Guest guest Posted December 17, 2008 Report Share Posted December 17, 2008 Hi Lori; Omega-6 fatty acids (also known as n-6) have a double bond in the sixth position, counting from the end of the molecule. Omega-3 (also known as n-3) fatty acids have a double bond in the third position counting from the end of the molecule. The main omega-6 fatty acid in the diet is arachidonic acid, found mostly in meat. The main omega-3 fatty acids in the diet are EPA and DHA found in oily fish. It is thought that arachidonic acid (omega-6) is very pro-inflammatory, and the omega-3's are anti-inflammatory. When you eat fish (or take fish oils) this replaces the arachidonic acid in the cell membranes, dampening the inflammatory response: Mol. Nutr. Food Res. 52: 885-897 (2008) Polyunsaturated fatty acids, inflammatory processes and inflammatory bowel diseases. Calder PC Institute of Human Nutrition, School of Medicine, University of Southampton, Southampton, UK. pcc@... With regard to inflammatory processes, the main fatty acids of interest are the n-6 PUFA arachidonic acid (AA), which is the precursor of inflammatory eicosanoids like prostaglandin E(2) and leukotriene B(4), and the n-3 PUFAs eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). EPA and DHA are found in oily fish and fish oils. EPA and DHA inhibit AA metabolism to inflammatory eicosanoids. They also give rise to mediators that are less inflammatory than those produced from AA or that are anti- inflammatory. In addition to modifying the lipid mediator profile, n- 3 PUFAs exert effects on other aspects of inflammation like leukocyte chemotaxis and inflammatory cytokine production. Some of these effects are likely due to changes in gene expression, as a result of altered transcription factor activity. Fish oil has been shown to decrease colonic damage and inflammation, weight loss and mortality in animal models of colitis. Fish oil supplementation in patients with inflammatory bowel diseases results in n-3 PUFA incorporation into gut mucosal tissue and modification of inflammatory mediator profiles. Clinical outcomes have been variably affected by fish oil, although some trials report improved gut histology, decreased disease activity, use of corticosteroids and relapse. PMID: 18504706. When humans were hunter-gatherers the omega-6:omega-3 ratio in the diet was about 1. In today's Western diet it is now 15 to 17. Some say that this contributes to a lot of chronic diseases in Western society: Biomed. Pharmacother. 60: 502-507 (2006) Evolutionary aspects of diet, the omega-6/omega-3 ratio and genetic variation: nutritional implications for chronic diseases. Simopoulos AP The Center for Genetics, Nutrition and Health, 2001 S Street, NW, Suite 530, 20009 Washington, DC, USA. cgnh@... Anthropological and epidemiological studies and studies at the molecular level indicate that human beings evolved on a diet with a ratio of omega-6 to omega-3 essential fatty acids (EFA) of approximately 1 whereas in Western diets the ratio is 15/1 to 16.7/1. A high omega-6/omega-3 ratio, as is found in today's Western diets, promotes the pathogenesis of many diseases, including cardiovascular disease, cancer, osteoporosis, and inflammatory and autoimmune diseases, whereas increased levels of omega-3 polyunsaturated fatty acids (PUFA) (a lower omega-6/omega-3 ratio), exert suppressive effects. Increased dietary intake of linoleic acid (LA) leads to oxidation of low-density lipoprotein (LDL), platelet aggregation, and interferes with the incorporation of EFA in cell membrane phospholipids. Both omega-6 and omega-3 fatty acids influence gene expression. Omega-3 fatty acids have anti-inflammatory effects, suppress interleukin 1beta (IL-1beta), tumor necrosis factor-alpha (TNFalpha) and interleukin-6 (IL-6), whereas omega-6 fatty acids do not. Because inflammation is at the base of many chronic diseases, dietary intake of omega-3 fatty acids plays an important role in the manifestation of disease, particularly in persons with genetic variation, as for example in individuals with genetic variants