Happy New Year 2007

It's the end of 2006 ...that's was fast......It's 2007 in another 45 mins.....Like to wish all readers a Happy New year 2007...

Take care chao......

Regards

Omega 3 benefits and it's enemy Omega 6.

Just finish watching a BBC documentary on CNA..which is on Could Fish Make My Child Smart.... The show was toking about how the Omega 3 fatty acids can help to improve our health, concentration...blah blah....

Quite shocking. Research shows that those countries which consumed less fish had more cases of depression than those countries which had consumed more. Not only this those ppl who ate more fish than the others had lesser chances of getting heart attack.

This is the info that i get from the net......
Extracted from Wikipedia, the free encyclopedia

Omega-3 fatty acid

Omega-3 fatty acids are polyunsaturated fatty acids classified as essential because they cannot be synthesized in the body; they must be obtained from food.

Important omega-3 fatty acids in human nutrition are: α-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA).

Chemistry
For detail on omega (ω) nomenclature and numbering, see EFA Nomenclature.

Chemical structure of alpha-linolenic acid (ALA), an essential omega-3 fatty acid, (18:3Δ9c,12c,15c). Although chemists count from the carbonyl carbon (blue numbering), physiologists count from the omega (ω) carbon (red numbering). Note that from the omega end (diagram right), the first double bond appears as the third carbon-carbon bond (line segment), hence the name "omega-3"


The term omega-3 (aka "n-3", "ω-3") signifies that the first double bond exists as the third carbon-carbon bond from the terminal methyl end (ω) of the carbon chain.

Omega-3 fatty acids which are important in human nutrition are: alpha-linolenic acid (18:3, ALA), eicosapentaenoic acid (20:5, EPA), and docosahexaenoic acid (22:6, DHA). These three polyunsaturates have either 3, 5 or 6 double bonds in a carbon chain of 18, 20 or 22 carbon atoms, respectively. All double bonds are in the cis-configuration, i.e. the two hydrogen atoms are on the same side of the double bond.

Structurally, omega-3 fatty acids are helically twisted, because every cis- double bond, separated by a methylene group, changes the carbon chain's direction. This configuration may explain a host of biological phenomena observed in structures that are rich in polyunsaturated fatty acids, especially the lipid bilayer of the cell membrane.

Daily values
As fats are macronutrients they are not assigned recommended daily allowances. Macronutrients have AI (Acceptable Intake) and AMDR (Acceptable Macronutrient Distribution Range) instead of RDAs. The AI for n-3 is 1.6 grams/day for men and 1.1 grams/day for women[1] while the AMDR is 0.6% to 1.2% of total energy.[2]

"A growing body of literature suggests that higher intakes of α-linolenic acid, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) may afford some degree of protection against coronary heart disease. Because the physiological potency of EPA and DHA is much greater than that for α-linolenic acid, it is not possible to estimate one AMDR for all n-3 fatty acids. Approximately 10 percent of the AMDR can be consumed as EPA and/or DHA."[2]

There was insufficient evidence as of 2005 to set a UL (upper intake limit) for n-3 fatty acids.[1]

Researchers believe the ideal omega-6 intake should be no more than 4-5 times that of our omega-3 intake. The National Institutes of Health recently published recommended daily intakes of fatty acids, specific recommendations include 650 mg of EPA and DHA, 2.22 g/day of alpha-linolenic acid and 4.44 g/day of linoleic acid.

The greatest risk of fish oil omega-3 supplementation is heavy metal poisoning by the body's accumulation of traces of heavy metals, in particular mercury, lead, nickel, arsenic and cadmium as well as other contaminants (PCBs, furans, dioxins), which may be found especially in less refined fish oil supplements.[citation needed] For these reasons, the FDA recommends that total dietary intake of omega-3 fatty acids from fish be limited to 3 grams per day, of which no more than 2 grams per day are from nutritional supplements.[3]

Historically, the Council for Responsible Nutrition (CRN) and the World Health Organization (WHO) have published acceptable standards regarding contaminants in fish oil. The most stringent current standard is the International Fish Oils Standard (IFOS). Fish oils that typically make this highest grade are those that are molecularly distilled under vacuum, and have virtually no measurable level of contaminants (measured parts per billion and parts per trillion).

