Long Chain Fatty Acids in Health and Nutrition

ABSTRACT The typical western diet which is low in long chain omega‐3 fatty acids and high in long chain omega‐6 fatty acids may not supply the appropriate balance for optimal metabolism. The imbalance is believed to cause a variety of disease symptoms ranging from cardiovascular disease, hypertension, inflammatory and auto‐immune disorders, depression and disrupted neurological functions. In the area of cardiovascular disease new research on arrhythmias is exciting and shows that application of omega‐3 fatty acids can produce rapid results. In addition omega‐3 fatty acids are showing benefits in preventing restenosis following angioplasty in approximately half of the reported studies. Significant research in infant nutrition indicates that long chain polyunsaturated fatty acids are “conditionally essential” for growth and development. Adequate intake of docosahexaenoic acid (DHA) and arachidonic acid (AA) is critical during pregnancy, lactation and infancy for proper development of the fetus and infant. Premature babies are particularly at risk for inadequacies. Thus, many specialist groups are recommending that infant formulas include long chain fatty acids at levels matching breast milk. Recommendations by many academic and governmental bodies propose that daily intakes on long chain omega‐3 fatty acids be increased as a step in reducing certain chronic diseases.