at the 5-lipoxygenase (5-LO). Carotid intima media thickness (IMT) taken as a marker of the atherosclerotic burden is significantly increased, by 80%, in the variant group compared to carriers with the common allele, suggesting increased 5-LO promoter activity associated with the (variant) allele. Dietary arachidonic acid (AA) and LA increase the risk for cardiovascular disease in those with the variants, whereas dietary intake of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) decrease the risk. A lower ratio of omega- 6/omega-3 fatty acids is needed for the prevention and management of chronic diseases. Because of genetic variation, the optimal omega- 6/omega-3 fatty acid ratio would vary with the disease under consideration. PMID: 17045449. Best regards, Dave (father of (23); PSC 07/03; UC 08/03) > > Does anyone know the difference. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 18, 2008 Report Share Posted December 18, 2008 Don't really know this applies to anyone/anything ??? Braden had fatty acid profile testing done because of his short bowel syndrome and his Omega 3s are HIGH and his omega 6s are LOW opposite of most and maybe just one of the many unique things about him ??? I can't find any info on what it means to have high omega 3s or low omega 6s but know one other short gut kid who has the same findings- maybe because Braden is missing all but 3cms of his entire ileum ??? any thoughts ? another Lori ;-) lucky mom blessed with triplets www.caringbridge.org/visit/bradenwild -- In , " " wrote: > > Hi Lori; > > Omega-6 fatty acids (also known as n-6) have a double bond in the > sixth position, counting from the end of the molecule. Omega-3 (also > known as n-3) fatty acids have a double bond in the third position > counting from the end of the molecule. The main omega-6 fatty acid in > the diet is arachidonic acid, found mostly in meat. The main omega-3 > fatty acids in the diet are EPA and DHA found in oily fish. It is > thought that arachidonic acid (omega-6) is very pro-inflammatory, and > the omega-3's are anti-inflammatory. When you eat fish (or take fish > oils) this replaces the arachidonic acid in the cell membranes, > dampening the inflammatory response: > > Mol. Nutr. Food Res. 52: 885-897 (2008) > > Polyunsaturated fatty acids, inflammatory processes and inflammatory > bowel diseases. > > Calder PC > > Institute of Human Nutrition, School of Medicine, University of > Southampton, Southampton, UK. pcc@... > > With regard to inflammatory processes, the main fatty acids of > interest are the n-6 PUFA arachidonic acid (AA), which is the > precursor of inflammatory eicosanoids like prostaglandin E(2) and > leukotriene B(4), and the n-3 PUFAs eicosapentaenoic acid (EPA) and > docosahexaenoic acid (DHA). EPA and DHA are found in oily fish and > fish oils. EPA and DHA inhibit AA metabolism to inflammatory > eicosanoids. They also give rise to mediators that are less > inflammatory than those produced from AA or that are anti- > inflammatory. In addition to modifying the lipid mediator profile, n- > 3 PUFAs exert effects on other aspects of inflammation like leukocyte > chemotaxis and inflammatory cytokine production. Some of these > effects are likely due to changes in gene expression, as a result of > altered transcription factor activity. Fish oil has been shown to > decrease colonic damage and inflammation, weight loss and mortality > in animal models of colitis. Fish oil supplementation in patients > with inflammatory bowel diseases results in n-3 PUFA incorporation > into gut mucosal tissue and modification of inflammatory mediator > profiles. Clinical outcomes have been variably affected by fish oil, > although some trials report improved gut histology, decreased disease > activity, use of corticosteroids and relapse. PMID: 18504706. > > When humans were hunter-gatherers the omega-6:omega-3 ratio in the > diet was about 1. In today's Western diet it is now 15 to 17. Some > say that this contributes to a lot of chronic diseases in Western > society: > > Biomed. Pharmacother. 