An optimal omega-3 Index is 8 percent or higher, an intermediate omega-3 Index is between 4 percent and 8 percent, and a low omega-3 Index is 4 percent and below.
The hypothesis of the Omega-3 Index as a risk factor for heart disease was first put forth in the American Journal of Clinical Nutrition by Dr Bill Harris, who co-invented the Omega-3 Index.
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Speaking of the Framingham Heart Study, Dr Harris said: “The information carried in the concentrations of four red blood cell fatty acids was as useful as that carried in lipid levels, blood pressure, smoking, and diabetic status with regards to predicting tool mortality.
“This speaks to the power of the omega-3 Index as a risk factor and should be considered just as important as the other established risk factors, and maybe even more so.”
Source: Daily Express
