What are Omega-3 Fatty Acids?
Omega-3s are a collection of essential polyunsaturated fats, which the body cannot produce, so they must be consumed in the diet. This collection consists of DHA (docosahexanoic acid) and EPA (eicosapentaenic acid) found most abundantly in coldwater fish such as salmon, lake trout, herring
and mackerel. ALA (alpha linolenic acid) is the other key omega-3, which is unique because the body can use it to make DHA and EPA. Flaxseed, an ingredient used in Barilla PLUS, is the best plant source of ALA, with walnuts, walnut oil, canola and soybean oil providing lesser amounts.
Why Does Your Body Need Omega-3 Fatty Acids?
All these omega-3s are important for neurological development and growth, and are converted to hormone-like compounds called eicosanoids that play a role in a whole host of physiological functions including maintaining proper blood pressure, immune functions and inflammatory response.1 Omega-3 fatty acids appear to show the greatest health benefit potential as it relates to heart health. The Health Professional Follow-up Study, which began in 1986 with approximately 51,000 participants, demonstrated that a 1-percent increase in ALA (expressed as a percentage of energy intake) was associated with a 40-percent reduction in the risk of non-fatal coronary heart disease.2 Emerging research seems to point toward an association of omega-3 intake with cognitive development in children and Alzheimer’s treatment. These areas of research need further study but may show that there are other health benefits to consuming these fatty acids.
How Much is Enough?
In September 2002, the National Academy of Science Institute of Medicine developed an Adequate Intake (AI) for essential fatty acids (EFA). This was set at 1.6 gr/day, or 1600 mg, for adult men, and 1.1 gr/day, or 1100 mg, for women. The AI for female and male children, ages 4-18, ranges from .9 gr to 1.6 gr, or 900mg to 1600 mg respectively.3 Since a one cup uncooked portion of Barilla PLUS provides 360 mg of omega-3, adding Barilla PLUS to the diet several times each week can easily help meet recommended intake levels. In addition, the ground flaxseed used in Barilla PLUS flour is more readily absorbed by the body compared to whole flaxseed.
References
1. The Institute of Medicine of the National Academies of Science. Dietary Reference Intakes for Energy, Carbohydrates, Fiber, Fat, Protein and Amino Acids(Macronutrients). 2002.
2. Fitzpatrick, K. Flax Facts. Ameriflax Flax Development Commission. 2003.
3. Ascherio A, Rimm EB, Giovannucci, EL, et al. Dietary fat and risk of coronary heart disease in men: Cohort follow-up study in the United States . Br Med J; 313: 84-90.