60: 502-507 (2006) > > Evolutionary aspects of diet, the omega-6/omega-3 ratio and genetic > variation: nutritional implications for chronic diseases. > > Simopoulos AP > > The Center for Genetics, Nutrition and Health, 2001 S Street, NW, > Suite 530, 20009 Washington, DC, USA. cgnh@... > > Anthropological and epidemiological studies and studies at the > molecular level indicate that human beings evolved on a diet with a > ratio of omega-6 to omega-3 essential fatty acids (EFA) of > approximately 1 whereas in Western diets the ratio is 15/1 to 16.7/1. > A high omega-6/omega-3 ratio, as is found in today's Western diets, > promotes the pathogenesis of many diseases, including cardiovascular > disease, cancer, osteoporosis, and inflammatory and autoimmune > diseases, whereas increased levels of omega-3 polyunsaturated fatty > acids (PUFA) (a lower omega-6/omega-3 ratio), exert suppressive > effects. Increased dietary intake of linoleic acid (LA) leads to > oxidation of low-density lipoprotein (LDL), platelet aggregation, and > interferes with the incorporation of EFA in cell membrane > phospholipids. Both omega-6 and omega-3 fatty acids influence gene > expression. Omega-3 fatty acids have anti-inflammatory effects, > suppress interleukin 1beta (IL-1beta), tumor necrosis factor-alpha > (TNFalpha) and interleukin-6 (IL-6), whereas omega-6 fatty acids do > not. Because inflammation is at the base of many chronic diseases, > dietary intake of omega-3 fatty acids plays an important role in the > manifestation of disease, particularly in persons with genetic > variation, as for example in individuals with genetic variants at the > 5-lipoxygenase (5-LO). Carotid intima media thickness (IMT) taken as > a marker of the atherosclerotic burden is significantly increased, by > 80%, in the variant group compared to carriers with the common > allele, suggesting increased 5-LO promoter activity associated with > the (variant) allele. Dietary arachidonic acid (AA) and LA increase > the risk for cardiovascular disease in those with the variants, > whereas dietary intake of eicosapentaenoic acid (EPA) and > docosahexaenoic acid (DHA) decrease the risk. A lower ratio of omega- > 6/omega-3 fatty acids is needed for the prevention and management of > chronic diseases. Because of genetic variation, the optimal omega- > 6/omega-3 fatty acid ratio would vary with the disease under > consideration. PMID: 17045449. > > Best regards, > > Dave > (father of (23); PSC 07/03; UC 08/03) > > > > > > > Does anyone know the difference. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 18, 2008 Report Share Posted December 18, 2008 Don't really know this applies to anyone/anything ??? Braden had fatty acid profile testing done because of his short bowel syndrome and his Omega 3s are HIGH and his omega 6s are LOW opposite of most and maybe just one of the many unique things about him ??? I can't find any info on what it means to have high omega 3s or low omega 6s but know one other short gut kid who has the same findings- maybe because Braden is missing all but 3cms of his entire ileum ??? any thoughts ? another Lori ;-) lucky mom blessed with triplets www.caringbridge.org/visit/bradenwild -- In , " " wrote: > > Hi Lori; > > Omega-6 fatty acids (also known as n-6) have a double bond in the > sixth position, counting from the end of the molecule. Omega-3 (also > known as n-3) fatty acids have a double bond in the third position > counting from the end of the molecule. The main omega-6 fatty acid in > the diet is arachidonic acid, found mostly in meat. The main omega-3 > fatty acids in the diet are EPA and DHA found in oily fish. It is > thought that arachidonic acid (omega-6) is very pro-inflammatory, and > the omega-3's are anti-inflammatory. When you eat fish (or take fish > oils) this replaces the arachidonic acid in the cell membranes, > dampening the inflammatory response: > > Mol. Nutr. Food Res. 52: 885-897 (2008) > > Polyunsaturated fatty acids, inflammatory processes and inflammatory > bowel diseases. > > Calder PC > > Institute of Human Nutrition, School