The need to increase omega-3 fats—alpha-linoleic acid (ALA) found in flax seed and walnuts; eicosapentaenoic acid (EPA) and docosahexanoic acid (DHA) found in fish—has sprung to the forefront of any healthy diet plan. These beneficial fats are profoundly beneficial for our hearts, our brains, our skin, and even our joints. Yes, these fats are vital to our health.
The dietary shifts that took place in the 20th century because of developments in food processing to animal feeding-operations not only displaced important aspects of a sustainable food-system, but also displaced these essential fatty acids in our diets. A common misconception is that nutritional quality of foods decreased, alongside reduced intake of omega-3s. While it would seem that the Western diet is replete in everything but omega-3 fats, this is not the case.
Findings published recently in the American Journal of Clinical Nutrition are that North Americans are not consuming less omega-3 fatty acids; from 1909 to 1999, omega-3 consumption increased!
So, then, what is the problem?
While dietary intake of omega-3s has seen a modest increase, consumption of its counterpart, omega-6, has skyrocketed.
According to the study, over the last century, consumption of omega-6 fatty acids, particularly linoleic acid (LA) from soy and corn oil, increased more than a thousand fold! This is the likely reason why most of us have a reduced concentration of omega-3 fatty acids in our bodies.