The traditional diet of Greece and cancer.

[R.B.]

Poor mice. May their lot not be in vain.

Thought provoking I think it is fair to say.

RB

http://archives.foodsafetynetwork.ca..._20.htm#story1

Mother's prenatal and lactational diet may protect daughters from breast cancer
April 20, 2005
American Association for Cancer Research
Anaheim, Calif. – Mothers who eat foods rich in omega-3 fatty acids during pregnancy and while nursing, and who continue to feed their babies such a diet after weaning, may reduce their daughters' risk of developing breast cancer later in life dramatically, according to research presented here today at the 96th Annual Meeting of the American Association for Cancer Research. Either maternal or post-weaning dietary consumption of this type of fat – that is, taking in omega-3 fatty acids through food or supplements at any point in life from conception to at least puberty – also could reduce the incidence rate for breast cancer in female offspring significantly.
Conversely, mothers' consumption of omega-6 fats commonly found in Western diets could increase their daughters' risk of breast cancer.
"Diet matters, Mom," said W. Elaine Hardman, Ph.D., an assistant professor in the Division of Functional Foods at the Pennington Biomedical Research Center, Louisiana State University, Baton Rouge. "Inadvertently, we may be setting up our daughters to develop breast cancer 50 years from now."
Both omega-6 and omega-3 fatty acids are essential for human health; however, particularly in the Western hemisphere, omega-6 fatty acids far exceed omega-3 fatty acids in the typical diet. Meat, eggs, poultry, cereals, breads, baked goods, most vegetable oils, and margarine are among dietary sources of omega-6 fatty acids.
Omega-3 fatty acids occur most commonly in fish – especially cold-water fish such as tuna, salmon and mackerel – as well as in canola and flaxseed oils, soybeans and nuts.
Hardman based her hypothesis on existing research showing that maternal diets containing high amounts of omega-6 fatty acids increase maternal estrogen levels; increased maternal estrogen, in turn, has been linked to an increased incidence of breast cancer among female offspring.
Meanwhile, many foods rich in omega-3 fatty acids are known to block the effects of estrogen and boost immunity.
Working with mice bred with a genetic predisposition to develop breast cancer, Hardman compared the incidence rates for the disease in offspring depending upon theirs and their mothers' relative consumption of diets either high in omega-6 fatty acids, or high in omega-3 fatty acids.
The genetic make-up of the female mice was such that all would develop hyperplasia; that is, to grow too many normal cells, in the mammary ducts, by three months of age. By six months, that hyperplasia would progress to mammary adenocarcinoma.
The mice were bred and the mothers were fed diets high in either omega-6 fatty acids or high in omega-3 fatty acids, both during the gestation period and while breast-feeding the female young. After the daughters were weaned, one group was placed on a high-omega-6 fatty acid diet, while the other was fed predominantly omega-3 fatty acids.
In Hardman's experiment, all the young exposed only to omega-6 fatty acids, in utero, in nursing and after weaning, showed mammary gland tumors by six months of age. Conversely, fewer than 60 percent of the female offspring who ate richly of high omega-3 fatty acids either maternally or post-weaning formed mammary tumors by the age of eight months. Those exposed to omega-3 fatty acids both maternally and after weaning had a tumor incidence rate of just 13 percent.
The beauty of the mouse model, Hardman explains, is the ability it gives researchers to collapse an entire life-span into a matter of months, instead of years. By using mice programmed genetically to develop tumors in the mammary glands eliminates the element of chance.
Harman has observed suppression of tumor growth with as little as two percent omega-3 fatty acids in the diet.
"A couple of servings a week may be enough," she said. "A quarter of a cup of walnuts constitutes one serving."
For pregnant women who are concerned about ingesting mercury in fish, Hardman recommends fish oil supplements, readily available in grocery, drug and health food stores. The fish oil in supplements is well purified.

[R.B.]

I posted this in response to another post, but felt it was sufficiently important to post here too.

I reiterate this is a ? and no more. I have seen many trials that suggest benefits of canola. Everything is about balance and choice.

