Chia Seed Research

While hard facts were once scarce on the benefits of chia seeds as a nutritional supplement, more chia seed research has been done over the past decade. Some of that research has been funded by chia producers, eager to prove the benefits of a new product, and some by the health food industry in general. Independent and government researchers have studied chia seeds, assessing factors such as nutritional composition and usefulness in treatment or prevention of a number of diseases, among others.

A number of researchers have conducted a nutritional analysis of chia. Among the findings of importance for nutritional supplementation purposes is that chia seed is the highest known vegetative source of omega-3 fatty acids, giving these essential nutrients with no cholesterol content, unlike omega-3 sources like fish oil. Chia seed also contains high levels of a variety of other nutrients. Protein content has been assessed at about twenty percent, higher than most commonly consumed grains like corn, rice, wheat, and oats. One fifteen gram serving of chia seeds contains:

• 107 mg of calcium
• 160 mg of phosphorous
• 2.4 mg of iron
• 105 milligrams of potassium

That same serving size contains 6.1 grams of dietary fiber, 59 mg of magnesium, and 0.5 mg of zinc. Chia seeds also have a very high concentration of antioxidants, containing 1047 units of myrecetin, quercetin, kaemferol, caffeic acid, chlorogenic acid, and they are especially rich in vitamin C.

Research done by Vladimir Vuksan, PhD, (Clinical Nutrition and Risk Factor Modification Centre, St. Michael’s Hospital, Canada) has yielded some interesting findings about the benefits of chia seed use by people with type 2 diabetes. This study concludes that the use of Salba, a trademarked variety of white chia seeds, improves both major and emerging cardiovascular risk factors in those with type 2 diabetes. Among these results was a significant reduction in systolic blood pressure while maintaining good blood sugar control.

Chia seeds have undergone testing as a vehicle for enhancing nutrition in food supplies. In a study done by Ricardo Ayerza and W. Coates (Southwest Center for Natural Products Research and Commercialization, Office of Arid Lands Studies, The University of Arizona), chia was fed to chickens and other livestock, significantly lowering the lipid content of the products produced from these animals. Trials along these same lines done with flax seed reduced egg production, while those done with fish oil produced a fishy flavor in eggs; neither problem was an issue in the chia seed research.

The omega-3 fatty acids found in chia seeds has shown some success in the relief of depression symptoms. Research has shown that deficiencies in omega-3 fatty acids are contributing factors in many mood disorders, depression among them. Supplements rich in omega-3 fatty acids have shown promising results in many who suffer such disorders, decreasing symptoms substantially in some cases.

Preliminary animal research on the effects of chia seeds on coronary heart disease have shown promising results as well. In another study done by Ricardo Ayerza and W. Coates (Southwest Center for Natural Products Research and Commercialization, Office of Arid Lands Studies, The University of Arizona), cholesterol levels and other heart disease risk factors were significantly lowered in rats that were fed whole chia seeds for a period of thirty days.

While some researchers have concluded that many of the health benefits commonly attributed to chia seeds have merit, other studies have had inconclusive results. On the other hand, there is no dispute among experts as to the fact that chia is a wholesome, nutrient dense food. Chia has no known side effects and is hypoallergenic, making it a very safe and convenient means of enhancing one's daily intake of many vital nutrients.

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