Omega-3 Fatty Acids: Information from Dr. Andreas Papas

[Guest guest]

Omega-3 Fatty Acids: Information from Dr. Andreas Papas JoAnn Guest Jun 13,

2005 18:06 PDT

 

 

Omega-3 Fatty Acids . . .The Omega-T™ Advantage, by Yasoo Health

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http://www.willner.com/article.aspx?artid=91

Omega-3 fatty acids are important building blocks of our cell membranes,

signaling pathways and neurological systems. They play a critical role

in many functions in the body and are essential for good health. These

health effects were noted at first by studying the Inuit Indians which

ate a diet of marine and fish wildlife and had a significantly reduced

risk of heart attacks. The benefit of omega-3 fatty acids in

cardiovascular disease is so well demonstrated that the American Heart

Association has published statements since 1996 recommending increased

fish intake and/or omega-3 supplements. Scientists and physicians have

also discovered many other benefits of omega-3 fatty acids and the

research continues to grow!

 

In this Omega-T™ advantage section you will learn the basics about fatty

acids and fats, their function in our bodies, the affects of our western

diet on omega-3 levels and the latest research on the cardiovascular and

other benefits of this compound. In addition there is a section on

coenzyme Q10 - another critical nutrient that has a synergistic role

with omega-3 and is found in Omega-T™, Yasoo’s exciting new product.

 

The Omega-3 Basics

 

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Omega-3: The Basics. Omega-3 fatty acids are long-chained,

polyunsaturated fatty acids.

 

Who are you calling a fatty acid? Fatty acids are the building blocks of

triglycerides and other lipids. They are usually composed of a long

chain of unbranched carbon atoms with a carboxyl group at one end. Most

fatty acids contain between 4 and 24 carbon atoms in the backbone.

 

What is a saturated fatty acid? A saturated fatty acid has only single

bonds in the carbon backbone. Unsaturated fatty acids have one or more

double bonds in the carbon backbone. Thus, monounsaturated fatty acids

have one double bond and polyunsaturated fatty acids have two or more

double bonds.

 

These double bonds decrease the melting point – that means they are more

likely to be a liquid than a solid at room temperature. The longer the

carbon backbone length, however, the higher the melting point and the

more likely to be a solid than a liquid at room temperature. The melting

points of a series of 18-carbon fatty acids are stearic acid, 69.6 °C;

oleic acid, 13.4 °C; linoleic acid, -5 °C; and linolenic acid, -11 °C.

 

What does omega-3 mean? Fatty acids are named by the amount of carbon

atoms and double bonds in the backbone. Thus, linolenic acid, C-18:3

9,12,15 , means a 18 carbon backbone with three double bonds after the

9th, 12th and 15th carbons from the " front " or carboxyl group. An

simpler naming method only declares the first double bond from the

methyl end and calls this compound an omega-3 fatty acid. This means

that this fatty acid has a double bond 3 carbons from the " end " or

methyl group.

 

What is an essential fatty acid? Omega-3 and omega-6 fatty acids are

important because our bodies do not have the enzymes necessary to create

double bonds after the 10th carbon from the carboxyl group. Thus,

linoleic and linolenic fatty acids are essential.

 

 

 

ALA is the only essential omega-3 fatty acid because our bodies can

convert ALA into others such as eicosapentaenoic acid (EPA) and

docosahexanoic acid DHA. There are, however, conditions where this

conversion is inefficient. For example, infants and people with certain

enzyme deficiencies cannot efficiently convert ALA to EPA. For this

reason, EPA and DHA are sometimes considered as conditionally essential.

 

 

The major omega-3 fatty acids are:

 

ALA, (alpha) linolenic acid

 

EPA, eicosapentaenoic acid

 

DHA, docosahexanoic acid

 

The dietary requirements of essential fatty acids are approximately 2%

of caloric intake for adults and 3% for children.

 

Where do we get omega-3 fatty acids? ALA is found primarily in dark

green leafy vegetables, flaxseed oils, and certain vegetable oils. EPA

and DHA are found primarily in oily cold-water fish such as mackerel,

herring, tuna, and salmon.

 

Where do we get omega-6 fatty acids? Linoleic acid is found primarily in

seeds, nuts, grains and legumes and thus heavily present in our diet in

the form of vegetable oils (ex. corn oil) and seed oils (sunflower oil).

They are also present in food items, such as mayoniase and salad

dressing, that contain these oils.

 

What purpose do omega-3 and omega-6 fatty acids serve? Omega-3 and

omega-6 fatty acids are critical in the structure of our cell membranes

and the development of the nervous system and form the foundation for

the synthesis of cell mediators (prostaglandins and leukotrienies).

These cell mediators play an important role in human physiology and can

affect coagulation, inflammation and proliferation of certain cells.

 

More specifically, omega-3 fatty acids:

 

1. comprise the phospholipid bilayer in the membrane of cells

 

2. affect cell signalling and gene exprression

 

3. are primary components of brain, retina and other nerve tissue.

 

4. form the foundation for proinflammatory and inhibitory compounds such

as Thomboxane A2

 

5. play a key role in the prevention and management of chronic diseases.

 

 

The omega-6 to omega-3 fatty acid ratio and the changing western diet.

