Recent research has shown that omega-3 fatty acids may not be the only important fat to consider in our diets. While omega-3 acids have been shown to help reduce inflammation throughout the body, omega-6 acids are now known to be pro-inflammatory. There is some debate on whether people should be restricting the consumption of omega-6 acids in an effort to prevent inflammation. If we reduce how much omega-6 we have in our body, we would have more room for the healthier omega-3 acids. There is much speculation about the effect this change would have on inflammatory brain disorders.
Key Takeaways:
- The fats we eat come in all sorts and sizes, from polyunsaturated to saturated, long, medium, short chain and sterols.
- In recent years, with the advent of processed food and widespread use of vegetable oils, the amount of omega 3 and omega 6 fatty acids we are eating changed from a relatively equal amount to a hugely skewed ratio in favor of omega 6.
- Now both omega 3 and omega 6 fatty acids are stored in cell membranes. To some extent this fact protects us from the hugely skewed dietary intake, as most of the long chain omega 3 we eat displaces the omega 6 filling up our cell membranes.
“In recent years, with the advent of processed food and widespread use of vegetable oils, the amount of omega 3 and omega 6 fatty acids we are eating changed from a relatively equal amount to a hugely skewed ratio in favor of omega 6.”
https://www.google.com/url?rct=j&sa=t&url=https://www.psychologytoday.com/blog/evolutionary-psychiatry/201701/your-brain-omega-3-balancing-the-o3-o6-ratio&ct=ga&cd=CAIyGmZmMDFkMTU2YWMzMmQ5OTU6Y29tOmVuOlVT&usg=AFQjCNHWI4bGh4eCW4e4agrpDgY0snwt7A