Polyunsaturated Fat
Episodes
In this clip, Dr. Rhonda Patrick explains why optimal omega-3 levels are critical for health and longevity, and addresses common concerns about mercury...
Dr. Rhonda Patrick discusses cancer prevention, linoleic acid, shingles vaccine and dementia, creatine's kidney effects, and shares her overnight oats recipe.
Dr. Rhonda Patrick discusses saturated fats and LDL, luteolin's benefits, glyphosate risks, natural vs. artificial flavors, and black cumin seed effects.
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In this clip, Dr. Rhonda Patrick explains why optimal omega-3 levels are critical for health and longevity, and addresses common concerns about mercury...
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Alzheimer's Technology Cancer Nootropics Cholesterol Omega-3 Melatonin Vaccine Polyunsaturated Fat Supplements RhondaDr. Rhonda Patrick discusses cancer prevention, linoleic acid, shingles vaccine and dementia, creatine's kidney effects, and shares her overnight oats recipe.
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Cancer Hormones Diabetes Cholesterol Omega-3 Inflammation Polyunsaturated Fat COVID-19 TBI Supplements RhondaDr. Rhonda Patrick discusses saturated fats and LDL, luteolin's benefits, glyphosate risks, natural vs. artificial flavors, and black cumin seed effects.
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In this clip, Dr. Layne Norton discusses seed oils, health risks, and the benefits of olive oil for heart health.
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Exercise Nutrition Obesity Metabolism Muscle Polyunsaturated Fat Saturated Fat Time-Restricted Eating Protein Weight Loss Strength SupplementsDr. Layne Norton and I discuss fat loss, resistance training, seed oils, the carnivore diet, artificial sweeteners, and much more.
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In this clip, Dr. Bill Harris describes his early research using high doses of omega-3 fatty acids, which uncovered their surprising effects on triglycerides.
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Omega-3 Brain Aging Heart Disease Biomarkers Inflammation Immune System Pregnancy Mortality Polyunsaturated FatDr. Bill Harris discusses the roles that omega-3 fatty acids play in cardiovascular and neurocognitive health.
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In this clip, Dr. Dominic D'Agostino describes different approaches that allow the ketogenic diet to be more accessible.
Topic Pages
News & Publications
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Omega 3 fatty acids may reduce migraine headaches. www.eurekalert.org
Migraine is a neurological disorder commonly manifested as severe headache pain accompanied by nausea, vomiting, and light sensitivity. Approximately 15 percent of people worldwide experience migraine, with women reporting migraine more often than men. Findings from a new study suggest that oxylipins reduce headache pain among people with migraine.
Oxylipins are byproducts of polyunsaturated fatty acid metabolism. They play both pro- and anti-inflammatory roles in the human body and are key regulators of pain. Whereas oxylipins derived from omega-6 fatty acids promote pain, those derived from omega-3 fatty acids reduce pain.
The authors of the report conducted a three arm, parallel group, randomized controlled trial. Participants included 182 adults (average age, 38 years) who experienced migraine headaches five to 20 times per month. They were randomly assigned to consume one of three specially designed diets that contained omega-3 fatty acids (eicosapentaenoic acid [EPA] and docosahexaenoic acid [DHA]) and an omega-6 fatty acid (linoleic acid) for 16 weeks. A high omega-3 diet provided 1.5 grams of EPA+DHA and approximately 7 percent of total caloric intake from linoleic acid daily. A high omega-3/low omega-6 diet provided 1.5 grams of EPA+DHA and approximately 1.8 percent or less of total calories from linoleic acid. A control diet provided less than 150 milligrams of EPA+DHA and approximately 7 percent of total caloric intake from linoleic acid daily. Participants tracked their migraine headache frequency, and the authors measured levels of 17-hydroxydocosahexaenoic acid (17-HDHA), a type of pain-reducing oxylipin, in the participants' blood.
The high omega-3 and high omega-3/low omega-6 diets decreased the number of headache hours participants experienced per day as well as the number of headache days experienced per month. The high omega-3/low omega-6 diet was nearly twice as effective at reducing the number of headache days per month than the high omega-3 diet, suggesting that lowering linoleic acid provided an additional beneficial effect. The high omega-3 and high omega-3/low omega-6 diets both increased 17-HDHA levels in the participants' blood, but the control diet did not.
