Oleic acid is the most common monounsaturated fatty acid in human cells.

Oleic acid is the most common monounsaturated fatty acid in human cells.

Oleic acid (OA) has an 18-carbon backbone with one double bond at the 9th position (18:1n9). Oleic acid’s main dietary source is olive oil, and it is also available as a supplement. OA can also be synthesized in the body by adding a double bond to stearic acid using the enzyme delta-9-desaturase. Oleic acid is important in cell membrane fluidity and has attracted a lot of positive attention due the amount of olive oil found in the ‘Mediterranean diet.’

Oleic acid is the most common monounsaturated fatty acid in human cells. Oleic acid is incorporated into cell membrane phospholipids, where it is important for proper membrane fluidity. Hormone responsiveness, infectivity of pathogens, mineral transport and immune competence are affected by membrane fluidity.

Oleic acid is the most common monounsaturated fatty acid in human cells.

Oligoclonal bands (OCBs) are special types of proteins (called immunoglobulin G or IgG) that show up in cerebrospinal fluid (CSF), the fluid that surrounds your brain and spinal cord. These bands form when the immune system produces antibodies in the central nervous system (CNS). Finding these bands in the CSF can help doctors diagnose certain diseases affecting the brain and spinal cord, especially those involving inflammation.

Risk: Optimal > 3.2%; Moderate 2.2-3.2%; High < 2.2%

The Omega-3 Index test by Quest Diagnostics measures the levels of omega-3 fatty acids in the serum, with a focus on eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which are expressed as a percentage of phospholipid fatty acids. A diet rich in these omega-3 fatty acids is linked to a reduced risk of cardiovascular events, including sudden cardiac death. The Omega-3 Index is used as an indicator of risk for such events and as a therapeutic target. Additionally, a higher EPA/Arachidonic Acid ratio, which is also measured in this test, is associated with a lower risk of cardiac issues.

The Omega-3 Index is a crucial biomarker that measures the levels of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), two essential omega-3 fatty acids, in your red blood cell membranes. Expressed as a percentage, this index helps assess your overall omega-3 status and its potential impact on your health.

The laboratory does not provide a specific reference range for this marker.

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The omega-3 index is defined as the RBC percentage sum of EPA+DHA, both of which are important antiinflammatory omega-3 fatty acids. This index was first proposed in 2004 as a cardiovascular risk factor by Dr. Willian S. Harris and Dr. Clemons von Schacky as a way of assessing risk for coronary artery disease and related death. Since then, it has been repeatedly verified as an important cardiovascular biomarker, and studied in other diseases including obesity, mood disorder, and insulin resistance.

A reasonable target for the omega-3 index is >8% to decrease disease risk. Drs. Harris and von Schacky stratified risk zones as high risk (8%). These percentages have been continually verified in outcome studies and risk assessment.

Dietary intervention to increase the omega-3 index should include oily fish, flax, walnut, and chia. Fish oil supplementation can also be considered.

The omega-3 index is defined as the RBC percentage sum of EPA+DHA, both of which are important antiinflammatory omega-3 fatty acids. This index was first proposed in 2004 as a cardiovascular risk factor by Dr. Willian S. Harris and Dr. Clemons von Schacky as a way of assessing risk for coronary artery disease and related death. Since then, it has been repeatedly verified as an important cardiovascular biomarker, and studied in other diseases including obesity, mood disorder, and insulin resistance.

A reasonable target for the omega-3 index is >8% to decrease disease risk. Drs. Harris and von Schacky stratified risk zones as high risk (8%). These percentages have been continually verified in outcome studies and risk assessment.

Dietary intervention to increase the omega-3 index should include oily fish, flax, walnut, and chia. Fish oil supplementation can also be considered.

