omega-6/3

[Guest guest]

I believe this is what Greg has been telling us :

http://www.nutranalysis.com/news/nutrition_habits.html

 

is an example of a graph from the NutrAnalysis report that illustrates

fat intake and individual fatty acid content in the diet. A recent paper

suggested that to optimize one's health prospects, 50% of total fat

intake should come from monounsaturated fats, 25% should come from

saturated fat and the final 25% should come from polyunsaturated fats

(4). Regarding polyunsaturated fats, it is important to assess the ratio

between omega-6 (n-6) fatty acids (linoleic and arachidonic acids) and

omega-3 (n-3) fatty acids (linolenic, eicosapentanoic, and

docosahexanoic acids). Omega-6 fatty acids are found in seeds, grains,

dessert foods, and meats. For example, sunflower oil, corn oil and

safflower oil are loaded with omega-6 fatty acids and basically devoid

of omega-3 fatty acids. Fundamentally, modern man subsists on foods that

are rich in omega-6 fatty acids. Omega-3 fatty acids are found in green

vegetables, fish, fish oil, flaxseed oil, and certain nuts, all of which

are foods that modern man rarely consumes.

 

Omega-3 fatty acid research has been led by Artemis Simopoulos, MD and

she explains that humans are genetically programmed to consume a 1:1

ratio of n-6 to n-3 fatty acids; however, we currently consume ratios

which average between 10:1 to 25:1 (5). Such imbalances are viewed as

" pro-inflammatory " and are thought to play a role in the development of

numerous diseases including cancer and heart disease, as well as chronic

pain and inflammation.

 

" The increased consumption of many vegetable oils particularly of the

n-6 series is however to be viewed as pro-inflammatory and is suspected

as one of the possible causes for the gradual rise in certain malignant

tumors, rheumatoid arthritis and autoimmune diseases primarily due to

the increased production of pro-inflammatory cytokinesIn contrast, n-3

fatty acid-enriched fish oil and/or n-3 precursors from certain

vegetable oils (linolenic acid) are found to provide protection against

cardiovascular disease, rheumatoid arthritis, cancer and possibly

against the severity of viral infections " (6).

In her recent text, The Omega Plan, Simopoulos explains that dietary

ratios of n-6 to n-3 fatty acids must be less than 4:1 to positively

influence gene function. Higher ratios upregulate genetic messages

involved in the promotion of cancer and heart disease (7).

 

At NutrAnalysis, we have found that patients' ratios average about 12:1

to 15:1. Such ratios indicate a pro-inflammatory state which can

contribute to " present time " pain and inflammation in our patients. To

remedy this imbalance, dietary modifications are required, such as

increasing the consumption of fish and dark green vegetables. In

addition, supplementing with fish oil is also an effective way to

increase n-3 fatty acid consumption. Anywhere from 1-3 grams per day may

be reasonable, depending on the needs of the individual patient and the

data acquired from the NutrAnalysis report.

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