Peskin examines the body tissue composition of omega-6
to omega-3 PEOs.
Women who have the highest ratio of omega-6
to omega-3 fatty acids have nearly twice the risk of hip fractures compared to women with the lowest ratios.
The grass consumed by grass-fed cattle is high in omega-3s, thereby ensuring that their meat also has a higher level of omega 3s--this gives it a better ratio of omega-3s to omega-6s
Along with Omega-3 fatty acids, Omega-6
fatty acids play a crucial role in brain function as well as normal growth and development.
Ongoing studies have led to the premise that a balance of omega-6
and omega-3 fatty acids is necessary to maximize the benefits of these fats.
The good news is that you don't have to be a squirrel to get enough omega-6
However, after the science advisory group for the American Heart Association reviewed the evidence on the relationship between omega-6
PUFAs and risk of CHD and cardiovascular disease, it concluded that omega-6
fatty acids are not pro-inflammatory.
The new Science Advisory report suggests that consumers aim for at least five to ten per cent of energy (calories) from omega-6
While the current omega-6
to omega-3 ratio in the American diet averages around 16:1 (though for some people it's as high as 50:1), most experts recommend aiming for a ratio of 4:1.
You can also curb your omega-6
intake by switching from soybean or corn oil to canola or olive oil (see "ALA Carte," p.
For optimum health, researchers suggest we consume about four times more omega-6
fatty acids than omega-3s.
Regarding a previous response to a question about omega-3 and omega-6
fatty acids, you noted the importance of balancing these two nutrients.
These health benefits are, for the most part, a function of the ratio of omega-6
to omega-3 fatty acids in the diet, the quantity of omega-3 fats in the diet and the quantity in the diet of the specific omega-3s.
A study published in 2001 found that people whose diets were high in omega-3 fatty acids, particularly prevalent in cold-water fish like mackerel, tuna and anchovies, and low in omega-6
fatty acids (found in many fat-filled snack foods like commercially prepared pie, cake, cookies and potato chips) were significantly less likely to develop AMD than those whose diets were high in omega-6
fatty acids and low in omega-3 fatty acids.
Polyunsaturated fats, composed of Omega-3 and Omega-6
fatty acids, also have some cholesterol-lowering properties.