The traditional diet of Greece and cancer.
 

THIS THREAD IS PRIMARILY ABOUT THE THE EVIDENCE THAT EXCESS OMEGA 6 AND LACK OF OMEGA 3S SIGNIFICANTLY INCREASES THE RISK OF BREAST CANCER.

(I apologise for the "shout" but I think this is something worth shouting about - figures as high as a 70% for reduction in BC risk deserve a hearing)

WE NEED 1/2-2% OF CALORIES AS OMEGA 6 1-4 GRAMS FOR A 2000 CALORIE DIET WE EAT 8-13% OF CALORIES.

WE ARE SERIOUSLY OVERLOADING ON OMEGA 6.

THE BIGGEST CULPRIT OF EXCESS OMEGA 6 ARE HIGH OMEGA SIX VEGETABLE OILS,WHICH ARE MOST OF THE COMMON ONES FOUND THROUGHOUT THE FOOD CHAIN.

WE FEED LIVESTOCK ON GRAIN WHICH DISTORTS THEIR OMEGA 3/6 BALANCE BY A FACTOR AS HIGH AS 10 TIMES, AND THAT INCLUDES THEIR PRODUCTS EGGS, AND DAIRY. GRAIN FEEDING ALSO REDUCES ANTIOXIDANTS AND SOME VITAMINS eg K.

WE HAVE DEPLETED THE MINERAL CONTENT OF LIVESTOCK AND VEGETABLES OF MINERALS BY BETWEEN 20% AND 70% IN THE LAST 50 YEARS. http://www.mineralresourcesint.co.uk..._1940_2002.pdf

WE ARE AGAIN SEEING IODINE DEFICIENCIES IN SIGNIFICANT PARTS OF WESTERN POPULATIONS (EG AUSTRALIA 2005).
IODINE HAS A SPECIAL ROLE IN THE BREAST, AND DEFICIENCY MAY HAVE A ROLE IN BREAST CANCER.
EXCELLENT VIDEO http://her2support.org/vbulletin/showthread.php?t=37340
USEFUL PAPER http://www.articlearchives.com/medic...2297945-1.html Iodine and iodide: functions and benefits beyond the thyroid.
By: Rheault, Shana,Olmstead, Stephen,Ralston, Janet,Meiss, Dennis
EXCELLENT SOURCE OF INFORMATION ON IODINE - http://www.iodine4health.com/index.htm

VITAMIN D PLAYS A ROLE IN CANCER PREVENTION. VITAMIN D DEFICIENCIES ARE INCREASING DUE TO LACK OF MODEST SUN EXPOSURE. FACTOR 15 SUNCREAMS BLOCK 90% OF UVB. UVB IS NEEDED TO MAKE VITAMIN D.
EXCELLENT VIDEOS ON VITAMIN D. http://her2support.org/vbulletin/showthread.php?t=37448 and another on melanoma, sunscreen, ozone etc http://www.youtube.com/watch?v=eeXtG...layer_embedded and one on the risk of cancer including BC with reductions of risk of up to 80% http://www.uctv.tv/search-details.aspx?showID=15767 .
(Caucasians who have not seen the sun for a while can make up to 50,000 IU of vitamin D in half an hour of full body exposure to sunshine, which suggests to me we were intended to get more than a few hundred units a day.)


AND THIS WILL MAKE YOU THINK ABOUT BEING TOO LIBERAL WITH THE SUNSCREEN
The Chemical Sunscreen Health Disaster http://www.skinbiology.com/toxicsunscreens.html

WE REMOVE OMEGA3S FROM THE FOOD CHAIN BECAUSE THEY DO NOT KEEP.

WE DO NOT EAT ENOUGH LONG CHAIN OMEGA 3. LONG CHAIN OMEGAS 3S ARE FOUND PRIMARILY IN OILY FISH. FISH AND SHELLFISH ARE ALSO GOOD SOURCES OF MINERALS AND IODINE.



I will try and revisit this thread for the first time since I wrote it in the next few days and amend it where my knowledge has moved on. I am removing the numerous appalling spelling errors with the assistance of an online spell checker. I am definitely a little word blind I think, as it is only with the spell checker that the errors stand out, or maybe it is the way I read - anyway my sincere apologies I had no idea there were so many spelling errors.

I have recently (2008) found I had a large jaw abscess which has now been removed. A capped tooth had died and caused an asymptomatic abscess. It must have been there some time, several years I would guess.They found the tooth abscess but not the jaw abscess about a year ago. I had complained about discharges and bad tastes, periodic worries about bad breath to doctors and dentists, but nobody had suggested a jaw abscess, or asked if it had ever been suggested that filling/caps were close to tooth nerves etc. It turns out the abscess had been leeching into the sinuses, which may explain a slightly fuzzy brain, anxiety etc . . . Fuzzy brain may have contributed to the above. It is minor compared with what you all go through, but does emphasise the importance of dental health. I have just had a CT scan, as I am not certain they have yet got all the infection. Update - the CT scan disclosed more infection where I said I believed it was; all of which has taken more than a year. Two further infections, one of which had resulted in a significant area of infected jaw bone, were found (late 2009), and both related to root filled teeth; a subject on their own. In summary all three of my root filled teeth had resulted in bone infection in the jaw.

[Since I started this thread I have written a book (2008) on Omega 6 and 3. It looks at a wide range of health issues including mental health. It only has a short section on breast cancer. It will be updated fairly soon with a simple summary and how to section.

It is called Omega Six The Devils Fat because EXCESS Omega six as well as having huge health implications arguably promotes societal changes in behaviour in the "Seven deadly sins" (extravagance later lust, gluttony, greed, sloth, wrath, envy, and pride - wikipedia). Fish (a source of Omega 3 and minerals) has been promoted in many cultures for 1000s of years. Those following Christian teachings would have eaten fish about 180 day a year. All of which is dealt with in less than a page.

Omega 6 arguably controls our ability to breed and links that ability to the fertility of the environment. Excess Omega 6 and lack of Omega 3, combined with a lack of vitamin D minerals and iodine, is arguably one of the greatest threats to human survival because all these nutrients are essential to brain function, and because excess Omega 6 subtly alters our behaviour towards more male characteristics, including, aggression, impulsiveness, and acquisitiveness as in territoriality, which are all seen in the breeding behaviour of male animals.

These nutrients are equally essential to wider health.

The book is a serious work with over 900 references

www.Omegasixthedevilsfat.com

RB

[added 26th Feb 2010]




More on food fats omega three and six.


RB



ABSTRACT

http://www.ncbi.nlm.nih.gov/entrez/q...=pubmed_docsum

1: Eur J Cancer Prev. 2004 Jun;13(3):219-30. Related Articles, Links
Click here to read
The traditional diet of Greece and cancer.

Simopoulos AP.

The Center for Genetics, Nutrition and Health, 2001 S Street, N.W., Suite 530, Washington, DC 20009, USA. cgnh@bellatlantic.net

The term 'Mediterranean diet', implying that all Mediterranean people have the same diet, is a misnomer. The countries around the Mediterranean basin have different diets, religions and cultures. Their diets differ in the amount of total fat, olive oil, type of meat, wine, milk, cheese, fruits and vegetables; and the rates of coronary heart disease and cancer, with the lower death rates and longer life expectancy occurring in Greece. The diet of Crete represents the traditional diet of Greece prior to 1960. Analyses of the dietary pattern of the diet of Crete shows a number of protective substances, such as selenium, glutathione, a balanced ratio of n-6/n-3 essential fatty acids (EFA), high amounts of fibre, antioxidants (especially resveratrol from wine and polyphenols from olive oil), vitamins E and C, some of which have been shown to be associated with lower risk of cancer, including cancer of the breast. Epidemiological studies and animal experiments indicate that n-3 fatty acids exert protective effects against some common cancers, especially cancers of the breast, colon and prostate. Many mechanisms are involved, including suppression of neoplastic transformation, cell growth inhibition, and enhanced apoptosis and anti-angiogenicity, through the inhibition of eicosanoid production from n-6 fatty acids; and suppression of cyclooxygenase 2 (COX-2), interleukin 1 (IL-1) and IL-6 gene expression by n-3 fatty acids. Recent intervention studies in breast cancer patients indicate that n-3 fatty acids, and docosahexaenoic acid (DHA) in particular, increase the response to chemopreventive agents. In patients with colorectal cancer, eicosapentaenoic acid (EPA) and DHA decrease cell proliferation, and modulate favourably the balance between colonic cell proliferation and apoptosis. These findings should serve as a strong incentive for the initiation of intervention trials that will test the effect of specific dietary patterns in the prevention and management of patients with cancer.

Publication Types:More on food fats omega three and six.