In an effort to reduce cholesterol levels and lead healthier lifestyles,

many Americans have substituted vegetable oils which are high in omega-3

fatty acids, in place of saturated fat from animals. This change in diet

has led to an enormous increase in omega-6 fatty acid consumption and

has elevated the typical omega-3 fatty acid ratio of 2:1 to 25-50:1.

 

The increase in omega-6 fatty acid ratio can have profound effects on an

individual’s health. This reason is that omega-6 fatty acids do not

provide the health benefits that omega-3 fatty acids do. Although

omega-6 fatty acids are an important part of the cell membrane,

replacement of the phospholipids EPA and DHA (derivates of omega-3 fatty

acids) with arachidonic acid (derivate of omega-6 fatty acids) leads to

a more thrombogenic state. Omega-3 fatty acids and their derivates

reduce thrombogenisis by altering certain pathways leading to the

production of less inflammatory mediators (prostaglandins, leukotrienes

and thromboxanes). The table below highlights the general differences in

health benefits between omega-3 and omega-6 fatty acids.

 

1. Omega-3 fatty acids reduce inflammation, omega-6 increase

inflammation.

 

2. Omega-3 fatty acids are antithrombotic, omega-6 increase blood

clotting.

 

3. Omega-3 are non-immunoreactive, omega-6 are immunoreactive.

 

These differences have profound implications for heart disease, cancer,

arthritis, allergies and other chronic diseases. The scientific

consensus is that the ratio of omega-6 to omega-3 fatty acids should be

less than 5.

 

How can I get more omega-3 fatty acids? Many people desire to supplement

their omega-3 fatty acid intake with dietary supplements. These

supplements generally contain flaxseed oil or fish oil. DHA is

commercially available in its pure form.

 

• Flaxseed oil contains alpha-linolenic acid but no EPA and DHA.

 

• Fish oil contains primarily EPA and DHA

 

Omega-3 from fish oil are available as triglycerides or ethyl esters.

The preferred form of omega-3 fatty acids is triglycerides from fish

oil. It is the most bioavailable form.

 

Cardiovascular Benefits

 

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Coronary Artery Disease.

 

What’s an Inuit? There has been a strong association between omega-3

fatty acids and cardiovascular health in many observational studies.

Some of the initial evidence focused on the Inuit, an Eskimo population

in Greenland, who have a significantly lower mortality rate from

coronary artery disease despite high total fat intake and similar

cholesterol levels when compared to the population of Denmark. The Inuit

diet consists largely of marine mammals and fish, high in omega-3 fatty

acids.

 

[Kromann N, Green A. Epidemiologic studies in the Upernavik district,

Greenland: incidence of some chronic diseases 1950-1974. Acta Med Scand.

1980;208:401-406.]

 

[bang HO, Dyerberg J, Horne N. The composition of food consumed by

Greenland Eskimos. Acta Med Scand. 1976;200:69-73. ]

 

Clinical Intervention Studies. Since the association was made in

observational studies, researchers have conducted several interventional

clinical trials that have shown decreased mortality from cardiovascular

disease, specifically myocardial infarction in the past two decades.

 

One of the most well known studies, the GISSI-3 {Gruppo Italiano per lo

Studio della Sopravvivenza nell'Infarto Miocardio (GISSI)-Prevenzione},

in which 11,324 people were given 1gram of omega-3 fatty acids or

control for 24 months. This large study showed that persons given

omega-3 fatty acid supplements had a 45% decrease in risk of sudden

cardiac death and a 20% reduction in all-cause mortality.

 

[GISSI-Prevenzione Investigators. Dietary supplementation with n-3

polyunsaturated fatty acids and vitamin E after myocardial infarction:

results of the GISSI-Prevenzione trial. Lancet 1999;354:447-55. ]

 

Meta-Analysis. A meta-analysis recently published in the American

Journal of Medicine reviewed 11 clinical intervention studies published

between1966 and 1999. The relative risk ratio for patients supplemented

with omega-3 fatty acids as compared to controls was 0.7 (P<0.001), 0.8

for nonfatal myocardial infarctions (P=0.16) and 0.7 (P<0.001) for

overall death.

 

What does this mean for you? Well, a meta-analysis groups the results of

several studies to make more meaningful conclusions. If you eat a

significant amount of fish or take omega-3 fatty acid supplement you can

decrease your risk of dying by 30% or you risk of having a fatal heart

attack by 20%. That is a pretty persuasive argument!

 

How do omega-3 lower cardiovascular risk? There has been a lot of

research on this topic and there are several possible mechanisms for

these beneficial effects:

 

-Lowering triglycerides (lipids in your bloodstream)

 

-Reducing endothelial dysfunction (making your blood vessels healthier)

 

-Inhibiting monocyte adhesion and inflammatory mediators (reducing

inflammation)

 

-Reducing heart arrhythmias

 

-Reducing hypercoagulability (reducing the chance of blood clots)

 

-The FDA approved a qualified health claim on the heart benefits of the

omega-3 fatty acids. http://vm.cfsan.fda.gov/~dms/ds-ltr11.html

 

Hypertension.

 

A meta-analysis on this issue, that included 17 clinical trials,

concluded that supplementation with omega-3 fatty acids reduced both

systolic and diastolic blood pressure in hypertensive patients. The

effect on non-hypertensive patients was minimal.