of Medicine, University of > Southampton, Southampton, UK. pcc@... > > With regard to inflammatory processes, the main fatty acids of > interest are the n-6 PUFA arachidonic acid (AA), which is the > precursor of inflammatory eicosanoids like prostaglandin E(2) and > leukotriene B(4), and the n-3 PUFAs eicosapentaenoic acid (EPA) and > docosahexaenoic acid (DHA). EPA and DHA are found in oily fish and > fish oils. EPA and DHA inhibit AA metabolism to inflammatory > eicosanoids. They also give rise to mediators that are less > inflammatory than those produced from AA or that are anti- > inflammatory. In addition to modifying the lipid mediator profile, n- > 3 PUFAs exert effects on other aspects of inflammation like leukocyte > chemotaxis and inflammatory cytokine production. Some of these > effects are likely due to changes in gene expression, as a result of > altered transcription factor activity. Fish oil has been shown to > decrease colonic damage and inflammation, weight loss and mortality > in animal models of colitis. Fish oil supplementation in patients > with inflammatory bowel diseases results in n-3 PUFA incorporation > into gut mucosal tissue and modification of inflammatory mediator > profiles. Clinical outcomes have been variably affected by fish oil, > although some trials report improved gut histology, decreased disease > activity, use of corticosteroids and relapse. PMID: 18504706. > > When humans were hunter-gatherers the omega-6:omega-3 ratio in the > diet was about 1. In today's Western diet it is now 15 to 17. Some > say that this contributes to a lot of chronic diseases in Western > society: > > Biomed. Pharmacother. 60: 502-507 (2006) > > Evolutionary aspects of diet, the omega-6/omega-3 ratio and genetic > variation: nutritional implications for chronic diseases. > > Simopoulos AP > > The Center for Genetics, Nutrition and Health, 2001 S Street, NW, > Suite 530, 20009 Washington, DC, USA. cgnh@... > > Anthropological and epidemiological studies and studies at the > molecular level indicate that human beings evolved on a diet with a > ratio of omega-6 to omega-3 essential fatty acids (EFA) of > approximately 1 whereas in Western diets the ratio is 15/1 to 16.7/1. > A high omega-6/omega-3 ratio, as is found in today's Western diets, > promotes the pathogenesis of many diseases, including cardiovascular > disease, cancer, osteoporosis, and inflammatory and autoimmune > diseases, whereas increased levels of omega-3 polyunsaturated fatty > acids (PUFA) (a lower omega-6/omega-3 ratio), exert suppressive > effects. Increased dietary intake of linoleic acid (LA) leads to > oxidation of low-density lipoprotein (LDL), platelet aggregation, and > interferes with the incorporation of EFA in cell membrane > phospholipids. Both omega-6 and omega-3 fatty acids influence gene > expression. Omega-3 fatty acids have anti-inflammatory effects, > suppress interleukin 1beta (IL-1beta), tumor necrosis factor-alpha > (TNFalpha) and interleukin-6 (IL-6), whereas omega-6 fatty acids do > not. Because inflammation is at the base of many chronic diseases, > dietary intake of omega-3 fatty acids plays an important role in the > manifestation of disease, particularly in persons with genetic > variation, as for example in individuals with genetic variants at the > 5-lipoxygenase (5-LO). Carotid intima media thickness (IMT) taken as > a marker of the atherosclerotic burden is significantly increased, by > 80%, in the variant group compared to carriers with the common > allele, suggesting increased 5-LO promoter activity associated with > the (variant) allele. Dietary arachidonic acid (AA) and LA increase > the risk for cardiovascular disease in those with the variants, > whereas dietary intake of eicosapentaenoic acid (EPA) and > docosahexaenoic acid (DHA) decrease the risk. A lower ratio of omega- > 6/omega-3 fatty acids is needed for the prevention and management of > chronic diseases. Because of genetic variation, the optimal omega- > 6/omega-3 fatty acid ratio would vary with the disease under > consideration. PMID: 17045449. > > Best regards, > > Dave > (father of (23); PSC 07/03; UC 08/03) > > > > > > > Does anyone know the difference. