Omega-3 Index is the sum of EPA % and DHA % as measured in whole blood, and derived by validated calculations to yield the equivalent sum of EPA % and DHA % in red blood cell membranes. Please note this value is a percentage, with the denominator being the sum of all Fatty Acids measured in the blood and thus the index can vary based on fatty acid composition of the diet.

The index can be used as an indicator of risk for sudden cardiac death and nonfatal cardiovascular events and as a therapeutic target.It can also be used to assess adherence to omega-3 therapy and/or success or failure of such therapy. Optimal omega-3 index positively impacts heart rate, blood pressure, triglyceride levels, myocardial efficiency, inflammatory responses, and endothelial function while also improving cognitive function.

Essential fatty acids are classified into fat "families": omega 3 fats and omega 6 fats.

Non-essential fat "families" include omega-9 fats, saturated fats, omega-7 fats, and trans-fats.

Optimal health depends on the proper balance of all fats - both essential and non-essential fats - in the diet. Proper balance means adequate amounts of each individual fat, without having too much, and maintaining proper balance between the various "families" of fats.

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 laboratory does not provide a specific reference range for this marker. Please refer to the Omega-6/Omega-3 Ratio for detailed information and interpretive guidance. This ratio is essential for assessing various health markers related to fatty acids and their balance in the body.

Omega-6 fatty acids are a type of polyunsaturated fat found in vegetable oils, nuts and seeds. When eaten in moderation and in place of the saturated fats found in meats and dairy products, omega-6 fatty acids can be good for your heart.

Your body needs fatty acids and can make all but two of them, which is why they are called essential fatty acids. Linoleic and linolenic acids are derived from foods containing omega-6 and omega-3 fatty acids, respectively, which serve different functions in the body. Some of these fatty acids appear to cause inflammation, but others seem to have anti-inflammatory properties. More research is needed to fully understand how these apparently opposing effects interact with each other and with other nutrients.

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.

Omega-6:Omega-3 (n6:n3) ratio is calculated by dividing the sum of seven omega-6 fatty acids by the sum of four omega-3 fatty acids in whole blood. Only one omega-6 fatty acid, arachidonic acid (AA), and one omega-3 fatty acid, eicosapentaenoic acid (EPA), make up the AA:EPA ratio. The desirable range for the Omega-6:Omega-3 ratio is 3:1 to 5:1, and the desirable range for the AA:EPA ratio is 2.5:1 – 11:1. The desirable ranges for the ratios were calculated to correspond to the desirable range for the Omega-3 Index due to the strong relationship among these metrics.

There has been a significant change in the balance of Omega-6s to Omega-3s with the evolution of the Western diet. Close to a 1:1 balance existed throughout history. However, rapid dietary changes and food industry advances have altered this to now be vastly in favor of Omega-6s by upwards of 20:1. This change correlates with many chronic diseases such as cardiovascular disease, cancer, metabolic syndrome, obesity, mood disorders, autoimmunity, and neurogenerative disease.

Dietary interventions which favor omega-3, in lieu of omega-6s, is recommended with elevations in this ratio to achieve a closer balance between the two.

The Omega-Gliadin-17-mer peptide is a highly immunogenic fragment of gliadin, a component of gluten, and measuring IgA antibodies against it can help identify mucosal immune responses, especially in the gut. Elevated levels of Omega-Gliadin-17-mer IgA may indicate non-celiac gluten sensitivity, early-stage celiac disease, or other forms of gluten-related disorders, even in individuals who test negative for traditional celiac markers. Because IgA is the primary immunoglobulin found in mucosal areas like the intestines, this test is particularly useful for uncovering immune activation in the gut lining due to gluten exposure.

This marker determines fatty acid-associated risk for cardiovascular events.

OmegaCheck = [(EPA + DPA + DHA) ÷ total PLFA] x 100

Diet is a modifiable risk factor for cardiovascular disease. For example, diets rich in polyunsaturated fatty acids (PUFAs) are generally thought to be beneficial for heart health. Omega-3 PUFAs, also called n-3 PUFAs, are involved in multiple biological pathways. These pathways include coagulation, muscle function, cellular transport, and cell division and growth, all of which affect heart health.

The 3 major omega-3 PUFAs are eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and alpha-linolenic acid (ALA). Another omega-3 PUFA, docosapentaenoic acid (DPA), is an intermediate metabolite formed during the interconversion of EPA and DHA. Fish oil and fatty fish such as salmon, mackerel, herring, and tuna are the primary dietary sources of EPA and DHA. ALA is found in plant-based foods such as green leafy vegetables, beans, and vegetable oils; after ingestion, ALA is metabolized to EPA and then, though very inefficiently, to DHA.

While there is no specific upper limit defined in the context of OmegaCheck, it is generally considered prudent not to exceed 12% - 15% of total fatty acids from omega-3s without medical supervision. It's essential to discuss your omega-3 intake and any test results with your healthcare provider to ensure they are appropriate for your health needs.

Elevated antibody levels can be clinically significant — while the antibodies themselves don’t destroy anything, they do trigger an inflammatory response that can cause significant destruction of tissue and resulting symptoms. This response is not necessarily dependent on antibody levels. However, an equivocal result may mean you are just beginning to exhibit an immune reaction, so this is an important time to take measures to support the body in damping immune reactivity.

Elevated antibody levels can be clinically significant — while the antibodies themselves don’t destroy anything, they do trigger an inflammatory response that can cause significant destruction of tissue and resulting symptoms. This response is not necessarily dependent on antibody levels. However, an equivocal result may mean you are just beginning to exhibit an immune reaction, so this is an important time to take measures to support the body in damping immune reactivity.

Ornithine is an intermediate nonprotein-forming amino acid of the urea cycle. Arginine is converted to ornithine via the arginase enzyme, with urea as a byproduct. Ornithine combined with carbamoyl phosphate is then converted into citrulline via the ornithine transcarbamylase (OTC) enzyme. The contribution of carbamoyl phosphate results from the metabolism of ammonia by the enzyme carbamoyl phosphate synthase, and if this magnesium-dependent process is impaired, ammonia buildup, or hyperammonemia can occur.