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Omega-3 is group of polyunsaturated fatty acids which the body needs but which it cannot produce itself. As with vitamins and minerals, we therefore need to get our supply of Omega-3 through the diet.

There are different types of Omega-3 fatty acids; the short-chained acids that we get from plants, and the long-chained (also called EPA and DHA) that we get through oily fish and cod liver oil. The marine Omega-3 fatty acids EPA and DHA are important building blocks and signal substances in the body. They have a documented effect, for instance on cardiac health and the immune system, and are important for the development and preservation of the brain functions.

Plant-derived Omega-3 can to a certain degree be converted into EPA and DHA in the body, but a considerably higher intake is necessary in order to achieve optimal levels. The ratio of Omega-3 to Omega-6 in the diet is considered to be very important when it comes to the immune system. Put simply, one can say that Omega-6 helps increase the inflammation reaction in the body, while Omega-3 helps to suppress this reaction.

Today, a typical Western diet contains low amounts of Omega-3 and a larger amount of Omega-6, and an increase in the level of Omega-3 is recommended. This may be crucial when it comes to the prevention and treatment of several ailments involving inflammatory reactions, such as heart disease, joint pains/rheumatism and inflammatory bowl disease.