Ingredients
Omega 3 Fatty Acids
Omega-3 fatty acids (or oils) are highly polyunsaturated fatty acids found in abundance in most oily/fatty fish such as salmon, sardines mackerel and tuna as well as in plant sources such as canola oil, wheat germ oil, flaxseed and walnuts.
There are three major types of omega 3 fatty acids that are ingested in foods and used by the body: alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). Once eaten, the body converts ALA to EPA and DHA, the two types of omega-3 fatty acids more readily used by the body.
The benefits of Omega 3 fatty acids are numerous. Clinical studies indicate that Omega 3s increase resistance and improve health for those with heart disease, cancer, brain development and function, arthritis and reduction of inflammation.
Omega 3 Fatty Acids Articles
Omega's DHA Plays Critical Role In Brain Health
Omega-3 Fatty Acids Reduce Colon Cancer
Omega-3 May Reduce Diabetes In Children
Eye Health Improved by Omega-3s
Omega-3s Slow Mental Decline
66% Reduction in Colorectal Cancer with Omega-3s
Oily Fish (Omega-3s) May Benefit Heart Rhythms
Depressed Kids Helped By Omega-3s
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Omega's DHA Plays Critical Role In Brain Health
A study soon to be published in the April 2008 FASEB Journal (the Journal of the Federation of American Societies for Experimental Biology), claims to have demonstrated how a diet rich in omega-3 fatty acids, particularly DHA, can protect against Parkinson's disease.
Worldwide the estimates for those who have Parkinson's disease are close to four million. In the UK alone, there are approximately 10,000 diagnosed with the disease every year. The National Parkinson Foundation estimates that 60,000 new cases are diagnosed per year in the US. They claim there are 1.5 million Americans who already have the disease.
Parkinson's disease usually occurs after the age of 65; however 15% of these cases are diagnosed under the age of 50. Parkinson disease is a brain disorder. It occurs when certain nerve cells (neurons) in a part of the brain called the substantia nigra die or become impaired. Normally, these cells produce a vital chemical known as dopamine. Dopamine allows smooth, coordinated function of the body's muscles and movement. When approximately 80% of the dopamine-producing cells are damaged, the symptoms of Parkinson disease appear. Symptoms include tremors, rigidity and difficult balancing.
Researchers at the Université Laval in Canada found that when mice were fed an omega-rich diet, they seemed to be immune to the effect of the toxic compound MPTP that causes the same damage to the brain as Parkinson's.
"This compound, which has been used for more than 20 years in Parkinson's research, works faster than the disease itself and is just as effective in targeting and destroying the dopamine-producing neurons in the brain," said researcher Frederic Calon.
Subsequently, the group of mice fed an ordinary diet developed symptoms of the disease when injected with MPTP. This included a 31 percent drop in dopamine-producing neurons and a 50 percent decrease in dopamine.
According to the researchers, among the mice that had been given omega-3 supplementation - in particular DHA (docosahexaenoic acid) - omega-3 fatty acids replaced the omega-6 fatty acids in their brains. The researchers stated that due to the fact concentrations of other omega-3s had maintained levels in both groups of mice suggested the protective effect against Parkinson's indeed came from DHA.
Calon said, "This demonstrates both the importance of diet on the brain's fatty acid composition and the brain's natural inclination for omega-3 fatty acids,"
The Université Laval researchers say its findings could help prevent the disease and potentially slow down the progression of Parkinson's.
The researchers did conclude, however, that the findings of this study show that a brain containing a lot of omega-6 fatty acids may in fact be more susceptible to Parkinson's.
In a balanced diet, the ratio between omega-6 and omega-3 fatty acids should be 4 to 1, say the Université Laval team. However, the average Western diet contains ten to 20 times more omega-6's than omega-3's.
"In North America, the average intake of DHA is between 60 to 80 mg a day, while experts recommend a daily minimum of 250 mg," said Calon. "Our results suggest that this DHA deficiency is a risk factor for developing Parkinson's disease, and that we would benefit from evaluating omega-3's potential for preventing and treating this disease in humans."
Omega-6 fatty acids are found in foods which include vegetable oils, such as soybean, safflower, and corn oils and typical Western diets tend to be much higher in omega-6 fatty acids than omega-3 fatty acids. Omega-6 fatty acids are already under suspicion for their role in the body's inflammatory response, cardiac disease, arthritis, and Alzheimer's.www.parkinsons.org
"An Evidence-Based Approach to Dietary Phytochemicals", Jane Higdon, Ph.D, Essential Fatty Acids; 93.
www.nutraingredients.com 11/27/2007
Omega-3 Fatty Acids Reduce Colon Cancer
Researchers from Wageningen University in the Netherlands explained how more Omega-3 fatty acids do protect us against colorectal cancer.
