Nutrient density will exert a ‘growing influence’ on food marketing and product development over the next five years, according to food and nutrition consultancy New Nutrition Business (NNB)[1]. Nutrient dense foods – such as flaxseed – provide more nutrients with lower calories – meaning that their levels of beneficial nutrients (protein, omega 3 fats, Read More
Despite years of research and promotion, dietary fish-based long chain omega 3 fatty acids intakes remain low – even in populations with ample access to seafood. The newest data supports the need for flaxseed omega 3, alpha-linolenic acid in the diet. North Americans simply do not eat enough fatty fish and long chain omega 3 Read More
Essential fatty acids (EFAs) are required in the diet as they can not be synthesized by humans from the shorter chain fatty acid, oleic acid (C18:1). The omega-6 fatty acid linoleic acid (C18:2n-6, LA) found in many vegetable oils such as soy and corn oils, and the omega-3 fatty acid alpha-linolenic (C18:3n-3, ALA) are EFAs. Read More
Flaxseed contains about 1-2% total phenolic compounds of which the lignan secoisolariciresinol diglucoside (SDG) is a major component. Lignans are phytoestrogens that are found in many plants, but flaxseed is the richest source. The predominant lignan in flaxseed is SDG, though small amounts of other lignans are also present, including pinoresinol, lariciresinol, and matairesinol. After Read More
Cardiovascular diseases (CVD) are one of the most common among non-communicable diseases (1). In recent years, medical research has moved toward almost a unifying theory – of chronic disease as a consequence of low-grade, chronic inflammation. Inflammation is a controlled, ordered process whereby the body responds to infection or injury. Symptoms of inflammation include redness, Read More
An estimated two out of five Canadians will be diagnosed with cancer during their lifetime and one out of four people are predicted to die from the disease (1). Lung, colorectal, breast and prostate cancers account for half of all cancers diagnosed in Canada. In the United States, over 1.7 million new cancer cases were Read More
Flaxseed provides a unique mix of fatty acids. It is low in saturates (less than 9% of total fatty acids) and contains the essential polyunsaturated fatty acids omega-3 α-linolenic acid (ALA; 18:3n-3) and omega-6 linoleic acid (LA; 18:2n-6). Essential fatty acids are required in the diet as they cannot be made by humans. Most notably, Read More
Chronic inflammation and oxidative stress are linked with age-related diseases such as cardiovascular disease CVD, obesity, diabetes, and cancer. A unifying mechanism by which flaxseed may lower the risk of these diseases is via its role in reducing inflammation (1). Alpha-linolenic acid (ALA) from flaxseed may decrease inflammation via its influence on eicosanoids – hormone-like Read More
Over the last decade there has been an increased interest in the role that flaxseed may play in reducing the onset of various forms of cancer. Flaxseed is a nutrient-dense food that contains three components that may help to lower cancer risk: the plant lignan secoisolariciresinol diglucoside (SDG), representing 1% of dry weight, the omega-3 Read More
Flaxseed provides a unique mix of fatty acids. It is low in saturates (less than 9% of total fatty acids) and contains the essential polyunsaturated fatty acids omega-3 α-linolenic acid (ALA; 18:3n-3) and omega-6 linoleic acid (LA; 18:2n-6). Essential fatty acids are required in the diet as they cannot be made by humans. Most notably, Read More