A related article


http://www.ncbi.nlm.nih.gov/entrez/q...=pubmed_DocSum


1: Prostaglandins Leukot Essent Fatty Acids. 1999 May-Jun;60(5-6):421-9. Related Articles, Links

Evolutionary aspects of omega-3 fatty acids in the food supply.

Simopoulos AP.

The Center for Genetics, Nutrition and Health, Washington, DC 20009, USA. Lcgnh@bellatlantic.net

Information from archaeological findings and studies from modern day hunter-gatherers suggest that the Paleolithic diet is the diet we evolved on and for which our genetic profile was programmed. The Paleolithic diet is characterized by lower fat and lower saturated fat intake than Western diets; a balanced intake of omega-6 and omega-3 essential fatty acids; small amounts of trans fatty acids, contributing less than 2% of dietary energy; more green leafy vegetables and fruits providing higher levels of vitamin E and vitamin C and other antioxidants than today's diet and higher amounts of calcium and potassium but lower sodium intake. Studies on the traditional Greek diet (diet of Crete) indicate an omega-6/omega-3 ratio of about 1/1. The importance of a balanced ratio of omega-6:omega-3, a lower saturated fatty acid and lower total fat intake (30-33%), along with higher intakes of fruits and vegetables leading to increases in vitamin E and C, was tested in the Lyon Heart study. The Lyon study, based on a modified diet of Crete, confirmed the importance of omega-3 fatty acids from marine and terrestrial sources, and vitamin E and vitamin C, in the secondary prevention of coronary heart disease, and cancer mortality.

Publication Types:

* Review


PMID: 10471132 [PubMed - indexed for MEDLINE]

http://www.ncbi.nlm.nih.gov/entrez/q...=pubmed_docsum



A related article same author

1: Biomed Pharmacother. 2002 Oct;56(8):365-79. Related Articles, Links

The importance of the ratio of omega-6/omega-3 essential fatty acids.

Simopoulos AP.

The Center for Genetics, Nutrition and Health, Washington, DC 20009, USA. cgnh@bellatlantic.net

Several sources of information suggest that human beings evolved on a diet with a ratio of omega-6 to omega-3 essential fatty acids (EFA) of approximately 1 whereas in Western diets the ratio is 15/1-16.7/1. Western diets are deficient in omega-3 fatty acids, and have excessive amounts of omega-6 fatty acids compared with the diet on which human beings evolved and their genetic patterns were established. Excessive amounts of omega-6 polyunsaturated fatty acids (PUFA) and a very high omega-6/omega-3 ratio, as is found in today's Western diets, promote the pathogenesis of many diseases, including cardiovascular disease, cancer, and inflammatory and autoimmune diseases, whereas increased levels of omega-3 PUFA (a low omega-6/omega-3 ratio) exert suppressive effects. In the secondary prevention of cardiovascular disease, a ratio of 4/1 was associated with a 70% decrease in total mortality. A ratio of 2.5/1 reduced rectal cell proliferation in patients with colorectal cancer, whereas a ratio of 4/1 with the same amount of omega-3 PUFA had no effect. The lower omega-6/omega-3 ratio in women with breast cancer was associated with decreased risk. A ratio of 2-3/1 suppressed inflammation in patients with rheumatoid arthritis, and a ratio of 5/1 had a beneficial effect on patients with asthma, whereas a ratio of 10/1 had adverse consequences. These studies indicate that the optimal ratio may vary with the disease under consideration. This is consistent with the fact that chronic diseases are multigenic and multifactorial. Therefore, it is quite possible that the therapeutic dose of omega-3 fatty acids will depend on the degree of severity of disease resulting from the genetic predisposition. A lower ratio of omega-6/omega-3 fatty acids is more desirable in reducing the risk of many of the chronic diseases of high prevalence in Western societies, as well as in the developing countries, that are being exported to the rest of the world.

Publication Types:

* Review


PMID: 12442909 [PubMed - indexed for MEDLINE]

http://www.ncbi.nlm.nih.gov/entrez/q...=pubmed_docsum


1: Poult Sci. 2000 Jul;79(7):961-70. Related Articles, Links

Human requirement for N-3 polyunsaturated fatty acids.

Simopoulos AP.

The Center for Genetics Nutrition and Health, Washington, DC 20009, USA. cgnh@bellatlantic.net

The diet of our ancestors was less dense in calories, being higher in fiber, rich in fruits, vegetables, lean meat, and fish. As a result, the diet was lower in total fat and saturated fat, but contained equal amounts of n-6 and n-3 essential fatty acids. Linoleic acid (LA) is the major n-6 fatty acid, and alpha-linolenic acid (ALA) is the major n-3 fatty acid. In the body, LA is metabolized to arachidonic acid (AA), and ALA is metabolized to eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The ratio of n-6 to n-3 essential fatty acids was 1 to 2:1 with higher levels of the longer-chain polyunsaturated fatty acids (PUFA), such as EPA, DHA, and AA, than today's diet. Today this ratio is about 10 to 1:20 to 25 to 1, indicating that Western diets are deficient in n-3 fatty acids compared with the diet on which humans evolved and their genetic patterns were established. The n-3 and n-6 EPA are not interconvertible in the human body and are important components of practically all cell membranes. The N-6 and n-3 fatty acids influence eicosanoid metabolism, gene expression, and intercellular cell-to-cell communication. The PUFA composition of cell membranes is, to a great extent, dependent on dietary intake. Therefore, appropriate amounts of dietary n-6 and n-3 fatty acids need to be considered in making dietary recommendations. These two classes of PUFA should be distinguished because they are metabolically and functionally distinct and have opposing physiological functions; their balance is important for homeostasis and normal development. Studies with nonhuman primates and human newborns indicate that DHA is essential for the normal functional development of the retina and brain, particularly in premature infants. A balanced n-6/n-3 ratio in the diet is essential for normal growth and development and should lead to decreases in cardiovascular disease and other chronic diseases and improve mental health. Although a recommended dietary allowance for essential fatty acids does not exist, an adequate intake (AI) has been estimated for n-6 and n-3 essential fatty acids by an international scientific working group. For Western societies, it will be necessary to decrease the intake of n-6 fatty acids and increase the intake of n-3 fatty acids. The food industry is already taking steps to return n-3 essential fatty acids to the food supply by enriching various foods with n-3 fatty acids. To obtain the recommended AI, it will be necessary to consider the issues involved in enriching the food supply with n-3 PUFA in terms of dosage, safety, and sources of n-3 fatty acids.

Publication Types:

* Review


PMID: 10901194 [PubMed - indexed for MEDLINE]

http://www.ncbi.nlm.nih.gov/entrez/q...=pubmed_docsum

1: Am J Clin Nutr. 1999 Sep;70(3 Suppl):560S-569S. Related Articles, Links
Click here to read
Comment in:

* Am J Clin Nutr. 2004 Mar;79(3):523-4.


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.

Publication Types:

* Review


PMID: 10479232 [PubMed - indexed for MEDLINE]

Wow!
 

This is all Greek to me! What would be most helpful to me is recipies, and foods that are especially beneficial and should be emphasized in my diet.

Currently I go to Farmer's Market as often as possible, at least once and sometimes twice a week. The only problem is that foods there are entirely seasonal. By January it's onions and chard.

Right now I am consuming blueberries like a bear. I ate big bowls of broccoli all winter. Right now it's salad with the following olive oil dressing:

Minced garlic
Salt
Pepper
Curry Powder
Cayenne Pepper
Pinch of ground Cloves
Dash of tabasco
Extra virgin locally grown olive oil
Lemon juice (from the tree in my backyard)
Balsamic vinegar
Dijon mustard as an emulsifier

I read on Web MD that olive oil fights HER 2 and also it just tastes so good, although I know it does pack some calories. I try and eat half an avocado daily, fattening, yes, but also a good cancer fighter.

Right now it's salad, salad, salad and my husband eats lunch out daily, yesterday it was a BLT for him!

I am trying to lose a few pounds, stay off the sugar, etc. and I do believe eating fruits & veggies has helped me live as long as I have. That & Herceptin/Arimidex!

Thanks.

Mary

Dear RB,

I think you are a genius in your own right and I am grateful for your laser focus on omega 3's and 6's. Clearly, the ratio of 3's to 6's is significant. For those of us who are intellectually challenged in this area; would you consider giving us a plain English summary of what you are gleaning from these studies;and also it would help me to know what some good food sources of 3's and 6's are. Finally, do you know of any food source where the 3's and 6's are found together and optimally balanced for people with auto immune problems and cancer?
Love Kim from CT

Kim...
 

here's a list of omega 3

http://www.whfoods.com/genpage.php?t...trient&dbid=84

AND a list of omega 6

http://www.annecollins.com/dietary-fat/omega-6-fats.htm

AND an article on green tea and autoimmune disorders

http://www.nutraingredients.com/news...reen-tea-could

Rhonda

RB,

For those of us on a non-junk food diet, cook only with olive oil, do you think that it is still neccessary to suppliment O-3? If so, how much?
Also, we all really appreciate the work you are doing to benefit all of us in this area, as I personally feel that diet is a hugh part of the problem!.
Al

Thank you for your kind comments and interest.