 

[Appel LJ. Miller ER 3rd. Seidler AJ. Whelton PK. Does supplementation

of diet with 'fish oil' reduce blood pressure? A meta-analysis of

controlled clinical trials.[comment]. [Journal Article. Meta-Analysis]

Archives of Internal Medicine. 153(12):1429-38, 1993 Jun 28. [

 

Arrythmias.

 

Several clinical intervention, including GISSI-3 mentioned above,

studies have shown that omega-3 fatty acids reduce sudden death,

especially in patients who have prior coronary artery disease. The

decrease in sudden death is partly attributed to the reduction in fatal

cardiac arrhymias. Recent animal studies are close to elucidating the

mechanism behind this benefit.

 

De Caterina R. Madonna R. [Antiarrhythmia effects of omega-3 fatty

acids. A review]. [Review] [86 refs] [italian] [Journal Article. Review.

Review, Tutorial] Italian Heart Journal: Official Journal of the Italian

Federation of Cardiology. 3(3 Suppl):297-308, 2002 Mar.

 

Other Benefits of Omega-T™

 

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Neurological Health

 

DHA is a major component of the brain and other neural tissue including

the light-sensitive cells in the retina of the eye. DHA comprises

approximately 20% of the lipid material in our brain. All essential

fatty acids are important for normal fetal development and DHA is

particularly because fetuses and premature infants cannot produce DHA

efficiently.

 

Preliminary studies suggest that the omega-3 fatty acids and

particularly DHA may help delay the progression of Alzheimer’s. DHA is

also studied for its role in fighting depression, and early results

appear very promising.

 

Joint health and arthritis

 

There has been considerable in vitro and animal models testing the use

of omega-3 fatty acids in arthritis. This research as well as some

clinical trials suggests that omega-3 fatty acids may reduce the

severity of the symptoms, slow the progression of the disease and reduce

the need for drug treatment. The potential benefits of omega-3 fatty

acids may be due to their anti-inflammatory properties. The evidence,

while promising is not conclusive at this time.

 

In addition, there is considerable evidence that omega-3 fatty acids can

benefit patients with rheumatoid arthritis, a severe autoimmune disease.

In one study, 66 patients were randomized to receive omega-3 fatty acids

or placebo. Those who received omega-3 fatty acids had clinical

improvement including a decrease in the number of tender joints.

 

[Kremer JM. Lawrence DA. Petrillo GF. Litts LL. Mullaly PM. Rynes RI.

Stocker RP. Parhami N. Greenstein NS. Fuchs BR. et al. Effects of

high-dose fish oil on rheumatoid arthritis after stopping nonsteroidal

antiinflammatory drugs. Clinical and immune correlates. [Clinical Trial.

Journal Article. Multicenter Study. Randomized Controlled Trial]

Arthritis & Rheumatism.]

 

Other diseases

 

- Omega-3 fatty acids are studied for their potential benefits in:

 

- Allergies and asthma

 

- Multiple sclerosis

 

- Cancer

 

- Crohn’s and inflammatory bowel disease

 

The evidence is not conclusive at this time.

 

[Nagakura T. Matsuda S. Shichijyo K. Sugimoto H. Hata K. Dietary

supplementation with fish oil rich in omega-3 polyunsaturated fatty

acids in children with bronchial asthma. [Clinical Trial. Journal

Article. Randomized Controlled Trial] European Respiratory Journal.

16(5):861-5, 2000 Nov.]

 

[Hodge L. Salome CM. Hughes JM. Liu-Brennan D. Rimmer J. Allman M. Pang

D. Armour C. Woolcock AJ. Effect of dietary intake of omega-3 and

omega-6 fatty acids on severity of asthma in children. [Clinical Trial.

Journal Article. Randomized Controlled Trial] European Respiratory

Journal. 11(2):361-5, 1998 Feb.]

 

[Kjeldsen-Kragh J. Lund JA. Riise T. Finnanger B. Haaland K. Finstad R.

Mikkelsen K. Forre O. Dietary omega-3 fatty acid supplementation and

naproxen treatment in patients with rheumatoid arthritis. [Clinical

Trial. Journal Article. Randomized Controlled Trial] Journal of

Rheumatology. 19(10):1531-6, 1992 Oct.]

 

Coenzyme Q10

 

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Hemmi N. Bhagavan, Ph.D., F.A.C.N.

 

Coenzyme Q10 (CoQ10), a naturally occurring compound and antioxidant, is

critical to humans for the production of energy. It belongs to the

homologous series of compounds called coenzyme Q that share the same

basic ring structure but differ in the length of the " isoprenoid " side

chain. Because of their wide and ubiquitous distribution in nature,

these compounds are also called ubiquinones. CoQ10 stands for CoQ with

10 isoprene units and it is the form present in humans and several other

species. CoQ compounds play an essential role in the production of

cellular energy in most aerobic organisms, from humans to plants and

bacteria (Bliznakov, 1987).

 

Although CoQ10 is sometimes referred to as a vitamin, by strict

definition it does not meet one criteria necessary for this distinction.

CoQ10 is a naturally occurring compound that is synthesized in our body.