I went on a canola hunt based on a caveat I read by Mary G. Enig, PhD is an expert of international renown in the field of lipid biochemistry. "It's true that these oils provide omega-3 fatty acids but there are other things wrong with them. Hemp oil contains the active ingredients of marijuana and these cannabinoids can show up in the urine of people who consume hemp oil. Supposedly heart-healthy canola oil causes unfavorable changes in blood lipids, vitamin E deficiencies and heart lesions in test animals." http://www.westonaprice.org/bookreviews/smartfats.html

These trials were on the basis of canola as a sole source. I have not seen the full report.

I have seen many trials showing benefits with canola.

There is no explanation as to why.

I just have to leave you with with a ? I highlight the "supposedly" as it may be Mary Enig is doing the same thing.

1: Toxicology. 2000 May 5;146(2-3):197-208.Links
Dietary intake of rapeseed oil or soybean oil as the only fat nutrient in spontaneously hypertensive rats and Wistar Kyoto rats - blood pressure and pathophysiology.
Naito Y, Yoshida H, Nagata T, Tanaka A, Ono H, Ohara N.

Department of Pharmacology, Hatano Research Institute, Food and Drug Safety Center, Ochiai 729-5, Hadano, Kanagawa, Japan.

Spontaneously hypertensive rats (SHR) and Wistar Kyoto (WKY) rats were fed a diet containing 10% rapeseed (canola) oil or soybean oil as dietary fat, and given drinking water containing 1% NaCl for 26 weeks. From the 10th week and later, systolic blood pressure in the canola oil group became higher than that in the soybean oil group in each strain. The 26-week feeding of canola oil increased plasma lipids and the neutrophil counts, and decreased the platelet counts. In the canola oil group the heart and kidney tended to become heavier with sporadically found histologic lesions. Acetylcholine- and nitroprusside-induced dilating responses of isolated aortic rings and norepinephrine- and veratridine-induced increases in vascular tone of isolated perfused mesenteric arteries were not different between the two groups in each strain. These results demonstrate that canola oil intake as the only dietary fat elevates blood pressure of the rat provided with drinking water containing 1% NaCl through mechanisms other than blunt dilating response of the blood vessel due to dysfunction of the endothelium or vascular smooth muscle, the augmented response to norepinephrine in the arteries and the increased amount of norepinephrine in the sympathetic nerve endings. The lesions in the heart and kidney in SHR may be related to a strain-specific peripheral vascular deterioration which was disclosed by the extremely high blood pressure in the canola oil group.

PMID: 10814852 [PubMed - indexed for MEDLINE]

Related Links

* Thirteen-week dietary intake of rapeseed oil or soybean oil as the only dietary fat in Wistar Kyoto rats-change in blood pressure. [Food Chem Toxicol. 2000]
* Rapeseed oil ingestion and exacerbation of hypertension-related conditions in stroke prone spontaneously hypertensive rats. [Toxicology. 2003]
* Increase in blood pressure with enhanced Na+, K+ -ATPase activity in stroke-prone spontaneously hypertensive rats after 4-weeks intake of rapeseed oil as the sole dietary fat. [Pharmacol Toxicol. 2000]
* Changes of blood pressure in spontaneously hypertensive rats dependent on the quantity and quality of fat intake. [Biomed Biochim Acta. 1985]
* Effects of long-term intake of edible oils on hypertension and myocardial and aortic remodelling in spontaneously hypertensive rats.

[R.B.]

This is the result of a search on hempseed and canaboids. (See previous post)

I had previously seen suggestions that hempseed products could show up in drugs tests which had caused problems.

I have seen trials that suggest dietary benefit.

This site claims there are no adverse effects

http://www.sixwise.com/newsletters/0...the_planet.htm

As was suggested trials show some of the active ingredient in found in oils, foods etc.

What the implications are I do not know.


http://www.ncbi.nlm.nih.gov/sites/en...RVAbstractPlus

http://www.ncbi.nlm.nih.gov/sites/en...ubmed_RVDocSum

http://www.ncbi.nlm.nih.gov/sites/en...RVAbstractPlus

1: J Pharm Biomed Anal. 2005 Jan 4;36(5):939-46.Links
A rapid and simple procedure for the determination of cannabinoids in hemp food products by gas chromatography-mass spectrometry.
Pellegrini M, Marchei E, Pacifici R, Pichini S.

