Compared to omega-6 derived arachidonic acid, omega-3 fatty acids EPA and DHA are associated with what effect on inflammation?

• A. More pro-inflammatory
• B. Anti-inflammatory
• C. No effect
• D. Only in plants

Answer: (B)

Omega-3 fats like EPA and DHA influence inflammation by shifting the types of eicosanoids produced. Arachidonic acid, an omega-6 fatty acid, is a key substrate for COX and LOX enzymes that generate pro-inflammatory prostaglandins and leukotrienes. EPA and DHA compete for those same enzymes, but the mediators they give rise to are less inflammatory, and DHA also leads to specialized pro-resolving mediators (resolvins, protectins, and maresins) that help terminate inflammation. As a result, higher intake of EPA and DHA is associated with an overall anti-inflammatory effect compared with arachidonic acid.

Plant sources provide ALA, which has limited conversion to EPA/DHA in the body, so the anti-inflammatory impact is more directly linked to marine-derived EPA and DHA.