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Nutrition experts have debated whether the omega-3 fatty acids from plants, such as flaxseed oil, are utilized as effectively as those from fish oil. Plant oils contain omega-3s in the form of alpha-linotenic acid (ALA), a precursor to the therapeutic eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) fatty acids found in fish oil. To get the full benefits of healthful fats from plants, our bodies have to convert the ALA form to EPA and DHA, and the efficiency of this conversion process has, at times, been questioned.
A new study, published in the American Journal of Clinical Nutrition sheds some light on ...