Omega-3 and omega-6 in our diet
These nutrients are fatty acids “essential”. Fatty acids are an important component in our diet and the designation “essential” means that the body can not synthesize them independently and must be obtained from the diet, as with other nutrients such as essential amino acids.
There are three types of omega-3 most common: EPA (eicosapentaenoic acid), found in fish and plankton, DHA (docosahexaenoic acid), found in fish, plankton and algae and ALA (alpha linolenic acid), found in flaxseed oil, soy nuts, among others, and is metabolized to DHA.
The omega-3 fatty acids have a protective effect on the cardiovascular system, increasing the left ventricular diastolic filling and reducing the level of triglycerides postprandial (after meals).
We need a proper balance in the consumption of omega-3 and omega-6, the latter consumed in excess in modern diets and quick ratio found in some foods high in fat.
The consumption of a proportion high in omega-6 fatty acids (linoleic acid, linolenic and arachidonic) and low in omega-3 may predispose to the occurrence of certain conditions that may favor the development of cardiovascular disease, myocardial infarction, cerebrovascular vascular accidents, obesity and cancer, among other health problems.
To maintain a good balance between both types of fatty acids, omega-3 and omega-6, our diet should not have too much fatty food, taking into account that a certain proportion of omega-6 is also necessary, as are also essential fatty acids.
The Mediterranean diet is a good example of a balanced diet in this line.
Ask your doctor to evaluate your specific needs in relation to diet, if you have a disease.