Omega-3: essential partner for our health equilibrium
The Omega-3 form part of the family of fats, lipids, which are indispensable for good functioning of our metabolism, as well as carbohydrates and proteins.
Omega-3 are a family of polyunsaturated fatty acids, which our metabolism cannot function properly without, there are 3 major types: the saturated (fats found in animals like butter, cream…), the monounsaturated fats (found in poultry and olive oil) and the polyunsaturated among which mainly essential fatty acids, constituted by two families, omega-6 and Omega-3.
Omega-6 and Omega-3 are nutrients which produce energy for our metabolism and participate in cellular construction. Discovered by researchers some thirty years ago, they are the object of an unpublished craze in France, for almost one year. Medias, of all types, assure them an unprecedented promotion. This new notoriety did not leave the food industry indifferent which, at his turn, seized this phenomenon by enriching various products with this beneficial “ingredient”.
Omega-3 ALA and DHA are the most commonly known. They are excellent for the heart and blood vessels. They are found in rapeseed oil, walnuts and soybean, purslane, fatty fishes (salmon, mackerel, sardines, and herring) as well as in corn salad. Henceforth, it is possible to consume them via products enriched in animal origin, like certain milks, eggs, butters, delicatessen, and food supplements. They play different roles, for the fetus and the infant they participate in good development. In adults, they fight atheroma, patches of cholesterol which block the arteries. It is thanks to big consumers of fish, like the Eskimos, that we noticed that the Omega-3 help prevent cardiovascular diseases.
On the other hand, deficiencies in Omega-3, would favor among others, depression, osteoporosis, asthma, allergies, skin diseases like psoriasis, attacks of the joints, and diabetes.
Even if one is in good health, whatever the age, consumption of Omega-3 remains indispensable. The 2001 National Health-Nutrition program revealed the importance of these essential fatty acids. According to studies, approximately two grams of (the equivalent of 2 tablespoons of rapeseed oil for example) would be the necessary daily intake. Since July 2003, we mark on certain food products the mention “Omega-3 fatty acids contribute in the good function of the cardiovascular system”. A rare enough fact to be underlined and which testifies the reality: French people do not consume enough Omega-3 and it is necessary to incite them to change their eating habits. Indeed, according to surveys on food consumption, we only cover 35 to 40 percent of our daily needs.
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