Thanks Rhonda for the links. The Mateljan site was particularly well laid out, and from a quick skim is informative.

Re the questions as to how much - as usual no easy answer but in essence from what I have read so far

1...**** BALANCE the Omega 3 and 6 plant based fats with a ratio between 1:1 and 1:2. We only need between 1/2 - 2% of calories (Issfal suggests 2-3%). There is not a simple way to do that except look up the fat content of the foods you eat and try and estimate your intake. The vast majority of processed food will contain vegetable fat even some processed dried fruit! - So check lablels.

2. Get at least a gram and up to 3 grams combined total of the long chain Omega 3s DHA and EPA from oily fish or fish oil. Women and men have different needs it appears. Women make DHA better than men and need more of it. (Our shore dwelling ancestors would have eaten more Omega 3 than 6 as fish and shell fish are much higher in Omega 3 than 6.)

Fish and shell fish are a good source of minerals and iodine.

Minerals in food have dropped by between 20 and 70% due to soil depletion in the last 50 years.

Do remember to have a look at the content of fish oil as it contains a whole range of fats which may help inform you other intake. Check the A and D content of fish oil and make sure you are neither overloading or getting too little. Some manufacturers remove D or A or both.

If you feel it appropriate to take GLA remember it usually comes with omega six and work that into the balancing act. As usual looking for a food source might be a better option. I am less certain as to where GLA sits in the pecking order, and less is written on the series one products and the extent to which the body will produce GLA.

http://cpmcnet.columbia.edu/dept/ihn...lides_2005.pdf

This link provides some graphs which seem to suggest 2 grams of DHA a day is the level at which take off drops off, BUT I would guess it would depend on what the omega six intake was, the composition of stored fats, individual metabolism etc. ( about 4 to 5 tps of a reasonable quality fish oil or equivalent in algae source). I am taking 2grams as a minimum some times more and just trying to assess how I feel changes in body function, fitness, weight, liver function etc.

I am afraid that there are simply no absolute answers and the research has not been done.

Side effects are limited but do exist at higher doses so check with your advisor particularly if on medication. Blood thinning is the most common issue.

Other than the fish oil, use maybe a little olive oil or other low Omega 6 oil maybe 1 tablespoon a day. Moderate use of grass fed butter is fine (vit A D K etc). I do not use any oils margarines etc, but it is very much a personal choice. In hunter gatherer terms our access to omega six was limited so my guess is less is better eg give up margarine etc. There are no easy answers and until they trial outcomes v changes in adipose fat content in a sufficient number of people we simply will not know.

I hope that helps I am sorry I cannot be more specific at this time.

I will post separately on sources of omega three and six in so far as I can.

RB

RB thanks for posting this info
 

I just wanted to say I read your posts with interest - I really appreciate your efforts to convey this complex information in ways we can easily "digest" (pun intended). For those of us who have neither the time nor intellectual focus to dive into this pool, it's great to have such an awesome researcher on the team!
Thanks!

R.B. and Rhonda,

Thanks a million for all of the information. I think I am finally, "getting it" when it comes to food and supplements.

Karen

Fish oil capsules (question)
 

I take one fish oil capsule each day. Should they be stored in the refrigerator?
Barbara H.

Hi Rb,

Always read your posts but I like to cause trouble.

When I look at historical precedence, I have to wonder. 100 years ago, I would not have made it through childbirth. I would not have made it to later become a BC statistic.

Grew up with Meditteranean Diet, alas on the wrong side of the Adriatic. I don't know any answers. I just want to help on your research path. BB

Thanks for the kind comments.



RE Progress.

I am not arguing with progress in medicine, access to good food and clean water, shelter, a warm space to live and sleep, better working conditions etc. although many in the world are not so lucky.

I applaud and am amazed by the advances in medicine, including greater understanding and knowledge. Staggering things have been achieved and there is huge future potential.

But are those reasons for not keeping the basics in view, as well as doing the more exotic financially rewarding research. - If these papers based on the research and work of others are well founded, and it looks increasingly as if they are, the Omega 3:6 fats imbalance is responsible for a chunk of western disease (or at least removal of the ability to delay them to the end of life). Is it justifiable to ignore the basics and start 12 year olds off in life with the early forms of vascular disease, depression, ADHD etc because we are ignoring prevention in favour of the development of commercial solutions.

Is it not time to find another funding model that ensures funding for research but not at a cost of ignoring the basics, because ignoring the basic creates increased commercial markets for medical drugs.

Ignoring the basics to effectively maintain ill health in order to create a market to provide funding for more research seems to me a dangerous path.

The researchers in this field I would guess must have coffee room discussions in this vein

RB

Re storage - fridge or cool place and do not store for too long.

DO NOT CONFUSE PLEASE !

Please do note that the graphs above are looking at DHA which is a component of fish oil. ONE gram of fish oil will only contain maybe 100mg DHA (guess) (A teaspoon holds about 5grams, so contains about 500 mg. of DHA) In fish oil terms I would guess you are looking at 20 grams a day (4 teaspoons) but you would need to look at the label and contents, as all products are different.

Usually they include antioxidants vit E, etc to prevent oxidisation.

You also need to check the amounts of Vitamin A and D the fish oil contains as they vary tremendously with brands.

From my reading/experience it is cheaper to buy in bottled form. Some of them have almost no taste. The quality of refining has increased hugely, and with quality products the days of fishy repeats all day are long gone. The cost savings at higher dosages are potentially significant for those on tight budgets. I take mine from a teaspoon - no back taste - no repeating etc - less flavour than olive oil (tastes of lemons).

RB

Guesswork and out on a limb fish oil-derived {omega}-3 lipid-based emulsions Infusion
 

This post is out on a limb as I have not seen it suggested any where as cancer treatment adjunct but would have grounds for consideration if one takes the stance that the omega three six balance is relevant.

Thought provoking article.

An interesting area for a trial, or consideration by those running out of options.

One for discussion with your onc????

RB

http://www.jimmunol.org/cgi/content/full/171/9/4837

ABSTRACT from full trial write up

"Potential impact of {omega}-3 fatty acids, as contained in fish oil, on immunological function has been suggested because observations of reduced inflammatory diseases in Greenland Inuit were published. A fish oil-based lipid emulsion has recently been approved for parenteral nutrition in many countries. We investigated the influence of a short infusion course of fish oil-based ({omega}-3) vs conventional ({omega}-6) lipid emulsion on monocyte function. In a randomized design, twelve healthy volunteers received {omega}-3 or {omega}-6 lipid infusion for 48 h, with cross-over repetition of the infusion course after 3 mo. Fatty acid profiles, monocyte cytokine release and adhesive monocyte-endothelium interaction were investigated. Resultant {omega}-6 lipid emulsion increased plasma-free fatty acids including arachidonic acid, whereas the {omega}-3/{omega}-6 fatty acid ratio in monocyte membranes remained largely unchanged. It also caused a tendency toward enhanced monocyte proinflammatory cytokine release and adhesive monocyte-endothelium interaction. In contrast, {omega}-3 lipid emulsion significantly increased the {omega}-3/{omega}-6 fatty acid ratio in the plasma-free fatty acid fraction and in monocyte membrane lipid pool, markedly suppressing monocyte generation of TNF-{alpha}, IL-1, IL-6, and IL-8 in response to endotoxin. In addition, it also significantly inhibited both monocyte-endothelium adhesion and transendothelial monocyte migration, although monocyte surface expression of relevant adhesive molecules (CD11b, CD18, CD49 days, CCR2) was unchanged. Although isocaloric, {omega}-3 and {omega}-6 lipid emulsions exert differential impact on immunological processes in humans. In addition to its nutritional value, fish oil-based {omega}-3 lipid emulsion significantly suppresses monocyte proinflammatory cytokine generation and features of monocyte recruitment."

On the general thread and published in NEJM.

http://content.nejm.org/cgi/content/...e2=tf_ipsecsha

Interesting as to levels of supplementation 18grms fish oil (4tps ? assuming 5grms per tps. approx?)

Effect 61% reduction inflammatory factors.

Dependence on omega three. Supplementation stopped so did effect. Washout 2o weeks which is in ball park of other trials I have read (time was for DHA).

No mention of omega six. From what I have read elsewhere lowish and balancing threes and sixes further enhances effects of omega three.