Drug Research and Control Department, Istituto Superiore di Sanitá, V.le Regina Elena 299, 00161 Rome, Italy. manuela.pellegrini@iss.it

A rapid and simple procedure using liquid-liquid extraction and subsequent gas chromatographic mass-spectrometric detection has been developed for determination of Delta9-tetrahydrocannabinol (THC), cannabidiol (CBD) and cannabinol (CBN) in different hemp foods. After addition of Delta8-tetrahydrocannabinol as internal standard, both solid and liquid specimens were extracted with two volumes of 2 ml of hexane/isopropanol (9:1): Chromatography was performed on a fused silica capillary column and analytes were determined in the selected-ion-monitoring (SIM) mode. The method was validated in the range 1-50 ng/ml liquid samples or 1-50 ng/g solid samples for THC and CBN, and 2-50 ng/ml or ng/g for CBD. Mean recoveries ranged between 78.8 and 90.2% for the different analytes in solid and liquid samples. The quantification limits were 1 ng/ml or ng/g for THC and CBN and 2 ng/ml or ng/g CBD. The method was applied to analysis of various hemp foods. THC content in different products varied 50-fold, whereas CBN and CBD were absent in some samples and achieved hundreds of ng/ml or ng/g in others. The concentration ratio (THC + CBN)/CBD was used to differentiate between the phenotypes of cannabis plants in different specimens. Products possibly originating from drug-type cannabis plants were found in the majority of analyzed specimens.

[R.B.]

This is a complex but informative review on the impact of polyunsaturated fats chemotherapy and radiation.

DHA leads to higher levels of oxidation by the mitchondria.

Fish oil seems to assist a number of treatments.

It is very complicated, much is unknown, but this is a useful article that you could show to your advisers if the omega threes and sixes are of interest.


Dietary Polyunsaturated Fatty Acids; Impact on Cancer Chemotherapy and Radiation. K A Conklin

http://www.thorne.com/media/essential_fatty_acids.pdf

RB

[Andrea Barnett Budin]

Hi RB! Is it true that olive oil when heated (and cooked with) eliminates its' beneficial qualities? I heard an *expert* on TV say that. Have been following that advice, not cooking with it and destroying its benefits, only adding it to salad/using at room temp.

ALSO: Just wanted to note -- here or somewhere -- that my nut onc (nutritionist/oncologist) has told me not to eat LARGE fish, like tuna. The larger they are -- the longer they've been around to ingest mercury in waters. So I stick w/smaller fish, as he has explained the issue.
Andi



Looking forward to your book, Omega man!

Andi

[R.B.]

Olive Oil heating

I have just replied to this but it has not appeared.

When looking at heating it is not just the fats but other compounds too like phenols.

The benefits of virgin olive oil come from both effect of oleic acid on the metabolism and other compounds.

In Summary

The industry view

http://www.oliveoilsource.com/cooking_olive_oil.htm

I liked the idea for a butter VOO spread contained in the above.



A more specialist view

http://pubs.acs.org/cgi-bin/abstract...jf020506w.html


Yes some damage and it reduces some phenols. Extended high temp cooking will damage fat content too.

VOO phenols have been suggested to reduce cancer risk.


I found a trial that said in plain language that phenol content was reduced by cooking but cannot refind it.

So cold best or add at end of cooking. For cooking better than most of the alternatives.

RB

[R.B.]

Hi AndiBB,

Thank you for your kind words.

Re Fish size and pollution.

This is one for Fauxgypsy maybe?

My impression from general reading is that general feeling is that pollutant levels increase as one goes up the food chain, and like you understand that bigger longer living fish are more polluted in general terms.

But I am sure there are other factors too such as where the fish lived, and their feeding habits.

I have looked but have not yet found do not recall reading any papers (as against general articles) that answer this question, but feel sure they must exist. More reading required.

It all has to be taken in context of general background pollution through multiple sources including cleaning products, lotions and potions, chemicals on furnishings and unused clothes, incineration etc.

I have read on several occasions (and it is counter intuitive) that absorption through the skin of hormones toxins etc is much higher than through digestion. Digestion provides filtering and chemical treatment processes which reduce toxins, hormones ingested etc. So we are probably doing pretty well on our own without any help from the fish who never asked to be polluted in the first place.