These findings demonstrate that omega-3 fatty acids may help reduce migraine headaches and highlight yet another beneficial health effect associated with these healthful fats.
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Omega-3 fatty acid supplementation increases blood levels of anti-inflammatory molecules for up to 24 hours after ingestion. www.ahajournals.org
Omega-3 fatty acids are polyunsaturated fats that are essential for human health. They participate in pathways involved in the biosynthesis of hormones that regulate blood clotting and the contraction and relaxation of artery walls. Byproducts of omega-3 fatty acid metabolism, called specialized pro-resolving mediators (SPMs), reduce the inflammation that drives many chronic diseases. Findings from a new clinical study suggest that omega-3 fatty acid supplementation increases blood levels of SPMs up to 24 hours after ingestion.
Four families of SPMs have been identified and include the resolvins, lipoxins, protectins, and maresins. These SPMs promote apoptosis, regulate leukocyte (white blood cell) activity, and reduce the production of proinflammatory mediators.
The double-blinded, placebo-controlled, crossover study involved 22 healthy volunteers between the ages of 19 and 37 who took a marine oil supplement enriched in omega-3 fatty acids. At 2, 4, 6, and 24 hours after taking the supplement, participants provided blood samples for analysis, which revealed a time- and dose-dependent increase in blood SPM levels that persisted for up to 24 hours.
Omega-3 fatty acids include alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). ALA is found mainly in plant oils such as flaxseed, soybean, and canola oils. DHA and EPA are found in fish and other seafood. The human body can convert some ALA into EPA and then to DHA, but the process is very inefficient.
Salmon roe is rich in omega-3 fatty acids, especially DHA. This short recipe video shows a fun, tasty way to eat salmon roe.
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Fish oil supplementation may improve night vision medicalxpress.com
The eyes' ability to adjust to changes in illumination, referred to as light and dark adaptation, varies between individuals. Dark adaptation, in particular, is critical to survival in low light and is responsible for what is commonly referred to as “night vision.” A recent study indicates that supplementation with omega-3 fatty acid-rich fish oil may improve night vision in humans.
Omega-3 fatty acids are polyunsaturated fats that are essential for human health. They include alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). ALA is found mainly in plant oils such as flaxseed, soybean, and canola oils. DHA and EPA are found in fish and other seafood. The human body can convert some ALA into EPA and then to DHA, but the process is very inefficient. Omega-3 fatty acids accumulate in the human retina and play instrumental roles in vision.
The study involved 20 adults who took four omega-3 fatty acid-rich fish oil supplements three times daily, providing approximately 3 grams of EPA and 1 gram of DHA, for four weeks. Six weeks after the last supplementation, the participants' blood concentrations of omega-3 fatty acids were measured and their ability to adjust to low light was assessed.
Participants who took EPA/DHA-rich fish oil supplements for four weeks demonstrated a 25 percent improvement in their ability to identify numbers in low light, compared to those who took a placebo. These changes in visual acuity were attributed to increased levels of omega-3 fatty acids in the participants' blood.
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People who consumed 3-4 servings of fruits, vegetables, legumes, and a higher fat consumption (35% of energy) was associated with lower mortality. www.sciencedaily.com
A diet consisting more than 60% of energy from carbohydrates (including refined) was related to higher mortality, although not with the risk of cardiovascular disease. The research on dietary fats found that they are not associated with major cardiovascular disease, but higher fat consumption was associated with lower mortality; this was seen for all major types of fats (saturated fats, polyunsaturated fats, and monounsaturated fats), with saturated fats being associated with lower stroke risk. The data are from the Prospective Urban Rural Epidemiology (PURE) study which followed more than 135,000 people from 18 low-income, middle-income, and high-income countries. The study asked people about their diet and followed them for an average of seven and half years. The data was adjusted for age, sex, energy intake, current smoking status, urban or rural location, physical activity, baseline diabetes, education, and other dietary variables (white meat, red meat, bread, and cereal intake). However, this is a prospective study which means causation cannot be established.