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.
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