The history of Omega-3
The health effects of Omega-3 were discovered in the 1970s by researchers studying the Eskimo populations of Greenland.
They discovered during their research that this population had very little cardiovascular disease. The Eskimos have a high consumption of oily fish (more than 400g/day) and marine mammals (seals and whales), which are particularly rich in EPA DHA type Omega-3.
The researchers found a link between high Omega 3 consumption and lower triglycerides, heart rate, blood pressure and atherosclerosis. Similar observations were made in Japan, on the Okinawa island population with the same diet.
Epidemiological and clinical studies have proven the health benefits of Omega-3 and more than 25,000 have been published on Omega-3. They have confirmed the beneficial effect of long-chain Omega-3s on the cardiovascular system, but also on multiple biological functions, including brain development and vision development.
The importance of the Omega-6 / Omega-3 ratio
A study by Dr Simopoulos shows that the ratio in Western populations is between 10:1 and 20:25:1 and that this imbalance contributes to the promotion of certain pathologies such as cardiovascular disease, inflammatory and autoimmune diseases and cancer. He also shows that an increase in Omega-3 has suppressive effects.
Dr Simopoulos concludes in his 2011 study that the balance of omega-6 and omega-3 fatty acids is important for homeostasis and normal development throughout the life cycle.
Where can we find Omega-3?
The Omega-3 EPA & DHA contained in fish lipids come from marine microalgae and phytoplankton, which are the main producers at the start of the food chain.
The so-called “fatty” fish are the richest in Omega-3 polyunsaturated fatty acids (PUFA). These are mainly small pelagic fish such as:
Small bluefish contain about 18% EPA and 12% DHA, while tuna contain 5% EPA and 25% DHA, mainly in the head and eyes.