There are several types of essential omega-3 fatty acids, among which docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) are the most crucial and extensively researched over the past 25 years.

To date, more than 33,000 scientific studies have been published, highlighting that an adequate intake of EPA and DHA is vital for overall health and well-being. For instance:

• An adequate intake of DHA and EPA supports the health and proper function of the heart, brain, eyes, blood vessels, and joints, while also regulating numerous physiological processes across the body.
• An adequate intake of DHA and EPA reduces the risk of preterm births.
• An adequate intake of DHA is essential for a healthy pregnancy, particularly for the development of the fetal brain.
• The highest concentration of DHA is found within the brain and the retina.

Symptoms of Omega-3 Essential Fatty Acid Deficiency

Recent medical statistics show that over 90% of the population does not receive an adequate intake of essential omega-3 fatty acids in their daily diet. The symptoms of this nutrient deficiency are often mistaken for the clinical signs of other nutritional deficiencies or health conditions. The warning signs your body sends when it lacks sufficient omega-3 fatty acids include:

• severe fatigue;
• lack of focus;
• dry eyes;
• low physical stamina;
• joint pain.

Medical and nutrition experts unanimously agree that:

• To effectively support heart health, a minimum daily intake of 250 mg of EPA and DHA combined is required.
• To support brain function, eye health, and a healthy pregnancy, a daily intake of at least 250 mg of DHA is required.
• Intakes below these values do not yield concrete health benefits.

Very important: For rapid and complete absorption, EPA and DHA must be present in their natural triglyceride (TG) form. Artificial ethyl ester (EE) forms are difficult to digest and have a poor absorption rate of only 20% to 40% of the administered dose¹.

Bibliography:

1. A Comparison of Synthetic Ethyl Ester Form Fish Oil vs. Natural Triglyceride Form Douglas MacKay, ND