Vitamins, on the other hand, are essential nutrients that are not

produced in the body, and must be supplied by exogenous sources. CoQ10

could be called a conditionally " essential nutrient " since its

production in the body may not meet the needs under certain conditions.

Data show that CoQ10 production in the body is reduced as we age. There

are other pathologic conditions where CoQ10 status is compromised. Those

tissues and organs with high energy requirements such as the heart,

liver, skeletal muscle are ones readily affected when CoQ10 supply

becomes limiting.

 

Research conducted during 1960s and 1970s clearly established the role

of CoQ10 as a key component of the mitochondrial electron transport

system (also known as the respiratory chain) where biological energy in

the form of ATP (adenosine triphosphate) is produced. CoQ10 serves as

the critical cofactor for at least three mitochondrial enzymes enabling

the transfer of electrons between the donors and recipients. Thus, CoQ10

plays an essential role in the synthesis of ATP, the energy that drives

all cellular activities and without which cells cease to function

(Crane, 2001).

 

In addition to this role, CoQ10 also functions as an important

fat-soluble antioxidant that can regenerate other antioxidants and a

membrane stabilizer (Ernster and Dallner, 1995; Crane 2001).

 

CoQ10 deficiency has been observed in various disease processes such as

congestive heart failure (CHF), cardiomyopathy, chronic obstructive

pulmonary disease (COPD), acquired immunodeficiency syndrome (AIDS),

cancer, hypertension, and periodontal disease. The heart has the highest

concentration of CoQ10 and it is therefore not surprising that the early

clinical trials on the therapeutic potential of CoQ10 focused on heart

disease as the target. Dr. Yuichi Yamamura in Japan was the first to

demonstrate the clinical efficacy of CoQ in heart failure as far back as

in 1967 (Yamamura et al, 1967). Dr. Karl Folkers followed this up and in

1985, he along with Dr. Svend Mortensen and his colleagues demonstrated

a strong correlation between CHF and the tissue levels of CoQ10

(Mortensen et al, 1985). The original Japanese findings on the clinical

efficacy of CoQ10 in CHF have now been confirmed in numerous clinical

trials carried out in several other countries (Langsjoen and Langsjoen,

1998; 1999). In addition to CHF, there are other cardiovascular diseases

that have been successfully treated with CoQ10 supplementation. Among

these are diastolic dysfunction, angina pectoris, hypertension,

ventricular arrhythmias, mitral valve prolapse and also drug induced

cardiotoxicities (Sinatra, 1998). In most of these studies, CoQ10

treatment was employed as an adjunct to standard medical therapy.

 

Among the other conditions where the therapeutic value of CoQ10 has been

demonstrated are diseases involving mitochondrial dysfunction such as

mitochondrial cytopathies, neurodegenerative diseases such as

Parkinson’s and Huntington’s, and immune system disorders (Fuke et al,

2000; Shults et al., 2002).

 

The advent of the new generation of cholesterol lowering drugs called

HMG-CoA reductase inhibitors (also known as " statins " ) has brought forth

a unique and an unexpected interaction with CoQ10. Statins have become

very popular and are being widely prescribed to lower cholesterol and

thus reduce the risk for heart disease. These drugs block cholesterol

production in the body by inhibiting the enzyme called HMG-CoA reductase

in the early steps of its synthesis in the mevalonate pathway. However,

the same biosynthetic pathway is also shared by CoQ10. Therefore, one

unfortunate consequence of statins is the unintentional inhibition of

CoQ10 synthesis eventually resulting in CoQ10 deficiency and associated

health problems.

 

Thus, in the long run, statin drugs could predispose the patients to

heart disease by lowering their CoQ10 status, the very condition that

these drugs are intended to prevent. Dr. Emile Bliznakov, an authority

on CoQ10, recently published a scholarly review on the interaction

between statins and CoQ10 (Bliznakov, 2002, Bliznakov and Wilkins,

1998). In addition to statins, there are other classes of drugs that

inhibit endogenous CoQ10 synthesis. Among these are beta blockers and

hypoglycemic agents. An antagonism between warfarin and CoQ10 has been

reported (Fuke et al, 2000).

 

Disclaimer. This material has been provided for information purposes

only and should not be construed as recommendations. Please consult your

health care provider first if you have any health problems.

 

 

 

.. . . The Omega-T™ Advantage

 

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Additional References

 

Cardiovascular Benefits Section.

 

Kromhout D, Bosschieter EB, Coulander CDL. The inverse relation between

fish consumption and 20-year mortality from coronary heart disease. N

Engl J Med 1985; 312:1205-09

 

Shekell RB, Missell LV, Paul O, et al. Fish consumption and mortality

from coronary heart disease. N Engl J Med 1985; 313:820

 

Norell SE, Ahlbom A, Feychting M, et al. Fish consumption and mortality

from coronary heart disease. BMJ 1986; 293:426

 

Knapp HR, FitzGerald GA. The antihypertensive effects of fish oil: a

controlled study of polyunsaturated fatty acid supplements in essential

hypertension. N Engl J Med 1989; 320:1037-43

 

Bonaa KH, Bjerve KS, Straume B, et al. Effect of eicosapentaenoic and

docosahexaenoic acids on blood pressure in hypertension: a

population-based intervention trial from the Tromso study. N Engl J Med

1990; 322:795-801

 

Radack K, Deck C, Huster G. The effects of low doses of n-3 fatty acid

supplementation on blood pressure in hypertensive subjects: a randomized

controlled trial. Arch Intern Med 1991; 151:1173-80

 

Coenzyme Q10 Section.

