Fats are indispensable for the body. It needs them, for example, to regulate cholesterol levels, to utilize fat-soluble vitamins, and for many other functions. A detailed explanation of the chemical differences between the various types of fatty acids would be beyond the scope of this text. However, it is important to know that the body can produce saturated and monounsaturated fatty acids itself. So-called polyunsaturated fatty acids, on the other hand, must be taken in with the daily diet: they are essential. Particularly important – and unfortunately far less represented in foods than their unfavorable "counterparts" – are the polyunsaturated omega-3 fatty acids DHA, EPA, and ALA.

Heart and cholesterol balance are Omega-3 fans

The two polyunsaturated omega-3 fatty acids docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) contribute significantly to normal heart function, among other things. They are found almost exclusively in fatty seafish, which should be on the table at least twice a week to meet the body's needs. Alpha-linolenic acid (ALA) is found, for example, in walnuts, chia seeds, rapeseed, flaxseed, and especially perilla oil. It is a strong ally for a balanced cholesterol level. During growth, pregnancy, and lactation, the body generally needs more essential fatty acids. But even without these factors, we in this country often do not consume enough DHA, EPA, and ALA. In such cases, resorting to a high-quality food supplement can be helpful.