Biological significance
The biological effects of the ω-3 fatty acids are largely mediated by their interactions with the ω-6 fatty acids, see Essential fatty acid interactions for detail.
A 1992 paper by biochemist William E.M. Lands[4] provides an overview of the research into omega-3 fatty acids, and is the basis of this section.

The 'essential' fatty acids were given their name when researchers found that they were essential to normal growth in young children and animals. (Note that the modern definition of 'essential' is more strict.) A small amount of omega-3 in the diet (~1% of total calories) enabled normal growth, and increasing the amount had little to no additional benefit.

Likewise, researchers found that omega-6 fatty acids (such as γ(gamma)-linolenic acid and arachidonic acid) play a similar role in normal growth. However they also found that omega-6 is "better" at supporting dermal integrity, renal function, and parturition. This led researchers to concentrate study on omega-6, and it is only in recent decades that omega-3 has become of interest.

In 1963 it was discovered that the omega-6 arachidonic acid is converted by the body into pro-inflammatory agents called prostaglandins,. By 1979 more of what are now known as eicosanoids were discovered: thromboxanes, prostacyclins and the leukotrienes. The eicosanoids, which have important biological functions, typically have a short active lifetime in the body, starting with synthesis from fatty acids and ending with metabolism by enzymes. However if the rate of synthesis exceeds the rate of metabolism, the excess eicosanoids may have deleterious effects. Researchers found that omega-3 is also converted into eicosanoids, but at a much slower rate. If both omega-3 and omega-6 are present, they will "compete" to be transformed, so the amount of omega-3 present is directly related to a decrease in the rate of eicosanoid production.

This competition was recognized as important when it was found that thromboxane is a factor in the clumping of platelets, which leads to thrombosis. The leukotrienes were similarly found to be important in immune/inflammatory-system response, and therefore relevant to arthritis, lupus, and asthma. These discoveries led to greater interest in finding ways to control the synthesis of omega-6 eicosanoids; one way being, of course, the consumption of greater amounts of omega-3.

Health benefits
On September 8, 2004, the U.S. Food and Drug Administration gave "qualified health claim" status to eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) omega-3 fatty acids, stating that "supportive but not conclusive research shows that consumption of EPA and DHA omega-3 fatty acids may reduce the risk of coronary heart disease."[3]

A 2006 report in the Journal of the American Medical Association concluded that their review of literature covering cohorts from many countries with a wide variety of demographic characteristics failed to demonstrate a link between omega-3 fatty acids and cancer prevention.[5] This is similar to the findings of a review by the British Medical Journal of studies up to February 2002 that failed to find clear effects of long and shorter chain omega-3 fats on total mortality, combined cardiovascular events and cancer.[6]

In April 2006, a team led by Lee Hooper at the University of East Anglia in Norwich, UK, published a review of almost 100 separate studies into omega-3 fatty acids, found in abundance in oily fish. It concluded that they do not have a significant protective effect against cardiovascular disease.[7]

The above stands in stark contrast with two different reviews also performed in 2006 by the American Journal of Clinical Nutrition[8] and a second JAMA review[9] that both indicated decreases in total mortality and cardiovascular incidents (i.e. myocardial infarcts) associated with the regular consumption of fish and fish oil supplements. Of particular importance is that no or very few complications were documented.

Research in 2005-06 has suggested that the in-vitro anti-inflammatory activity of omega-3 acids translates into clinical benefits. Cohorts of neck pain patients and of rheumatoid arthritis sufferers have demonstrated benefits comparable to those receiving standard NSAIDs.[citation needed]

Those who follow a Mediterranean-style diet tend to have higher HDL ("good") cholesterol levels.[10] Similar to those who follow a Mediterranean diet, Arctic-dwelling Inuit - who consume high amounts of omega-3 fatty acids from fatty fish - also tend to have increased HDL cholesterol and decreased triglycerides (fatty material that circulates in the blood). In addition, fish oil supplements containing EPA and DHA have been shown to reduce LDL ("bad") cholesterol and triglycerides. Finally, walnuts (which are rich in ALA) have been shown to lower total cholesterol and triglycerides in people with high cholesterol.[11]

