Fish Oils And A Plethora of Chronic Health Problems by Greg Post

I recently heard of an older couple that eats salmon every day for breakfast. To my finicky palate that does not sound as appetizing as waffles. Why do they do it? They argue that salmon is the most perfect food on the planet, full of protein and omega-3 fatty acids. They do it because they plan on living a long time.

Most of us know that fish makes for a healthier dinner than steak. It is lower in bad cholesterol and a few other things. But numerous studies support the hypothesis that the omega-3 fatty acids in fish oil have positive effects on a whole list of chronic disorders. Among these are high triglycerides, arthritis, Chrohn's disease, cancer, hypertension, Alzheimer’s disease, coronary artery disease and the neural development of children. To say it would be difficult to cover all these topics in a single essay is an understatement. But here are a few examples.

Japanese women have a much lower risk of breast cancer than do their American counterparts. However, Japanese women who move to America and adopt its dietary patterns have an equal risk of contracting breast cancer as American women within one generation. Women living in Japan have a high ratio of omega-3 fatty acids compared to omega-6 fatty acids in their breasts. Studies have shown that women with breast cancer have up to a five-fold higher ratio of omega-6 to omega-3. Omega-6 imbalance has been shown to promote tumor growth.

Breast tissue changes in response to diet shift within about three months. Supplementing with three grams of fish oil a day (equivalent to eating two large salmon) has demonstrated a four-fold increase in the ratio of omega-3 to omega-6 in the blood and a similar ratio increase in breast tissue thus decreasing the risk of contracting breast cancer.

The 1991 Rotterdam Study considered the incidence of chronic diseases among the elderly on a test population of 5,000 participants at least 55 years of age. In particular the study focused on the effects of dietary fat intake in relation to these chronic ailments. Dietary profiles were collected including statistics of total fat, saturated fat, cholesterol and polyunsaturated fats. Particular attention was directed toward fish consumption because fish is high in the omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).

Of the total study population 1.1% suffered with Alzheimer’s disease. The statistics indicated a relation between Alzheimer’s and high saturated fat intakes. Fish consumption was associated with a low incidence of dementia, especially Alzheimer’s. Autopsies indicate that a decreased level of DHA in the hippocampus and frontal gray matter of the brain are associated with Alzheimer’s.

Go to Page 2

BIO:

Greg has degrees in science, divinity and philosophy and is currently an I.T. developer.

Some Aditional Articles you may enjoy

Why Should We Keep Our Thoughts Clear? by Michael Blitchtein

Improve Your Memory by Robert Elias Najemy

The Effects of Diet on Infertiltiy by Dr. Mike Berkley

Fish steaks make wonderful meals by Hans Dekker

Don’t call it a disease! by Darryn Aldridge

Click a Number to go to an article index page
1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | 32 | 33 | 34 | 35 | 36 | 37 | 38 | 39