SAQUILABON, Trisha Mae M.

BS Psychology 3 Biohealth 3:00 – 4:30 PM

Essential Fatty Acids and Non-Essential Fatty Acids

1. What are essential and non-essential fatty acids?

Fatty acids play a vital role in maintaining the body systems’ normal
functioning. These are derived from the food that we consume. Essential fatty
acids (EFA) are those that our body cannot synthesize. On the other hand,
nonessential fatty acids are those that our body is capable of synthesizing.
This does not mean, however, that they are not needed by the body as this
only classifies it as one that the body cannot break down (University of
Hawai’i, 2018).

2. What do essential fatty acids do in the body?

Essential fatty acids play a vital role in blood pressure regulation, health
of cardiac cells, and immune system functioning. It is classified into two
categories: (a) omega-3 fatty acids that can be derived from flaxseeds,
walnuts, and soy, and (b) omega-6 fatty acids that can be found in meat
and vegetable oils.
Both Omega-3 and Omega-6 fatty acids are vital in the synthesis of
hormones that control important body functions (e.g. central nervous system
and immune system) called eicosanoids. Eicosanoids from Omega-3 fatty
acids are said to lower blood pressure, risks of inflammation, and blood
clotting. Omega-6-derived eicosanoids, however, are said to result in the
opposite (University of Hawai’i, 2018).

3. Why we should not eat bigger size of tilapia than the medium size tilapia in
connection with our topic Essential and non-essential fatty acids? Explain the
scientific reason of their benefits and danger of eating tilapia.
Apart from controversial farming practices surrounding the production
of tilapia, its fatty acid content particularly essential fatty acids has caught
the attention and cause concern to its regular consumers and doctors alike.
Fishes are widely acknowledged as one of the healthiest foods there is.
The reason for a recommendation to eat smaller size tilapias may lie with their
essential fatty acid content, specifically the omega-3 fatty acid to omega-6
fatty acid ratio. Compared to a wild-caught salmon that has over 2,500mg of
omega-3 for every 100g serving, the tilapia fish only has 240mg of omega-3
per serving, and has more omega-6 fatty acid than omega-3 (Pearson, 2017).
This imbalance was supported by a study conducted at the Wake
Forest University School of Medicine in 2008, revealing that the ratio of
omega-6 to omega-3 is 11:1, respectively (Galigher, 2015).
 This could prove to be harmful for patients and consumers who may
have heart diseases, asthma, allergies, and other conditions that are
vulnerable to inflammation (Wake Forest Researchers Say Popular Fish
Contains Potentially Dangerous Fatty Acid Combination, 2008).

Works Cited
Wake Forest Researchers Say Popular Fish Contains Potentially Dangerous Fatty Acid
Combination. (2008, July 8). Retrieved September 13, 2020, from Wake Forest Baptist
Medical Center: https://newsroom.wakehealth.edu/News-Releases/2008/07/Wake-
Forest-Researchers-Say-Popular-Fish-Contains-Potentially-Dangerous-Fatty-Acid

Galigher, P. (2015, December 10). 3 Alarming Reasons You Should Stop Eating Tilapia
Immediately. Retrieved September 13, 2020, from Lifehack:
https://www.lifehack.org/314139/3-alarming-reasons-you-should-stop-eating-tilapia-
immediately

Pearson, K. (2017, October 11). Tilapia Fish: Benefits and Dangers. Retrieved September 13, 2020,
from Healthline: https://www.healthline.com/nutrition/tilapia-fish#section6

University of Hawai’i. (2018, June 3). 5.5 Nonessential and Essential Fatty Acids. Retrieved
September 13, 2020, from Medicine LibreTexts:
https://med.libretexts.org/Bookshelves/Nutrition/Book%3A_Human_Nutrition_(University_of
_Hawaii)/05%3A_Lipids/5.05%3A_Nonessential_and_Essential_Fatty_Acids