It must be kept in perspective. There are very valid issues on consumption and pollution of fish, and careful informed choices have to be made. It was not the fish who put the pollutants there. Fish (unfortunately for them) provide a food source with real dietary benefit that is not really found elsewhere. (It is arguably time we gave greater emphasis to algal culture technology).

RB

[Andrea Barnett Budin]

Thanks, RB. Some posts I could totally grasp, in layman's terms, in how do I transpose this information to real life. It is great to learn something new every day.

I think, as I believe you suggested, I will add olive oil at the end of cooking a dish, not to tamper too much w/its delicate flavor and benefits. And yes, none of us wants to be found w/PCPs in our blood, yet, depending on where you live, it is being reported to be so, more, or less, across the board. As Dr. Mitchell Gaynor discusses in his website, we must look at the pollutants in our environment, food chain, and so on. www.drgaynor.com In his interesting article (if you skim down) -- THE NEW WAR ON CANCER. AGAINST ALL CAUSES.

Congratulations Al Gore! Nobel Peace Prize. Wow! And good luck again RB on your book. Has to be a dream come true for you. The fruition of much labor and knowledge... Surely many will benefit from your endeavors, as we all do here. Lucky we have you amongst us.
Andi






<HR style="MARGIN-TOP: 10px">See what's new at AOL.com and Make AOL Your

[R.B.]

Thank you for the kind thought and encouragement AndiBB.


This trial result is intriguing in that it suggests the body may increase COX2 in response to an omega 3 shortage.

COX2 is the substance COX blocking drugs target.

The probable consequences of this in a high omega six world would be that the conversion ability of omega six products to the inflammatory chemicals including PGE2 would be increased.

COX2 is the substance used by the omega sixes to make the omega six family of inflammatory chemicals.

So another straw in the breeze that it is a sensible risk reduction strategy to balance omega three and six intake (as well as reducing the risk of bipolar disorder).



http://www.nature.com/mp/journal/v12.../4001887a.html

Dietary n-3 PUFA deprivation alters expression of enzymes of the arachidonic and docosahexaenoic acid cascades in rat frontal cortex

J S Rao1, R N Ertley1, J C DeMar Jr1, S I Rapoport1, R P Bazinet1 and H-J Lee1

Abstract

The finding that n-3 PUFA deprivation increases cPLA2, sPLA2 and COX-2 is opposite to what has been reported after chronic administration of anti-manic agents to rats and suggests that n-3 PUFA deprivation may increase susceptibility to bipolar disorder.

[R.B.]

Omega six in vegetable oils in your diet is converted to arachidonic acid `AA' a member of the omega six family.

AA is converted by COX2 to products that show a relationship to breast and other cancers. The amount of these COX products your body produces is a function of how much omega six you eat. These products include the sex hormones through the aromatase pathways.

Omega three competes for and blocks conversion of AA by COX.

So the amount of omega three and six in your diet can impact on the COX2 pathways, and downstream direct or indirect products, including hormones.

RB








http://www.ncbi.nlm.nih.gov/sites/en...ubmed_RVDocSum

COX-2 expression in invasive breast cancer: correlation with prognostic parameters and outcome.
Nassar A, Radhakrishnan A, Cabrero IA, Cotsonis G, Cohen C.

Department of Pathology and Laboratory Medicine, Emory University School of Medicine, Atlanta, GA 30322, USA. anassar@emory.edu

"COX-2 expression is also associated with increased angiogenesis, lymph node metastasis, and Her2-neu overexpression. ". . . "In conclusion, COX-2 correlates with poor prognostic markers in breast cancer (large tumor size and high tumor grade), but not with outcome.". . .

[R.B.]

An interesting paper linking stress to fat intake to the immune and inflammatory system. (I will also post to Greek Diet Thread as an interesting omega three six item)

RB
http://www.ncbi.nlm.nih.gov/sites/en..._uids=10807964

In humans, serum polyunsaturated fatty acid levels predict the response of proinflammatory cytokines to psychologic stress.
Maes M, Christophe A, Bosmans E, Lin A, Neels H.

Department of Psychiatry and Neuropsychology, University of Maastricht, Maastricht, The Netherlands.