 

Bliznakov EG. The Miracle Nutrient Coenzyme Q10. Bantam Books, New York,

1987.

 

Bliznakov EG, Wilkins DJ. Biochemical and clinical consequences of

coenzyme Q10 biosynthesis by lipid-lowering HMG-CoA reductase inhibitors

(statins): A critical review. Adv Therap 1998;15:218-28.

 

Bliznakov, E. G. Lipid-lowering drugs (statins), cholesterol, and

coenzyme Q10. The Baycol case – a modern Pandora’s box. Biomed.

Pharmacother., 56, 56, 2002.

 

Crane, F. L. New functions for coenzyme Q. Protoplasma, 213, 127, 2000.

 

Crane FL, Hatefi Y, Lester RL, Widmer C. Isolation of a quinone from

beef heart mitochondria. Biochim Biophys Acta 1957;25:220-1.

 

Ernster L, Dallner G. Biochemical, physiological and medical aspects of

ubiquinone function. Biochim Biophys Acta 1995;1271:195-204.

 

Fuke C, Krikorian SA, Couris RR. Coenzyme Q10: A review of essential

functions and clinical trials. US Pharmacist 2000;25:1-12.

 

Langsjoen PH, Vadhanavikit S, Folkers K. Response of patients in classes

III and IV of cardiomyopathy to therapy in a blind and crossover trial

with coenzyme Q10. Proc Nat Acad Sci (USA) 1985;82:4240-4.

 

Langsjoen PH, Langsjoen AM. Coenzyme Q10 in cardiovascular disease with

emphasis on heart failure and myocardial ischemia. Asia Pacific Heart J.

1998; 7:160-8.

 

Langsjoen PH, Langsjoen AM. Overview of the use of CoQ10 in

cardiovascular disease. Biofactors 1999;9:273-84.

 

Mortensen SA, Vadhanavikit S, Baandrup U, Folkers K. Long-term coenzyme

Q10 therapy: a major advance in the management of resistant myocardial

failure. Drugs Exp Clin Res 1985;11:581-93.

 

Sinatra ST. The Coenzyme Q10 Phenomenon. Keats Publishing, New Canaan,

1998.

 

Shults C. W., Oakes, D., Kieburtz, K., Beal, M. F., Haas, R., Plumb, S.,

Juncos, J. L., Nutt, J., Shoulson, I., Carter, J., Kompoliti, K.,

Perlmutter, J. S., Reich, R., Stern, M., Watts, R. L., Kurlan, R.,

Molho, E., Harrison, M., Lew, M., and the Parkinson Study group. Effect

of coenzyme Q10 in early Parkinson disease. Evidence of slowing of the

functional decline. Arch. Neurol., 59, 1541, 2002.

 

Wolf, D. E., Hoffman, C. H., Trenner, N. R., Arison, B. H., Shunk, C.

H., Linn, B. D., McPherson, J. F., and Folkers, K. Structure studies on

the coenzyme Q group. J. Am. Chem. Soc., 80, 4752, 1958.

 

Yamamura Y, Ishiyama T, Yamagami T et al. Clinical use of coenzyme Q for

treatment of cardiovascular disease. Jap. Circ. J., 1967;31:168.

 

 

 

 

 

AIM Barleygreen

" Wisdom of the Past, Food of the Future "

 

http://www.geocities.com/mrsjoguest/Diets.html

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

-

" JoAnn Guest " <angelprincessjo

;

<DietaryTipsForHBP >; " Herbal Wisdom "

<herbalwisdom

Wednesday, June 15, 2005 11:52 PM

Omega-3 Fatty Acids: Information from

Dr. Andreas Papas

 

The article is very good, but it contains a serious misprint. The

artricle states:

 

> The omega-6 to omega-3 fatty acid ratio and the changing western diet.

> In an effort to reduce cholesterol levels and lead healthier

> lifestyles, many Americans have substituted vegetable oils which are

> high in omega-3 fatty acids, in place of saturated fat from animals.

> This change in diet has led to an enormous increase in omega-6 fatty

> acid consumption and has elevated the typical omega-3 fatty acid ratio

> of 2:1 to 25-50:1.

 

Vegetable oils are NOT high in Omega-3 fatty acids. They are high

in Omega-6 fatty acids.

 

Alobar

[Guest guest]

, Alobar

<Alobar@G...> wrote:

 

The article is very good, but it contains a serious misprint. The

artricle states:

> The omega-6 to omega-3 fatty acid ratio and the changing western

diet.

 

> In an effort to reduce cholesterol levels and lead healthier

> lifestyles, many Americans have substituted vegetable oils which

are high in omega-3 fatty acids, in place of saturated fat from

animals.

> This change in diet has led to an enormous increase in omega-6

fatty acid consumption and has elevated the typical omega-3 fatty

acid ratio of 2:1 to 25-50:1.

