Omega 3 - shattering the fishconceptions

Essential fatty acid, Alpha-linolenic acid (ALA)is converted in the body to the beneficial long chain omega-3 fatty acids EPA and DHA. An ‘essential’ nutrient, ALA, the parent omega-3 fat, directly affects many vital processes in the human body including immune responses, blood clotting and cell structure. Additional intake of omega-3 is thought to have a positive effect on joint inflammation and symptoms of arthritis.

Unfortunately there is a common misconception that vegetarians cannot obtain omega-3 fats in their diet because fish oils are usually cited as the primary source. In fact intake of omega-3 does not pose a problem for vegetarians or vegans at all, as it can be found in a number of plant oils.

Plant sources of Alpha-linolenic acid (Omega 3 family)
Oils made from linseed (flaxseed), walnuts, rapeseed (canola), soya bean and pumpkinseed.

A free consumer fact sheet about Essential Fatty Acids is available from The Vegetarian Society on request, or as a pdf file or via e-mail from info@vegsoc.org (please state your name and address and the name of info sheet you require)