Q. Are all omega three fatty acids the same?
A. The omega-3 fatty acid alpha-linolenic acid (ALA) is the precursor or “parent” to the two long-chain omega-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Walnuts contain ALA and fatty fish contain EPA and DHA. Metabolic reactions enable ALA to be converted into EPA and DHA.
A recent study published in the American Journal of Clinical Nutrition looking at whether walnuts (providing ALA) and fatty fish (providing EPA and DHA) have similar effects on specific blood markers associated with Coronary Heart Disease. The study found that a diet including walnuts was more powerful in reducing total and LDL (bad) cholesterol when compared to fatty fish. Healthy individuals who consumed walnuts reduced their total cholesterol by 5.4% and LDL by 9.3% translating to an 18.6% decrease in risk of Coronary Heart Disease (CHD). When they consumed fatty fish, HDL (good) cholesterol increased and triglycerides decreased.
The National Institutes of Health recommended that people consume at least 2% of their total daily calories as omega-3 fats. To meet this recommendation, a person consuming 2000 calories per day would have to eat at least 2 grams of omega-3 fats. Many nutrition experts believe that this recommendation is not high enough, and would suggest, instead, that people consume at least 4% of their total calories (approximately 4 grams) as omega-3 fats.
One-quarter cup of flaxseeds contains about 7 grams of omega-3 fatty acids while one-quarter cup of walnuts contains about 2.3 grams. In either case, the amount is pretty substantial. Therefore by combining one-quarter cup of walnuts with a tablespoon of flaxseeds you will add close to the recommended 4 grams of omega-3 fats to your diet.