The Qomega
Difference
Hardly a day goes by when there is not a new study extolling
the benefits of omega supplementation. These remarkable essential fatty acids
help so many aspects of cell function that it is no wonder that they positively
affect every organ system in the body. The latest study (July, 2014) indicates
that regular use will help prevent ALS, which is a severe degenerative brain
disease that is rising in incidence worldwide:
"Foods high in omega-3 polyunsaturated fatty acids
(PUFAs) may help reduce the risk for amyotrophic lateral sclerosis (ALS), also
known Lou Gehrig's disease, a new study suggests. The study, published online
in JAMA Neurology on July 14, analyzed dietary data from more than 1 million
people participating in 5 other major cohort studies. After controlling for
age, body mass index, education, physical activity, other diseases, and intake
of vitamin E and carotenoids, results showed that greater omega-3 PUFA
consumption was associated with a reduced risk for ALS.
Both alpha-linolenic acid (ALA), which can be found in plant
sources and nuts, and marine omega-3 PUFAs contributed to this association.
Intake of omega-6 PUFAs was not associated with ALS risk.
Lead author, Kathryn C. Fitzgerald, MSc, Harvard School of
Public Health, Boston, Massachusetts, explained to Medscape Medical News that
the researchers decided to study the intake of PUFAs because basic science
studies have suggested that they are incorporated into cell membranes and
reduce oxidative stress and inflammation, both of which are thought to be
involved in ALS."
That being said, there are vast differences between the
usual omega supplements and Qomega, and that is by design! First of all, we use
both marine and plant sources, and as the article states having both ALA (flax
seed), DHA, and EPA (salmon/marine) omega-3 essential fatty acids is key to the
prevention of ALS as well as other conditions, including heart disease and
dementia. ALA is often called the "forgotten omega-3" because fish
oils have gotten so much attention that supplements are turned out without
considering this important component. Secondly, Qomega is fully
phospholipid-activated, meaning that the additional ingredients (DMAE,
citicholine, inositol, lecithin, and lipase) supercharge the omega-3s and lead
to greatly increased absorption, digestion, and assimilation into the blood
stream and tissues. At the brain level, for example, omega - 3s without these
components will not have the targeting aspects that direct the essential lipids
to the cell membranes and brain areas where they can make lasting positive
changes.
I have
included the following information on these key ingredients, plus some amazing
clinical study information, so that you can see for yourself not just why omega
supplements are so important, but why Qscience's Qomega is simply the best
there is. There is NO OTHER omega
supplement that contains this combination of ingredients - remember, this is
really 3 products in one!
·
DMAE
(dimethylaminoethanol) Normally found in
small amounts in our brains, supplemental DMAE converts into the vital
neurotransmitter acetylcholine. DMAE has been demonstrated to elevate mood,
increase intelligence, and improve memory and learning. It helps prevent aging
of cells in the nerves, brain, and skin.
·
Citicoline - a rare
type of choline that activates biosynthesis of phospholipids in nerve
membranes, increases brain metabolism, and protects the brain and nerves from
low oxygen and free-radical damage. Research at the University of Utah in 2011 showed
that healthy women between the ages of 40 and 60 years who were randomly
assigned to receive low-dose citicoline had improved attention scores compared
to placebo.
·
Lipase - a
fat-digesting enzyme that helps break down omega 3s and other fats.
· Lecithin - helps emulsify (break up) omega fatty
acids for easy absorption.
These
additional components are what make Q Sciences omega formula the best there is.
They take the natural benefits of omega-3s and supercharge them by improving
digestion, absorption, metabolism and potency at the cellular level. DMAE and
citocholine work synergistically with the oils to directly enhance the health
of cells in the heart, brain, skin, and organs.
Here are
some of the health benefits from regular use of Q Omegas as a potentiated
complex of vital omega essential fatty acids and co-factors:
·
Reduces risks for heart disease
by 45% and diabetes
·
Improves back and joint pain as
well as arthritis by cutting inflammation
·
Helps prevent dementia and
Alzheimer's by preserving brain function and volume
·
Improves mood by relieving both
depression and anxiety
·
Lowers cholesterol and
triglycerides
·
Acts as a blood thinner to
prevent plaque formation in the arteries
·
Nourishes skin and hair
·
Enhances organ metabolism,
especially in the liver
·
Provides high quality fuel for
energy production
·
Prevents postpartum depression
·
Reduces ADHD symptoms
Can be taken
at anytime, by anyone—taking it in the evening is the preferred method for many
as it helps promote restful sleep, relieving anxiety and working through the
night to enhance cell and organ function.
