Omega 3, 6 and 9 in Plain Language

Omega 3, 6 and 9
(the Truth About Cancer / Facts About Cancer)
 

The omega oils, 3, 6, and 9 are known as the Essential Fatty Acids (EFAs), although omega 9 fatty acids are not technically essential because the body can metabolize them on its own.  Omega 3 fatty acids must be consumed from food sources BECAUSE THE BODY CANNOT manufacture them.  Until now fishes have been regarded as the best and safest source of these EFAs BUT DUE TO water pollution everywhere, which contaminate fishes (reports are prevalent that many fishes are contaminated with metal poisons) IT IS NOW NECESSARY TO GET OUR SUPPLY FROM PLANT SOURCES such as: grains (especially grown chia seeds), walnuts, flaxseeds etc.  

The difference between the EFAs lies in the position of the first double bond from the methyl end or the Omega end of the carbon chain.  As its name implies, the Omega 3 fatty acids have their first double bond at the 3rd position from the end of the chain, and likewise with the other two. Omega 6 has its first double bond at the 6th position from the end and Omega 9 has it at the 9th position from the end of the chain.  OK! Let's stop with technicalities!

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Main components of Omega 3, 6, 9
Omega 3	Omega 6	Omega 9
alpha-linolenic acid ALA	Linolenic acid LA	Oleic acid OA
eicosapentaenoic acid EPA	Gamma-linolenic acid GLA
docosahexaenoic acid DHA	Dihomogamma linolenic acid DLA
	Arachidonic acid AA

 
Omega 3

The most important 2 fatty acids in the Omega 3 family are eicosapentaenoic acid  (EPA) and docosahexaenoic acid  (DHA) as these are in limited supply.  Most sources of these are fishes.  However, for those of out there who are vegetarian, or simply have an aversion to fish, must consume simpler Omega 3 fatty acids from plant sources called ALA’s (alpha-linolenic acid).  Anyways, they can be converted in our bodies into EPA & DHA.

The Omega 3's have anti-inflammatory and anti-coagulant properties as well as many other important health benefits.  They reduce inflammation and can provide protection against cardiovascular disease, arthritis, skin conditions, depression and other mood-related disorders.

Omega 6

Although Omega 6 is generally classed as pro-inflammatory, paradoxically, GLA, when sourced dietetically, has anti-inflammatory properties.  It can help the bloating and pain associated with premenstrual syndrome (PMS).  It also maintains healthy skin, hair and nails and generally helps to bring about hormonal and emotional balance.

Omega 3 and Omega 6 interact with each other so the balance between them is crucial for good health.  Together they affect the production of hormonal type messengers called eicosanoids, which has an impact on inflammation in the body and all functions at a cellular level.

Omega-6 fats are found in refined supermarket cooking oils such as soy oil, corn oil, sunflower, safflower oil, in margarine, and in all processed foods that use these. 

Omega 9

Omega 9 also has many preventative qualities as its main component, Oleic acid, helps to reduce the risk of arteriosclerosis, cardiovascular disease and stroke.  

 

Research shows that omega-3 fatty acids reduce inflammation and help lower risk of chronic diseases such as heart disease, cancer, and arthritis.

 

Omega-3 fats and breast cancer

The evidence is very compelling that consuming omega-3 fatty acids helps prevent breast cancer, and that the ratio of omega-6 to omega-3 fats in diet is important. 

The current issue of the journal Nutrition and Cancer contains an interesting case study of a lung cancer patient whose cancer has almost disappeared after dietary intervention with omega-3 fatty acids. The study was not based on a clinical trial; rather, the treatment came about by chance. The patient, identified as D.H., was in fact a neighbor of researcher Ron Pardini, a professor of biochemistry at the University of Nevada.

D.H. was diagnosed with terminal lung cancer in 2000 and told that he had only months to live, explained Pardini. "But five years later, he is still alive, and has even gained a little weight." The article states that computer tomography scans show the cancerous tumors found in D.H.'s lungs have shrunk to 10 percent of what they were in 2000.   (scienceagogo.com)

Coloncancer

Eating foods rich in omega-3 fatty acids seems to reduce the risk of colorectal cancer.  For example, Eskimos, who tend to have a high-fat diet but eat significant amounts of fish rich in omega-3 fatty acids, have a low rate of colorectal cancer.  Animal studies and laboratory studies have found that omega-3 fatty acids prevent worsening of colon cancer.  Preliminary studies suggest that taking fish oil daily may help slow the progression of colon cancer in people with early stages of the disease.  

Breast cancer

Women who eat foods rich in omega-3 fatty acids over many years may be less likely to develop breast cancer.  

Prostate cancer

Population based studies of groups of men suggest that a low-fat diet including omega-3 fatty acids from fish or fish oil help prevent the development of prostate cancer.
(the Truth About Cancer / Facts About Cancer)