The incidence of colorectal cancer can be cut by 12 per cent by consuming more fish per week, says a new meta-analysis published in the American Journal of Epidemiology. In addition, for every additional serving of fish consumed per week the risk of developing the cancer could be cut by four per cent, state the researchers from Wageningen University in the Netherlands.
Omega-3 fatty acids have long been shown to protect the heart against cardiovascular disease, help cognitive function, reduce inflammation and decrease the risk of certain cancers. This research just adds to the growing scientific evidence of the importance of omega-3s in our diets.
Colorectal cancer is a disease which is responsible for about 492,000 deaths each year around the world. This disease accounts for 9% of new cancer cases every year worldwide. The highest incidence rates are in the developed world, while Asia and Africa have the lowest incidence rates. Colorectal cancer is one of the most curable cancers if diagnosis is made early.
A meta-analysis of prospective cohort studies was performed, including 14 studies reporting the effects of fish consumption or n-3 fatty acids and colorectal cancer incidence and four studies reporting colorectal cancer mortality.
The Dutch reviewers report that the highest consumption of fish oil was associated with 12 per cent reduction in the incidence of colorectal cancer, while no significant benefits were observed with respect to mortality.
The researchers noted the benefits were more pronounced for women, although the number of studies could not allow for definitive conclusions to be drawn.
Another study published this year in the journal of Carcinogenesis by researchers from Harvard Medical School and Charité University Medicine, Germany, reported that supplementation with omega-3 cut inflammation in the colon that may lead to tumor formation by 15 per cent.Source: American Journal of Epidemiology
Volume 166, Issue 10, Pages 1116-1125, doi:10.1093/aje/kwm197
"Fish Consumption, n-3 Fatty Acids, and Colorectal Cancer: A Meta-Analysis of Prospective Cohort Studies"
Authors: A. Geelen, J.M. Schouten, C. Kamphuis, B.E. Stam, J. Burema, J.M.S. Renkema, E.-J. Bakker, P. van't Veer and E. Kampman
www.nutraingredients.com 25/10/2007
www.euronutrition.com
Omega-3 May Reduce Diabetes In Children
An increased intake of omega-3 fatty acids from marine sources may protect children at high risk of type-1 diabetes from developing the disease, suggests new research.
Estimates published show that 15,000 children and adolescents are diagnosed with Type 1 Diabetes annually, just in the US alone. Globally, the overall projection of all types of Diabetes will rise from 171 million in 2000 to 366 million in 2030.
New research, published in the Journal of the American Medical Association, looked at the incidence of the disease among 1770 children at high risk of developing type-1 diabetes, with increased omega-3 intake associated with a 55% reduction in risk.
The lead author, Jill Norris, from the University of Colorado at Denver states,
"Our study suggests that higher consumption of total omega-3 fatty acids, which was reported on the FFQ, is associated with a lower risk of islet autoimmunity (IA) in children at increased genetic risk of type 1 diabetes."
"This association is further substantiated by the observation that a higher proportion of omega-3 fatty acids in the erythrocyte membranes is associated with a decreased risk of IA in a subset of this same population," Norris added.
Type-1 diabetes occurs when people are not able to produce any insulin after the cells in the pancreas have been damaged, which is thought to be an autoimmune response.
"Type 1 diabetes mellitus is an autoimmune disease that is characterized by the destruction of insulin-producing beta cells in the pancreatic islets. Although it is not yet known what initiates the autoimmune process, it is likely that both genetic background and environmental factors contribute to the disease process," explained the authors.
In order to investigate the potential role of dietary factors in the development of type-1 diabetes, Norris and coworkers from her own institution, the University of Florida, and Roche Molecular Systems examined whether consumption of omega-3 and omega-6 fatty acids was associated with the development of pancreatic islet autoimmunity (IA).
Dietary intakes were evaluated using a 111-item food frequency questionnaire (FFQ) completed annually by the children's mothers. The children were recruited at age two and followed for an average of 6.2 years. Children were identified as having a high risk of type-1 diabetes by either possessing a high diabetes risk HLA (human leukocyte antigen) genotype or having a sibling or parent with type 1 diabetes.