"Psychologic stress in humans induces the production of proinflammatory cytokines, such as interferon gamma (IFN-gamma), tumor necrosis factor alpha (TNF-alpha), and interleukin-6 (IL-6), and that of the negative immunoregulatory cytokine, IL-10. An imbalance of omega6 to omega3 polyunsaturated fatty acids (PUFAs) in the peripheral blood causes an overproduction of proinflammatory cytokines."

"An imbalance in the omega6 to omega3 PUFA ratio appears to predispose humans toward an exaggerated Th-1-like response and an increased production of monocytic cytokines, such as TNF-alpha, in response to psychologic stress. The results suggest that increased omega3 PUFA levels may attenuate the proinflammatory response to psychologic stress."

[R.B.]

Please do judge the article by its title.

It is a fascinating article looking at the links between, the immune system, inflammation, depression and stress, and importance of the omega three six balance. It is well worth a skim.

The article is about women post birth but the chemical agents and markers of inflammation and stress and the immune system figure in cancers too.

Cogitative therapy as part of the basket should not be disregarded. But equally I am not suggesting in any way that cogitative therapy should be considered other than what it is - a factor among many.

"One could even argue that cognitive therapy is anti-inflammatory. Two recent studies have demonstrated that negative beliefs, such as hostility, can increase the levels of proinflammatory cytokines – especially IL-6 [74,75]. Cognitive therapy is a treatment for depression with known efficacy [76]. The primary goal of cognitive therapy is to reduce negative cognitions. Since negative cognitions increase inflammation, reducing their occurrence will have physical effects as well – primarily reducing inflammation."

RB




A new paradigm for depression in new mothers: the central role of inflammation and how breastfeeding and anti-inflammatory treatments protect maternal mental health
Kathleen Kendall-Tackettcorresponding author1
1Family Research Laboratory, 126 Horton Social Science Center, 20 College Road, University of New Hampshire, Durham, New Hampshire, 03824, USA

file:///C:/Documents%20and%20Settings/Robert%20Andrew%20Brown/My%20Documents/Word%20Documents/RAB/Breast%20Cancer/Depression/PND%20Inflammation%20Immune%20system.htm

"PNI research suggests two goals for the prevention and treatment of postpartum depression: reducing maternal stress and reducing inflammation. Breastfeeding and exercise reduce maternal stress and are protective of maternal mood. In addition, most current treatments for depression are anti-inflammatory. These include long-chain omega-3 fatty acids, cognitive therapy, St. John's wort, and conventional antidepressants."

[R.B.]

Just bringing this thread back up for any who may not have seen it.

RB

[R.B.]

Again found whilst looking for something else!

They used 10 grams of fish oil a day which produced profound changes in plasma fatty acids. It also produced significant changes in fats in breast tissue.

Here is the link to the full article which is interesting. It looks at the idea the omega six three imbalance in the west is a significant fact in higher rates of BC.

Based on this article with supplementation and appropriate diet you can make a significant change to the fat profile of breast tissue in three months.

RB


http://jnci.oxfordjournals.org/cgi/reprint/89/15/1123

http://jnci.oxfordjournals.org/cgi/c...act/89/15/1123

Dietary modulation of omega-3/omega-6 polyunsaturated fatty acid ratios in patients with breast cancer

D Bagga, S Capone, HJ Wang, D Heber, M Lill, L Chap and JA Glaspy
Department of Medicine, School of Medicine, University of California at Los Angeles, 90095-6956, USA.

"Twenty- five women with high-risk localized breast cancer were enrolled in a dietary intervention program that required them to eat a low-fat diet and take a daily fish oil supplement throughout a 3-month period. Breast and gluteal fat biopsy specimens were obtained from each woman before and after dietary intervention."

"CONCLUSION: Short-term dietary intervention can lead to statistically significant increases in omega-3/omega-6 polyunsaturated fatty acid ratios in plasma and breast adipose tissue. Breast adipose tissue changed more rapidly than gluteal adipose tissue in response to the dietary modification tested in this study. Therefore, gluteal adipose tissue may not be a useful surrogate to study the effect of diet on breast adipose tissue. "

[Mary Jo]

As always R.B., thank you for all the information you share with us. I always had the mentality "everything in moderation" and if that meant more sugar and less calories somewhere else so be it. Through all your wonderful information you share I see how wrong my thinkng always was.