On omega six intake

To particularly watch for

Concentrated plant reproductive vehicles - seeds and nuts (and their oil etc) generally contain significant amounts of omega six, and not many contain much three

Products of herbivores - the fat offal content etc of living things we eat reflect what they eat. So if chickens cattle etc are fed on grain they will have higher omega six which will be concentrated by them in fat offal eggs etc. It is difficult to be definitive is so is more of a "food for thought" than anything else, combined with noting suggestions that those who eat grass fed meat may be less prone to these inflammatory diseases. A whole subject on its own. http://www.nutritiondata.com/facts-B00001-01c20wT.html This is an example for beef, not on the same high level as nuts but still quite a lot of omega six and half as much three, if you are eating a lot of meat. This is a link for chicken liver pan fried. Corn fed? http://www.nutritiondata.com/facts-B00001-01c21sJ.html. The omega threes and sixes are totalled at the end of the column which helps.

Farmed fish. - as above they are what they eat - so high grain etc content will push up omega six content - of course better than some alternatives but it is important to be aware of the different fat profiles of grain fed and wild animals - grain fed animals also have lower vitamin D, and plant antioxidant levels in their fat - feeding fish to fish also does not seem a very productive use of a potentially scarce resource, it takes 4-5 tons of wild fish to grow a ton of farmed fish - time to start farming algae etc.


Nut are excellent sources of all sorts of things but that has to be balanced with the omega six factor if that is in your sights. As previously noted a number of dietary books suggest no more than a palmful about a day.

I cant think of any other "very high" (you get quite a lot in a small or very small portion) omega six sources I have come across but there may be others.

But at the end of the day we are all individual and have to make our own choices.

Please do talk to your advisers about significant dietary changes.

RB


Abstract

We examined whether the synthesis of interleukin-1 or tumor necrosis factor, two cytokines with potent inflammatory activities, is influenced by dietary supplementation with n-3 fatty acids. Nine healthy volunteers added 18 g of fish-oil concentrate per day to their normal Western diet for six weeks. We used a radioimmunoassay to measure interleukin-1 (IL-1 beta and IL-1 alpha) and tumor necrosis factor produced in vitro by stimulated peripheral-blood mononuclear cells. With endotoxin as a stimulus, the synthesis of IL-1 beta was suppressed from 7.4 +/- 0.9 ng per milliliter at base line to 4.2 +/- 0.5 ng per milliliter after six weeks of supplementation (43 percent decrease; P = 0.048). Ten weeks after the end of n-3 supplementation, we observed a further decrease to 2.9 +/- 0.5 ng per milliliter (61 percent decrease; P = 0.005). The production of IL-1 alpha and tumor necrosis factor responded in a similar manner. Twenty weeks after the end of supplementation, the production of IL-1 beta, IL-1 alpha, and tumor necrosis factor had returned to the presupplement level. The decreased production of interleukin-1 and tumor necrosis factor was accompanied by a decreased ratio of arachidonic acid to eicosapentaenoic acid in the membrane phospholipids of mononuclear cells. We conclude that the synthesis of IL-1 beta, IL-1 alpha, and tumor necrosis factor can be suppressed by dietary supplementation with long-chain n-3 fatty acids. The reported antiinflammatory effect of these n-3 fatty acids may be mediated in part by their inhibitory effect on the production of interleukin-1 and tumor necrosis factor.


Source Information

Department of Medicine, New England Medical Center Hospital, Boston, MA.

A table of EPA and DHA in fish


http://www.ncbi.nlm.nih.gov/gquery/g...cosapentaenoic


And this is the article it comes from

"Practical Applications of Fish Oil ({Omega}-3 Fatty Acids) in Primary Care
Robert Oh, MD

From the Department of Family Medicine, MCHJ-FP, Madigan Army Medical Center, Ft. Lewis, Washington "

http://www.jabfm.org/cgi/content/full/18/1/28#R4

It is more readable than most and deals with arthritis, heart disease etc.

RB

Toxic heavy metals and fish oil mecury etc.
 

If you have questions check the manufacturers web site these trials are general and not specific and buy reputable brands I guess.

These trials below would suggest that as far as mercury etc goes that fish oils are low risk - possibly lower levels than whole fish which is comforting but no reason not to eat the original food source as well.

Little fish in general terms don't live as long and so have lower contaminates.

Big fish shark swordfish are reported as having "higher" levels, so are possibly not the best everyday menu item.

There are also other pollutants eg dioxins etc but the solution is to stop putting them into the environment. They will also be concentrated in land animals etc. However the trial below would suggest that the risks of organochlorines in fish oil are lower that those in fish.

As to species bottom feeders particularly, but other fish as well that come from potentially polluted inland waters or industrial outlet areas to the sea (e.g. Baltic) are reported as containing on average more pollutants.

Many of the heavy metals also have natural sources volcanoes etc but we are adding to them significantly industrial pollution, incineration, fossil fuels, metal production etc. So do amalgam fillings etc - dentists are reported as having higher mercury levels etc. so whilst not good the risk of pollutants has to be kept in perspective in balancing risks and benefits.

So one less thing to worry about may be fish oil.

RB


http://www.ncbi.nlm.nih.gov/entrez/q...=pubmed_docsum

1: Z Ernahrungswiss. 1989 Mar;28(1):76-83. Related Articles, Links

[Contaminating substances in 22 over-the-counter fish oil and cod liver oil preparations: cholesterol, heavy metals and vitamin A]

[Article in German]

Koller H, Luley C, Klein B, Baum H, Biesalski HK.

Institut fur Physiologische Chemie II, Johannes-Gutenberg-Universitat, Mainz.

Fish oil capsules are increasingly used by self-medicating patients. We studied 22 commercial fish oil and menhaden oil preparations in respect to accompanying substances that could be harmful. The substances measured were: cholesterol as determined by gas liquid chromatography, heavy metals measured by atomic absorption, and vitamin A as determined by high-performance liquid chromatography (HPLC). The contents of cholesterol and heavy metals were in ranges which can be regarded as negligible; the content of vitamin A in menhaden oils, however, was found in amounts which warrant that pregnant women do not exceed the dosage as recommended by the manufacturers.

PMID: 2718527 [PubMed - indexed for MEDLINE]



http://www.ncbi.nlm.nih.gov/entrez/q...=pubmed_docsum


1: Arch Pathol Lab Med. 2003 Dec;127(12):1603-5. Related Articles, Links
Click here to read
Measurement of mercury levels in concentrated over-the-counter fish oil preparations: is fish oil healthier than fish?

Foran SE, Flood JG, Lewandrowski KB.

Division of Laboratory Medicine, Department of Pathology, Massachusetts General Hospital and Harvard Medical School, Boston, Mass 02114, USA.

CONTEXT: Fish consumption has been associated with a decreased risk of coronary artery disease. Recent studies have illustrated that the high mercury content in cold-water fish may negate the cardiovascular benefits of fish meals. Fish oils have similar antiatherogenic properties to fish, and similar studies should be performed to determine the level of mercury in fish oils. OBJECTIVE: To determine the concentration of mercury in 5 over-the-counter brands of fish oil. RESULTS: The levels of mercury in the 5 different brands of fish oil ranged from nondetectable (<6 microg/L) to negligible (10-12 microg/L). The mercury content of fish oil was similar to the basal concentration normally found in human blood. CONCLUSIONS: Fish are rich in omega-3 fatty acids, and their consumption is recommended to decrease the risk of coronary artery disease. However, fish such as swordfish and shark are also a source of exposure to the heavy metal toxin, mercury. The fish oil brands examined in this manuscript have negligible amounts of mercury and may provide a safer alternative to fish consumption.

PMID: 14632570 [PubMed - indexed for MEDLINE]


http://www.ncbi.nlm.nih.gov/entrez/q...=pubmed_docsum


1: Arch Pathol Lab Med. 2005 Jan;129(1):74-7. Related Articles, Links
Click here to read
Measurement of organochlorines in commercial over-the-counter fish oil preparations: implications for dietary and therapeutic recommendations for omega-3 fatty acids and a review of the literature.

Melanson SF, Lewandrowski EL, Flood JG, Lewandrowski KB.

Clinical Laboratories Division, Department of Pathology, Brigham and Women's Hospital and Harvard Medical School, Boston, MA, USA.

