The Importance of the Omega-6/Omega-3 Fatty Acid Ratio in Cardiovascular Disease and Other Chronic Diseases

By A. Simopoulos. Experimental biology and medicine, 2008

2,886 citations recorded by the source corpus.

Subfields: Nutrition and Dietetics, Physiology, Public Health, Environmental and Occupational Health

View Paper: https://www.semanticscholar.org/paper/8fe653efda437048bf9a1b5b2423313676661ffc

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Nutrition and Dietetics

1. D. Mozaffarian
2. L. Galland
3. R. Ross
4. C. Stanton
5. G. FitzGerald
6. E. Patterson
7. Rebecca Wall
8. A. Simopoulos

In Physiology

1. L. Galland
2. R. Micha
3. C. Stanton
4. R. Ross
5. G. FitzGerald
6. Rebecca Wall
7. E. Patterson
8. D. Mozaffarian

In Public Health, Environmental and Occupational Health

1. D. Mozaffarian
2. L. Galland
3. R. Micha
4. Shakuntala Haraksingh Thilsted
5. P. Calder

Citations in the corpus

• The Importance of Phytoplankton Biomolecule Availability for Secondary Production (2017, background): “Further, excess dietary gain of ω-6 FAs is known to promote cardiovascular disease, cancer, and inflammatory and autoimmune diseases in humans (Simopoulos, 2008).”
• Seaweeds: A traditional ingredients for new gastronomic sensation (2017, background): “This is particularly interesting since a balanced u -6/ u -3 ratio was associated to a decreased risk of mortality (Simopoulos, 2008).”
• Health Implications of High Dietary Omega-6 Polyunsaturated Fatty Acids (2012, background): “by Simopoulos reported that diets enriched in LA increase the LA content of LDL and its susceptibility to oxidation, whereby oxidative modification increases the atherogenicity of LDL cholesterol [121].”
• An Increase in the Omega-6/Omega-3 Fatty Acid Ratio Increases the Risk for Obesity (2016, methodology): “When humans ingest fish or fish oil, the EPA and DHA from the diet partially replace the omega-6 fatty acids, especially AA, in the membranes of probably all cells, but especially in the membranes of platelets, erythrocytes, neutrophils, monocytes, and liver cells (reviewed in [3,32]).”
• Evolutionary Aspects of Diet: The Omega-6/Omega-3 Ratio and the Brain (2011, background): “The green leaves of plants, particularly wild plants are higher in ALA than LA [8, 26, 42, 43].”
• Diet and inflammation. (2010, background): “Both anti-inflammatory and proinflammatory effects have been described(21) and 2 reviews have suggested that higher dietary ω-6 PUFAs may increase the quantity of ω-3 PUFAs needed to reduce inflammatory markers.(22)”
• Spirulina as a functional ingredient in broiler chicken diets (2016, background): “These fatty acids play an important role in the production and metabolism of substances such as prostaglandins, thromboxanes and leukotrienes (FAO, 2008; Simopoulos, 2008).”
• Effects on Coronary Heart Disease of Increasing Polyunsaturated Fat in Place of Saturated Fat: A Systematic Review and Meta-Analysis of Randomized Controlled Trials (2010, background): “However, surprisingly, some scientists and organizations argue that consumption of n-6 PUFA, by far the predominant dietary PUFA, will actually increase CHD risk and have recommended reduced consumption [21–23], and the Institute of Medicine recommends only a relatively modest range of 5%–10% energy”
• Nutrient composition of important fish species in Bangladesh and potential contribution to recommended nutrient intakes (2015, background): “A more balanced n-6:n-3 PUFA ratio is more desirable in prevention of cardiovascular and other chronic diseases (Simopoulos, 2008), however this evidence relates to higher disease risk with low n-3 intake, rather than high n-6 intake or a high n-6:n-3 PUFA ratio and as such, no dietary…”