Keep the information coming. We appreciate all you share with us.

Blessings and Peace to you R.B.

Mary Jo

[Andrea Barnett Budin]

What are omega 3 fatty acids? THIS TOPIC IS SO IMPORTANT TO ALL OF US -- WE MUST TRY TO *INGEST* AS MUCH AS WE CAN OF THIS INFORMATION. Thought it was worth printing for us to easily access...


You've probably been hearing about omega 3 fatty acids in recent years. The reason? A growing body of scientific research indicates that these healthy fats help prevent a wide range of medical problems, including cardiovascular disease, depression, asthma, and rheumatoid arthritis.
Unlike the saturated fats found in butter and lard, omega 3 fatty acids are polyunsaturated. In chemistry class, the terms "saturated" and "polyunsaturated" refer to the number of hydrogen atoms that are attached to the carbon chain of the fatty acid. In the kitchen, these terms take on a far more practical meaning.
Polyunsaturated fats, unlike saturated fats, are liquid at room temperature and remain liquid when refrigerated or frozen. Monounsaturated fats, found in olive oil, are liquid at room temperature, but harden when refrigerated. When eaten in appropriate amounts, each type of fat can contribute to health. However, the importance of omega 3 fatty acids in health promotion and disease prevention cannot be overstated.
The three most nutritionally important omega 3 fatty acids are alpha-linolenic acid, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).
Alpha-linolenic acid is one of two fatty acids traditionally classified as "essential." The other fatty acid traditionally viewed as essential is an omega 6 fat called linoleic acid. These fatty acids have traditionally been classified as "essential" because the body is unable to manufacture them on its own and because they play a fundamental role in several physiological functions. As a result, we must be sure our diet contains sufficient amounts of both alpha-linolenic acid and linoleic acid.
DIETARY SOURCES of alpha-linolenic acid include flaxseeds, walnuts, hemp seeds, soybeans and some dark green leafy vegetables. Linoleic acid is found in high concentrations in corn oil, safflower oil, sunflower oil, and canola oil. Most people consume a much higher amount of linoleic acid than alpha-linolenic acid, which has important health consequences.
The body converts alpha-linolenic acid into two important omega 3 fats, eicosapentaenoic acid (EPA) and docosahexanoic acid (DHA). These fats can also be derived directly from certain foods, most notably cold-water fish including salmon, tuna, halibut, and herring. In addition, certain types of algae contain DHA. EPA is believed to play a role in the prevention of cardiovascular disease, while DHA is the necessary for proper brain and nerve development. How it Functions
What are the functions of omega 3 fatty acids?

Every cell in our body is surrounded by a cell membrane composed mainly of fatty acids. The cell membrane allows the proper amounts of necessary nutrients to enter the cell, and ensures that waste products are quickly removed from the cell. To perform these functions optimally, however, the cell membrane must maintain its integrity and fluidity. Cells without a healthy membrane lose their ability to hold water and vital nutrients. They also lose their ability to communicate with other cells. Researchers believe that loss of cell to cell communication is one of the physiological events that leads to growth of cancerous tumors.