Lipase and
other components help break down the oils and reduce or eliminate fishy
after-taste.
Eat cruciferous
vegetables—vitamin K purposely not included so that those on blood thinners may
also benefit from this remarkable formula.
Clinical Research Studies on Omegas:
Fish Oil May Protect Against Alcohol-Related
Dementia
More Evidence Omega-3 Rich Diet May Protect
Aging Brain
Total normal
brain and hippocampus volumes were directly associated with levels of omega-3
fatty acids in a study of more than 1000 postmenopausal women.
The study,
published online in Neurology on January 22, was conducted by a team led by
James Pottala, PhD, University of South Dakota, Sioux Falls.
"These
results are consistent with the idea that higher omega-3 levels may slow the
loss of brain volume that occurs as we age," senior author, William
Harris, PhD, also from the University of South Dakota, told Medscape Medical
News.
Women's
Health Initiative Memory Study
To examine
the association between the amount of omega-3 fatty acids in the body and brain
volume, Dr. Pottala, Dr. Harris, and colleagues used data from the Women's
Health Initiative Memory Study Magnetic Resonance Imaging (WHIMS-MRI) that
evaluated the effects of hormone therapy in postmenopausal women in which blood
samples had been frozen and brain MRI scans recorded.
"The
blood samples were taken at the start of the study and the MRI scans were
performed 8 years later. While this is not necessarily the perfect design,
that's what was available," Dr. Harris noted.
They used
the red blood cell omega-3 index as a measure of omega-3 status. This index is
the percentage of omega-3 fatty acids — eicosapentaenoic acid (EPA) and
docosahexaenoic acid (DHA) — of the total fatty acids in red blood cell
membranes.
Results
showed that overall brain size was slightly but significantly smaller in the
women in the lowest quartile of omega-3 index compared with those in the
highest quartile. And specifically, the hippocampus, which is the area of the
brain related to cognitive function, was also significantly smaller in the
lowest vs. the highest quartile of omega-3 index. This was after controlling
for age, lipid levels, glucose, blood pressure, education, and hormone therapy.
The
hippocampal volume difference between the highest and lowest quartiles of
omega-3 levels was about 2.5%. For comparison, other studies have shown that
patients with fairly severe Alzheimer's disease have hippocampus volumes about
40% smaller than people without dementia, Dr. Harris said. "So it is a
small effect but it is interesting that there was any detectable effect at
all."
The women in
the lowest omega-3 quartile had an omega-3 index of 3.4% compared with 7% for
those in the highest quartile. "For reference, Japanese people, who
generally eat a lot of fish, have an omega-3 index of around 10%," Dr.
Harris noted. "It would be possible to move from an index of 3% to one of
7% by taking about 1000 mg of EPA + DHA every day or by eating a small portion
of salmon or sardines every day. So it's not difficult to do."
In the paper
the researchers write, "Changes in the omega-3 index that can be achieved
through diet modification and/or supplementation are similar to those
associated with 1 to 2 years of normal, age-related brain atrophy."
Another Piece of the Puzzle
Dr. Harris
commented: "This is another piece of the puzzle, but this is a difficult
puzzle to put together. There have now been many studies showing an association
of omega-3 fatty acids with brain health but also some that have not found such
a link. However, the weight of the evidence is in favor of a positive
association." "It could be something else that is causing both
omega-3 levels to go up and benefiting the brain—perhaps some other constituent
of fish, and omega-3 could just be a marker of how much fish you eat. Or people
who eat more fish may not be eating so much of something else that is
harmful," he said.
People who
eat high quantities of fish may lead healthier lifestyles in general, he added.
"But then when we look at the whole picture, omega-3 fatty acids are a
major component of brain tissue and they are metabolized to anti-inflammatory
compounds that could reduce brain cell death. We can certainly make a good
story to support the idea that omega-3 fatty acids are good for the
brain."
He notes
that a previous study using Framingham data suggested that low levels of
omega-3 fatty acids were associated with deficits in cognitive function, and
some studies have suggested a benefit in cognitive performance of supplementing
with omega 3 fatty acids. But these have been quite small so far, and larger
studies are needed.