The researchers also conducted a case-cohort study with a subset of 244 children in order to investigate the risk of IA related to the levels of polyunsaturated fatty acids in red blood cell (erythrocyte) membranes.
For the whole study population, the researchers document 58 positive cases of IA during the follow-up period, and after adjusting for confounding factors including HLA genotype, family history of type-1 diabetes, caloric intake, and total omega-6 fatty acid intake, found that total omega-3 fatty acid intake was inversely associated with 55 per cent reduction in IA risk.
In the case-cohort study, omega-3 fatty acid content of erythrocyte membranes was associated with a 37 per cent decreased risk of IA.
Levels of the three marine omega-3 fatty acids eicosapentaenoic acid (EPA, 20:5n-3), docosahexaenoic acid (DHA, 22:6n-3), and docosapentaenoic acid (DPA, 22:5n-3) were combined with the plant omega-3 alpha-linolenic acid (ALA) to estimate the total omega-3 fatty acid intake.
While no direct mechanistic study was performed by Norris and coworkers, they do suggest that the benefits of the omega-3 fatty acids may be due to their anti-inflammatory properties, and their ability to reduce oxidative stress.
"Overall, our data suggest that ingestion of omega-3 fatty acids throughout childhood may decrease the risk of IA," wrote the researchers.
They noted that a newly established clinical trial, called "The Nutritional Intervention for the Prevention of Type 1 Diabetes," is testing if dietary supplementation with anti-inflammatory doses of DHA during pregnancy and infancy could inhibit early islet inflammatory events key to the development of type-1 diabetes.
"If this trial confirms this hypothesis, dietary supplementation with omega-3 fatty acids could become a mainstay for early intervention to safely prevent the development of type 1 diabetes," concluded Norris.Source: Journal of the American Medical Association
26 September 2007, Volume 298, Number 12, Pages 1420-1428
"Omega-3 Polyunsaturated Fatty Acid Intake and Islet Autoimmunity in Children at Increased Risk for Type 1 Diabetes"
Authors: Jill M. Norris, X. Yin, M.M. Lamb, K. Barriga, J. Seifert, M. Hoffman, H.D. Orton, A.E. Baron, M. Clare-Salzler, H.P. Chase, N.J. Szabo, H. Erlich,
G.S. Eisenbarth, M. Rewers
9/26/2007 www.nutraingredients.com
Eye Health Improved by Omega-3s
The risk of developing age-related macular degeneration (AMD) reduced by 40% based on a new study of omega-3 fatty acids and omega-3 rich fish.
In the Archives of Ophthalmology, this study also adds further support for increasing the ratio of omega-3 to omega-6 fatty acids with the finding that arachidonic acid (AA, omega-6 fatty acid) is associated with an increased risk of AMD.
The researchers from the Age-Related Eye Disease Study Research Group said, "These results and those from other observational analytic investigations suggest that modifying diet to include more food rich in omega-3 [long chain polyunsaturated fatty acids] could result in a reduction in the risk of having [severe] AMD."
Age-related macular degeneration (AMD) is the most common case of blindness for those over 50 years of age and occurs when the macula, the area at the back of the retina that produces the sharpest vision, deteriorates over time. The occurrence of the condition is likely to increase as the population ages. While there is currently no known way of preventing the condition, more and more research is focusing on potentially modifiable risk factors and nutrient-based approaches, most particularly with the carotenoids, lutein and zeaxanthin.
Omega-3 fatty acids is another nutrient group showing promise with treatment of this condition. The Age-Related Eye Disease Study Research Group assessed 4,519 individuals aged between 60 and 80 at the start of the study. The researchers took photographs of the subjects' retinas to determine whether they had AMD, and if so, to which one of four stages the condition had progressed. Diets were assessed using a 90-item food frequency questionnaire (FFQ).
At the start of the study 1,115 subjects did not have any symptoms of AMD. They were compared with those who did, including 658 individuals with severe (neovascular) AMD. Their calculations showed that omega-3 fatty acid intake was associated with a 39 per cent reduction in neovascular AMD, while docosahexaenoic acid (DHA) was associated with a 46 per cent reduction.
"Higher fish consumption was also inversely associated with neovascular AMD," the researchers claimed.
