As noted, the omega 6 and the omega 3 fatty acid families form different eicosanoids with very different activities. The different eicosanoids compete with one another for enzymes which catalyze the release of the EFA from the cell membranes. An excess of one family of fatty acids can interfere with the metabolism of the other, reducing its incorporation into tissue lipids and altering biological effects. A proper balance of the EFAs in the diet is thus important for the maintenance of good health.

The omega 6 AA produces eicosanoids that stimulate pro-inflammatory; vasoconstrictive (blood vessel narrowing) and pro-thrombotic (blood clotting) reactions in the body. When diets are high in omega 6 fatty acids, AA and its potent eicosanoids are produced in abundance, resulting in an over-active immune system that may contribute to chronic diseases like cancer, stroke, diabetes and coronary heart disease.

In contrast, the omega 3, EPA forms eicosanoids that counteract those of AA and cause vasodilation, anti-thrombotic and anti-inflammatory reactions in the body.

Kelley Fitzpatrick
Director of Health & Nutrition
Flax Canada