Some larger studies
are now underway. One in the United States—called VITAL—is looking at the
effect of supplementing with omega-3 fatty acids and vitamin D on heart health
and brain health in 20,000 individuals, with results due in 2016/2017.
In the
meantime, is there enough evidence to support supplementation? Dr. Harris says
there may be.
"I do
think you could make a case for omega-3 supplementation," he said.
"There is the issue of cost, but this isn't massive and if everyone
decided to take supplements there may be a resource issue as this would
challenge fish stocks. But there is no evidence for harm and certainly some
suggestion for benefit so the risk/benefit ratio is good."
The study
was supported by the National Heart, Lung, and Blood Institute. Dr. Harris owns
OmegaQuant Analytics, LLC, and is a senior research scientist at Health
Diagnostic Laboratory Inc, both of which offer red blood cell fatty acid tests.
He is also a scientific advisor to Omthera Pharmaceuticals and Aker BioMarine
Antarctic.
Neurology.
2014;82:435-442. Published online January 22, 2014. Abstract
High Omega-3 PUFA Intake Reduces Type 2
Diabetes Risk
Fish Consumption and Incidence of Diabetes
A higher
level of serum long-chain omega-3 polyunsaturated fatty acids (PUFAs)—an
objective biomarker of fish intake—is linked to a lower long-term risk for type
2 diabetes, according to the results of a new prospective, population-based
cohort study.
Among
dietary factors, the long-chain omega-3 PUFAs, eicosapentaenoic acid (EPA) and
docosahexaenoic acid (DHA), from fish and other seafood have gained special
interest because of their beneficial effects on the risk for cardiovascular
diseases and several risk factors for diabetes, including inflammation,
adiposity, hypertension, and dyslipidemia, explained Jyrki K. Virtanen, PhD,
adjunct professor of nutritional epidemiology at the University of Eastern
Finland, Kuopio, and colleagues in their article published in the January issue
of Diabetes Care.
But findings
from most previous studies have been mixed in relation to whether long-chain
omega-3 PUFAs have a beneficial or detrimental effect on type 2 diabetes risks
per se, they note: The current study differs from most previous trials in using
an objective biomarker as a measure of exposure to serum omega-3 PUFAs, and the
fact "that few prior studies have used an objective biomarker may partly
explain their diverse findings," Dr. Virtanen pointed out.
The research
also looked at the influence of mercury exposure on incidence of diabetes and
whether contamination of this kind modifies any effects of long-chain omega
PUFAs. "Despite relatively high exposure to methylmercury, mainly through
fish consumption, mercury exposure did not affect the risk of type 2 diabetes
in our study population," he told Medscape Medical News.
Highest
Omega-3 PUFA Intake Lowered Diabetes by 33%
Type 2
diabetes is on the rise in Finland, precipitating a need for greater
prevention, the researchers explain. Given the prior conflicting data, "We
wanted to seek some clarification of the association between serum long-chain
omega-3 PUFAs and type 2 diabetes," said Dr. Virtanen.
In 2012, a
meta-analysis of data from 438,000 individuals in 12 independent prospective
cohorts with an average 11-year follow-up ( Diabetes Care. 2012;35: 930-938)
concluded that there was no inverse association of fish or fish-oil intake with
incidence of diabetes. Variation was seen between Eastern and Western diets,
however, with lower risk for type 2 diabetes in Asian and higher risk in US
study populations. Dr. Virtanen explained that it was not well understood why
the results from different studies varied, but the geographical differences may
be associated with genetic differences or may be due to types of fish consumed
or how the fish was prepared.
In their
cohort, involving around 2000 men aged 42 to 60 years from the Kuopio Ischaemic
Heart Disease Risk Factor Study (KIHD), who were free of diabetes at baseline
in 1984–1989, the researchers used serum omega-3 PUFA and hair mercury levels
as biomarkers for exposure, as well as dietary intake, assessed with 4-day food
recording.
They
correlated the findings with the incidence of type 2 diabetes, which was
assessed by self-administered questionnaires and glucose tolerance tests, with
blood glucose measurements at 4, 11, and 20 years after the baseline, and by
record linkage to hospital-discharge registry and the reimbursement register on
diabetes medication expenses.
