Plant-Based Fatty Acid Consumption May Decrease Mortality Risk

Plant-Based Fatty Acid Consumption May Decrease Mortality Risk

Plant-based fatty acid consumption may decrease mortality risk. The human body needs Alpha-linolenic acid (ALA) which is an omega-3 fatty acid.

The human body needs a variety of nutrients, including those that come from fat. Out body does not make it, we have to acquire it from the diet such as plant-based sources.

Recent research shows that dietary intake of ALA may lower death risk.

Fat is an important macronutrient that the body needs to function. The omega-3 fatty acid is one of the types of fats. Alpha-linolenic acid (ALA) is the primary omega-3 fatty acid that comes from plant sources. The human body uses omega-3 fatty acids as an energy source as well as maintaining its cells’ structure.

Recent research appears in the BMJ. The study findings discovered that diets with higher levels of ALA had correlations with lower death risk.

The American Heart Association states that omega-3 fatty acids come from polyunsaturated fat sources, including plant-based oils, nuts, and seeds. Sources can include, soybeans, canola oil, walnuts, and flaxseed.

“Alpha-linolenic acid (ALA) is an essential plant-based essential omega-3 polyunsaturated fatty acid that must be obtained through the diet, as we cannot synthesize it in our bodies. Good sources of ALA are several seeds, seed oils, and nuts. For example, flaxseeds (linseeds) and their oil typically contain 45–55% of fatty acids as α-linolenic acid, while soybean and rapeseed oil and walnuts contain 5–10% of fatty acids as ALA. Corn oil and sunflower oil are poor sources of ALA,” Nutrition expert, dietitian, and researcher, Dr. Anastasia Kalea said.