Scientific Nutrition Update 15: Omega 3’s, Something Fishy

Today’s episode is about an example of a well done study in contrast to the one we discussed in episode twelve.  In it we discuss some of the issues with Omega 3’s, and especially why they seem not to be beneficial for cardiovascular disease.  I’ve previously written about some of their other weird effects. Continue reading “Scientific Nutrition Update 15: Omega 3’s, Something Fishy”

Omega 3’s: Fishy Fats

Omega 3 fatty acids have recently been touted as almost a universal cure all, and the solution to many of America’s problems with fats.  Omega 3’s are a polyunsaturated fat, however, I separated them from my previous post.  The majority of polyunsaturated fats that Americans consume are Omega 6, so I separated Omega 3s in order to truly consider their heath impacts.  Polyunsaturated fats are defined by where the first double bond is located, and that is where the difference between Omega 3 and Omega 6 comes from, where the double bond is located (American Dietetic Association 1599).  The current dietary recommendations of the Mayo Clinic, the ADA, and Willett, all state that increased consumption of Omega 3’s is important for health (American Dietetic Association 1599; Willett and Skerrett; Mayo Clinic Staff). Continue reading “Omega 3’s: Fishy Fats”