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ESSENTIAL FATTY ACID

CHAPTER ONE

INTRODUCTION

1.1 Background of the Study

Essential fatty acids (EFAs) are a class of polyunsaturated fatty acids that are critical for various physiological functions in the human body. They are termed "essential" because the body cannot synthesize them, making it necessary to obtain these nutrients through dietary intake. EFAs, including omega-3 and omega-6 fatty acids, play a pivotal role in maintaining cell membrane structure, regulating inflammatory responses, and supporting cardiovascular health (Smith et al., 2020). Recent studies underscore the significance of EFAs in brain development and cognitive function, highlighting their indispensable role in human growth and development (Wu et al., 2019). The health benefits associated with EFAs have become an area of considerable interest, particularly in light of the growing prevalence of chronic diseases such as cardiovascular disease, diabetes, and certain cancers.

One of the most well-known EFAs, alpha-linolenic acid (ALA), belongs to the omega-3 family and is a precursor to two critical long-chain fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). These fatty acids are associated with numerous health benefits, including the reduction of inflammation, promotion of heart health, and support of brain function (Lee et al., 2021). Similarly, linoleic acid (LA), an omega-6 fatty acid, is vital for skin health, hair growth, and the maintenance of a healthy immune system (Zhao et al., 2020). The balance between omega-3 and omega-6 fatty acids is crucial because an imbalance can contribute to chronic inflammation, which is a precursor to many diseases (Simopoulos, 2018).

Over the last few decades, there has been an increase in the consumption of omega-6 fatty acids in the average diet due to the prevalence of processed and fried foods. Conversely, omega-3 intake has remained relatively low, particularly in Western diets, leading to an omega-3 deficiency (Gifford et al., 2019). This dietary imbalance is alarming because it can lead to a variety of health issues, including cardiovascular diseases, autoimmune disorders, and mental health problems (Calder, 2021). The rising concern over the insufficient consumption of omega-3 fatty acids has led to a surge in dietary recommendations and public health initiatives aimed at increasing omega-3 intake through foods like fish, flaxseeds, and supplements (Mori & Beilin, 2020).

A growing body of evidence supports the role of EFAs in the prevention and management of cardiovascular diseases, particularly due to their anti-inflammatory and triglyceride-lowering effects. EPA and DHA have been shown to reduce blood triglycerides, lower blood pressure, and prevent the formation of arterial plaques, thereby reducing the risk of heart attacks and strokes (Mozaffarian & Wu, 2020). Moreover, EFAs are crucial in the regulation of brain function and mental health. DHA, in particular, is highly concentrated in the brain and retina, making it essential for cognitive development in infants and the maintenance of normal brain function in adults (Yurko-Mauro et al., 2021). Studies have also suggested that omega-3 supplementation may reduce the risk of cognitive decline and dementia in older adults (Vellas et al., 2018).

Furthermore, the role of EFAs in inflammatory conditions has been widely studied. Chronic inflammation is a common underlying factor in many non-communicable diseases, including arthritis, diabetes, and certain cancers. Omega-3 fatty acids, especially EPA and DHA, have been shown to exert anti-inflammatory effects by modulating the production of inflammatory mediators such as cytokines and eicosanoids (Calder, 2019). These findings have led to recommendations for increased omega-3 intake, particularly in populations at risk for inflammatory conditions (Nichols et al., 2021).

Despite the well-documented benefits of EFAs, there remain significant challenges in ensuring adequate intake, particularly in low- and middle-income countries where access to omega-3-rich foods may be limited (Renzella et al., 2018). Additionally, the rise of plant-based diets has raised concerns about the potential for omega-3 deficiencies, as plant sources of

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