Ненасыщенные жирные кислоты семейства омега-3

The omega-3 polyunsaturated fatty acids (PUFA) profile quantifies circulating n‑3 fatty acids—principally eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and alpha‑linolenic acid (ALA)—to assess physiologic omega‑3 status. The test supports identification of omega‑3 deficiency and provides data to contextualize cardiovascular risk as well as potential bleeding propensity. Clinicians use this profile to track omega‑3 levels over time and to inform diet- or supplement‑based strategies. Results help align therapy with risk reduction goals in patients with dyslipidemia or high atherosclerotic risk and aid in evaluating whether omega‑3 intake is adequate.

Omega‑3 and omega‑6 fatty acids are essential lipids that humans cannot synthesize de novo. The omega‑3 family includes alpha‑linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), whereas omega‑6 fatty acids include linoleic and arachidonic acids. These polyunsaturated fatty acids are integral to cell function and serve as precursors for eicosanoids—prostacyclins, thromboxanes, and leukotrienes—that shape immune and inflammatory responses. Compared with omega‑6–derived mediators, omega‑3–derived pathways generally promote a more favorable inflammatory resolution profile. Omega‑3 fatty acids contribute to cell proliferation and growth, digestive processes, blood coagulation, brain function, and cellular transport. Marine sources (e.g., salmon, tuna, mackerel, herring) and brown algae are principal dietary sources of EPA and DHA. ALA is found in leafy green vegetables, legumes, and vegetable oils and undergoes limited conversion to EPA and DHA. Omega‑3 intake is associated with cardioprotective, hypolipidemic, and antiarrhythmic effects. Dietary insufficiency correlates with higher cardiovascular risk, including sudden cardiac death. Increased consumption of omega‑3–rich foods is associated with lower rates of cardiovascular complications, improved rhythm control, and reductions in triglycerides and cholesterol. Observational data indicate that eating non‑fried fish (boiled or baked) once weekly is associated with a 15% reduction in coronary heart disease risk, and more than five times per week with a 40% reduction. Omega‑3 intake reduces inflammatory activity in rheumatoid arthritis and may be relevant in managing neurological disorders, depression, psoriasis, and dysmenorrhea. Symptoms potentially linked to omega‑3 deficiency include fatigue, memory difficulty, dry skin, mood changes or depression, and impaired circulation and cardiac function. Maintaining optimal circulating omega‑3 levels is a component of preventive strategies for atherosclerosis, hypertension, and ischemic heart disease.