At the top of this page is the contact information for the laboratory. Patient information is located on the upper left and provider information on the upper right. Below this is the patient’s HS-Omega-3 Index measured in zones Undesirable under 4% to Desirable over 8%. A short discussion of omega-3 fatty acids follows, with recommendations for increased intakes that are customized to the patient’s HS-Omega-3 Index report. Our Clinical Laboratory Improvement Amendment number is listed on each page.
The patient and provider information should be the same as page 1. Along with the HS-Omega-3 Index, the full fatty acid profile is listed for 26 fatty acids by group – Omega-3 Fatty Acids, Omega-6 Fatty Acids, cis-Monounsaturated Fatty Acids, Saturated Fatty Acids, and Trans Fatty Acids. We also list the Omega-6:Omega-3 ratio and Arachidonic:EPA ratio. These are provided for reference only.
Included with each the 5 classes of fatty acids are “reference ranges.” Reference ranges should not be confused with “normal” or “optimal” or “target” values. The reference range is provided simply to give an idea of how these values compared to a large number of others taken from a relatively healthy population. In the case of the RBC assay, the reference range was taken from approximately 3200 participants in the Framingham Offspring study, whose average age was 67 years old. In the case of the dried blood spot assay, the reference range was taken from approximately 1000 participants in the Heart and Soul study, also 67 years of age on average, but all with a history of heart disease. In both cases, the reference range encompasses 99% of the individuals in their respective populations. Although “average,” these are not necessarily “optimal” levels, i.e., target levels or levels one should to attempt to achieve. The only result for which we feel justified in providing an actual target or optimal level is the HS-Omega-3 Index since it has received/undergone the most research. As the research in this area matures, we will recommend new “target” values when we believe that they have been adequately validated.
It is our experience that most health care providers do not want us to report fatty acid levels as “high” or “low” relative to some reference value because it can generate many questions that cannot be answered, such as, “does my ‘low’ (or ‘high’) value indicate some kind of illness?” and, “what should I do to ‘correct’ my ‘low’ (or ‘high’) value?” and “even if I could correct the value, will doing so reduce my risk for disease X?” Current science has little to no information regarding any of these questions, again, with the exception of the HS-Omega-3 Index.
To summarize, the reference ranges are for general informational purposes only and are not meant to be used to diagnose or treat any medical condition.
Please note that the HS-Omega-3 Index is calculated from whole blood EPA+DHA by a regression equation. The EPA + DHA values on the dried blood spot analysis will always differ somewhat from the RBC-based HS-Omega-3 Index. Please see the Frequently Asked Questions page for more information.
Beginning with Atlantic Salmon and ending with Orange Roughy, this table lists the EPA+DHA content of a variety of fish. Also listed is the content of EPA and DHA found in common supplements. These values (per 3 oz serving) are based on USDA Nutrient Data Lab values and are for fish cooked with dry heat unless otherwise noted. Please consult a physician about any dietary changes.
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