut, germ 54.8  6.9  7.9 Strawberries  0.1  0.1  1 Cereal Grains       Nuts and Seeds       Barley, bran  2.4  0.3  8 Beechnuts 18.4  1.7 10.8 Corn, germ 17.7  0.3 59 Butternut 34.0  8.7  3.9 Oats, germ 11.0  1.4  7.9 Chia seeds  3.4  3.9  0.87 Rice, germ  6.4  0.2 32 Hickory 20.9  1.0 20.9 Wheat, bran  2.2  0.2 11 Walnut, black 34.2  3.3 10.4 Wheat, germ  5.9  0.7  8.4 Walnut, english 32.3  6.8  4.8 Wheat, hard red 1.1 0.1 11

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TABLE 3. The Differing Characteristics of Omega 3 and Omega 6146   Essential Fatty Acid Deficiencies   Omega 3 Omega 6 Clinical features Normal skin and growth Reduced learning Abnormal electroretinogram Impaired vision Polydipsia Growth retardation Skin lesions Reproductive failure Fatty liver Polydipsia Biochemical markers Decreased 18:33 and 22:63 Increased 22:46 and 22:56 Increased 20:39 Decreased 18:26 and 20:46 Increased 20:39

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TABLE 4. The Fatty Acid Profile (percent composition) of Common Fish Oil   Fish Oil Major PUFA   Omega 6 PUFA Percent Linoleic acid (LA) 1.90 Dihomo-gamma-linolenic acid (DGLA) 0.10 Arachidonic acid (AA) 1.06     Omega 3 PUFA   Eicosapentaenoic acid (EPA) 19.15 Docosapentaenoic acid (DPA) 2.25 Docosahexaenoic acid (DHA) 12.04

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TABLE 5. Adequate Intakes of Specific Fatty Acids for Adults85   Fatty Acid g/day (2000 kcal diet) % Energy Linoleic Acid 4.44 2.0   (maximum) 6.67 3.0 -Linolenic Acid 2.22 1.0 DHA + EPA 0.65 0.3   DHA minimum 0.22 0.1   EPA minimum 0.22 0.1 Trans fatty acids   (maximum) 2.00 1.0 Saturated fats   (maximum) — <8.0 Monounsaturated fats — —

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TABLE 6. Omega 3 Status During Pregnancy   Group Total Omega 3 22:63 (% of Plasma Phospholipids) Minnesota Controls 5.53 3.59 Nonpregnant MN Females 5.50 3.71 First Trimester 5.80 3.76 Second Trimester 4.99 3.97 Third Trimester 3.16 2.38 In Labor 2.93 2.18

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TABLE 7. Omega 3 Status of Normal Populations   Population Total Omega 3 Total Omega 6 Ratio(6/3) (Percent of Plasma Phospholipid) Nigerians 13.4 30.3 2.26 Northern Swedes 13.1 35.8 2.73 Keralites (India) 10.4 29.2 2.80 Southern Swedes 8.68 37.4 4.31 Australians 7.35 39.9 5.43 Minnesota Omnivores 5.53 42.6 7.70 Minnesota Vegetarians 5.48 42.1 7.68 Bulgarians 5.26 41.0 7.79

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Figure 1. Common lipids: free fatty acid, triglyceride, and phospholipid (R'= functional group).

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Figure 2. Examples of omega 3 and omega 6 polyunsaturated fatty acids.

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Figure 3. Fatty acid metabolism of nonessential and essential fatty acids.

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Figure 4. The enzymatic conversion of 20:46 and 20:53 into group 2 and 3 eicosanoids, respectively.

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Figure 5. Omega 3 versus omega 6 for normal populations.

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