Omega‑3 and ‑6 Fatty Acids
Also known as: Omega-6/omega-3 Ratio, Phospholipid Omega-3 Fatty Acid, Phospholipid Omega-6 Fatty Acid, Polyunsaturated Fatty Acids (PUFAs), Arachidonic Acid (AA)
Use
Assessment of omega‑3 (e.g., EPA, DHA) and omega‑6 (e.g., arachidonic acid) fatty acids provides insight into dietary intake and cardiovascular risk. The omega‑3 index (EPA + DHA as percent of phospholipid fatty acids), the EPA/AA ratio, and the omega‑6/omega‑3 ratio are established markers of cardiovascular risk and therapeutic targets.
Special Instructions
Not provided.
Limitations
Not provided.
Methodology
Mass Spectrometry
Biomarkers
Result Turnaround Time
6-7 days
Related Documents
For more information, please review the documents below
Specimen
Whole Blood
Volume
1 mL
Minimum Volume
Not provided
Container
Lavender Top (EDTA)
Collection Instructions
Collect lavender top tube via venipuncture; gently invert tube 8‑10 times; DO NOT SHAKE.
Patient Preparation
Fasting is preferred but not required.
Storage Instructions
Transport refrigerated.
Causes for Rejection
Lipemia
Stability Requirements
| Temperature | Period |
|---|---|
| Room Temperature | 28 days |
| Refrigerated | 28 days |
| Frozen | -70 °C: 28 days |