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.
Greg holds degrees in science, divinity and philosophy and
is currently an I.T. developer. http://www.optimal-heart-health.com/fishoils.html
