There are two groups of fatty acids that occur naturally in cold-water fish and in oils extracted from plants like flaxseed, rapeseed (canola), or soybean. One group of fatty acids is labeled Omega-6 and the other group is known as Omega-3. Fish contain two omega-3 fatty acids, eicosapentaenoic and docosahexaenoic acids (New 2003). Fish are the best source of omega-3 fatty acids but plants such as those above contain a third, less potent omega-3 fatty acid known as alpha-linoleic acid (New 2003). Omega-6 and omega-3 fatty acids are polyunsaturated fats that are healthier for human nutrition than saturated and trans fatty acids.
The trick for proper nutrition with respect to omega-6 and omega-3 fatty acids is consuming the proper balance of each. In developed countries, Tran (2001) reports that people consumer as much as 30 times more omega-6 than omega-3 fatty acids. Ingesting the proper amount of omega-3 fatty acids is not just vital to proper nutrition. A number of current research studies have concluded that a diet with the proper amounts of omega-3 fatty acids has a number of significant cardiovascular health benefits. These include thinning the blood to a degree that prevents clot formation, protection against irregular heartbeats, and lower cholesterol levels. A University of Washington study of 179 people with heart disease found that “those with higher blood levels of omega-3s had far fewer fatal heart attacks and sudden cardiac deaths” (Harrar 2003, 158).
The mechanisms by which omega-3 fatty acids reduce the risk of cardiovascular disease are still being investigated. However, numerous studies support their role in decreasing triglyceride levels and blood clots, lowering the risk of sudden death from heart attack, lower blood pressure, and improved health of arteries. Scientists speculate that the omega-3 fatty acids may “act like smart electricians, improving the flow of electrical signals that kee...