CONTEXT: The consumption of fish high in omega-3 fatty acids is advocated by the American Heart Association to decrease the risk of coronary artery disease. However, fish contain environmental toxins such as mercury, polychlorinated biphenyls, and organochlorine pesticides, which may negate the beneficial cardiovascular effects of fish meals. Toxin levels vary depending on both the fish source and the specific toxin, and neither farm-raised nor wild fish are toxin free. Fish oil supplements also prevent the progression of coronary artery disease and reduce cardiovascular mortality. However, only sparse data exist on the level of toxins in fish oil. In a previous study we showed that the amount of mercury in 5 over-the-counter brands of fish oil was negligible. OBJECTIVE: To determine the concentrations of polychlorinated biphenyls and other organochlorines in 5 over-the-counter preparations of fish oil. DESIGN: The contents of 5 commercial fish oil brands were sent for organochlorine analysis. RESULTS: The levels of polychlorinated biphenyls and organochlorines were all below the detectable limit. CONCLUSIONS: Fish oil supplements are more healthful than the consumption of fish high in organochlorines. Fish oils provide the benefits of omega-3 fatty acids without the risk of toxicity. In addition, fish oil supplements have been helpful in a variety of diseases, including bipolar disorder and depression.

PMID: 15628911 [PubMed - indexed for MEDLINE]

Farmed fish omega three content and potential pollutants.
 

"Farmed salmon had greater levels of total lipid (average 16.6%) than wild salmon (average 6.4%). The n-3 to n-6 ratio was about 10 in wild salmon and 3-4 in farmed salmon."

IN WILD FISH omega three to six 10:1
IN FARMED FISH omega three to six 3-4:1

as independently reflected on the nutritional data site

http://www.nutritiondata.com/facts-B00001-01c216F.html

http://www.nutritiondata.com/facts-B00001-01c216g.html

http://www.nutritiondata.com/facts-B00001-01c216F.html

So still a good source of omega three but less useful in balancing the threes and sixes.




http://www.ncbi.nlm.nih.gov/entrez/q...=pubmed_docsum


1: Environ Sci Technol. 2005 Nov 15;39(22):8622-9. Related Articles, Links

Lipid composition and contaminants in farmed and wild salmon.

Hamilton MC, Hites RA, Schwager SJ, Foran JA, Knuth BA, Carpenter DO.

AXYS Analytical Services, Sidney, British Columbia, Canada, School of Public and Environmental Affairs, Indiana University, Bloomington, Indiana 47405, USA.

Levels of omega-3 (n-3) and omega-6 (n-6) fatty acids and lipid-adjusted concentrations of polychlorinated biphenyls (PCBs), dioxins, toxaphene, and dieldrin were determined in 459 farmed Atlantic salmon, 135 wild Pacific salmon, and 144 supermarket farmed Atlantic salmon fillets purchased in 16 cities in North America and Europe. These were the same fish previously used for measurement of organohalogen contaminants. Farmed salmon had greater levels of total lipid (average 16.6%) than wild salmon (average 6.4%). The n-3 to n-6 ratio was about 10 in wild salmon and 3-4 in farmed salmon. The supermarket samples were similar to the farmed salmon from the same region. Lipid-adjusted contaminant levels were significantly higher in farmed Atlantic salmon than those in wild Pacific salmon (F = 7.27, P = 0.0089 for toxaphene; F = 15.39, P = 0.0002 for dioxin; F > or = 21.31, P < 0.0001 for dieldrin and PCBs, with df = (1.64) for all). Levels of total lipid were in the range of 30-40% in the fish oil/fish meal that is fed to farmed salmon. Salmon, especially farmed salmon, are a good source of healthy n-3 fatty acids, but they also contain high concentrations of organochlorine compounds such as PCBs, dioxins, and chlorinated pesticides. The presence of these contaminants may reduce the net health benefits derived from the consumption of farmed salmon, despite the presence of the high level of n-3 fatty acids in these fish.

PMID: 16323755 [PubMed - indexed for MEDLINE]

Unbiased
 

RB,

My sincere appreciation for this unbiased distinction you provided.

An Alaskan Angel

Rhonda ,

Thanks for the links on fatty acids.Could you please clarify why walnuts and soybeans are one of the best omega 3 sources on your first link and why soybean and walnut oil are referred to as omega 6 on the second link. It seems a little contradictory. What do you think?

Thanks!

Walnuts and soy are identified as they have some omega three which is you will see from the chart below is unusual. { there are many more rarefied members of these fat families but they are not commonly discussed and it starts getting very complicated - the subs bench might be a description.}

Many of the trials on omega three and six have only got as far as omega three and take no account of omega six intake as a factor. Omega six is not yet on the wider radar.


Hence they will look at say the impact of walnuts on a diet - so the subject is getting more three which is an improvement BUT misses the real point that six is the key and omega three the essential partner. Fred Aistaire without Ginger Rogers. This also can lead to suggestions that three has no impact, which may in fact be simply because the relatively low additional intake is being swamped by the impact of excess omega six already in the diet.

It is the mother fat linolenic acid 18:3 n3 soy and walnut etc contain which if your body is working ok, pathways not hindered by medication, not compromised by excess six....can be made into the longer and more flexible and influential children DHA and EPA.

BUT walnuts soy etc do not provide DHA or EPA which is even harder to find high level food sources for - there is only basically fish and meat with offal and particular fish providing higher levels - which is why scavengers etc prize the offal as a food source and it is first choice on the carnivore menu, why
bears like salmon etc. I guess.

In general terms the animals have collected the mother fat it from green things and made it into the children, and collected it and the children fats from littler living things, and we are making use of that.

There are vegetarian options but they are limited, which I guess makes balancing the threes and sixes and low level sources of the mother fat greens etc even more important for some. There are some algae products as well.

http://www.benbest.com/health/fpercent.gif

http://www.benbest.com/health/fcontent.gif

This site is useful to look up particular foods
http://www.nutritiondata.com/facts-B00001-01c20oc.html
http://www.nutritiondata.com/facts-B00001-01c20ob.html
http://www.nutritiondata.com/facts-B00001-01c20ob.html

So in the absence of any other omega three sources some walnut and soy is better than none. In a three six diet they would be included for variety and width of diet but factored into the omega six intake (and soy is a personal chioce given the issues that surround it for BC reasons).

AND they also have high levels of six, which as a nomad who fished so omega threes were no problem was good news too ( except soy is reported not to have been on the menu until the chinese found out how to cook it or ferment it to make it more digestible).

AND walnuts have lots of antioxidants and other things - soy products have lots of facets which are the subject of much ongoing discussion for BC sufferers good or bad is still under debate as noted above.

BUT whilst having more three than most things which is good news if you are short of sources of three, they are high sources of omega six which is an issue if you are trying to balance the threes and sixes.

HENCE the general observation if the three six is of interest to keep in mind that nut consumption is high six source in many instances, and nuts and seeds should be consumed in strict moderation. AGAIN CHECK ON NUTRITION DATA as some nuts like macademia and to a lesser extent cashew are much lower in Omega 6s, and some like sunflower are very high.

Levels of intake must be an individual choice but there are suggestion that low sensible is the most effective option keeping the three six balance in mind.

Flax perillia etc are some of the few high three vegetable seed source exceptions - but they too have some six but less six than three see above table.

I hope this helps.

Thanks for the comments. It is a pleasure to feel of some use hopefully, and questions / posts make me check and think about things from different perspective, and force a better understanding which is very helpful in my wanders.

RB

Another reason and a familiar cast of players.

RB
http://www.ajcn.org/cgi/content/abstract/81/4/934

ABSTRACT

There are a plethora of biologically plausible pathways whereby PUFAs may regulate the factors involved in bone metabolism, such as prostaglandins, cytokines, insulin-like growth factor I, and calcium. Reviewers have suggested that one or a combination of these factors may have an effect on bone (5, 6, 13, 23). For example, PGE2, the major prostaglandin involved in bone metabolism, is synthesized from n–6 fatty acids, whereas n–3 fatty acids inhibit its production (1, 13). Normal or moderate concentrations of PGE2 support bone formation, whereas greater quantities promote bone resorption (5). Fatty acids are also involved in calcium metabolism. Higher n–3 fatty acid intake enhances calcium absorption, decreases calcium loss, and increases bone calcium (13, 20,23). In addition, the inhibition of cytokine production has been implicated as a potential mechanism of the favorable effects of fatty acids on bone, with higher intakes of n–3 fatty acids inhibiting the synthesis of proinflammatory cytokines, such as interleukin 6, interleukin 1, and tumor necrosis factor {alpha} (24, 25). Kettler (6) suggested that bone loss is mediated by cytokines, and n–3 fatty acid supplementation in animals and humans reduces cytokine synthesis and increases calcium absorption.

In the present study, there was a significant interaction between hormone use and the ratio of dietary n–6 to n–3 fatty acids on BMD at the hip and spine. Fatty acids could potentiate the effect of HT on bone through increasing calcium absorption (26). A study in ovariectomized rats showed that estrogen plus a combination of n–6 and n–3 fatty acids increases bone formation and decreases bone resorption, whereas estrogen alone only increases bone formation (27).