Dr. Virtanen
explained that circulating omega-3 PUFAs offer an objective biomarker for
exposure in preference to dietary-assessment methods because this avoids
reliance on memory about food intake. "Random error from
dietary-assessment methods used in some studies can attenuate associations in
studies and thus could explain null findings."
After an
average follow-up of 19.3 years, 422 men (19.2%) had developed diabetes, and
those in the highest quartile of serum long-chain omega-3 PUFA concentrations
(>5.33% total serum fatty acids) had a 33% lower risk for incident type 2
diabetes compared with men in the lowest quartile (P for trend = .01).
In contrast,
dietary fish or EPA plus DHA intakes, assessed with 4-day food recording, were
not associated with the risk. "This most likely reflects the inability of
the 4-day food recording to accurately assess intakes of foods that are usually
consumed at most 1 to 2 times per week, such as fish," the researchers
observe.
Heart
disease and omega
Gissi-P
The largest
of these, the GISSI-P (GISSI-Prevention) study (n=11,324 randomized to omega-3
PUFAs within three months of MI), [16] demonstrated
relative risk reductions in overall mortality, cardiac mortality, and SCD of
20%, 30% and 45%, respectively, with 1 g/day of highly purified omega-3 acid ethyl
esters (Omacor®) over a 3.5-year period. Absolute risk reductions over the same
period were 2.1%, 2% and 1.6% for overall mortality, cardiac mortality and SCD,
respectively. Significant benefits of supplementation emerged within three to
four months and were most marked in those with more extensive left ventricular
dysfunction. Considered together, these data suggest a reduction in ventricular
arrhythmia as the likely mechanism of benefit.
Low Omega-3 in Kids Linked to Behavior,
Cognitive Deficits
Blood
concentrations of omega-3 fatty acids in school-aged children in the United
Kingdom (UK) are well below the minimum recommended for good cardiovascular
health in adults, according to a new study.
The research
also found that low levels of omega-3, particularly docosahexaenoic acid (DHA),
which is found in fish, seafood, and some algae, are associated with worse
performance on reading tests and working memory, and more symptoms of
attention-deficit/hyperactivity disorder (ADHD) in the children, even after
controlling for sex and socioeconomic status.
"The
blood omega status in these kids is worryingly low, given what is known about
omega-3 and its benefits for brain development, and cardiovascular and immune
system health," said study author Alexandra J. Richardson, DPhil, a senior
research fellow at the University of Oxford, UK, and founder-director of the
charity Food And Behaviour Research.
The study
was published in PLoS ONE. The study was funded by Martek Biosciences Inc.
DOLAB Study
This study
formed the screening stage of a previously published randomized controlled
intervention study that included 362 healthy children aged 7 to 9 years from
primary schools in Oxfordshire, a large county in the UK, who had low reading
scores. The DOLAB study reported that supplementation with 600 mg DHA daily for
16 weeks improved reading and behavior in children with the lowest 20% of
reading scores.
The DOLAB
study followed a 2005 study—the Oxford Durham Study—that showed "highly
meaningful" benefits for reading and spelling from long-chain omega-3
supplementation, said Dr. Richardson.
The current
cross-sectional analysis, which included 493 children, aimed to determine the
status of long-chain polyunsaturated fatty acids (LC-PUFAs) in these children
and its relevance for cognition and behavior.
Researchers
analyzed fatty acids through fingertip-prick whole-blood samples. They measured
reading proficiency using the well-validated Word Reading Achievement subtest
of the British Ability Scales 2nd Edition (BAS II) and working memory using the
Recall of Digits Forward and Recall of Digits Backward subtests form the BAS
II.
Parents and
teachers rated ADHD-type symptoms, such as inattention, hyperactivity, and
impulsivity, in the children using the long version of the Connors Rating
Scales. These measurement tools are commonly used to assess behavior problems
related to ADHD and have been successfully used in previous studies on the
relationships between nutrient status and behavioral problems.
Although the
children had been underperforming in reading according to national tests
carried out at age 7 years, formal testing as part of this study showed that
the actual distribution of reading scores in this screening sample was within
normal population ranges. Only the children whose scores still placed them in
the lowest third of the normal range were entered into the subsequent treatment
trial, explained Dr. Richardson.
Low Levels of Omega-3 May Increase
Postpartum Depression Risk
Low levels
of omega-3 polyunsaturated fatty acids (PUFA) may moderately increase women's
risk of developing postpartum depression (PPD), a literature review suggests.