The marker Omega 3, Total represents the combined levels of various omega-3 fatty acids in your blood. Omega-3 fatty acids are essential fats that the body cannot produce on its own, meaning they must be obtained through diet or supplements. They are known for their numerous health benefits, including supporting heart health, reducing inflammation, and aiding in brain function. The "Omega 3, Total" measurement typically includes important omega-3s like EPA (eicosapentaenoic acid), DHA (docosahexaenoic acid), and ALA (alpha-linolenic acid). A sufficient level of omega-3s in your blood is crucial because these fats help to maintain cell membranes, regulate blood clotting, and reduce the risk of chronic diseases such as heart disease and arthritis.

The Omega-3/Omega-6 ratio is an important marker that provides valuable insight into your overall health and dietary balance. Omega-3 and Omega-6 are essential fatty acids, meaning they are crucial for your body's functions but must be obtained through your diet since your body cannot produce them. Omega-3 fatty acids, commonly found in fish, flaxseeds, and walnuts, are known for their anti-inflammatory properties and benefits for heart health, brain function, and overall well-being. In contrast, Omega-6 fatty acids, found in vegetable oils, nuts, and seeds, while also necessary for health, tend to promote inflammation when consumed in excess. The balance between these two types of fatty acids is crucial; a proper ratio helps maintain cellular health, supports immune function, and reduces the risk of chronic diseases.

The Omega-3/Omega-6 ratio signifies the balance between omega-3 and omega-6 fatty acids in one's diet. Omega-3 and omega-6 are essential fatty acids with distinct roles in the body. A balanced ratio is important for overall health. An imbalanced ratio, often seen in modern diets rich in processed foods, can contribute to inflammation and various chronic diseases. The ratio's importance lies in its impact on inflammation levels, cardiovascular health, and other bodily processes. Monitoring and maintaining an appropriate Omega-3/Omega-6 ratio can support optimal health and well-being.

The marker Omega 6, Total measures the overall amount of omega-6 fatty acids in your body. Omega-6 fatty acids are a type of polyunsaturated fat found in many common foods, such as vegetable oils (like corn oil, soybean oil, and sunflower oil), nuts, seeds, and some meats. These fats are essential for human health because they play a crucial role in brain function, skin and hair growth, bone health, and the regulation of metabolism. However, it's important to maintain a proper balance between omega-6 and omega-3 fatty acids, another type of essential fat, to avoid potential health issues.

Omega-6:Omega-3 ratio is calculated by dividing the sum of all the omega-6 fatty acids by the sum of all the omega-3 fatty acids.

Omega 6 and 3 are two essential fats that are categorized as polyunsaturated fatty acids, or PUFAs for short. These fats are essential since we lack the ability to make them in our bodies and must obtain them from food or supplements. Once ingested, our body uses these fats to create other types of fats with important biological and health-promoting roles.

Omega 6 and 3 have many biological roles, including cell structure as well as eye and brain development, but are probably best known for their role in inflammation. In general, omega 6 fats are considered pro-inflammatory, while omega 3 fats are considered anti-inflammatory. However, both omega 6 and omega 3 fats can promote and inhibit the body’s inflammatory response, although omega 6 appears to produce a greater inflammatory response compared to omega 3. On the other hand, DHA and EPA can turn off the body’s inflammatory response and even influence certain genes to halt the production of inflammatory molecules.

Omega-6:Omega-3 ratio is calculated by dividing the sum of all the omega-6 fatty acids by the sum of all the omega-3 fatty acids.

Omega 6 and 3 are two essential fats that are categorized as polyunsaturated fatty acids, or PUFAs for short. These fats are essential since we lack the ability to make them in our bodies and must obtain them from food or supplements. Once ingested, our body uses these fats to create other types of fats with important biological and health-promoting roles.

Omega 6 and 3 have many biological roles, including cell structure as well as eye and brain development, but are probably best known for their role in inflammation. In general, omega 6 fats are considered pro-inflammatory, while omega 3 fats are considered anti-inflammatory. However, both omega 6 and omega 3 fats can promote and inhibit the body’s inflammatory response, although omega 6 appears to produce a greater inflammatory response compared to omega 3. On the other hand, DHA and EPA can turn off the body’s inflammatory response and even influence certain genes to halt the production of inflammatory molecules.