We’ve heard why omega-3’s are good for us: they help reduce inflammation, reduce risk of heart disease, reduce risk of dementia… not to mention they may help keep protect your telomeres.
The other day my younger sister forwarded me a news alert from the Physicians Committee for Responsible Medicine, highlighting a recent study of 14,422 people showing that women on vegan diets do have an expected lower intake of omega-3’s, but they also have greater conversion of plant-based precursors to omega-3’s, and thus they have higher than expected blood levels of omega-3 fatty acids.
That’s reassuring! That means that our bodies will probably make adequate amounts of omega 3’s from a plant-based diet (which includes walnuts, flaxseeds, plant-based oils).
I was especially glad to see a medical peer-reviewed paper addressing the bigger problem of our diminishing fish supply:
“Current dietary recommendations for maintenance of [adequate omega-3 levels]… are to consume one or more portions of oily fish per week; however, the supply of wild fish is dwindling and efforts to conserve the fish supply are needed.”(If you haven't yet seen the documentary End of the Line, check it out!):