Fish Oils And A Plethora of Chronic Health Problems
by: Greg Post
I recently heard of an older couple that eats salmon every day
for breakfast. To my finicky palate that does not sound as appetizing
as waffles. Why do they do it? They argue that salmon is the most
perfect food on the planet, full of protein and omega-3 fatty
acids. They do it because they plan on living a long time.
Most of us know that fish makes for a healthier dinner than steak.
It is lower in bad cholesterol and a few other things. But numerous
studies support the hypothesis that the omega-3 fatty acids in
fish oil have positive effects on a whole list
of chronic disorders. Among these are high triglycerides, arthritis,
Chrohn's disease, cancer, hypertension, Alzheimer’s disease,
coronary artery disease and the neural development of children.
To say it would be difficult to cover all these topics in a single
essay is an understatement. But here are a few examples.
Japanese women have a much lower risk of breast cancer than do
their American counterparts. However, Japanese women who move
to America and adopt its dietary patterns have an equal risk of
contracting breast cancer as American women within one generation.
Women living in Japan have a high ratio of omega-3 fatty acids
compared to omega-6 fatty acids in their breasts. Studies have
shown that women with breast cancer have up to a five-fold higher
ratio of omega-6 to omega-3. Omega-6 imbalance has been shown
to promote tumor growth.
Breast tissue changes in response to diet shift within about
three months. Supplementing with three grams of fish oil a day
(equivalent to eating two large salmon) has demonstrated a four-fold
increase in the ratio of omega-3 to omega-6 in the blood and a
similar ratio increase in breast tissue thus decreasing the risk
of contracting breast cancer.
The 1991 Rotterdam Study considered the incidence of chronic
diseases among the elderly on a test population of 5,000 participants
at least 55 years of age. In particular the study focused on the
effects of dietary fat intake in relation to these chronic ailments.
Dietary profiles were collected including statistics of total
fat, saturated fat, cholesterol and polyunsaturated fats. Particular
attention was directed toward fish consumption because fish is
high in the omega-3 fatty acids eicosapentaenoic acid (EPA) and
docosahexaenoic acid (DHA).
Of the total study population 1.1% suffered with Alzheimer’s
disease. The statistics indicated a relation between Alzheimer’s
and high saturated fat intakes. Fish consumption was associated
with a low incidence of dementia, especially Alzheimer’s.
Autopsies indicate that a decreased level of DHA in the hippocampus
and frontal gray matter of the brain are associated with Alzheimer’s.
Saturated fats and cholesterol may negatively influence dementia
because they affect cardiovascular health. Adverse cardiovascular
events are associated with Alzheimer’s disease. In addition
to this, omega-3 has anti-inflammatory properties and has been
shown to play a role in brain and neurological development in
infants. Omega-3 may have dementia preventing powers as well.
Some studies have indicated that there is an adverse relationship
between lowering blood cholesterol levels by dieting and medication
and the emotional health of the individual. Increases of depression,
suicide and homicide have been linked to dieting. But it may not
be hunger pangs that are the influencing factor. The quantity
and distribution of omega-6 and omega-3 fatty acids may play a
significant role by influencing serum lipids and altering biophysical
and biochemical properties of cell membranes. Epidemiological
studies in various countries and in the United States in recent
years suggest decreased omega-3 fatty acid consumption correlates
with increasing rates of depression. This is consistent with the
established relationship between coronary artery disease and depression.
Omega-3 deficiency may also be related to the depression associated
with alcoholism, post-partum depression and multiple sclerosis.
What about attention-deficit hyperactivity disorder (ADHD)? It
has become an epidemic in our time resulting in millions of children
being placed on medication. In addition to the fact that we are
destroying the attention spans of kids by placing them in front
of televisions and computers instead of good books, there may
be dietary influences as well.
A 1995 study involved 96 boys in Indiana schools, 53 of which
had been diagnosed with ADHD. Dietary intake statistics of essential
fatty acids were established based on 3-day surveys of each boy.
There were no significant differences between the ADHD boys and
the others in relation to consumption of protein, carbohydrates,
vitamins and minerals. An additional 22 measurements were taken
designed to establish the lipid and fatty acid levels in each
group.
It was found that the ADHD group possessed significantly lower
amounts of specific lipid fatty acids in plasma, and lower concentrations
of total fatty acids in red blood cells than did the non-ADHD
group. Since omega-3 is the primary polyunsaturated fatty acid
found in the retina and cerebral cortex it was postulated that
low levels of omega-3 might negatively affect proper brain function
and therefore the ability to concentrate. What was not determined
was whether the omega-3 deficiencies were due to inadequate intakes
of the fatty acids or the individual ability to metabolize them.
In either case, however, higher intakes of omega-3 through eating
fish or taking fish oil supplements could help to raise omega-3
levels and therefore help counteract to effects of ADHD.
For more information on fish oils and heart health see:
http://www.optimal-heart-health.com/fishoils.html
http://www.optimal-heart-health.com/fish-oils.html
About The Author
Greg holds degrees in science, divinity and philosophy and is
currently an I.T. developer.
greg@optimal-heart-health.com |
