HER2 Support Group Forums - View Single Post - UCLA - total omega 6 PUFAs may be contributing to the high risk of BC in the US

R.B. · 06-27-2006, 01:08 PM

Smart Fats A Schmidt gives some addresses for tests. I have no idea how much they are or how accurate. Gluteal tissue might be the best source for a long term indicator, but you would have to check.

Clearly the omega three six issue is not going to be a factor for all. The differential figure fro inflamation related conditions that one sees regularly quited between Japanese, Inuit and the west is a about 70% - so there is always the other 30%.

Anything we eat will only reflect what it has eaten in fat terms. So grass fed arguably would come above organic where some of the feed is corn etc. Curiously I have seen suggestions that the Argentinians show lower level of inflamatory diseases - grass fed farm animals?

Nuts and seeds are high in omega six AND their oils, (so margerines are usually high in six depending of what they are made - as well as the trans issue).

High level sources of omega three are very limited in the plant world, and hence it is much easier to ingest six than three in the average diet.

Re the individual - of course we all are different but there are some constants. Omega threes and sixes or their basic building blocks cannot be made in the body. As a species we a just not equipped.

Children must draw their fats from their mother in creation and if breast fed (a whole other issue). There are suggestions that mothers who have insufficient omega threes are further compromised by the demands of their children.

Some individuals just do not convert the shorter omega threes into longer chain products effectively etc etc etc.

From all I read the key is the balance between the threes and sixes, not the ultimate quantities.

So my guess is that someone would probaly show a significant three six imbalance if on a very low fat diet, some meat, with nuts but no fish, using some polyunsatureates grapeseed, but no dairy, but margerine for example.

I have had to go through a similar consideration of what I ate, and have been surprised where vegetable oils are used in food. Olive in oil (sunflower) Beans in oil (sunflower) - in baked products etc etc.

There are a huge range of trials suggesting benifit in inflamatory conditions from increasing omega three DHA and EPA, as well as reducing the sixes (balancing the threes and sixes).

It is complex and individual, and there are so many potential other factors.

Thanks for your input.

RB

06-27-2006, 01:08 PM	#3
R.B. Senior Member Join Date: Mar 2006 Posts: 1,843	Smart Fats A Schmidt gives some addresses for tests. I have no idea how much they are or how accurate. Gluteal tissue might be the best source for a long term indicator, but you would have to check. Clearly the omega three six issue is not going to be a factor for all. The differential figure fro inflamation related conditions that one sees regularly quited between Japanese, Inuit and the west is a about 70% - so there is always the other 30%. Anything we eat will only reflect what it has eaten in fat terms. So grass fed arguably would come above organic where some of the feed is corn etc. Curiously I have seen suggestions that the Argentinians show lower level of inflamatory diseases - grass fed farm animals? Nuts and seeds are high in omega six AND their oils, (so margerines are usually high in six depending of what they are made - as well as the trans issue). High level sources of omega three are very limited in the plant world, and hence it is much easier to ingest six than three in the average diet. Re the individual - of course we all are different but there are some constants. Omega threes and sixes or their basic building blocks cannot be made in the body. As a species we a just not equipped. Children must draw their fats from their mother in creation and if breast fed (a whole other issue). There are suggestions that mothers who have insufficient omega threes are further compromised by the demands of their children. Some individuals just do not convert the shorter omega threes into longer chain products effectively etc etc etc. From all I read the key is the balance between the threes and sixes, not the ultimate quantities. So my guess is that someone would probaly show a significant three six imbalance if on a very low fat diet, some meat, with nuts but no fish, using some polyunsatureates grapeseed, but no dairy, but margerine for example. I have had to go through a similar consideration of what I ate, and have been surprised where vegetable oils are used in food. Olive in oil (sunflower) Beans in oil (sunflower) - in baked products etc etc. There are a huge range of trials suggesting benifit in inflamatory conditions from increasing omega three DHA and EPA, as well as reducing the sixes (balancing the threes and sixes). It is complex and individual, and there are so many potential other factors. Thanks for your input. RB