Gabriel
Shapiro, MPH, and colleagues from the University of Montreal and the Centre de
Recherche du CHU Sainte-Justine, Montreal, Canada, report that the review shows
several carefully conducted studies that indicate an association between the
serotonin transporter (5-HTT) genotype and PPD.
"The
literature shows that there could be a link between pregnancy, omega-3, and the
chemical reaction that enables serotonin, a mood regulator, to be released into
our brains. And many women could bring their omega-3 intake to recommended
levels," they said in a release.
The 5-HTT gene
modulates the re-uptake of 5-HT at brain synapses and is the main neurobiologic
feature of depression. The 5-HTT gene is also the target of selective serotonin
reuptake inhibitors.
Several
studies that investigated depressive symptoms after delivery showed a
significant positive association between depressive symptoms and either 5-HTT
expression levels at 8 weeks postpartum or the presence of the short allele
carrier status of the 5-HTT gene and PPD.
"Few
studies have studied the 5-HTT gene and omega-3 together, so what we see are
two parallel links in both of these literatures, and there is a link between
omega-3 fatty acids and either depression or PPD," principal investigator
Jean Séguin, PhD, Centre de Recherche du CHU Sainte-Justine, told Medscape
Medical News.
"So the
link with 5-HTT is the one we are going to look into further to see if
supplementing women with proper nutrition would attenuate the risk," he
added
The study is
published in the November issue of the Canadian Journal of Psychiatry.
Social Risk Factors
Social risk
factors that predict PPD include a strained marital relationship, low social
support, and stress life events. A family history of depression or mood
disorders is also implicated in the development of PDD.
Beyond
social influences, one key environmental factor may be nutrition, so the
researchers focused on the 5-HTT genotype and omega-3 PUFA status.
Omega-3 and
omega-6 fatty acids are the two main families of essential fatty acids, but the
omega-3 fatty acid, docosahexaenoic acid (DHA), is an important building block
of the central nervous system (CNS) in infants.
Its
availability during pregnancy and lactation may also influence maternal mental
health and, later, childhood developmental outcomes.
As for
omega-3 fatty acids and PPD, the authors note that omega-3 fatty acids directly
affect brain activities, including neurotransmitter uptake.
Because
omega-3 fatty acids stores are transferred from the mother to the fetus during
gestation and lactation, levels of maternal omega-3 fatty acids decline during
pregnancy and remain low at least 6 weeks into the postpartum period.
Intake of
omega-3 fatty acids in the North American diet in general is already well below
recommended levels, and this is particularly true for pregnant women.
In fact, the
investigators estimate that it would take a 4-fold increase in fish consumption
to bring intake of several key fatty acids up to recommended levels.
Results of
intervention studies in general have not demonstrated any benefits of omega-3
fatty acid supplementation during pregnancy for the prevention or treatment of
perinatal depression.
On the other
hand, Dr. Séguin and colleagues would disagree, suggesting that clinical trials
of omega-3 supplementation in patients with major depressive disorder have
demonstrated clinical benefit, even if this benefit is only moderate.
The Montreal
group also suggest that if pregnant women are unsure if they are getting enough
omega-3 in their diet or if they are at risk for PDD, they should discuss these
issues with their family doctor or obstetrician.
Health
Canada, a federal department in Canada responsible for helping Canadians
maintain and improve their health, has a website with a special section on
omega-3 intake for pregnant women.
Nada
Stotland, MD, past president of the American Psychiatric Association, Rush
Medical College, Chicago, Illinois, told Medscape Medical News that the
"study is important, but it's also very clear that we need to learn more
about this possible link between omega-3 fatty acids and PPD."
"My
concern is that people will read it as a definitive answer when the study is
saying exactly the opposite of that," Dr. Stotland said.
Dr. Stotland
noted that the authors themselves are suggesting there may be a link between
low levels of omega-3 fatty acids and the risk for PDD, but they conclude only
that this is a very fertile area for further study.
"We
don't want to make people who suffer from PDD think that if only they had eaten
differently, all would have been well," Dr. Stotland emphasized.
On the other
hand, any intervention that could decrease the rate and severity of PDD
"would be a big boon to everybody—not only to mothers but to their children
and families as well."
The authors
and Dr. Stotland have disclosed no relevant financial relationships.
Can J
Psychiatry. 2012;57:704-712. Abstract