Omega-3 fatty acids might influence processes involved in the development of blood vessel- and nerve-related diseases of the retina. For example, DHA may protect the retina by influencing which genes turn on and off. Fatty acids overall may eventually form compounds that promote cell survival and proper blood vessel function, reduce inflammation and maintain energy balance. In contrast, increased consumption of the omega-6 fatty acid arachidonic acid (AA) was associated with a 54 per cent increase in neovascular AMD prevalence.
"Because increased intake of AA is also associated with an increased likelihood of having NV AMD, it is important to consider the balance and composition of dietary long chain polyunsaturated fatty acids from the omega-3 and omega-6 families," said the researchers.
Archives of Ophthalmology
May 125, Volume 125, Pages 671-679
"The Relationship of Dietary Lipid Intake and Age-Related Macular Degeneration in a Case-Control Study: AREDS Report No. 20"
Authors: Age-Related Eye Disease Study Research Group
May 16, 2007
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Omega-3s Slow Mental Decline
Two new studies show increased bloods levels of the omega-3 fatty acids EPA and DHA could "postpone" age-related cognitive decline that may precede dementia and Alzheimer's disease.
An increasing number of studies are reporting potential benefits for regular fish consumption and omega-3 fatty acids with respect to Alzheimer's, but only a limited number of studies have looked at the decline in cognitive function that precedes these diseases.
In the US and EU there are approximately 12 million people who suffer from Alzheimer's and those estimates are predicted to triple by 2050.
In the April issue of the American Journal of Clinical Nutrition there are two new studies reporting that regular consumption of omega-3-rich food could prevent age-related cognitive decline.
Boukje Maria van Gelder from the Dutch National Institute for Public Health and the Environment, led the first study whereby 210 men without Alzheimer disease enrolled in the Zutphen Elderly Study. Dietary assessment was collected via cross-check dietary histories in 1990, when the subjects were 70-89 years of age. Cognitive function was assessed using the Mini-Mental State Examination (MMSE).
The authors conclude that, over a period of five years, consumption of approximately 400 mg omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) per day had less cognitive decline than those who consumed only about 20 mg per day of the fatty acids.
"To prevent cardiovascular disease mortality, the American Heart Association recommends the consumption of fish (preferably fatty fish) at least twice a week," wrote the authors. "That recommendation is compatible with the results of the current study."
In the second study, lead author, May Beydoun from the University of North Carolina, used a prospective design to investigate the potential benefits of omega-3 levels in the blood with cognitive decline in 2251 white adults (average age 57 at baseline).
Blood fatty acid concentrations were measured in all subjects at the start of the study and correlated with cognitive function assessed three and nine years later. The tests assessed the subjects' verbal learning, recent memory, psychomotor performance, linguistic impairment, and global cognition.
After adjustment for potential confounding factors, the researchers report that global cognitive decline was not associated with omega-3 blood levels at baseline, but a subgroup analysis examining specific types of cognitive decline found that greater blood omega-3 fatty acid levels may prevent a decline in verbal fluency."On the basis of our findings, reason exists to believe that subjects who are under increased oxidative stress, particularly hypertensive and dyslipidemic [disordered lipoprotein metabolism] subjects, may benefit from enriching their diet with omega-3 highly unsaturated fatty acids, which are mostly found in cold-water fish and other foods of marine origin," wrote the researchers.
"The brains of Alzheimer disease patients have a lower content of DHA in the grey matter of the frontal lobe and hippocampus than do the brains of persons without Alzheimer's disease," stated Willam and Sonya Connor from the Oregon Health and Science University.
"The entrance of DHA into the brain could correct DHA deficiency in membrane phospholipids in the cerebral cortex in patients with Alzheimer disease, and EPA would counter the proinflammatory action of arachidonic acid, which is a precursor of cytokine and proinflammatory eicosanoids that may be associated with greater cognitive decline."
Connor and Conner, writing in an associated editorial, called for clinical trials of dietary fish, fish oil, or both in elderly individuals at risk of cognitive decline and Alzheimer disease.
The risk of pollutants from oily fish, such a methyl mercury, dioxins, and polychlorinated biphenols (PCBs) have led some to recommend reducing fresh fish intake, especially for pregnant women who may damage the development of their babies. These types of concerns have seen the number of omega-3 enriched or fortified products on the market increase. Most extracted fish oil is molecularly distilled and steam deodorized to remove contaminants.
