Factsheet for autism therapy: essential fatty acids (EFA)

definition of essential fatty acids (EFA): Type of fatty acid that must be provided in the diet in order to meet the needs of the body and brain. They have to come from the diet because the body cannot make them from other nutrients.
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What is it?

Essential fatty acids (EFAs) are compounds that cannot be made by the body, but are required for many crucial biochemical processes. There are two groups of EFAs: omega-6 and omega-3. The relative levels of these two groups of EFAs are critical to the health and development of the brain and the body. If the level of omega-6 is much higher than the level of omega-3 in the diet, there can be negative effects on cognition, mood, and behavior (1-4).

The ideal ratio between these EFAs has been estimated at 2.3:1 omega-6 to 1 omega-3 (5). Most American diets provide too many omega-6 EFAs and not enough omega-3 EFAs, giving a ratio estimated at between 10:1 and 20:1 omega-6 to 1 omega-3 (2-5).

Grains, processed foods, meat, milk, eggs, and corn oil all contain omega-6 EFAs (3, 4); olive oil and walnuts contain high levels of omega-3 EFAs (3). Eggs contain omega-6 and omega-3 EFAs, and eggs labeled omega-3 eggs are from chickens fed a special diet to increase omega-3 concentrations in the eggs. However, the best sources of omega-3 EFAs come from fatty fish such as cod, halibut, mackerel, herring, trout, sardines, and salmon (2-5).

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Synonyms for essential fatty acids (EFA) include: EFA, EFAs, essential fatty acid, essential fatty acids, fish oil
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