Omega-3 Fatty Acids May Benefit Brain Health

Most people have heard the studies about the potential cardiac benefits of consuming omega-3 fatty acids, now two independently conducted studies published in the November issue of The American Journal of Clinical Nutrition have found that omega-3 fatty acids may also be good for the brain.^1,2 This news comes on the heals of recent studies that have found a plethora of potential benefits from omega-3s including reduced risk of some types of cancer, improved joint health, improved fetal development, improved ocular health, and improved mood.

In the first of the two studies, researchers from the University of Otago in New Zealand found a relationship between omega-3 levels in the blood and physical and mental well being. The researchers used data consisting of health questionnaires and blood samples collected from 2416 men and women during the 1997 National Nutrition Survey. They found that the proportion of the omega-3 compound, eicosapentaenoic acid (EPA), was positively correlated with physical well-being. The researchers also discovered that the ratio of EPA to arachidonic acid, an omega-6 fatty acid, was positively associated with mental well-being. The researchers concluded that "the association has strong biological plausibility and warrants further investigation."

In the second study, Dutch researchers from Wageningen University found that omega-3 fatty acids may slow mental decline in older persons. The researchers used data collected on 807 men and women (average age 60 at baseline) who participated in the FACIT trial. The study tracked the participants for three years. The researchers found that higher plasma omega-3 proportions correlated with 69 percent less decline in sensorimotor speed and 60 percent less decline in complex speed over the course of the study. However, they did not find any effects on memory, word fluency or information-processing speed. The researchers concluded that "plasma [omega-3] proportions were associated with less decline in the speed-related cognitive domains."

Previous studies of people suffering from dementia have had similar findings, but the findings from these two studies among non-demented individuals are novel.

Eicosapentaenoic acid (EPA) is only found in animal products, the most abundant source being cold-water fish oils. But alpha-linolenic acid (ALA), found in many plants, grains, nuts and seeds, can be converted by the body into EPA given balanced nutrition. The best source of ALA is flax seeds and flaxseed oil. The most important nutritional factors in the conversion of ALA to EPA appears to be adequate supplies of several B vitamins (folic acid, B3, and B6), vitamin C, and the minerals zinc, selenium, and magnesium. Research has shown that some populations have an impaired ability to convert ALA to EPA, but a 1997 study in the American Journal of Clinical Nutrition showed that there is very little difference to people between supplying EPA or ALA.³

Learn more about some of the recent findings and potential benefits of omega-3 fatty acids here, and read about our Omega-3 Fish Oil, Extra-Strength Omega-3 Fish Oil, and Flaxseed.

Our Vegetarian DHA Omega-3 is not just for vegetarians. This fish-free, gelatin-free product satisfies just about any dietary constraint, and they are ecologically sustainable. Much smaller capsules means that they are easy to swallow, too! Read more about our Vegetarian DHA Omega-3.

1. Crowe, F. L., C. M. Skeaff, et al. (2007). "Serum phospholipid n 3 long-chain polyunsaturated fatty acids and physical and mental health in a population-based survey of New Zealand adolescents and adults." American Journal of Clinical Nutrition 86(5): 1278-85.

2. Dullemeijer, C., J. Durga, et al. (2007). "n 3 Fatty acid proportions in plasma and cognitive performance in older adults." American Journal of Clinical Nutrition 86(5): 1479-85.

3. Freese and Mutanen. (1997). "Alpha-linolenic acid and marine long-chain n-3 fatty acids differ only slightly in their effects on hemostatic factors in healthy subjects." American Journal of Clinical Nutrition 66:591-98.