Not all Omega-3s are created equal

Many food manufacturers are jumping on the Omega-3 bandwagon. After all, the benefits of Omega-3 fatty acids have been well-publicized in recent years, and range all the way from inflammatory conditions and depression to heart health, diabetes and Alzheimer’s.

Experts are now saying, however, that some Omega-3s are better than others and adding them to food can actually reduce their effectiveness. Omega-3 DHA and EPA from fish oil offer health benefits, but those originating from flax oil do not, so consumers should be careful when reading product labels.

Omega-3 fatty acids are a tasteless, odourless powder that usually consists of purified fish oil from sardines and anchovies, and are now added to orange juice, eggs, bread and yogourt, among other items.

For heart protection, nutrition experts recommend adults get 500 milligrams of DHA and EPA a day, and the easiest way to do so is by increasing fish consumption. A single 3½-ounce serving of fish – about the size of a deck of cards – contains approximately 2000 mg of EPA and DHA.

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