Health risks
In a letter dated October 31, 2000 entitled Letter Regarding Dietary Supplement Health Claim for omega-3 Fatty Acids and Coronary Heart Disease, the U. S. Food and Drug Administration Center for Food Safety and Applied Nutrition, Office of Nutritional Products, Labeling, and Dietary Supplements noted that the known or suspected risks of omega-3 fatty acids may include:

Increased bleeding can occur if overused (normally over 3 grams per day)
The possibility of hemorrhagic stroke
Oxidation of omega-3 fatty acids forming biologically active oxidation products
Increased levels of low density lipoproteins (LDL) cholesterol or apoproteins associated with LDL cholesterol among diabetics and hyperlipidemics
Reduced glycemic control among diabetics
Suppression of immune and inflammation responses, and consequently, to decreased resistance to infections and increased susceptibility to opportunistic bacteria
The following risks have been attributed to the FDA but are not mentioned in the above letter:

A significant potential risk is the possibility of vitamin poisoning from taking large doses of supplements which contain large quantities of vitamins (particularly vitamin A) in addition to omega-3 fatty acids. For this reason, the primary source of omega-3, if taken as a supplement, should be from fish body oil and not from a fish liver based oil.

Warning for persons with CHF
Persons with congestive heart failure, chronic recurrent angina or evidence that their heart is receiving insufficient blood flow are advised to talk to their doctor before taking omega-3 fatty acids. It may be prudent for such persons to avoid taking omega-3 fatty acids or eating foods that contain them.[12]

In a congestive heart failure, cells that are only barely receiving enough blood flow become hyperexcitable. This, in turn, can lead to an increased risk of irregular heartbeats, which, in turn, can cause sudden cardiac death. Omega-3 fatty acids stabilize the rhythm of the heart by effectively removing these hyper-excitable cells from functioning, thereby reducing the likelihood of irregular heartbeats and sudden cardiac death. For most people, this is a very good thing and accounts for most of the large reduction in the likelihood of sudden cardiac death. However, for persons with congestive heart failure, the heart is barely pumping blood well enough to keep them alive. Omega-3 fatty acids may eliminate enough of these pumping cells that the heart is no longer able to pump sufficient blood to live, causing an increased risk of cardiac death.[12]

Dietary sources

[edit] Fish
The most widely available source of EPA and DHA is cold water oily fish such as salmon, herring, mackerel, anchovies and sardines. The oil from these fish have a profile of around seven times as much omega-3 as omega-6. Other oily fish such as tuna also contain omega-3 in somewhat lesser amounts. Consumers of oily fish should be aware of the potential presence of heavy metals and fat-soluble pollutants like PCBs and dioxins which may accumulate up the food chain.[15] Some supplement manufacturers remove heavy metals and other contaminants from the oil through various means, such as molecular distillation (see above), which increases purity, potency and safety.

Even some forms of fish oil may not be optimally digestible. Of four studies that compare bioavailability of the triglyceride form of fish oil vs. the ester form, two have concluded that the natural triglyceride form is better, and the other two studies did not find a significant difference. No studies have shown the ester form to be superior although it is cheaper to manufacture. [16][17]

Although fish is a dietary source of omega-3 fatty acids, fish do not synthesize them; they obtain them from the algae in their diet. For this reason, there is often a significant difference in EPA and DHA concentrations in farmed vs wild caught fish.[citation needed]

For full report on the above research,
pls go to :http://en.wikipedia.org/wiki/Omega-3_fatty_acid

For more sources:
http://sg.search.yahoo.com/search?p=Omega+3&sm=All+The+Web&fr=FP-tab-web-t&toggle=1&cop=&ei=UTF-8
http://sg.search.yahoo.com/search?p=omega+3+benefits&rs=1&fr2=rs-top&sm=All+The+Web&toggle=1&ei=UTF-8&fr=FP-tab-web-t

But not all OMEGA thingy is good for health......Just like Omega 6 which is not so good to our health....As a matter of fact, we take in more Omega 6 than Omega 3....
And we should take in Omega 3 even though Omega 6 does have some wellness for our health....

Omega-6 fatty acid

If u have any other more comments, opinions regarding this topic. Feel free to talk about it.....