A growing library of the omega-3 research we're following — summarized and categorized so you can find what matters to you.
A high omega-6 to omega-3 fatty acid ratio in modern diets is associated with increased risk factors for obesity through effects on inflammation, fat cell development, and metabolism.
Omega-6 and omega-3 fatty acids can directly influence gene activity involved in fat production, sugar metabolism, and inflammation, sometimes independent of eicosanoid signaling.
High-dose EPA+DHA supplementation improved insulin resistance and lowered inflammatory markers in women with obesity, but most benefits faded within a month after stopping, except for insulin-related and immune gene changes which lasted longer.
Combining gene-marking, gene-activity, and genetic data suggests omega-3 fatty acids may influence aging-related biology partly through changes in gut bacteria and gene regulation.
In lab and animal models, breast cancer stem cells relied heavily on a fat-making enzyme (SCD1), and omega-3 fatty acids (EPA/DHA) reduced this enzyme's activity and slowed cancer stem cell growth.
In mice and liver cells, omega-3 fatty acids reduced liver fat and blood lipids by lowering miR-34a, a molecule linked to fat storage genes.