Alpha-linolenic Acid (ALA): Interactions

Alpha-linolenic acid and linoleic acid

The two essential fatty acids alpha-linolenic acid (ALA) and linoleic acid (LA) compete for the same enzymes in the synthesis of other polyunsaturated fatty acids such as arachidonic acid, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). Here, alpha-linolenic acid has a higher affinity (binding strength) to these enzyme systems compared to linoleic acid. If, for example, more linoleic acid than alpha-linolenic acid is supplied in the diet, there is an increased endogenous synthesis of the proinflammatory (inflammation-promoting) omega-6 fatty acid arachidonic acid and a reduced endogenous synthesis of the anti-inflammatory (anti-inflammatory) omega-3 fatty acids EPA and DHA. This illustrates the relevance of a quantitatively balanced ratio of linoleic acid to alpha-linolenic acid in the diet. According to the German Society for Nutrition e.V. (DGE), the ratio of omega-6 to omega-3 fatty acids in the diet should be 5:1 in terms of a preventively effective composition.