Omega 9 fatty acids come from vegetable oils; found in olive oil (extra virgin or virgin), olives, avocados, almonds, peanuts, sesame oil, pecans, pistachio nuts, cashews, hazelnuts, and macadamia nuts. The body produces Omega 9 fatty acids in limited amounts. Omega 9 fatty acids from plant sources can prevent heart attack by reducing the risk of atherosclerosis (fatty plaque in the blood vessels).
Omega 3-6-9 fatty acids from fish oil and plant sources can keep heart disease at bay, lowering triglyceride levels, and reducing inflammation in the lining of the blood vessels, in turn helping to prevent heart attack.
There is good evidence that Omega supplements should be taken after heart attack to reduce the chances of progressive heart disease. According to the National Institute for Health and Clinical Excellence, pharmacological omega-3 supplements can benefit patients when taken within three months of a myocardial infarction, or heart attack.
Omega 3 and Omega 6 fatty acids are known as PUFA’s (polyunsaturated fatty acids). Omega 3 and 6 fatty acids come from external sources – diet and supplements. The body cannot synthesize Omega 3 and Omega 6 fatty acids, essential for good heart health and for preventing heart attack.
To gain the health benefits of omega 3-6-9 fatty acids, increase your daily intake of fatty fish, walnuts, canola flaxseed , and soybean oil, olive oil and nut - or add Omega 3-6-9 supplements, to help prevent heart attack.
ALA, EPA and DHA are the three major types of Omega 3 fatty acids that come from food. ALA (Alpha linoleic acid) is converted to EPA and DHA, and is the most essential Omega 3 fatty acid needed for brain health and normal growth and development, and to prevent heart attack. ALA is a simple fatty acid.(1)
The American Heart Association recommends 1 gram of Omega 3 fatty acids daily for anyone with existing heart disease, either from dietary intake or from Omega supplements;
Preventing and treating heart attack with dietary sources of Omega fatty acids, or by taking supplements, can greatly reduce the chances of having a second heart attack.
After a heart attack, intake of Omega fatty acids should equal 7 grams per week. The National Institute of Clinical Excellence (NICE) recommends 1 gram of omega-3-acid ethyl ester supplementation daily for secondary prevention of heart attack. A focus on Omega 3 and Omega 6 fatty acids should be continued for up to four years, and started within three months following a heart attack. (3)
Most of us do not consume enough Omega fatty acids. We are well below the recommended amount of intake of Omega 3 and Omega 6 fatty acids, necessary to prevent heart disease and heart attack. (3)
Omega 3 and Omega 6 fatty acids reduce triglycerides levels by reducing production in the liver. Lower triglycerides helps to prevent heart attacks. Heart attacks happen when blood clots form in the blood vessel lining, then travel, blocking blood flow to the heart.
Omega 3 and Omega 6 fatty acids work to prevent blood platelets from clumping together, forming clots that travel and cause heart attack.
Omega 3-6-9 fatty acids help prevent heart attack by promoting healthier blood vessels, decreasing inflammation, lowering blood pressure, and by keeping blood vessels relaxed. (5)
The evidence is there. We need a balance of Omega 3-6-9 fatty acids for good heart health. Omega 3-6-9 fatty acids can help prevent heart attack. Speak with your physician about Omega 3-6-9 supplements.
Order Omega 3 -6-9 supplements:
(1) SC Cunnane. Problems with essential fatty acids: time for a new paradigm? Prog Lipid Res 2003;42:
(2) Summary of recommendations for Omega-3 fatty acids intake: American Heart Association. 2007 [accessed 20/10/07]; Available from: www.americanheart.org
(3) Kris-Etherton PM, Harris WS, Appel LJ. Fish consumption, fish oil, omega-3 fatty acids, and cardiovascular disease. Circulation 2002;106:2747-
(4) Knapp HR. Dietary fatty acids in human thrombosis and hemostasis. Am J Clin Nutr 1997;65:1687S-
(5) Kris-Etherton PM, Harris WS, Appel LJ. Fish consumption, fish oil, omega-3 fatty acids, and cardiovascular disease. Circulation 2002;106:2747-
External Resource: http://www.mayoclinic.com/
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