To our knowledge, this is the first large epidemiologic investigation of the association between PUFAs and BMD in older, community-dwelling white men and women who had a wide range of dietary n–6 and n–3 fatty acid intake. The latest longitudinal study by Macdonald et al (11) investigated the association between total PUFAs and bone in women only and did not differentiate between various types of PUFAs (eg, n–3 versus n–6). Previous experimental studies had limited ability to assess a range of fatty acid intakes because of study design and small sample sizes.




http://www.ncbi.nlm.nih.gov/entrez/q...&dopt=Abstract

1: Altern Med Rev. 2001 Feb;6(1):61-77. Related Articles, Links
Click here to read
Can manipulation of the ratios of essential fatty acids slow the rapid rate of postmenopausal bone loss?

Kettler DB.

Sky Park Wellness Center, Irvine, CA 92614, USA dr.debra@home.com

The rapid rate of postmenopausal bone loss is mediated by the inflammatory cytokines interleukin-1, interleukin-6, and tumor necrosis factor alpha. Dietary supplementation with fish oil, flaxseeds, and flaxseed oil in animals and healthy humans significantly reduces cytokine production while concomitantly increasing calcium absorption, bone calcium, and bone density. Possibilities may exist for the therapeutic use of the omega-3 fatty acids, as supplements or in the diet, to blunt the increase of the inflammatory bone resorbing cytokines produced in the early postmenopausal years, in order to slow the rapid rate of postmenopausal bone loss. Evidence also points to the possible benefit of gamma-linolenic acid in preserving bone density.

Publication Types:

* Review


PMID: 11207457 [PubMed - indexed for MEDLINE]

Looking at the link between BC and bone issues
 

http://www.jacn.org/cgi/content/full/19/4/478S

ABSTRACT

Conjugated Linoleic Acid and Bone Biology
Bruce A. Watkins, PhD, FACN and Mark F. Seifert, PhD

Purdue University, Department of Food Science, Lipid Chemistry and Molecular Biology Laboratory, West Lafayette, Indiana, and Department of Anatomy, Indiana University School of Medicine, Indianapolis, Indiana

Address reprint requests to: Dr. B.A. Watkins, Department of Food Science, Lipid Chemistry and Molecular Biology Laboratory, Purdue University, W. Lafayette, IN, 47907. E-mail: watkins@foodsci.purdue.edu.


Osteoporosis, osteoarthritis and inflammatory joint disease afflict millions of people worldwide. Inflammatory cytokines inhibit chondrocyte proliferation and induce cartilage degradation for which part of the response is mediated by PGE2. Excess production of PGE2 is linked to osteoporosis and arthritis and is associated with bone and proteoglycan loss. PGE2 also influences the IGF-I/IGFBP axis to facilitate bone and cartilage formation. Recent investigations with growing rats given butter fat and supplements of CLA demonstrated an increased rate of bone formation and reduced ex vivo bone PGE2 production, respectively...............




Anti-inflammatory diets, including nutraceutical n-3 fatty acids, are associated with decreased pathogenesis of rheumatoid arthritis (secondary osteoporosis), reduced inflammatory diseases [66–68] and lowered cancer risk [69]. The common link between these diseases resides in the regulation/expression of COX-2. For example, multiple lines of evidence indicate that up-regulation of COX-2 contributes to tumorigenesis and inflammation, providing tissue levels of prostanoid precursors that influence formation of the pro-inflammatory PGE2. In addition, chronic aspirin users (COX inhibitor) have reduced incidence of colorectal cancer. Both COX-1 and COX-2 inhibitors suppress experimental mouse skin carcinogenesis, and permanent overactivation of arachidonic acid metabolism appears to be a driving force for tumor development [70]. Moreover, metastasis of cancer to bone is a frequent outcome of breast (about two-thirds of patients with metastatic breast cancer have bone involvement) and prostate malignancies. The metastasis is often associated with significant morbidity (severe bone pain and pathologic fractures) due to osteolysis, and metastatic target bone is continually being remodeled under the influence of factors produced locally and systemically [71].

Interestingly, recent investigations suggest that both COX-2 induction and an increase in the supply of arachidonic acid are needed to greatly increase prostanoid production [72]. Supplying arachidonic acid appears to increase prostanoids to reduce the effects of nonsteroidal anti-inflammatory drugs, including NS-398 a specific COX-2 inhibitor. Therefore, in our view, n-3 fatty acids and CLA isomers may act as potent anticancer nutrients because they not only directly/indirectly affect the activity and expression of COX-2, but may also reduce the supply of arachidonic acid to diminish prostanoid biosynthesis. In any case, one mode of action for CLA appears to be anti-inflammatory with respect to reducing PGE2 production.

The data presented in this review describe consistent and reproducible effects of CLA isomers on decreasing ex vivo PGE2 production in bone organ cultures [33,34] and in various cell culture systems [51]. The potent beneficial anticancer effect of CLA is likely linked, in part, to down-regulation of COX-2 activity. Future investigations on CLA should evaluate isomeric effects on COX-1 and COX-2, for which over-expression of the latter is associated with carcinogenesis and inflammation. This research would lead to 1) important discoveries for bone modeling and remodeling, 2) development of delivery systems in designed/functional foods and 3) opportunities to identify a synergism between nutraceuticals and drug therapies to reduce cancer risk and control inflammatory bone/joint disease.

Fatty acid synthase an important factor in aggressive cancers
 

Mr Menendez and Ruth Lupu are frequent authors on the subjects of fats and BC and have a particular expertise in the field.

This seems to be saying that the gene involved in the synthesis of fats by the body is key to aggressive cancers, and is suggesting that there should be a recognition that it relates to the body's metabolism (of which diet is an important factor in this case fats by implication of the FAS pathways my interpretation based on their previous studies).

Not the easiest to read but for me a "public" statement of some significance suggesting implicitly that fats and body "metabolism" have a significant role in aggressive cancers.

RB




http://www.ncbi.nlm.nih.gov/entrez/q...=pubmed_DocSum

1: Curr Opin Clin Nutr Metab Care. 2006 Jul;9(4):346-357.Click here to read Links

Oncogenic properties of the endogenous fatty acid metabolism: molecular pathology of fatty acid synthase in cancer cells.

* Menendez JA,
* Lupu R.

aFoundation of the Recerca Bio-Medical Institute of Girona Dr Josep Trueta, University Hospital of Girona, Dr Josep Trueta, Girona, Catalonia, Spain bDepartment of Medicine, Evanston Northwestern Healthcare Research Institute, Evanston, Illinois, USA cNorthwestern University Feinberg School of Medicine, Chicago, Illinois, USA dRobert H. Lurie Comprehensive Cancer Center of Northwestern University, Chicago, Illinois, USA.

PURPOSE OF REVIEW: This review documents our rapidly changing perspectives on the function of fatty acid synthase-catalyzed endogenous fatty acid biogenesis in cancer biology. RECENT FINDINGS: Up-regulation of fatty acid synthase gene expression and fatty acid synthase biosynthetic activity are molecular events accompanying the pathogenesis and natural history of cancer disease. First, the increased fatty acid synthase gene expression in precursor, preinvasive and invasive cancer lesions appears to represent an indirect, early epiphenomenon, occurring in response to a microenvironment containing regions of poor oxygenation and high acidity due to, for example, lack of an adequate angiogenesis and/or nutritional supply. Second, aberrant transduction cascades driven by cancer-associated oncogenic changes subvert the downregulatory effects of circulating fatty acids. Third, fatty acid synthase-dependent endogenous fatty acid metabolism actively contributes to cancer evolution by specifically regulating the expression, activity and/or cellular localization of proteins closely related to malignant transformation and/or cancer progression. SUMMARY: Fatty acid synthase-catalyzed endogenous fatty acid metabolism appears to be an obligatory acquisition selecting a biologically aggressive sub-group of cancer cells capable of growth and survival upon stresses such as hypoxia, low pH and/or nutritional deprivation. Considering that an ever-growing body of evidence demonstrates that fatty acid synthase-driven signalling actively regulates key cancer-controlling networks, we may hereafter redefine fatty acid synthase as a metabolic oncogene in human cancer cells.

PMID: 16778562 [PubMed - as supplied by publisher]

Thanks for the precious, valued, VAST information on FA RB and for the answer to my unregistered post above about walnuts being both omega 3 and 6 FA.

Trans fats
 

The basis of many margarines and used in processed food to varying degrees.

Note potential inflammatory link.