 

Vegetable oils are NOT high in Omega-3 fatty acids. They are high

in Omega-6 fatty acids.

 

Alobar

 

 

There are a wide variety of vegetable oils on the market, some of

them are highly refined caustic oils. Others are cold=pressed extra

virgin oils carefully processed from high quality nuts and seeds.

You cannot lump them all into one " simple " classification.

 

.. Seeds and nuts are rich sources of EFAs. But there is no seed or

nut that gives an optimum ratio of n-3 to n-6 to keep us healthy in

our present situation with food habits.

 

Flax is the richest source of n-3, but a poor source of n-6.

 

Sunflower and sesame seeds contain n-6 but no n-3.

 

Olive oil is rich in linoleic acid which is an important element for

the development of the nervous system, especially in early

childhood.

Linoleic acid contributes in the regulation of the level of

cholesterol in the bloodstream. This cannot be created by the

human body and has to be introduced in the diet. (Pedrotti,

35) So we must mix and match these seeds to get both EFAs in the

right quantities and ratio.

 

High fat, cold water fish such as sardines, salmon, trout, herring,

and mackerel contain n-3 and n-6 derivatives.

 

Oils made with health in mind: pressed from organically grown seeds

under protection of light, air, and heat;

filtered and filled into dark glass bottles under the same protection; boxed to

keep out all light;

refrigerated during storage at the factory, in stores, and in the

home; used with care in food preparation

(never used for frying, sautéing, or baking).

 

Oils made with this care are found in the refrigerator in health

food stores. It is unusual to see such care taken in oil preparation,but this

kind of care is necessary if EFA-rich oils are to retain their health benefits

 

Humans evolved on a diet that contained small but roughly equal

amounts of omega-6 and omega-3 fatty acids.

 

Then, about one hundred years ago, the food supply began to change.

 

The vegetable oil industry began to hydrogenate oil, which reduced

the oil's omega-3 content. At the same time, the domestic livestock

industry began to use feed grains (GMO Corn, etc), which happen to

be rich in omega-6 fatty acid and low in omega-3's.

 

As a result, the American diet now has an EFA ratio of 20-25:1 omega-

6 to omega-3, rather than the 1:1 ratio with which humans evolved.

 

The modern diet is too high in omega-6's, which may contribute to

heart disease.

 

There are two families of EFAs, which the body needs equally.

 

The average North American consumes a high amount of Linoleic Acid

in processed foods, margarine, and vegetable oils. The typical

North American diet contains a lot of Arachidonic Acid in meat,

dairy and eggs as well.

 

On the surface it would therefore seem as if most North Americans

get enough Omega-6 and should focus on supplementing with Omega-3.

 

However, the real story is a little more complex.

 

There are two complicating factors:

1. The body often has difficulty utilizing Linoleic Acid; and

2. Excess Arachidonic Acid actually causes ill effects.

 

Over the last 30 years, researchers have found that many people have

difficulty utilizing Omega-6 found in the form of Linoleic Acid due

an impairment in a critical enzyme - Delta-6-Desaturase, or " D6D " .

 

If a person consumes lots of Omega-6 as Linoleic Acid, but the

activity of the D6D enzyme is impaired, then the body is not able to use the

Omega-6 it's getting to produce those beneficial eicosanoids.

Modifications to the diet combined with supplemental oils are the

best ways to make sure you get a " healthy balance " of the right fats.

 

Physiologically speaking, there are two fatty acids that are truly

" essential " .

 

These are Linoleic Acid (LA) and Alpha Linolenic Acid

(ALA). The body cannot manufacture these fats itself, yet they are

essential for health.

 

Mass commercial refinement of fats and oil products and foods

containing them has " effectively eliminated " the essential fatty

acids from our food chain.

 

In 1909, Americans consumed about 125 grams of fat per day. Today,

the consumption is closer to 175 grams per day, an increase of some

40%, or about 50 extra pounds, per year.

 

What remains untold is that there has actually been a reduced

ingestion

of natural, unadulterated essential fatty acids. Instead, Americans

have drastically increased the ingestion of " refined "

and adulterated fats and oils.

These refined and processed compounds actually " inhibit " the body's

ability to utilize the essential fatty acids that are consumed.

 

" Omega-3 " and " Omega-6 " are scientific terms for two different

families

of EFAs - but the body needs a balance of each fatty acid regardless

of

the " family " it belongs to…

 

" Omega-3 " and " Omega-6 " are scientific names for two different

categories - or " families " - of essential fatty acids.

 

These names are derived from the chemical composition of the fatty

acid molecules.

" Omega-3 " fatty acids include Alpha Linolenic Acid (ALA),

Eicosapentaenoic Acid (EPA) and Docosahexaenoic Acid (DHA).

 

" Omega-6 " fatty acids include Gamma Linolenic Acid (GLA), Linoleic

Acid (LA), and Arachidonic Acid (AA).

 

Although the terms " Omega-3 " and " Omega-6 " may be scientifically

useful, they are not particularly

useful for the average person. In truth, the body needs a balance of

each fatty acid, regardless of the " family " it belongs to.

 

For this reason, it may be easier to think not in terms

of " families "

but simply about the importance of each essential fat - like

vitamins,

the body needs all of them for good health.