Because cell membranes are made up of fat, the integrity and fluidity of our cell membranes is determined in large part by the type of fat we eat. Remember that saturated fats are solid at room temperature, while omega 3 fats are liquid at room temperature. Researchers believe that diets containing large amounts of saturated or hydrogenated fats produce cell membranes that are hard and lack fluidity. On the other hand, diets rich in omega 3 fats produce cell membranes with a high degree of fluidity.
In addition, recent in vitro (test tube) evidence suggests when omega 3 fatty acids are incorporated into cell membranes they may help to protect against cancer, notably of the breast. They are suggested to promote breast cancer cell apoptosis via several mechanisms including: inhibiting a pro-inflammatory enzyme called cyclooxygenase 2 (COX 2), which promotes breast cancer; activating a type of receptor in cell membranes called peroxisome proliferator-activated receptor (PPAR)-ã, which can shut down proliferative activity in a variety of cells including breast cells; and, increasing the expression of BRCA1 and BRCA2, tumor suppressor genes that, when functioning normally, help repair damage to DNA, thus helping to prevent cancer development.
Animal and test tube studies published in the November 2005 issue of the International Journal of Cancer suggest yet another way in which the omega-3 fatty acids found in cold water fish-docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA)-help protect against breast cancer development.
All dietary fatty acids are incorporated into cell membranes, and the type of fatty acids dictates how a cell responds and grows. Researchers found that omega-3 fatty acids affect cell growth by activating an enzyme called sphingomyelinase, which then generates the release of ceramide, a compound that induces the expression of the human tumor suppressor gene p21, which ultimately causes cancer cell death. In the animal experiments, mice were fed diets rich in either omega-3 (fish oil) or omega-6 (corn oil) fatty acids after which breast cancer cells were implanted. Three weeks later, tumor volume and weight was significantly lower in mice on the omega-3 rich diet. In the lab culture experiments, when cells were treated with DHA or EPA, sphingomyelinase activity increased by 30-40%, and breast cancer cell growth dropped 20-25%.

Omega 3 fats also play an important role in the production of powerful hormone-like substances called prostaglandins. Prostaglandins help regulate many important physiological functions including blood pressure, blood clotting, nerve transmission, the inflammatory and allergic responses, the functions of the kidneys and gastrointestinal tract, and the production of other hormones.

In essence, all prostaglandins perform essential physiological functions. However, depending on the type of fat in the diet, certain types of prostaglandins may be produced in large quantities, while others may not be produced at all. This can set up an imbalance throughout the body that can lead to disease.
For example, EPA and DHA serve as direct precursors for series 3 prostaglandins, which have been called "good" or "beneficial" because they reduce platelet aggregation, reduce inflammation and improve blood flow. The role of EPA and DHA in the prevention of cardiovascular disease can be explained in large part by the ability of these fats to increase the production of favorable prostaglandins.
The omega 6 fats serve as precursors for series 1 and series 2 prostaglandins. Like the series 3 prostaglandins produced from omega 3 fats, series 1 prostaglandins are believed to be beneficial. On the other hand, series 2 prostaglandins are usually considered to be "bad" or "unhealthy," since these prostaglandins promote an inflammatory response and increase platelet aggregation. As a result, it is important to ensure proper balance of omega 3 and omega 6 fats in the diet. EPA Directly Anti-Inflammatory... A recently identified lipid (fat) product our bodies make from EPA, called resolvins, helps explain how this omega-3 fat provides anti-inflammatory effects on our joints and improves blood flow.
Resolvins, which have been shown to reduce inflammation in animal studies, are made from EPA by our cellular enzymes, and work by inhibiting the production and regulating the migration of inflammatory cells and chemicals to sites of inflammation. Unlike anti-inflammatory drugs, such as aspirin, ibuprofen and the COX-2 inhibitors, the resolvins our bodies produce from EPA do not have negative side effects on our gastrointestinal or cardiovascular systems.

Deficiency Symptoms... What are deficiency symptoms for omega 3 fatty acids?

Recent statistics indicate that nearly 99% of people in the United States do not eat enough omega 3 fatty acids. However, the symptoms of omega 3 fatty acid deficiency are very vague, and can often be attributed to some other health conditions or nutrient deficiencies.
Consequently, few people (or their physicians, for that matter) realize that they are not consuming enough omega 3 fatty acids. The symptoms of omega 3 fatty acid deficiency include fatigue, dry and/or itchy skin, brittle hair and nails, constipation, frequent colds, depression, poor concentration, lack of physical endurance, and/or joint pain. Individuals who have disorders involving bleeding, who bruise very easily, or who are taking blood thinners should consult with a medical practitioner before taking supplemental omega 3 fatty acids.

