Hemp seed oil contains an optimal amount of two essential fatty acids. Linoleic Acid (LA) and Alpha Linolenic acid (ALA) are both necessary fatty acids for us to incorporate into our diet, as our body cannot produce more. There are a variety of sources where we could find these essential fatty acids for our consumption. Yet hemp seed oil holds a favorable position in comparison to other oil seeds. Hemp seed oil has LA, an omega-6 fatty acid, and ALA, an omega-3 fatty acid, in a desirable 3:1 ratio.
So what does this mean? Most western diets contain too much Omega-6 and not enough Omega-3 fatty acids. The optimal consumption ratio is between 2:1 and 4:1. Consuming Omega-6 and Omega-3 at this ratio is ideal for nutrition. This ratio puts hemp seed oil in the best range for supplementing these important nutrients. Using hemp seed oil is great for balancing your omega ratios in your diet. Aside from its exceptional omega ratio, hemp seed oil holds other health benefits. Accrding to an article published in 2000, “by supplementing the diet with high levels of unsaturated cis fatty acids, some of [the] negative effects [of saturated fats] can be reversed” (Leizer). Leizer is stating that introducing more unsaturated acids, like those found in hemp seed oil, can reverse negative health effects from saturated fats. The paper goes on to link other benefits with LA and ALA, such as lowering blood pressure and cholesterol levels, help with fat metabolizing, and decrease insulin dependence. With many of us over consuming saturated fats, introducing more unsaturated fats like those found in hemp seed oil is a great way to get our health back on track.
Leizer, Cary & Ribnicky, David & Poulev, Alexander & Dushenkov, Vyacheslav & Raskin, Ilya. (2000). The Composition of Hemp Seed Oil and Its Potential as an Important Source of Nutrition. Journal of Nutraceuticals, Functional & Medical Foods. 2. 35-53. 10.1300/J133v02n04_04.
Wang, Q. and Xiong, Y.L. (2019), Processing, Nutrition, and Functionality of Hempseed Protein: A Review. Comprehensive Reviews in Food Science and Food Safety, 18: 936-952. doi:10.1111/1541-4337.12450