Yes, too much of the omega-6 Linoleic Acid is " bad " - but there is

also

a good omega-6… GLA or Gamma Linolenic Acid. And yes, omega-3s

deserve their " good " reputation…

 

To say, however, that all omega-6s are " bad " is an

oversimplification.

 

It is true that we generally get an excess of the omega-6 Linoleic

Acid in our diet. But many factors of our modern lifestyle " hamper "

the

body's ability to produce the good omega-6, GLA:

 

consumption of sugar, alcohol, saturated fats and trans-fatty acids,

diabetes, aging, stress,

prescription medications, and viral infections to name a few.

 

Insufficient quantities of zinc, magnesium, and vitamins B6, C, and

niacin also slow the process.

 

For this reason, it is a good idea to supplement with a readily

absorbed source of GLA such as borage or

evening primrose oil in addition to supplementing with sources of

omega-3 fatty acids such as flax and fish oil.

 

It is important to note that because " synthetic fats " have only been

prevalent in the diet for about the last 100 years, our body systems

have not had the time to evolve to the point that they can handle

these

deadly compounds.

 

The three primary factors contributing to our current

essential fatty acid deficiency are:

 

1. Unavailability of quality oils rich in essential fatty acids

because

of mass commercialization and refinement of fats and oils products.

 

2. Transformation of healthful omega-3 and omega-6 oils into toxic

compounds, ( " partially-hydrogenated oils " and " trans-fatty acids " ).

 

3. Metabolic competition between hydrogenated and trans fatty acids

with the essential fatty acids.

 

According to the definition of essential, there are only two

essential

fats (technically called essential fatty acids or EFAs).

One is the omega 3 (n-3) EFA, called alpha-linolenic acid.

The other, the omega 6 (n-6) EFA, is known as linoleic acid.

 

The body converts the n-3 and n-6 EFAs into several n-3 and n-6

derivatives with important functions in the body. The best known

derivatives of n-3 are EPA and DHA, which are made by the body and

are

also found in high fat, cold water fish. DHA is the major brain n-3.

Derivatives of n-6 include GLA (found in evening primrose oil), DGLA

(found in mother's milk), and AA (found in meat, eggs, and dairy

products, as well as in fish).

 

Polyunsaturated fatty acids (PUFAs) of the n-0 and n-3

configurations

cannot be synthesized by humans and must be obtained from the diet.

 

The most common PUFAs are linoleic acid, linolenic acid, and

eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) found in

fish oils.

 

Linoleic acid is an n-0 configuration while linolenic acid, EPA and

DHA are of the n-3 configuration.

 

From the n-3 derivative called EPA, the body makes hormone-like

series

3 eicosanoids, and from two n-6 derivatives called DGLA and AA, the

body makes hormone-like series 1 and series 2 eicosanoids,

respectively. Eicosanoids regulate many functions in all tissues on

a

moment-to-moment basis, from conception until death.

 

 

There are four sources of good fats.

1. Green vegetables contain good fats, but in very small quantities.

To

get 2 tablespoons of good fats, a person would have to eat over 60

pounds of vegetables per day which is humanly impossible.

 

2. Seeds and nuts are richer sources of EFAs. But there is no seed

or

nut that gives an optimum ratio of n-3 to n-6 to keep us healthy in

our

present situation with food habits.

 

Flax is the richest source of n-3, but a poor source of n-6.

 

Sunflower and sesame seeds contain n-6 but no n-3.

 

Olive oil is rich in oleic and linoleic acid which is an important

element for

the development of the nervous system, especially in early

childhood.

 

Linoleic acid also contributes in the regulation of the level of

cholesterol in the bloodstream and cannot be created by the

human body. Therefore, it has to be introduced in the diet.

(Pedrotti,

35) So we must mix and match seeds to get EFAs in the right

quantities and ratio.

 

High fat, cold water fish such as sardines, salmon, trout, herring,

and mackerel contain n-3 and n-6 derivatives.

 

 

Olive oil cuts bad LDL cholesterol and slightly raises or keeps good

HDL the same, improving your heart-saving HDL/LDL ratio.

 

In contrast, omega 6 oils such as corn, soybean, gmo canola,

cottonseed, safflower and sunflower lower both good HDL and

detrimental LDL.

 

A major study declared olive oil superior to the standard

recommended " low-fat " diet in combating cholesterol.

 

When subjects ate 41 percent of their calories in fat from

olive oil, bad LDL cholesterol decreased more than when they ate a

diet with half as much fat.

 

Additionally, good HDLs rose on the olive

oil diet and sank on the low-fat diet.

 

olive oil helps diffuse bad-type cholesterol, rendering it less

capable of destroying arteries.

 

Studies by the University of California's Dr. Daniel Steinberg, as

well as by researchers in Israel,

find that olive oil dramatically " thwarts " toxic oxidation of LDL

cholesterol.

 

In a landmark study, Dr. Steinberg and colleagues gave one group of

healthy volunteers about 40 percent of their calories in

monounsaturated fat, equal to about 3 tablespoons of olive oil each

day.

 

Others ate regular safflower oil (high in omega 6)

 

Remarkably, the LDL of the monounsaturated oil eaters was only

half as likely to become " oxidized " and thus able to clog arteries!

