Jump to content
RemedySpot.com

Re: Omega 3 & Omega 6

Rate this topic


Guest guest

Recommended Posts

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.

Link to comment
Share on other sites

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.

>

Link to comment
Share on other sites

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.

>

Link to comment
Share on other sites

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.

>

Link to comment
Share on other sites

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 ;-)

Link to comment
Share on other sites

Join the conversation

You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
×
×
  • Create New...