Research suggests that specific fatty acids can enhance digestion, metabolism and body’s fat-binding abilities.

You may have a new tool in the fight for weight control and a promising way to keep your body from storing fat. Scientists now suspect that certain nutritional components can directly control and influence key metabolic factors in the body’s cells.

Specifically, researchers have found that essential fatty acids (EFAs) can significantly affect the way the body maintains a healthy weight profile. Health experts are intrigued, because these EFAs may increase thermogenesis, thereby burning calories instead of storing them as body fat.

 

Historical Trend of Promoting Health
Found in fish oils, as well as various plant and vegetable oils, EFAs are vital to the healthy functioning of every organ, cell and issue in your body. They are necessary for cell oxygenation, metabolic regulation, brain and nerve function and rapid recovery of fatigued muscles. Instrumental in digestive and intestinal health, EFAs offer soothing, healing and lubricating properties to the joints, brain, heart and more.

As far back as 1974, some scientists (including Dr. Hugh Sinclair of Oxford University) have been researching the role that essential fatty acid oils play in overall health and well-being. During those years, Dr. Sinclair investigated why the traditional Inuit diet, while among the fattiest and highest in cholesterol, resulted in few incidences of cardiovascular problems among these native Eskimo people. He suspected that nutrients in their diet—which consisted largely of seal meat, fish and crustaceans—could be the key. Dr. Sinclair’s studies led to category of specific fatty acids called EFAs and discoveries about their health benefits.

For example, a clinical trial conducted at England’s Northern General Hospital found that high-risk heart patients given EFAs for eight weeks achieved significantly healthier triglyceride, cholesterol and blood pressure levels (Rylance, 1986). Another recent study suggested that supplementing with capsules containing EFAs helped significantly reduce triglyceride and LDL (“bad”) cholesterol levels and yielded a 43% reduction in the risk of some study participants suffering a heart attack over the next 10 years (Laidlaw & Holub, 2003).

New Chapter in Weight Maintenance
Today, researchers believe that EFAs may soon become a required part of any weight-loss program. Because EFAs help keep cells healthy, they may play a key role in cellular energy production—especially for the energy-dependent cells in your heart, which is truly the hardest-working organ in the human body.

In addition, scientists have unraveled the mystery behind a specific type of EFAs called Omega-3 oils. Omega-3 EFAs have been found to inhibit the production of the enzyme synthase, which plays a role in the storage of calories as body fat. Omega-3 EFAs may actually promote a process known as “fuel partitioning,” which allows the body to store carbohydrates in the form of glycogen, rather than as hard-to-lose body fat.

This effect may occur due to a steroid-like substance in our bodies called PPARs (perixosome proliferator-activated receptors). Researchers suspect that, as Omega-3 EFAs attach to the PPARs, they activate these receptors and increase the oxidation (burning) of lipids (blood fats) (Rodriguez-Cruz, 2005). Further research suggests that Omega-3 EFAs can activate proteins associated with energy metabolism.

How to Give Your Body the EFAs
As vital as EFAs can be to achieving and maintaining proper body weight and body fat levels, unfortunately the body does not produce it on its own. EFA molecules can only be obtained through diet and nutrition. Even though EFAs are present in fish and vegetable oils, it’s not easy to obtain all the nutrients simply from food, mainly because so many are processed and overheated, which destroys much of the original EFA content. The delicate EFAs found in fish and vegetable oils can be completely destroyed by the cooking process. The prolonged heat changes the molecular structure of EFAs, making them rancid, toxic and/or very difficult for our bodies to assimilate.

In addition, many fail to be proactive in their EFA consumption. Even though some people consume EFAs, they tend to be the Omega-6 type found in grains and vegetable oils. Few get the proper ratio of Omega-3 to Omega-6, which may be lead to a host of health problems. While Omega-6 EFAs are important to the body, an overabundance of them can interfere with the body’s ability to use Omega-3s. Therefore, it may be necessary to seek out additional sources of Omega-3 EFAs or a supplement that contains the correct balance of Omega-3 and Omega-6 oils.

Natural Sources of EFAs
Flaxseed is one of the few plant sources of Omega-3 EFAs. In fact, flaxseed oil is a terrific source of alpha linolenic acid (Omega-3) and linoleic acid (Omega-6). A group of University of Toronto scientists found that adding EFAs derived from flaxseed to the diet helped manage blood sugar levels post meal. This study also demonstrated that dietary flaxseed reduces total cholesterol and LDL in those who consume it (Cunnane, 1993).

Black Currant Seed Oil can be important as well. It contains a significant amount of GLA, a type of EFA that is involved in the regulation of many important functions involving the heart, fat regulation, metabolism, mental function and others. What’s most important is finding the right mix of these essential oils.

In the final analysis, because our bodies cannot produce essential fatty acids, and so few of our daily meals impart them, it becomes essential for appropriate body weight and fat, as well as optimum health, that we complement our diets and daily lives with the proper nutritional supplementation.

References
Cunnane, S.C. et al. (1993). High alpha-linolenic acid flaxseed (Linum usitatissimum): Some nutritional properties in humans. British Journal of Nutrition, 69(2), 443–453.

Laidlaw, M. & Holub, B.J. (2003). Effects of supplementation with fish oil-derived n-3 fatty acids and gamma-linolenic acid on circulating plasma lipids and fatty acid profiles in women. American Journal of Clinical Nutrition, 77(1), 37–42.

Rodrigues-Cruz, M. et al. (2005). Molecular mechanisms of action and health benefits of polyunsaturated fatty acids. [In Spanish]. Clinical Reviews and Investigations, 57(3), 457–72.

Rylance, P.B. et al. (1986). Fish oil modifies lipids and reduces platelet aggregability in haemodialysis patients. Nephron, 43(3), 196–202.