RB


ABSTRACT

"Consumption of trans fatty acids (TFA) predicts higher risk of coronary heart disease, sudden death, and possibly diabetes mellitus. These associations are greater than would be predicted by effects of TFA on serum lipoproteins alone. Systemic inflammation and endothelial dysfunction may be involved in the pathogenesis of atherosclerosis, acute coronary syndromes, sudden death, insulin resistance, dyslipidemia, and heart failure. Evidence from both observational and experimental studies indicates that TFA are pro-inflammatory. Limited evidence suggests that pro-inflammatory effects may be stronger for trans isomers of linoleic acid (trans-C18:2) and oleic acid (trans-C18:1),"

http://www.ncbi.nlm.nih.gov/entrez/q...=pubmed_DocSum

1: Atheroscler Suppl. 2006 May;7(2):29-32. Epub 2006 May 18.Click here to read Links

Trans fatty acids - Effects on systemic inflammation and endothelial function.

* Mozaffarian D.

The Channing Laboratory, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA, USA; Departments of Nutrition and Epidemiology, Harvard School of Public Health, Boston, MA, USA.

Consumption of trans fatty acids (TFA) predicts higher risk of coronary heart disease, sudden death, and possibly diabetes mellitus. These associations are greater than would be predicted by effects of TFA on serum lipoproteins alone. Systemic inflammation and endothelial dysfunction may be involved in the pathogenesis of atherosclerosis, acute coronary syndromes, sudden death, insulin resistance, dyslipidemia, and heart failure. Evidence from both observational and experimental studies indicates that TFA are pro-inflammatory. Limited evidence suggests that pro-inflammatory effects may be stronger for trans isomers of linoleic acid (trans-C18:2) and oleic acid (trans-C18:1), rather than of palmitoleic acid (trans-C16:1), but further study of potential isomer-specific effects is needed. TFA also appear to induce endothelial dysfunction. The mechanisms underlying these effects are not well-established, but may involve TFA incorporation into endothelial cell, monocyte/macrophage, or adipocyte cell membranes (affecting membrane signaling pathway relating to inflammation) or ligand-dependent effects on peroxisome proliferator-activated receptor (PPAR) or retinoid X receptor (RXR) pathways. Activation of inflammatory responses and endothelial dysfunction may represent important mediating pathways between TFA consumption and risk of coronary heart disease, sudden death, and diabetes. Further study is indicated to define these effects of TFA and the implications of such effects for cardiovascular health.

PMID: 16713393 [PubMed - in process]

The old standard, BUTTER may be better...
 

Get fish oil from the source
 

Living in the glorious great Northwest, we are blessed to have an abundance of healthy fresh fish. Much comes from Alaskan waters.

With a diabetic husband, fresh fish is a menu staple. We spend the extra money on the lovely fish and thoroughly enjoy our dinner meals. Had some fresh Ling Cod last night after the baseball game.

Now that the "cat is out" about the farmed salmon not having the right levels of the omega 3, as these fish do not develop the muscle tissue from swimming upstream, we have avoided this type. Also, the doubts I have about the feeding and living conditions of farmed fish, including shrimp from Asia, keep me away from these.

Since we eat fish more than once a week, I have not taken the fish oil separately. Not sure if I should anyway, but do get plenty of high quality olive oil, some grape seed and seasame oil in cooking.

Thanks a lot RB!

FARMED FISH

They do have omega three just not in the same proportions, and a trial raised questions as to levels of certain chemicals etc. But if you cant get wild fish or too expensive probably better than no fish.


VEGETABLE SEED OILS AND NUT OILS(with very limited exception)

***************THEY ARE HIGH IN OMEGA SIX*****************

http://www.ncbi.nlm.nih.gov/entrez/q...=pubmed_DocSum

in 218 grams of oil GRAPESEED

Total omega-3 fats (est) 218 mg
Total omega-6 fats (est) 151,700 mg

IN 218 grams SESAME

http://www.nutritiondata.com/facts-B00001-01c208F.html

Total omega-3 fats (est) 654 mg
Total omega-6 fats (est) 90040 mg

IN 216 grams OLIVE ( this will be a virgin oil in cheap olis as much as 50% is omega six)

http://www.nutritiondata.com/facts-B00001-01c208D.html


Total omega-3 fats (est) 1644 mg
Total omega-6 fats (est) 21090 mg


THIS IS THE POINT I AM TRYING TO MAKE

NOT A LOT OF MOST VEGETABLE AND SEED OILS IS A LOT OF OMEGA SIX.- and it is everywhere in process foods, olives in oil (sunflower etc)

You need to check on fish to as you may be surprised how the amounts of omega three differ.

MY GUESS is that you would need fish oil to balance your omega threes.

MY SUGGESTION if omega three six is now on your radar is spend a week actually checking how much omega six and three you are getting - no need to be too fussy but in broad terms, and then consider the dietary iimplications.

Sorry to shout but I have been down this path of diet discovery too - a year a ago being pleased with my self for consuming lots of high polyunsaturated veg oils, cutting down, and then realising with a shock when I checked how far out my three six balance was.

Two Brazil nuts balance a teaspoon of fish oil in very approximate terms.

Essentially in balancing the threes and sixes vegetable oils are very high on the NO list - with the exception of flax (no good for cooking) and olive virgin (and virgin olive still has about 10% omega six).

I hope this helps.

RB

Whilst going back through Smart Fats ( latest version called Brain Building Nutrition) I noted the following comment in relation to fatty acids and brain tumour tissue.

I have not managed to find the original research.

" Indeed, intravenously administered fatty acids were more rapidly incorporated into the implanted tumour cells than the normal brain tissue." This was in respect of intralcerebrally implanted brain tissue.

The book suggests that brain tumours have higher omega six and lower omega three than healthy brain tissue.

The book asks the question could balancing the fats and oils prevent or treat brain tumours.

Very much on the edge and an area that is unresearched, but maybe a subject to discuss with advisers for those with brain tumours whose options are otherwise limited.

Trials referred in book to as to the composition of normal and tumorous brain tissue are copied below. I have been unable to find two.

RB

http://www.ncbi.nlm.nih.gov/entrez/q...+human+gliomas

1: Lipids. 1996 Dec;31(12):1283-8. Related Articles, Links

The fatty acid composition of human gliomas differs from that found in nonmalignant brain tissue.

Martin DD, Robbins ME, Spector AA, Wen BC, Hussey DH.

Department of Radiology, University of Iowa Hospitals and Clinics, Iowa City 52242, USA.

To compare the fatty acid composition of tumor tissue from glioma patients with that of normal brain tissue, tissue samples were obtained from 13 glioma patients and from 3 nonmalignant patients. Following lipid extraction, total fatty acid composition was measured using gas-liquid chromatography. samples were further separated into phospholipids and neutral lipids. Representative samples were then separated into phospholipid classes by thin-layer chromatography and the fatty acid composition assayed. Levels of the polyunsaturated fatty acid (PUFA) docosahexaenoic acid (DHA), were significantly reduced (P = 0.029) in the glioma samples compared with normal brain samples; mean values were 4.8 +/- 2.9% and 9.2 +/- 1.0%, respectively. This reduction in glioma DHA content was also observed in terms of phospholipids (4.6 +/- 2.1% vs. 9.6 +/- 0.8%, P = 0.002). The phosphatidylserine and phosphatidylethanolamine phospholipid classes were reduced in the glioma samples. Differences were also noted in the n-6 PUFA content between glioma and normal brain samples. The glioma content of the n-6 PUFA linoleic acid was significantly greater (P < 0.05) than that observed in the control samples in terms of total lipids. Thus, the fatty acid composition of human gliomas differs from that found in nonmalignant brain tissue.

PMID: 8972462 [PubMed - indexed for MEDLINE]


1: Acta Physiol Hung. 1992;79(4):381-7. Related Articles, Links

Phospholipids and fatty acids in human brain tumors.

Ledwozyw A, Lutnicki K.

Department of Pathophysiology, Veterinary Faculty of Agricultural Academy, Lublin, Poland.

Phospholipid and fatty acid composition of human brain tumors is presented. The white matter contains a greater amount of phosphatidylinositol and a very low level of lysophosphoglycerides, as compared to the grey matter. Glioma and meningioma tumors contain a greater amount of phosphatidylinositol, sphingomyelin, and lysophosphoglycerides, as compared to normal cortex tissue. A significant rise in oleic, linoleic and arachidonic acid content in tumor tissue was observed. It is suggested, that changes in lipid composition, may play a role in structural and functional membrane perturbations in neoplastic cells.

PMID: 1343190 [PubMed - indexed for MEDLINE]

Reducing Bioavailable Sex Hormones through a Comprehensive Change in Diet: the Diet a
 

A Mediterranean type non prescriptive diet with flaxseed etc.

In essence "serum testosterone and estradiol levels were decreased"

"These results suggest that the multi factorial dietary intervention applied in this study may prevent breast cancer if continued in the long term."

Reduction in BC risk etc

An interesting read.

