Within the polyunsaturated fat category, there are two important subclasses of fatty acids: omega-3s and omega-6s. Vegetable oils are rich in omega-6 fatty acids, and most Americans unknowingly get plenty of them in the diet. On the other hand, omega-3 fatty acids, which are found in fish and shellfish, tofu, flax, nuts and canola and soybean oils, are generally lacking in our diets.
Omega-3s appear to have a positive effect on heart rhythm and according to one recent study, may even reduce the incidence of the most common type of stroke. In fact, on the basis of the current research, the U.S. Food and Drug Administration approved the use of a qualified health claim for dietary supplements of omega-3 fatty acids relating them to a reduced risk of heart disease.
Another intriguing area of research on omega-3 fatty acids pertains to their role in brain and visual function, as some research suggests they may have a role in preventing macular degeneration, a common form of blindness.
Continuing research involves the role of omega-3 fatty acids and the immune system, and suggests a positive influence on rheumatoid arthritis, asthma, lupus, kidney disease and cancer, as well as promising research at the National Institutes of Health on depression.
For more information go to: www.maculardegenerationassociation.org
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