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Inhibitors to body's Omega-3 alpha-linolenic acid (ALA) conversion to DHA and EPA

Inhibitors of Conversion of Omega-3 ALA and Omega-6 LA Fatty Acids to DHA, EPA, AA and DGLA

Several conditions and factors can inhibit the Δ6D and Δ5D enzymes required for the conversion of ALA and LA to the needed DHA, EPA, AA and DGLA


The most detrimental inhibitors are:


ALTERED FATS - such as found in margarine, shortening and other processed or heated oils.


LACK of CERTAIN VITAMINS and MINERALS needed for conversion enzymes (specifically vitamins B3, B6 and C, Magnesium and Zinc)


AGE (over 30) - enzyme production diminishes with age; can't do much about this one!

HEALTH PROBLEMS (E.g. Diabetes).


CHOLESTEROL and Long-Chain SATURATED FAT (from meat and dairy, compete for conversion enzymes).


LA to ALA IMBALANCE (LA and ALA compete for enzymes).




ANCESTRY accustomed to a high fish diet (E.g. Inuit, Oriental, West Coast N. American native, Norwegian).

Excessive PALMITOLEIC FATTY ACIDS - significantlyfound in milk and tropical oils.

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