Fish-based omega-3 fatty acids have long overshadowed their plant-based counterparts, but a new study out of Penn State has found that alpha-linolenic acid–the omega fatty acid derived from flax and other plants–is just as effective at preventing heart disease as its fishy counterpart.
Omega-3’s cannot be produced by the body and must be consumed through foods or dietary supplementation. Over the years, the lack of research had, to a small degree, marginalized plant-based omega fatty acids. But now the studies have been written and the numbers have been crunched. It’s official. ALA decreases the risk of cardiovascular disease. But you don’t have to take my word for it.
From Science Daily:
Our understanding of the cardiovascular disease benefits of ALA has advanced markedly during the past decade,” said Penny Kris-Etherton, Distinguished Professor of Nutrition. “Based on the current evidence, ALA decreases CVD risk.”
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