Omega-3 Fatty Acids for Joint and Bone Health

Omega-3 are essential fatty acids found in salmon, halibut, tuna and other sorts of fish. They are crucial for human body functions and health but cannot be produced by the body. Therefore, Omega-3 must be obtained from food sources.

There are 3 main types of Omega 3 that are present in foods and utilized by the body: alpha-linolenic (ALA), eicosapentaenoic (EPA), and docosahexaenoic acids (DHA). Once consumed, the body biochemically converts ALA to EPA and DHA, the 2 types of Omega-3 which are easily processed by the body. Extensive studies indicate that Omega-3 lessens inflammation and aids in preventing the risk of developing chronic conditions, such as cancer, heart disease and arthritis.

The majority of clinical studies looking into the use of Omega-3 supplementation for inflammatory joint diseases have concentrated more or less entirely on Rheumatoid Arthritis. Rheumatoid arthritis is an inflammatory disease that makes the body’s immune system assault its own joint tissues and, occasionally other organs and systems of the body. This condition may affect people of all age groups, but is more common in the younger population. A number of articles reviewing the data in this area conclude that Omega-3 supplementation diminishes joint tenderness, reduces morning joint stiffness, and helps to reduce the amount of medication otherwise needed for people suffering from rheumatoid arthritis.

Also, laboratory studies advise that a diet rich in Omega-3 (and low in the inflammation inducing Omega-6) may be helpful for people suffering from other inflammatory joint conditions, such as Degenerative Joint Disease and Osteoarthritis. A number of testing tube studies of cartilage-containing cells has discovered that Omega-3 suppresses inflammation and the activity of enzymes that destroy cartilage. Similarly, one of the New Zealand mussels, another great source of Omega-3, has been documented to lessen joint pain and stiffness, increase strength of the grip, and enhance walking speed in a group of people suffering from osteoarthritis.

Scientists have discovered further evidence that taking Omega-3 might possibly slow down the amount of harm caused by Osteoarthritis. A study of tissues taken from patients who underwent knee replacement, found lesser levels of biochemical compounds associated to the activity of the disease in those who took Omega-3 before surgery. Although the effect on pain intensity was not tested, professionals from Cardiff University believe that it is likely the Omega-3 could slow down the onset of the Osteoarthritis.

Clinical studies imply that Omega-3 Fatty Acids may support healthy levels of calcium, promote physiological calcium deposits in the bone tissue, and, therefore, strengthen the bones. Additionally, studies suggest that individuals who are scarce in certain essential fatty acids are more prone to experience bone loss as compare with those who have physiological levels of fatty acids. In one study of females over age of 65 with documented osteoporosis, those given Omega-3 supplementations drastically experienced a lesser amount of bone loss over 3 years as compared to participants who were given a placebo. A lot of these individuals also experienced a boost in bone density.

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