In the world of nutrition supplements, the options are vast. We asked Tom NIkkola, nutrition program manager to help clarify some common misconceptions about Omega-3 fatty acids.

Omega-3 fatty acids come in the form of ALA (alpha-linolenic acid), EPA (eicosapentaenoic acid), and DHA (docosahexaenoic acid). “Omega-3s” are often grouped together, but the benefits of each of these is not the same.

ALA is most commonly found from plant sources of Omega-3 like flaxseed, walnuts, hemp seeds, soybeans and some green leafy vegetables. The most publicized benefits of Omega-3s come from EPA and DHA, which can be converted in the body from ALA, but not very efficiently.

Tom Brenna, professor of nutritional sciences at Cornell University in Ithaca recently stated “…conversion of ALA to EPA is very low, and to DHA is even less – essentially negligible. These very low conversion rates mean that ALA cannot meet the body’s need for DHA.” (Source: nutraingredients.com)

Why is this important? Members see “Now with Omega-3” and similar product claims on many products in stores. Most of these products use plant-based sources of Omega-3, which are high in ALA. These products do not provide the same health benefits that come from EPA and DHA.

Brenna also said, “Each type of Omega-3 has distinct nutritional functions. Nevertheless, seafood/algal Omega-3s – also known as long-chain Omega-3s – are more potent than terrestrial plant sources of Omega-3s and boast certain critical functions that terrestrial plant-based Omega-3s simply cannot perform.”
                              
Fish oil continues to be the superior source of EPA and DHA in the diet.