 

---

----------------

The margarine manufacturers have advertised their wares as

containing

unsaturated.

 

Significant quantities are unlikely, regardless of raw

materials used, because of the " hydrogenation " of the product.

 

Many claims fail to tell the whole story, and typify what

advertising

agencies call " avoidance of negative appeal. "

 

Slogans have been devised that " a " little inaccuracy " saves a world

of

explanation "

 

Another artful device is to label margarine and other factory foods

as

" partially hydrogenated " or " partially hardened " with the word "

hydrogenated " or hardened used interchangeably.

 

A product is either hydrogenated or not hydrogenated:

 

any degree of hydrogenation is not in the best health interests.

 

Advertising copywriters for margarine have shifted from direct to

indirect health claims.

 

References to heart disease or doctors prescriptions are made less

frequently.

 

Instead these have been superseded by phrases like:

 

" High in unsaturates " or " low in saturated fats " .

 

It is well to remember the observation of Dr. Bicknell in World War

II

in Norway, where margarine factories had been destroyed, arterial

diseases decreased.

 

In England, during the same period, with margarine factories intact,

arterial diseases increased.

 

He commented:

 

" Our increasing arterial degeneration is a preventable pandemic

disease of modern foods and especially of refined oils, modern

bread, milk and margarine?

 

- Franklin Bicknell M.D. (1960)

 

 

Despite the shocking implications of hydrogenation, the process is

used

almost universally by food processors. Far worse, it is accepted and

fully sanctioned by Government agencies responsible for the

consumer's

welfare.

 

It is difficult if not virtually impossible, to avoid hydrogenated

fats, commonly used in restaurants, bakeries and hundreds of

consumer

food products and packaged dehydrated soups.

 

These hydrogenated oils are the greatest villains of all because you

find them in the most unsuspected places,

 

In the light of the present knowledge, official acceptance of

hydrogenation is unpardonable.

 

- Beatrice Trum Hunter

 

 

 

 

The death of my people is a silent accusation; it is a crime

conceived

by the heads of the unseen serpents… It is a song less and senseless

tragedy….

 

- Kahlil Gibran (Dead are my People)

 

 

 

 

It appears to me necessary that every physician to be skilled in

nature

and to strive to know, if he would wish to perform his duties, what

a

man is in relation to the articles of food and drink, and to his

other

occupations, and what are the effects of each of them to every one..

 

Whoever does not know what effect these things produce upon man

cannot know the consequences, which result from them.

 

Who ever pays no attention to these things, or paying attention does

not comprehend them, how can he understand the diseases, which

befall

man?

For, by every one of these things a man is affected and changed

this way and that. And the whole of his life is subjected to them,

whether in health, convalescence or disease. Nothing else, then, can

be

more important or more necessary to know than these things.

 

- Hippocrates

 

 

 

 

We are natural beings and are trying to live in an artificial world.

It

cannot be done. There are certain fixed points in our problem, which

limit our action; we may not ignore them or disaster happens.

 

The effects of action taken in their defiance, sometimes, in the

early

stages, supervene so slowly that the approaching disaster and its

cause

are not seen or not accepted.

 

- Dr. Lionel James Picton

 

---

-

Trans-fat Content of Spreads and Oils

=====================================================================

==

 

It is not required to list twisted fats on a label. They are listed

by

exclusion.

 

If you subtract, from the total fat in the product, the sum

of saturated, mono-unsaturated, and polyunsaturated fatty acids, the

remainder is twisted fats.

There is talk of making a list of the amount of twisted fats

mandatory

on labels, but it hasn't yet happened.

 

However, their presence must be on the ingredient list by law.

If you see the " H " word (hydrogenated or partially hydrogenated) on

the label (sometimes manufacturers get around the " hydrogenated "

label by calling the ingredient " vegetable shortening " instead),

then there are hydrogenated fats in the product.

 

Remember the slogan:

If you see the " H " word on the package, get the

" H " out of there! And leave the product behind.

---

----------------

" Transfat " Content

===============================================

 

Mayonnaise 37.1

Margarine 19.4

Canola oil 22.

Safflower oil 77

Soybean oil 51.1

Butter 1.8

Flaxseed oil 12.7

Burger-16 grams fat(6.4 g. saturated)

Extra-Virgin Olive Oil None

 

 

Fatty Acid Composition of Selected Oils

(% of total fat) SF OA LA GLA alpha-LA

 

 

Medicinal oils:

 

Primrose 10 9 72 9 0

Blackcurrant 7 9 47 17 13

Borage 14 16 35 22 0

Flaxseed 9 19 14 0 58

 

SF = Saturated Fats

 

OA = Oleic Acid

 

LA = Linoleic Acid

 

GLA = Gamma-Linolenic Acid (an omega-6 oil)

 

Alpha-LA = Alpha-Linolenic Acid (an omega-3 oil)

 

 

Evening primrose, black currant, and borage oil contain gamma-

linolenic

acid, an omega-6 fatty acid that eventually acts as a precursor to

the

favorable prostaglandins of the 1 series.

 

These prostaglandin exert

many beneficial effects, particularly in inflammatory conditions.

_________________

 

JoAnn Guest

mrsjoguest

DietaryTipsForHBP

www.geocities.com/mrsjoguest/Genes