A recent publication in the February 2009 issue of Circulation (Click here to read study)analyzes the issue regarding an intake of omega-6 PUFAs in our diet.
An increased intake of omega-6 polyunsaturated fatty acids (PUFAs) has been thought to reduced coronary heart disease (CHD) and increase levels of HDL (the good cholesterol). Groups have suggested a decrease in the current intake of omega-6 PUFAs is needed.
Linoleic Acid (LA) is the primary dietary omega-6 PUFA. LA must be ingested by an indvidual. Though LA is converted to useful omega-6 PUFA, it can also be metabolized to the omega-6 PUFA known as arachidonic acid (AA). AA is necessary for variety of proinflammatory process that occur within the body. Considering CHD has a proinflammatory component to it, individuals have suggested reducing the intake of linoleic Acid.
However, the publication suggests a reduction in omega-6 PUFA would more likely increase CHD and than decrease CHD.
Saturday, February 7, 2009
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