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Differences in Omega 3 & Omega 6 Fatty Acids

Oct 19, 2010 | By Helen Nnama
Differences in Omega 3 & Omega 6 Fatty Acids
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Omega-3 and omega-6 are considered to be essential fatty acids, because the body cannot synthesize them and obtains them from food sources. Omega-3 and omega-6 are very important fatty acids needed for normal brain function, growth and development. There should be a balance between the levels of omega-3 and omega-6 in the body to remain healthy, according to the University of Maryland Medical Center. The Linus Pauling Institute states that the usual American diet has a much higher level of omega-6 compared to omega-3.

Food Sources

The alpha-linoleic acid, the parent chain of omega-3, is derived from flaxseed oil, walnut oil, canola oil and mustard oil. Long chain omega-3 fatty acids, eicosapentaenoic acid and docosahexaenoic acid, are derived from oily fish. On the other hand, linoleic acid, the parent chain of omega-6, comes from food sources such as safflower oil, sunflower seeds and oil, pine nuts, corn oil, soybean oil, and sesame oil. Arachidonic acid, a derivative of linoleic acid, is present in meat, poultry and eggs.

Effects on the Immune System

Increased intake of omega-3 fatty acids can suppress the inflammatory reaction of the body against infection-causing bacteria. This can be very beneficial to patients suffering from autoimmune disease, a condition in which the body tissues are attacked by the body's own immune system. However, this immune system suppression can also be dangerous in patients suffering from infection because this can decrease the ability of the immune system to destroy disease-causing microorganisms.

Arachidonic acid, an omega-6 fatty acid, enhances bacterial killing because of its pro-inflammatory property, according to an article published by "Institut Pasteur" in 2008. This can be very beneficial, particularly to patients suffering from chronic infectious diseases such as tuberculosis.

Development of Breast Cancer

In an article published by the "American Journal of Epidemiology" in 1998, it was shown that omega-6 fatty acid is strongly associated with the incidence of breast cancer. The researchers noted that the incidence of this health condition is directly proportional to the ratio of omega-6 to omega-3 in the body. This means that as the difference between the level of omega-6 to omega-3 increases, so does the incidence of breast cancer. Laboratory studies mentioned in this article showed that breast tumors produce large amounts of omega-6 metabolites and this further supports the association of omega-6 with breast cancer occurrence. Omega-3 derived metabolites have been shown to block cancer growth, according to the article released by the American Journal of Epidemiology. An increase in the omega-3 metabolites can potentially inhibit the production of omega-6 metabolites by the breast tumor, and this is the main reason for the omega-3 fatty acid's anti-carcinogenic effect.

Effect on Fat Accumulation in Adipose Tissue

Omega-6 fatty acids promote the accumulation of fat in the adipose tissue, the type of tissues in the body that stores fat, according to a study published by the "Journal of Nutrition and Metabolism" in 2010. Thus, an increased intake of omega-6 containing foods can increase an individual's tendency to store more fats, a potential risk factor for obesity. Conversely, it was mentioned in the study that increased levels of omega-3 fatty acids can inhibit the accumulation of fats within the adipose tissue thereby decreasing the incidence of obesity in individuals with a high intake of omega-3 fatty acid in their diets.

References

Article reviewed by Contributing Writer Last updated on: Oct 19, 2010

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