Filed under: Omega-3
Omega-3 fatty acids are important for brain development and function, but they also may help protect against damage from concussions and other traumatic brain injuries (TBIs). Several animal studies have shown that omega-3 supplements given before or after a traumatic event not only reduce the severity of damage in certain parts of the brain but also improve mental performance during recovery. Similar studies haven’t been conducted with humans yet, and although the results of these animal studies are promising, there isn’t enough current evidence to recommend taking omega-3 or fish oil supplements to reduce the risk of or assist in the recovery from concussions or TBIs. In addition, FDA has warned consumers to avoid using products marketed for these purposes. For more information, please read FDA’s Consumer Update.
Although omega-3 supplements haven’t been proven to help with TBIs, omega-3s are still important for your brain, heart, and overall health. It’s best to get your omega-3s from food, but if you choose to take supplements, do so under the supervision of your doctor. For more information on omega-3 supplements, please visit “Omega-3 Supplements: In Depth” from the National Center for Complementary and Integrative Health.
Omega-3 fatty acids make up a family of polyunsaturated fatty acids. They are important to our health, and since our bodies can’t make them, we need to obtain them from the foods we eat. Omega-3 fatty acids may reduce the risk of heart disease and play an important role in our cell membranes. So, eating more can benefit the body in many ways.
The most widely available dietary source of EPA and DHA is cold-water oily fish such as salmon, herring, mackerel, anchovies, and sardines. Other oily fish such as tuna also contains omega-3 fatty acids but in lesser amounts. Some other sources of ALA are walnuts and canola, soybean, flaxseed/linseed, and olive oils. For additional information, including health benefits of omega-3 fatty acids, read this fact sheet; and for omega-3 content in various foods, try this infosheet from HPRC.