New Age Medical Clinic | (973) 313-0028 | 90 Millburn Ave., Suite 201 Millburn NJ 07041
Fat: Essential fatty acids, or EFAs, are fatty acids that cannot be constructed within our body, and therefore must be obtained from the diet. The term refers to fatty acids involved in biological processes, and not those which may just play a role as fuel. As many of the compounds created from essential fatty acids can be taken directly in the diet, it is possible that the amounts required in the diet (if any) are overestimated. It is also possible they can be underestimated as organisms can still survive in non-ideal, malnourished conditions. Particular fatty acids are still needed at critical life stages (e.g. lactation) and in some disease states.
There are two families of EFAs: omega-3 (or omega-3 or n-3) and omega-6 (omega-6, n-6). Fats from each of these families are essential, as the body can convert one omega-3 to another omega-3, for example, but cannot create an omega-3 from omega-6 or saturated fats. They were originally designated as Vitamin F when they were discovered as essential nutrients in 1923. In 1930, work by Burr, Burr and Miller showed that they are better classified with the fats than with the vitamins.
Omega-3 fatty acids: eicosapentaenoic acid or EPA (20:5), docosahexaenoic acid or DHA (22:6)
Omega-3 sources – flaxseeds, walnuts, salmon, soybeans, halibut, shrimp, raw tofu, snapper, scallops, winter suash
Omega-6 fatty acids:gamma-linolenic acid or GLA (18:3), dihomo-gamma-linolenic acid or DGLA (20:3), arachidonic acid or AA (20:4)
Omega-6 sources – poultry, avocado, eggs, cereals, whole-grain breads, baked goods, nuts, most vegetable oils, evening primrose oil, borage oil, blackcurrant seed oil, flax/linseed oil, hemp oil, soybean oil, cottonseed oil, sunflower seed oil, corn oil, safflower seed oil, corn oil, safflower oil, pumpkin seeds, acai berry
Some of the food sources of Omega-3 and Omega-6 fatty acids are fish and shellfish, flaxseed (linseed), hemp oil, soya oil, canola (rapeseed) oil, chia seeds, pumpkin seeds, sunflower seeds, leafy vegetables, and walnuts.
Essential fatty acids play a part in many metabolic processes, and there is evidence to suggest that low levels of essential fatty acids, or the wrong balance of types among the essential fatty acids, may be a factor in a number of illnesses, including osteoporosis.
Fish oil – is oil derived from the tissues of oily fish. It is recommended for a healthy diet because it contains the omega-3 fatty acids, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), precursors to eicosanoids that reduce inflammation throughout the body. Fish do not actually produce omega-3 fatty acids, but instead accumulate them from either consuming microalgae that produce these fatty acids, as is the case with fish like herring and sardines, or, as is the case with fatty predatory fish, by eating prey fish that have accumulated omega-3 fatty acids from microalgae. Such fatty predatory fish like mackerel, lake trout, flounder, albacore tuna and salmon may be high in omega-3 fatty acids, but due to their position at the top of the food chain.
Many people have turned to fish oil supplements to get adequate omega-3 fatty acids. Some supplement formulations include other fatty acids such as omega-6 and omega-9. However, omega-6 is found in many foods in our diets such as cereals, whole grain bread, baked goods, fried foods and margarine. Therefore supplementation with omega-6 is not required. As omega-6 has pro-inflammatory effects, supplementation with omega-3 fatty acids can help to normalize the ratio of Omega-3 to Omega-6.
We supply I.V. fat emulsion for TPN compounding or direct infusion
in 10%, 20% and 30% concentrations that delivers prescribed calories and essential