Article written by Lucas J. Bader MD
*Words in red are defined in Glossary section at bottom of page
Omega 9 fatty acids are monosaturated fats with one double bond positioned at the ninth carbon in the chemical backbone. These types of fats are considered non-essential in the sense that humans can synthesis, at least in small quantities, this type of fat internally. However, their nutritional benefits render them absolutely essential from a health perspective. Omega 9 fats are commonly found in vegetables and animal fats. Two common types are oleic acid and erucic acid. As with Omega 3 fatty acids, Omega 9 fatty acids seem to counteract the pro-inflammatory effect of Omega 6 fatty acids and contribute to an overall reduced inflammatory state.
Scientists have investigated the role of Omega 9 fatty acids in prevention, mitigation, and reversal of cardiovascular disease, hypertension, Type II Diabetes, and arthritis.
- Anti-inflammatory: Like Omega 3, Omega 9’s principle modus operandi is to compete with Omega 6 . The end result is successful thwarting of the inflammatory process.
Australian researchers treated a group of patients with knee arthritis with a concentrated Omega 3/Omega 9 extract for 24 months. At the end of the study, the treatment group reported less pain and better function compared to baseline.
- Olive Oil
- Mustard Seed
High intakes of Omega 9 can cause weight gain, since Omega 9 is the body’s primary fat storage form. Furthermore, excessive erucic acid has been associated with thrombocytopenia, a bleeding disorder. Any consideration of supplementation should be discussed with a qualified health professional.