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Do you have a contact point for the above. There are some issues I would like to try and clarify.

Most of it I agree with but no mention is made of omega six. and the key factor is the omega three six balance, in respect of the functioning of the eicosanoid pathway. -see Articles of interest - The importance of omega three and six to breast cancer. It is the excess omega six that is most likely the cause of the problems.

I have not seen any reports on what the body does with excess omega three in comparative preferential fat storage terms, but is does promote the the burning of adipose tissue. From what I have read the body moves fats about and converts them up and down as required. Linoleic acid LA, and alpha-linolenic acid ALA cannot be made in the body, but all others in general terms can. LA and ALA are used in totally different fat pathways in the body. Fats that can be synthesised include as stated DHA and EPA which would make sense in survival evolutiionary terms as some culture have no access to fish or do not eat it. I have a question here why should ALA when stored not replace LA AND if LA as reported is a cancer percussor but ALA is not, and the body is able to draw down and use and convert fats as needed would ALA storage be preferential to LA storage. ( my presumtion is it would because of the nature of the eicosanoid pathway)

I Know I keep bleating this but once anybody has done a bit of background reading on teh eicosanoid pathway they will quickly understand the relevance. I get very frustrated by the apparent lack of consideration of the omega six factor in many considerations of the subject.

This as usual is complex. But it is reported that once the omega three six balance gets past a ceratin point the preferential usage of omega threes in the pathway is disturbed, in favour of omega six which means fuelling the omega six pathway which as previously posted ups HER 2, CDL40, Endothelin B, and a whole host of others all implicated in cancer pathways (and cox 2s) .

Many reports I have read indicate a general falling rate of omega three intake and huge increases in omega six.

Readers may wish to bear in mind that Soy and walnut are high in omega sixes (51 and 60 % respectively in one report I have read).

I tried to have this discussion with the Nutrionalists at complementary based cancer centre in Bristol in the but despite my best efforts they never came back to me.


RB