Bloodspot Fatty Acids Analysis Profile(Fingerstick)
From a simple finger stick it measures key omega-3 and omega-6 fatty acids and calculates key indicators to establish your optimal balance. Trans fatty acids the “bad” oils in processed foods are also measured. Inflammatory balance – Improper fatty acid intake affects the balance of anti- and pro-inflammatory eicosanoids, increasing health risks. Increased free radical production – Consumption of polyunsaturated fatty acids (PUFAs) without increasing antioxidant intake will cause increased production of free radicals. Indicators calculated: AA : EPA ratio – A measure of “silent” inflammation EPA + DHA % – An early CVD risk indicator LA : GLA Ratio – Delta6 desaturase inhibition by decreased Zn or decreased Mg, increased insulin, or dietary excess of saturated or trans fatty acids EPA : DGLA Ratio – Helps balance intake of Series-3 and Series-1 eicosanoid precursors
From a simple finger stick it measures key omega-3 and omega-6 fatty acids and calculates key indicators to establish your optimal balance. Trans fatty acids the “bad” oils in processed foods are also measured. Inflammatory balance – Improper fatty acid intake affects the balance of anti- and pro-inflammatory eicosanoids, increasing health risks. Increased free radical production – Consumption of polyunsaturated fatty acids (PUFAs) without increasing antioxidant intake will cause increased production of free radicals. Indicators calculated: AA : EPA ratio – A measure of “silent” inflammation EPA + DHA % – An early CVD risk indicator LA : GLA Ratio – Delta6 desaturase inhibition by decreased Zn or decreased Mg, increased insulin, or dietary excess of saturated or trans fatty acids EPA : DGLA Ratio – Helps balance intake of Series-3 and Series-1 eicosanoid precursors
From a simple finger stick it measures key omega-3 and omega-6 fatty acids and calculates key indicators to establish your optimal balance. Trans fatty acids the “bad” oils in processed foods are also measured. Inflammatory balance – Improper fatty acid intake affects the balance of anti- and pro-inflammatory eicosanoids, increasing health risks. Increased free radical production – Consumption of polyunsaturated fatty acids (PUFAs) without increasing antioxidant intake will cause increased production of free radicals. Indicators calculated: AA : EPA ratio – A measure of “silent” inflammation EPA + DHA % – An early CVD risk indicator LA : GLA Ratio – Delta6 desaturase inhibition by decreased Zn or decreased Mg, increased insulin, or dietary excess of saturated or trans fatty acids EPA : DGLA Ratio – Helps balance intake of Series-3 and Series-1 eicosanoid precursors