Source: American Journal of Clinical Nutrition
Volume 85, Pages 1142-1147
"Fish consumption, n-3 fatty acids, and subsequent 5-y cognitive decline in elderly men: the Zutphen Elderly Study"
Authors: BM van Gelder, M. Tijhuis, S. Kalmijn, D. Kromhout
Volume 85, Pages 1103-1111
"Plasma n-3 fatty acids and the risk of cognitive decline in older adults: the Atherosclerosis Risk in Communities Study"
Authors: M.A. Beydoun, J.S. Kaufman, J.A. Satia, W. Rosamond, A.R. Folsom
Editorial: Volume 85, Pages 929-930
"The importance of fish and docosahexaenoic acid in Alzheimer disease"
Authors: W.E. Connor, S.L. Connor
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April 4, 2007
66% Reduction in Colorectal Cancer with Omega-3s
Health benefits from taking omega-3 fatty acids have been found to be numerous.
From cardiovascular disease, to inflammation, brain function and skin and eye health, the list is long in the areas where omega-3s contribute positively to our health and wellness.
But one area in which the evidence appears to be controversial is omega-3’s role in reducing the risk of cancer. Some say that omega-3 fatty acids may inhibit the omega-6 arachidonic acid (AA) cascade that has been linked to cancer formation and cell proliferation.
Metabolism of fatty acids produces compounds called prostaglandins, which can be either pro- or anti-inflammatory. The prostaglandins derived from omega-3 fatty acids are said to be anti-inflammatory and may protect against the development of cancer, while prostaglandins derived from omega-6 fatty acids, like AA, are proposed to be pro-inflammatory.
A lead author from Harvard School of Public Health, Megan Hall, wrote in the Journal of Cancer Epidemiology Biomarkers & Prevention, that aspirin has also been linked to a reduction in colorectal cancer via a similar mechanism.
This new research studied the link between the fatty acid concentrations in the blood of 178 men with colorectal cancer (cases) and 282 healthy controls free from cancer. The controls were matched by age and smoking habits and dietary assessment was taken by using food frequency questionnaires.
After adjusting the results for potential confounding factors, Hall and her co-workers from Harvard Medical School and Brigham and Women's Hospital, report that amongst the entire population the highest versus lowest blood levels for total long-chain omega-3 fatty acids were associated with a 40 per cent reduced colorectal cancer risk. However, this was not statistically significant, said the researchers.
When they examined a subset of men who were not taking aspirin, men with the highest blood levels of omega-3 fatty acids were associated with a significant 66 per cent reduced risk of colorectal cancer than those with the lowest blood levels.
"Blood levels of long-chain omega-3 fatty acids were associated with decreased risk of colorectal cancer among men not using aspirin," concluded the researchers.
Interestingly, higher blood levels of omega-6 fatty acids were also associated with a reduction in colorectal cancer risk (36 per cent risk reduction), although this was again not statistically significant.
This study adds to a growing body of science linking omega-3 and fatty fish consumption to a reduced risk of colorectal cancer, although more research is necessary.
Colorectal cancer accounts for 9% of new cancer cases every year worldwide. The highest incidence rates are in the developed world, while Asia and Africa have the lowest incidence rates.
Colorectal cancer is one of the most curable cancers if diagnosis is made early.
Source: Cancer Epidemiology Biomarkers & Prevention
February 2007, Volume 16, Pages 314-321, doi: 10.1158/1055-9965.EPI-06-0346
"Blood Levels of Long-Chain Polyunsaturated Fatty Acids, Aspirin, and the Risk of Colorectal Cancer"
Authors: M.N. Hall, H. Campos, H. Li, H.D. Sesso, M.J. Stampfer, W.C. Willett and J. Ma
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www.wikipedia.org
Oily Fish (Omega-3s) May Benefit Heart Rhythms
A study lead by Harvard researchers suggests that eating omega-3-rich fish like tuna has beneficial effects on heart rhythms, and may offer protection against fatal arrhythmias. Omega-3 fatty acids have been linked to a wide-range of health benefits, including cardiovascular disease (CVD), good development of a baby during pregnancy, joint health, behaviour and mood, and certain cancers.
However, a recent meta-analysis claimed that there was no evidence linking omega-3 intake and improvements in heart health, conclusions that were later disputed by a UK-based fish group.
And the new cross-sectional cohort study, lead by Darius Mozaffarian from Harvard Medical School, extends previous research on fish oil and heart health by reporting that fish consumption is linked to improved electrical properties of heart cells (electrophysiology).
The Cardiovascular Health Study (CHS) recruited 5,096 men and women between 1989-1990 (average age 73, average BMI 26 kg per sq. m) in four US communities. Dietary intake was assessed using a picture-sort version of the National Cancer Institute food frequency questionnaire (FFQ).
