Low Omega-6 Fat Diet Lowers Inflammation and Revs Up Fat Metabolism
Bottomline: Healthy people were instructed to eat a diet low in omega-6 fatty acids and higher in omega-3 fats, which resulted in decreased inflammation, lower LDL-cholesterol, and increased fat metabolism in a small study lasting 10 weeks. Eur J Clin Nutr. 2008 Nov;62(11):1287-93.
Background:French researchers sought an effective, yet practical way to optimize dietary omega-3 fatty acids, via increased fish meals and lowering the intake of omega-6 polyunsaturated fatty acids. Ultimately, they wanted to know if this was achievable with "simple dietary advice" and if it resulted in health benefits--via cardiovascular risk factors and inflammation.
Summary: The diet trial lasted 10 weeks, which consisted of the following. Researchers instructed 17 healthy people to eat three fish meals per week (totaling of 300 grams or 9-ounces of fish per week) and to avoid foods containing high amounts of omega-6 polyunsaturated fatty acids. Vegetable oils were limited to olive oil and rapeseed/canola oil. The emphasis was placed on modifying what to eat, rather than quantities.
The effects of eating this diet were evaluated by measuring blood levels for their lipid, inflammatory, and hormonal profiles, as well as metabolism biomarkers.
There were beneficial changes indicated by a decrease in LDL-cholesterol, and increases of lipid oxidation and plasma adiponectin. Adiponectin is derived from fat cells (adipocytes), and is associated with protective metabolic and anti-inflammatory properties. Adiponectin may also up-regulate the genes involved in fat metabolism.
The researchers concluded that eating a low omega-6 fat diet with adequate omega-3 fatty acids, can be achieved with simple nutrition counseling, resulting in many health benefits effecting metabolism and inflammation. These encouraging results need to be confirmed and replicated with a larger group of people.
Study Quote:“…we were able to demonstrate that a simple dietary intervention markedly reduced the omega-6/omega-3 polyunsaturated fat ratio, assessed by both diet diary and erythrocyte membrane fatty acid concentration.”
Link to Study:
Guebre-Egziabher F, Rabasa-Lhoret R, Bonnet F, Bastard JP, Desage M, Skilton MR,Vidal H, Laville M.
Nutritional intervention to reduce the n-6/n-3 fatty acid ratio increases adiponectin concentration and fatty acid oxidation in healthy subjects. Eur J Clin Nutr. 2008 Nov;62(11):1287-93.
Background:French researchers sought an effective, yet practical way to optimize dietary omega-3 fatty acids, via increased fish meals and lowering the intake of omega-6 polyunsaturated fatty acids. Ultimately, they wanted to know if this was achievable with "simple dietary advice" and if it resulted in health benefits--via cardiovascular risk factors and inflammation.
Summary: The diet trial lasted 10 weeks, which consisted of the following. Researchers instructed 17 healthy people to eat three fish meals per week (totaling of 300 grams or 9-ounces of fish per week) and to avoid foods containing high amounts of omega-6 polyunsaturated fatty acids. Vegetable oils were limited to olive oil and rapeseed/canola oil. The emphasis was placed on modifying what to eat, rather than quantities.
The effects of eating this diet were evaluated by measuring blood levels for their lipid, inflammatory, and hormonal profiles, as well as metabolism biomarkers.
There were beneficial changes indicated by a decrease in LDL-cholesterol, and increases of lipid oxidation and plasma adiponectin. Adiponectin is derived from fat cells (adipocytes), and is associated with protective metabolic and anti-inflammatory properties. Adiponectin may also up-regulate the genes involved in fat metabolism.
The researchers concluded that eating a low omega-6 fat diet with adequate omega-3 fatty acids, can be achieved with simple nutrition counseling, resulting in many health benefits effecting metabolism and inflammation. These encouraging results need to be confirmed and replicated with a larger group of people.
Study Quote:“…we were able to demonstrate that a simple dietary intervention markedly reduced the omega-6/omega-3 polyunsaturated fat ratio, assessed by both diet diary and erythrocyte membrane fatty acid concentration.”
Link to Study:
Guebre-Egziabher F, Rabasa-Lhoret R, Bonnet F, Bastard JP, Desage M, Skilton MR,Vidal H, Laville M.
Nutritional intervention to reduce the n-6/n-3 fatty acid ratio increases adiponectin concentration and fatty acid oxidation in healthy subjects. Eur J Clin Nutr. 2008 Nov;62(11):1287-93.
Posted by Evelyn Tribole MSRD at February 10, 2009 7:12 PM 
Categories: Biomarkers,Diet,2008 Studies,Cardiovascular,Intervention Study (Low Omega-6),polyunsaturated fatty acids,omega-6/omega-3 Ratio
Categories: Biomarkers,Diet,2008 Studies,Cardiovascular,Intervention Study (Low Omega-6),polyunsaturated fatty acids,omega-6/omega-3 Ratio
Comments