Polyunsaturated oils, including the omega 3 fats, are extremely susceptible to damage from heat, light, and oxygen. When exposed to these elements for too long, the fatty acids in the oil become oxidized, a scientific term that simply means that the oil becomes rancid.
Rancidity not only alters the flavor and smell of the oil, but it also diminishes the nutritional value. More importantly, the oxidation of fatty acids produces free radicals, which are believed to play a role in the development of cancer and other degenerative diseases.
As a result, oils rich in polyunsaturated fatty acids should be stored in dark glass, tightly closed containers in the refrigerator or freezer. In addition, these oils should never be heated on the stove. So, instead of sautéing your vegetables in flaxseed or walnut oil, make a salad dressing using these oils.
To increase the activity of your desaturase enzymes, be sure that your diet includes a sufficient amount of vitamin B6, vitamin B3, vitamin C, magnesium and zinc. In addition, limit your intake of saturated fat and partially hydrogenated fat, as these fats are known to decrease the activity of delta-6 desaturase. Also, to be on the safe side, consider including a direct source of EPA and DHA if your diet, such as wild-caught salmon, halibut, or tuna.
Omega 3 fatty acids may play a role in the prevention and/or treatment of the following health conditions:

• Alzheimer's disease
• Asthma
• Attention deficit hyperactivity disorder (ADHD)
• Bipolar disorder
• Cancer
• Cardiovascular disease
• Depression
• Diabetes
• Eczema
• High blood pressure
• Huntington's disease
• Lupus
• Migraine headaches
• Multiple sclerosis
• Obesity
• Osteoarthritis
• Osteoporosis
• Psoriasis
• Rheumatoid arthritis

Salmon, flax seeds and walnuts are excellent sources of omega 3 fatty acids. Very good sources of these healthy fats include scallops, cauliflower, cabbage, cloves and mustard seeds. Good sources of these fats include halibut, shrimp, cod, tuna, soybeans, tofu, kale, collard greens, and Brussels sprouts. What are current public health recommendations for omega 3 fatty acids?

In 2002, the Institute of Medicine at the National Academy of Sciences issued Adequate Intake (AI) levels for linolenic acid, the initial building block for all omega 3 fatty acids found in the body. For male teenagers and adult men, 1.6 grams per day were recommended, For female teenagers and adult women, the recommended amount was 1.1 grams per day. These guidelines do not seem as well-matched to the existing health research on omega 3 fatty acids as guidelines issued by the Workshop on the Essentiality of and Recommended Dietary Intakes (RDI) for Omega-6 and Omega-3 Fatty Acids in 1999 sponsored by the National Institutes of Health (NIH). This panel of experts recommended that people consume at least 2% of their total daily calories as omega-3 fats. To meet this recommendation, a person consuming 2000 calories per day should eat sufficient omega-3-rich foods to provide at least 4 grams of omega-3 fatty acids.
This goal can be easily met by adding just two foods to your diet: flaxseeds and wild-caught salmon. Two tablespoons of flaxseeds contain 3.5 grams of omega 3 fats, while a 4 ounce piece of salmon contains 1.5 grams of omega 3 fats.
Vegans and vegetarians relying on ALA as their only source of omega-3 fatty acids should increase their consumption of ALA-rich foods accordingly to ensure sufficient production its important derivatives, EPA and DHA.

Personally, though I try to eat right, according to the info above, and allowing for my IBS issue (since Taxotere and I met up) -- I rely on supplements to keep me at healthy peak. We must each do the best we can...Andi

[R.B.]

I am sorry this page seems to have stretched.

Does anybody know how to fix it. I have looked but cannot see anything that helps.

<img src="http://digilander.libero.it/le.faccine/faccinea/cartelli/statici/1072.gif" alt="Oops 2" />

[Andrea Barnett Budin]

OH DEAR. I HOPE IT WASN'T MY LONGGGG POST THAT MESSED SOMETHING UP. SORRY. I HAVEN'T A CLUE WHAT TO DO, OR EVEN TO SEE WHAT IS WRONG...

RB, DID YOU TRY TO POST SOMETHING THAT ISN'T APPEARING?

Andi

[R.B.]

Hi Andi BB

No I am sure it is nothing to do with you. It may be just the way it is displaying on my screen.

Thanks for your post which was interesting.

[R.B.]

Hi Andi BB,

I posted this yesterday and it seems to have got lost or I made an error <img src="http://www.world-of-smilies.com/html/images/smilies/computer/attachment-190.gif" alt="Sleeping 8" /> more likely!

NO it is not you it happened before your post. Maybe it is only on my system. The pages are now too wide to fit on the screen.