Health Implications of High Dietary Omega-6 Polyunsaturated Fatty Acids
By E. Patterson, Rebecca Wall, G. FitzGerald, R. Ross, C. Stanton. Journal of Nutrition and Metabolism, 2012
870 citations recorded by the source corpus.
Omega-6 (n-6) polyunsaturated fatty acids (PUFA) (e.g., arachidonic acid (AA)) and omega-3 (n-3) PUFA (e.g., eicosapentaenoic acid (EPA)) are precursors to potent lipid mediator signalling molecules, termed “eicosanoids,” which have important roles in the regulation of inflammation. In general, eicosanoids derived from n-6 PUFA are proinflammatory while eicosanoids derived from n-3 PUFA are anti-inflammatory. Dietary changes over the past few decades in the intake of n-6 and n-3 PUFA show striking increases in the (n-6) to (n-3) ratio (~15 : 1), which are associated with greater metabolism of the n-6 PUFA compared with n-3 PUFA. Coinciding with this increase in the ratio of (n-6) : (n-3) PUFA are increases in chronic inflammatory diseases such as nonalcoholic fatty liver disease (NAFLD), cardiovascular disease, obesity, inflammatory bowel disease (IBD), rheumatoid arthritis, and Alzheimer's disease (AD). By increasing the ratio of (n-3) : (n-6) PUFA in the Western diet, reductions may be achieved in the incidence of these chronic inflammatory diseases.
Subfields: Biochemistry, Endocrinology, Diabetes and Metabolism, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/ca20e5b7753115d597080e14d648922bac14bf14
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Citations in the corpus
- Definitions and potential health benefits of the Mediterranean diet: views from experts around the world (2014, background): “This conversion (dependent on the elongase and desaturase enzymes) is usually limited due to an excess of omega-6 fats (which compete for the same enzymes) in Indian diets [108].”