The type of omega-3s found in walnuts, and other plant sources such as flaxseed and dark leafy field greens, are different from the type of omega-3s found in fish. However, according to Penny Kris-Etherton, Ph.D., Distinguished Professor of Nutrition at The recently-announced USDA dietary guidelines stress the need for consumers to be more aware of the benefits of polyunsaturated essential omega-3 fatty acids in order to achieve a healthy diet. Many people look to fish, such as salmon, for omega-3s, but plant sources such as walnuts are also specifically noted in the USDA recommendations.

Some say the conversion need means it takes more plant source omega-3s to be absorbed by and to be equally effective in the body. However, Dr. Kris-Etherton points out that, "Emerging research is showing that the effects of plant sources are similar and independently beneficial in comparison to marine sources. Omega-3 fatty acids have numerous physiologic benefits, including potent cardioprotective effects. These effects have been demonstrated for ALA as well as EPA and DHA."

Dr. Kris-Etherton refers to her recently published clinical study, which shows that the ALA found in walnuts reduces C-reactive protein, a marker of inflammation (Journal of Nutrition, November 2004). Similar findings were observed in a recent epidemiologic study reported by Dr. Hu and colleagues at Harvard. In this study, the intake of ALA was inversely related to C-reactive protein, a finding that was similar to that observed for fish-derived omega-3 fatty acids. Additionally, a recent study conducted by Dr. Sheila G. West and associates at The Pennsylvania State University found that the meals containing plant- and fish-derived omega-3 fatty acids (ALA compared with EPA + DHA) improved blood vessel function similarly.

High in antioxidants and proven heart-healthy in clinical studies, walnuts are also the most versatile and palatable of the plant sources of omega-3s, which show benefits for many health concerns.

walnuts/