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High intake of omega 3 fatty acids fights chronic diseases 4-20-08
A mini review published on April 11, 2008 in Experimental Biology & Medicine
Early Edition showed that a lower ratio of omega 6 to omega 3 fatty acids is
protective against a series of chronic diseases.
In the review, Simopoulos A.P. from Nutrition and Health (location unknown)
cited several sources of information as suggesting that human beings evolved on
a diet with a ratio of omega 6 to omega 3 essential fatty acids of about 1
compared to the current ratio of 15/1 to 16.7/1 in Western diets.
Omega 6 fatty acids are abundantly present in vegetable oils including corn oil,
safflower oil, cottonseed oil, peanut oil, and soybean oil while omega 3 fatty
acids are found in cold water fish such as oily fish such as salmon, herring,
mackerel, anchovies and sardines, flaxseed, nuts and eggs.
Simopoulos said excessive amounts of omega 6 polyunsaturated fatty acids or PUFA
and a very high omega 6 /omega 3 ratio promote the pathogenesis of many chronic
disease including cardiovascular disease, cancer, and inflammatory and
autoimmune disease whereas increased levels of omega 3 PUFA and a lower omega
6/omega 3 ratio have a beneficial effect.
In the case of cardiovascular disease, a ratio of 4.1 was associated with a 70
percent decrease in total mortality. A ratio of 2.5/1 reduced cell proliferation
in patients with colorectal cancer but a ratio of 4/1 with the same amount of
omega-3 PUFA had no effect.
One case study reported at foodconsumer.org showed a man with multiple lung
cancers had eliminated the cancers in a few months using high doses of omega-3
fatty acids, specifically, docosahexaenoic acid or DHA (only available in fish
oil, 10 or 15 grams per day).
In the review, Simopoulos also mentioned that the lower omega-6/omega 3 ratio
was associated with decreased risk of breast cancer. In the cases of other
conditions, a ratio of 2-3/1 suppressed inflammation in patients with rheumatoid
arthritis, and a ratio of 5/1 benefited patients with asthma.
The author of the review said in the article that the optimal ratio may vary
from disease to disease and also depend on the severity of the disease under
consideration. However, a lower ratio of omega 6/omega 3 fatty acids is more
desirable in reducing risk of many chronic diseases commonly seen in the Western
countries.
Comment:
This article gets closer to the truth but omega 3 should always be higher in the diet than omega 6; double or more! The ratio of omega 6 to omega 3 should be 1:2 in normal people and much higher in those battling chronic illness. I personally shoot for 1:15. I feel terrible when it drops below that. By the way you only get these benefits from fish, cod liver and salmon oils. Omega 3 from flax is not the same and does not have the same anti-inflammatory benefits. Make sure your fish oil is molecularly distilled and has no mercury, heavy metals, PCB's, pharmaceuticals or viruses.