Fish Oil-Nothing Fishy About Its Benefits
May 04, 2009
Fish and other marine mammals contain a type of fatty acids called Omega-3. Discovered in 1923, they were classified as essential because, like vitamins, they are critical for normal growth. Omega-3 DHA is a fatty acid, which cannot be manufactured in our body and must be obtained daily through our diets. However, it is not easily found since only a few foods contain a significant amount. Despite that, Omega-3 DHA is very important for our general health and especially for the health of pregnant and breast feeding women. Not All Fats are Created Equal A few decades ago physicians working in the Arctic discovered that the Inuit Eskimos-who regularly dined on a high-fat, high-cholesterol diet of whale, seal, and fish-rarely developed heart disease. We get Omega-3 DHA from eating oily fish such as mackerel, herring, sardines, salmon and fresh tuna. But intakes of DHA have dramatically declined over the last fifty years, especially in the West. According to the Council of Responsible Nutrition, 75% of the U.S. population is deficient in the Omega-3 DHA fatty acids. This is reflected in the DHA levels of breast milk, which are much lower than they used to be. Research shows that a significant DHA level is vital for optimal fetal brain, retina and nervous system development. The demand for DHA in the body increases especially during pregnancy and its levels are likely to remain lower for nine to 12 months after delivery. Adequate intakes of DHA are particularly important during pregnancy and lactations stages because during this time the mothers must supply all the baby's needs for DHA. A drain on the mother's DHA reserves may lead to serious health issues, including premature birth, low birth weight, and hyperactivity in children. This is why the National Institute of Health and the International Society for the Study of Acids and Lipids recommend a daily intake of 300 mg for pregnant and nursing mothers. Benefits of Omega-3 DHA
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