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 18, 2008 Report Share Posted December 18, 2008 Don't really know this applies to anyone/anything ??? Braden had fatty acid profile testing done because of his short bowel syndrome and his Omega 3s are HIGH and his omega 6s are LOW opposite of most and maybe just one of the many unique things about him ??? I can't find any info on what it means to have high omega 3s or low omega 6s but know one other short gut kid who has the same findings- maybe because Braden is missing all but 3cms of his entire ileum ??? any thoughts ? another Lori ;-) lucky mom blessed with triplets www.caringbridge.org/visit/bradenwild -- In , " " wrote: > > Hi Lori; > > Omega-6 fatty acids (also known as n-6) have a double bond in the > sixth position, counting from the end of the molecule. Omega-3 (also > known as n-3) fatty acids have a double bond in the third position > counting from the end of the molecule. The main omega-6 fatty acid in > the diet is arachidonic acid, found mostly in meat. The main omega-3 > fatty acids in the diet are EPA and DHA found in oily fish. It is > thought that arachidonic acid (omega-6) is very pro-inflammatory, and > the omega-3's are anti-inflammatory. When you eat fish (or take fish > oils) this replaces the arachidonic acid in the cell membranes, > dampening the inflammatory response: > > Mol. Nutr. Food Res. 52: 885-897 (2008) > > Polyunsaturated fatty acids, inflammatory processes and inflammatory > bowel diseases. > > Calder PC > > Institute of Human Nutrition, School of Medicine, University of > Southampton, Southampton, UK. pcc@... > > With regard to inflammatory processes, the main fatty acids of > interest are the n-6 PUFA arachidonic acid (AA), which is the > precursor of inflammatory eicosanoids like prostaglandin E(2) and > leukotriene B(4), and the n-3 PUFAs eicosapentaenoic acid (EPA) and > docosahexaenoic acid (DHA). EPA and DHA are found in oily fish and > fish oils. EPA and DHA inhibit AA metabolism to inflammatory > eicosanoids. They also give rise to mediators that are less > inflammatory than those produced from AA or that are anti- > inflammatory. In addition to modifying the lipid mediator profile, n- > 3 PUFAs exert effects on other aspects of inflammation like leukocyte > chemotaxis and inflammatory cytokine production. Some of these > effects are likely due to changes in gene expression, as a result of > altered transcription factor activity. Fish oil has been shown to > decrease colonic damage and inflammation, weight loss and mortality > in animal models of colitis. Fish oil supplementation in patients > with inflammatory bowel diseases results in n-3 PUFA incorporation > into gut mucosal tissue and modification of inflammatory mediator > profiles. Clinical outcomes have been variably affected by fish oil, > although some trials report improved gut histology, decreased disease > activity, use of corticosteroids and relapse. PMID: 18504706. > > When humans were hunter-gatherers the omega-6:omega-3 ratio in the > diet was about 1. In today's Western diet it is now 15 to 17. Some > say that this contributes to a lot of chronic diseases in Western > society: > > Biomed. Pharmacother. 60: 502-507 (2006) > > Evolutionary aspects of diet, the omega-6/omega-3 ratio and genetic > variation: nutritional implications for chronic diseases. > > Simopoulos AP > > The Center for Genetics, Nutrition and Health, 2001 S Street, NW, > Suite 530, 20009 Washington, DC, USA. cgnh@... > > Anthropological and epidemiological studies and studies at the > molecular level indicate that human beings evolved on a diet with a > ratio of omega-6 to omega-3 essential fatty acids (EFA) of > approximately 1 whereas in Western diets the ratio is 15/1 to 16.7/1. > A high omega-6/omega-3 ratio, as is found in today's Western diets, > promotes the pathogenesis of many diseases, including cardiovascular > disease, cancer, osteoporosis, and