The omega-3 fatty acid alpha linolenic acid (ALA) is the precursor or “parent” to the two long-chain omega 3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Walnuts contain ALA and fatty fish contain EPA and DHA. Metabolic reactions enable ALA to be converted into EPA and DHA. Read the rest of this entry »

Including healthy fats in the diet is one of the key messages of the individualized MyPyramid food guidance system. Read the rest of this entry »

Walnuts are unique compared to other nuts because they are predominantly composed of polyunsaturated fatty acids (PUFA, both omega-3 and omega-6) rather than monounsaturated fatty acids (MUFA), which are present in most other nuts. Read the rest of this entry »

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