Docosahexaenoic acid (DHA)

    Docosahexaenoic acid (DHA) is a 22-carbon omega-3 fatty acid with 6 double bonds (22:6n3). It can be obtained from the diet, supplemented, or created by conversion from DPA using elongase and desaturase enzymes. DHA is found in fatty fish such as salmon, tuna, and mackerel, and low levels of DHA can be found in meat and eggs. Both alone and in combination with EPA, DHA is widely supplemented due to the vast amount and research available on its anti-inflammatory role in many clinical conditions, such as cardiovascular disease, cognitive decline, autoimmune diseases, fetal development, visual impairment, cancer, and metabolic syndrome.

 

High levels

    Elevations in DHA may be seen with high dietary intake of omega-3s and in patients supplementing with fish oil.

    In addition to the clinical implications described above, adequate DHA levels are important for neuroprotection, blood pressure regulation, protection against cardiac arrhythmia, inflammation, and tumorigenesis.

     

Omega-3 Percentage

    When assessing fatty acids in red blood cells, a weighted percentage of fatty acids absorbed by the red blood cell wall is measured. The total omega-3 percentage is a percentage of the total combined weight. It is calculated by adding together each of the omega-3s measured. Higher total omega-3 fatty acid percentages are anti-inflammatory, cardioprotective, and considered beneficial. It should be noted that when dealing with percentages, the amount of each fatty acid can influence the others.

    For example, fish oil supplementation can increase the overall percentage of omega-3. By default, this can then reduce the percentage of omega-6. 

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