Good day, Mr. Jelínek,
You mention the influence of the excess of omega-6 fatty acids on the organism as a prevailing issue in modern times concerning the topic of O3 and O6. But what about the imbalance towards the excess of O3? What problems could arise? For instance, with frequent consumption of larger amounts of hemp seeds or flaxseed oil ("because it's healthy, after all") without understanding the ratio, which is crucial for the body's balance.
Thank you for your response.
The situation of predominance of omega-3 fats is a rare phenomenon; it practically does not occur naturally and must be artificially induced by using supplements. By consuming plant sources, we intake alpha-linolenic acid (ALA), which the body is forced to convert into EPA and DHA, from which the standardly presented effect of O3 is derived. However, this conversion rate is very low, meaning that an increased intake of ALA does not affect the resulting O3:O6 ratio in the body towards an O6 predominance. A too high intake of O3 (DHA, EPA) primarily has a negative impact on blood coagulation—it worsens blood clotting, thus increasing the risk of excessive bleeding.
Themes: Omega-6 Fatty acids
Questions answered by
Mgr. Martin Jelinek
Lecturer and author of the educational system
Nutrition educator, lecturer, and author of the educational system and the ZOF learning application.
Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.
He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.
In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.