Posted by Larry Hoover on November 27, 2003, at 8:51:31
In reply to Omega-3 Fatty Acids, posted by sb417 on November 26, 2003, at 0:58:49
> There are many people here who claim to have benefited from taking Omega-3 fatty acids. Can you tell me how your life is different since taking these supplements?
I am calmer. My mood swings are less intense. I am more balanced. My blood pressure is reduced. My triglyerides have improved dramatically. My HDL/LDL cholesterol has shifted to extremely beneficial ratios. My blood sugar is more stable. Not all the benefits are mood-related.
> I have taken them for a long time, and I do not notice any difference in my mood.
The effect is subtle, in many people. Not noticing is not equivalent to no effect.
> I've taken pretty high doses, and I think I'm just wasting my money.
Heart disease, diabetes, Alzheimer's....many diseases of modern living are associated with omega-3 deficient diets. You're not wasting your money.
> How is your life better since taking Omega-3 FA's? Is it a subtle change or not? Thanks.
See above.
Lar
Pharmacol Res. 1999 Sep;40(3):211-25.Comment in:
Pharmacol Res. 1999 Sep;40(3):203.
Pharmacol Res. 1999 Sep;40(3):205-6.
Health benefits of docosahexaenoic acid (DHA)Horrocks LA, Yeo YK.
Docosa Foods Ltd, 1275 Kinnear Road, Columbus, OH 43212-1155, USA,
Docosahexaenoic acid (DHA) is essential for the growth and functional development of the brain in infants. DHA is also required for maintenance of normal brain function in adults. The inclusion of plentiful DHA in the diet improves learning ability, whereas deficiencies of DHA are associated with deficits in learning. DHA is taken up by the brain in preference to other fatty acids. The turnover of DHA in the brain is very fast, more so than is generally realized. The visual acuity of healthy, full-term, formula-fed infants is increased when their formula includes DHA. During the last 50 years, many infants have been fed formula diets lacking DHA and other omega-3 fatty acids. DHA deficiencies are associated with foetal alcohol syndrome, attention deficit hyperactivity disorder, cystic fibrosis, phenylketonuria, unipolar depression, aggressive hostility, and adrenoleukodystrophy. Decreases in DHA in the brain are associated with cognitive decline during aging and with onset of sporadic Alzheimer disease. The leading cause of death in western nations is cardiovascular disease. Epidemiological studies have shown a strong correlation between fish consumption and reduction in sudden death from myocardial infarction. The reduction is approximately 50% with 200 mg day(-1)of DHA from fish. DHA is the active component in fish. Not only does fish oil reduce triglycerides in the blood and decrease thrombosis, but it also prevents cardiac arrhythmias. The association of DHA deficiency with depression is the reason for the robust positive correlation between depression and myocardial infarction. Patients with cardiovascular disease or Type II diabetes are often advised to adopt a low-fat diet with a high proportion of carbohydrate. A study with women shows that this type of diet increases plasma triglycerides and the severity of Type II diabetes and coronary heart disease. DHA is present in fatty fish (salmon, tuna, mackerel) and mother's milk. DHA is present at low levels in meat and eggs, but is not usually present in infant formulas. EPA, another long-chain n-3 fatty acid, is also present in fatty fish. The shorter chain n-3 fatty acid, alpha-linolenic acid, is not converted very well to DHA in man. These longchain n-3 fatty acids (also known as omega-3 fatty acids) are now becoming available in some foods, especially infant formula and eggs in Europe and Japan. Fish oil decreases the proliferation of tumour cells, whereas arachidonic acid, a longchain n-6 fatty acid, increases their proliferation. These opposite effects are also seen with inflammation, particularly with rheumatoid arthritis, and with asthma. DHA has a positive effect on diseases such as hypertension, arthritis, atherosclerosis, depression, adult-onset diabetes mellitus, myocardial infarction, thrombosis, and some cancers. Copyright 1999 Academic Press.
Am J Clin Nutr. 1999 Sep;70(3 Suppl):560S-569S.
Essential fatty acids in health and chronic disease.Simopoulos AP.
Center for Genetics, Nutrition and Health, Washington, DC 20009 cgnh@bellatlantic.net
Human beings evolved consuming a diet that contained about equal amounts of n-3 and n-6 essential fatty acids. Over the past 100-150 y there has been an enormous increase in the consumption of n-6 fatty acids due to the increased intake of vegetable oils from corn, sunflower seeds, safflower seeds, cottonseed, and soybeans. Today, in Western diets, the ratio of n-6 to n-3 fatty acids ranges from approximately 20-30:1 instead of the traditional range of 1-2:1. Studies indicate that a high intake of n-6 fatty acids shifts the physiologic state to one that is prothrombotic and proaggregatory, characterized by increases in blood viscosity, vasospasm, and vasoconstriction and decreases in bleeding time. n-3 Fatty acids, however, have antiinflammatory, antithrombotic, antiarrhythmic, hypolipidemic, and vasodilatory properties. These beneficial effects of n-3 fatty acids have been shown in the secondary prevention of coronary heart disease, hypertension, type 2 diabetes, and, in some patients with renal disease, rheumatoid arthritis, ulcerative colitis, Crohn disease, and chronic obstructive pulmonary disease. Most of the studies were carried out with fish oils [eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)]. However, alpha-linolenic acid, found in green leafy vegetables, flaxseed, rapeseed, and walnuts, desaturates and elongates in the human body to EPA and DHA and by itself may have beneficial effects in health and in the control of chronic diseases.
poster:Larry Hoover
thread:283914
URL: http://www.dr-bob.org/babble/alter/20031122/msgs/284399.html