inflammatory and autoimmune > diseases, whereas increased levels of omega-3 polyunsaturated fatty > acids (PUFA) (a lower omega-6/omega-3 ratio), exert suppressive > effects. Increased dietary intake of linoleic acid (LA) leads to > oxidation of low-density lipoprotein (LDL), platelet aggregation, and > interferes with the incorporation of EFA in cell membrane > phospholipids. Both omega-6 and omega-3 fatty acids influence gene > expression. Omega-3 fatty acids have anti-inflammatory effects, > suppress interleukin 1beta (IL-1beta), tumor necrosis factor-alpha > (TNFalpha) and interleukin-6 (IL-6), whereas omega-6 fatty acids do > not. Because inflammation is at the base of many chronic diseases, > dietary intake of omega-3 fatty acids plays an important role in the > manifestation of disease, particularly in persons with genetic > variation, as for example in individuals with genetic variants at the > 5-lipoxygenase (5-LO). Carotid intima media thickness (IMT) taken as > a marker of the atherosclerotic burden is significantly increased, by > 80%, in the variant group compared to carriers with the common > allele, suggesting increased 5-LO promoter activity associated with > the (variant) allele. Dietary arachidonic acid (AA) and LA increase > the risk for cardiovascular disease in those with the variants, > whereas dietary intake of eicosapentaenoic acid (EPA) and > docosahexaenoic acid (DHA) decrease the risk. A lower ratio of omega- > 6/omega-3 fatty acids is needed for the prevention and management of > chronic diseases. Because of genetic variation, the optimal omega- > 6/omega-3 fatty acid ratio would vary with the disease under > consideration. PMID: 17045449. > > Best regards, > > Dave > (father of (23); PSC 07/03; UC 08/03) > > > > > > > Does anyone know the difference. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 19, 2008 Report Share Posted December 19, 2008 Hi Lori; That's a surprise to me. I havn't come across any papers showing that omega 3's are unusually high in short bowel syndrome patients. The only information that I can come up with when I do a search for omega- 3's and short bowel syndrome is that including omega-3's in the parenteral formulas seems to prevent liver dysfunction/cholestatis in short bowel sydrome, see for example: Pediatr Surg Int. 2008 Jul;24(7):773-8. The rationale for the use of parenteral omega-3 lipids in children with short bowel syndrome and liver disease. Diamond IR, Sterescu A, Pencharz PB, Wales PW. Group for Improvement of Intestinal Function and Treatment (GIFT), The Hospital for Sick Children, 555 University Avenue, Toronto, ON, Canada, M5G 1X8. Parenteral nutrition associated liver disease (PNALD) is the major source of morbidity and mortality in children with short bowel syndrome (SBS). There is emerging evidence that omega-6 fatty acids (omega6FA) within the parenteral solution play a major role in PNALD and their effects may be reversed or ameliorated by substitution with omega-3 fatty acids (omega3FA). This paper reviews the mechanisms whereby omega3FAs may influence PNALD by improving bile flow, inhibiting steatosis, and having immunomodulatory effects. The early clinical experience with omega3FAs in SBS and PNALD is briefly reviewed and the implications of such, and future directions are considered. PMID: 18504595. Has Braden been treated with parenteral omega-3 lipids? Best regards, Dave (father of (23); PSC 07/03; UC 08/03) > > Don't really know this applies to anyone/anything ??? > Braden had fatty acid profile testing done because of his short bowel > syndrome and his Omega 3s are HIGH and his omega 6s are LOW opposite > of most and maybe just one of the many unique things about him ??? > I can't find any info on what it means to have high omega 3s or low > omega 6s but know one other short gut kid who has the same findings- > maybe because Braden is missing all but 3cms of his entire ileum ??? > > any thoughts ? > > another Lori ;-) Quote Link to comment Share on other sites More sharing options...
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