The press and the health journals have both been reporting on the many benefits of the omega-3s from fish fats which are the richest source of the omega-3s. The omega-3s were discovered in the 1970′s when researchers figured out that the Eskimos in Greenland ate a high fat fish based diet, but seldom developed heart disease. Since then many studies have been conducted and both the FDA and the American Heart Association have compiled some of the benefits of eating oily fish or consuming fish oil. The list of benefits is long and impressive. Here are some of the highlights. The omega-3s are known to reduce the risk of cardiovascular disease, to provide relief from inflammatory diseases, to raise the levels of the ‘good’ HDL cholesterol, and to lower the levels of the ‘bad’ LDL cholesterol.
The key omega-3 fats in fish are EPA and DHA. Folks can get an adequate amount of both by consuming 3-ounces of salmon or of sardines that are fresh, frozen or canned. These particular fish are low in mercury so they are preferred. Beside fish as a source there are plant sources of omega-3s. The plant sources include flaxseeds, flax oil, and chia seeds. They provide alpha-lineolic acid (ALA) which our bodies convert to the EPA and DHA forms that are found in fish. Other good foods sources of ALA are pumpkin seeds and walnuts. This is good news for seniors who are looking for preemptive aging information that they can implement to enhance their senior health.