RB


"We observed significant and favorable changes in hormonal indicators of breast cancer risk in a group of postmenopausal women living in northern Italy, initially with high serum levels of testosterone, who followed an ad libitum diet of radically modified composition for 4.5 months. The main results were that serum sex hormone-binding globulin levels were increased and serum testosterone and estradiol levels were decreased. We also found decreased body weight, decreased insulinemic response to oral glucose, decreased fasting glucose, and decreased cholesterol: all of these changes were anticipated by the study hypothesis. Minor changes in the same direction were observed also among women in the control group, who were blind to the dietary strategy of the study but may have slightly changed their diet following publicly available cancer prevention guidelines."



Reducing Bioavailable Sex Hormones through a Comprehensive Change in Diet: the Diet and Androgens (DIANA) Randomized Trial1


http://cebp.aacrjournals.org/cgi/content/full/10/1/25

Trans fat versions of DHA have been found to be incorporated into brain retina etc. in a study in mice.

There is also suggestion with a caveat of more research required that trans fats may adversely impact on aspect of brain, eye function etc.

Trans fat occur as the result of heat treatment of fats etc.

Trans fats are found in some food products margarines etc. Which and to what extent and which fats - an argument for better labelling ?


"Synaptosomes, brain microvessels and retina were shown to contain the highest levels (about 0.5% of total fatty acids) of the trans isomer of docosahexaenoic acid (22:6 delta 4c,7c,10c,13c,16c,19t). This compound was also observed in myelin and sciatic nerve, but to a lesser extent (0.1% of total fatty acids)."


"We conclude that long-term intake of small amounts of trans-isomers of alpha-linolenic acid could disturb visual function. However, further studies are required to determine the mechanisms responsible for this phenomenon."

Its those poor mice we have to thanks for this info again.


RB


http://www.ncbi.nlm.nih.gov/entrez/q...t_uids=7909911

http://www.ncbi.nlm.nih.gov/entrez/q...=pubmed_docsum

Trans fat in breast milk"remarkably similar to partially hydrogenated soybean and can
 

Thought provoking.

"The fatty acid composition, total trans content....human milk samples..........remarkably similar to that in partially hydrogenated soybean and canola oils, suggesting that partially hydrogenated vegetable oils are the major source of these trans fatty acids."

RB




http://www.ncbi.nlm.nih.gov/entrez/q...t_uids=7760684

1: Lipids. 1995 Jan;30(1):15-21. Links

Trans fatty acid isomers in Canadian human milk.

* Chen ZY,
* Pelletier G,
* Hollywood R,
* Ratnayake WM.

Nutrition Research Division, Health Protection Branch, Health Canada, Ottawa, Ontario.

The fatty acid composition, total trans content (i.e., sum of all the fatty acids which may have one or more trans double bonds) and geometric and positional isomer distribution of unsaturated fatty acids of 198 human milk samples collected in 1992 from nine provinces of Canada were determined using a combination of capillary gas-liquid chromatography and silver nitrate thin-layer chromatography. The mean total trans fatty acid content was 7.19 +/- 3.03% of the total milk fatty acids and ranged from 0.10 to 17.15%. Twenty-five of the 198 samples contained more than 10% total trans fatty acids, and thirteen samples contained less than 4%. Total trans isomers of linoleic acid were 0.89% of the total milk fatty acids with 18:2 delta 9c,13t being the most prevalent isomer, followed by 18:2 delta 9c,12t and 18:2 delta 9t,12c. Using the total trans values in human milk determined in the present study, the intake of total trans fatty acids from various dietary sources by Canadian lactating women was estimated to be 10.6 +/- 3.7 g/person/d, and in some individuals, the intake could be as high as 20.3 g/d. The 18:1 trans isomer distribution differed from that of cow's milk fat but was remarkably similar to that in partially hydrogenated soybean and canola oils, suggesting that partially hydrogenated vegetable oils are the major source of these trans fatty acids.

PMID: 7760684 [PubMed - indexed for MEDLINE]

A trans world journey. Fast food meal comparison - USA in highest group 36g
 

Hidden fats.

RB



"We defined a "high trans menu" as a large size serving of French fries and nuggets, 100g of microwave popcorn, and 100g of biscuits/wafers/cakes. "

http://www.ncbi.nlm.nih.gov/entrez/q...t_uids=7909911

1: Atheroscler Suppl. 2006 May;7(2):47-52. Epub 2006 May 19.Click here to read Links

A trans world journey.

* Stender S,
* Dyerberg J,
* Bysted A,
* Leth T,
* Astrup A.

Department of Clinical Biochemistry, Gentofte University Hospital, Copenhagen, Denmark.

A high intake of industrially produced trans fatty acids (IP-TFA) is associated with increased risk of coronary heart disease (CHD), and a daily intake as low as possible is required to minimize health risks. To achieve this at the individual level in Denmark, legislation limited IP-TFA in foods to a maximum of 2% of fat content from 2004. We assessed the potential exposure of consumers to IP-TFA by analysing popular foods in Denmark, and in 25 other countries. Fifty-five servings of French fries and chicken nuggets, 87 packages of microwave popcorn, and 393 samples of biscuits/cakes/wafers with "partially hydrogenated vegetable fat" listed high on the food label were bought between November 2004 and February 2006. The content of IP-TFA was analysed by standardized methodology. We defined a "high trans menu" as a large size serving of French fries and nuggets, 100g of microwave popcorn, and 100g of biscuits/wafers/cakes. The amounts of IP-TFA in a "high trans menu" was 30g in 2001 in Denmark, but was reduced to less than 1g in 2005. By contrast, a "high trans menu" provided more than 20g in 17 out of 18 countries, with Hungary, Czech Republic, Poland, Bulgaria, and USA, ranking highest with 42, 40, 38, 37, and 36g, respectively. The legislation in Denmark has reduced the exposure of IP-TFA at the individual level without noticeable effect on availability, price, and quality of foods previously containing high amounts of IP-TFA. The findings of high concentrations of IP-TFA in popular foods outside Denmark suggest that millions of people inside and outside EU have intakes of IP-TFA that may increase their risk of CHD. The Danish experience demonstrates that this risk can be eliminated.

PMID: 16713385 [PubMed - in process]

Trans fat in "high trans menu" reduced in Denmark from 30 g to <1 g
 

I have not checked this out but thought provoking.

Where there is a willl...?

RB




http://www.ncbi.nlm.nih.gov/entrez/q..._uids=16674878

1: Ugeskr Laeger. 2006 Apr 24;168(17):1654-7. Links

[High levels of industrially produced trans fatty acids in popular fast food - but not in Denmark--secondary publication]
[Article in Danish]

* Stender S,
* Dyerberg J,
* Bysted A,
* Leth T,
* Astrup AV.

Amtssygehuset i Gentofte, Klinisk-biokemisk Afdeling, Hellerup. stst@gentoftehosp.kbhamt.dk

An intake of trans-fatty acids of 5 grams per day is associated with an increase of 25% in the risk of ischemic heart disease. In 2004 Denmark, as the first country in the world, introduced a limitation on the content of industrially produced trans-fatty acids in foods. The amount in a "high-trans menu" consisting of popular foods was, from 2001 to 2005, reduced in Denmark from 30 g to <1 g. The amount in the same menu bought in countries within and outside the European Union is 20-40 g. During a period of just a few years, Denmark has thus eliminated a risk factor for ischemic heart disease without noticeable side effects for consumers. This risk factor is, however, still present in many other countries.

PMID: 16674878 [PubMed - indexed for MEDLINE]

>>I take one fish oil capsule each day. Should they be stored in the refrigerator?
Barbara H.<<

Barbara - YES. Keep you fish capsules in the fridge. They cold keeps them from repeating on you and giving you that fishy taste later on.
Maryann

I am first generation Greek American. We fished for our dinner, grew our own vegies and fruits, cooked only with pure olive oil, garlic and beans were a mainstay. I never ate fast food until I was about 15. Frozen and canned foods were somewhat of a treat for me (weird but true). R.B. - Do you think the busy years in between 15 and now are what nearly killed me??? I don't blame anyone for what I am going through (except my ex husband - lol). I believe in supplements and eating right. I started with a good foundation and have always cooked healthy meals...the desserts are my downfall though. My ex eats butter by the pound, smokes 2 packs of camels a day and drinks enough alcohol to kill a horse each day. He's very healthy. A friend from my old gym - best body you ever saw, young, eats like a professional body builder..died from ovarian cancer. She died fairly quickly. I just have to wonder how much is just luck or lack of it.

..·´¨¨)) -:¦:-
¸.·´ .·´¨¨)) -:¦:-
((¸¸.·´ ¸.·´ -:¦:- -:¦:-
-:¦:- ((¸¸.Maryann -:¦:-´´