Average consumption over one year was assessed by asking participants about intake of tuna, other fish (broiled or baked), and fried fish or fish burgers. Responses ranged from less than four portions per year to more than five portions per week.
The participants also underwent heart rhythm measurements using a standardized electrocardiograph (ECG).
A subset of 56 participants was selected to measure blood levels of omega-3s, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).
People who ate five or more servings of tuna and/or other broiled or baked fish every week were found to have lower heart rates, averaging 3.2 beats per minute less than those who ate less than one portion per month.
A higher resting heart rate, said the researchers, has been linked by other studies to an increased risk of sudden death, and so lowering the heart rate is a significant health benefit.
High intake of both tuna and other broiled or baked fish was also associated with a lower likelihood of extended ventricular repolarisation - an electrical property of the ventricle part of the heart that needs to revert back to its original electrical state before the heart beats again. Abnormalities, such as prolonged time needed to repolarise the ventricle are important factors in developing arrythmias (abnormal beating of the heart).
The researchers also report that similar findings were observed when they took into account the omega-3 blood concentrations from the subset of 56 participants.
"A one gram per day higher intake [of EPA and DHA] was associated with 2.3 beats per minute lower heart rate and 46 per cent lower likelihood of prolonged ventricular repolarisation," wrote Mozaffarian in the Journal of the American College of Cardiology.
"Thus although other mechanisms may also contribute to reductions in clinical risk, the observed differences in HR and ventricular repolarisation may, in part, account for the lower incidence of arrhythmic events seen with fish and fish oil intake," said the researchers.
The mechanism behind the the lower risk of prolonged repolarisation seen in this study, say the researchers, may be the effects of the omega-3 fatty acids on the flow of sodium and calcium in the ion channels associated with electrical signals in cells.
"In experimental studies, marine n-3 fatty acids inhibit the fast voltage-dependent sodium ion current and the L-type calcium ion current," they said.
The researchers called for more studies to confirm these findings, as well as to explore the potential implications for reduced arrhythmia risk.
7/26/2006
Journal of the American College of Cardiology (Vol. 48, pp. 478-484)
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Depressed Kids Helped By Omega-3s
In a pilot study, researchers from Ben Gurion University of the Negev in Israel, have reported for the first time that omega-3 fatty acids could also help children suffering from depression,
a condition that "may be more common than previously thought".
More and more studies have shown positive effects of omega-3 fatty acid supplementation with benefits shown for children with learning difficulties, behavioral problems or Attention Deficit Hyperactivity Disorder (ADHD).
Previous studies into fatty acids and depression have measured omega-3 levels in the blood of depressed humans, giving rise to the 'phospholipid hypothesis', which proposes that decreased omega-3 fatty acid intake (and hence decreased brain omega-3 fatty acid content) could be responsible for the disease.
As many as one in every 33 children may suffer from clinical depression, while the statistic in adolescents could be much higher - one in eight, this according to the US Department of Health and Human Services.
The researchers in this recent study, led by Professor Haim Belmaker, randomly tested 28 depressed children, aged between 6 and 12, to receive either an omega-3 fatty acids or placebo for one month. Twenty of the children completed the study.
The omega-3 supplement was "a combination of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) that is commonly available as an over-the-counter preparation."
Depression scores of the children was measured at the start of the trial and then again after two, four, six, eight, 12 and 16 weeks. Three scales were used to quantify the level of depression: Children's Depression Rating Scale (CDRS); Children's Depression Inventory (CDI); and Clinical Global Impression (CGI).
At the end of the trial the researchers found that seven out of ten children in the omega-3 group and none of the children in the placebo group had depression score reductions of 50 per cent or more.
In the American Journal of Psychiatry, Belmaker and his colleagues reported that four of the children taking the omega-3 supplements achieved remission.
"Omega-3 fatty acids may have therapeutic benefits in childhood depression," concluded the researchers.
The mechanism behind the supplement's effect on cognitive function seems to be specific to the type of omega oil. DHA is said to be involved in the membrane of ion channels in the brain, making it easier for them to change shape and transit electrical signals. EPA is proposed to function by increasing blood flow in the body. It is also suggested to affect hormones and the immune system, both of which have a direct effect on brain function.
June 23, 2006, www.nutraingredients.com
American Journal of Psychiatry (Vol 163, pp. 1098-1100)
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