Should we be concerned about the dietary ω-6:ω-3 polyunsaturated fatty acid ratio?

✍ Scribed by John C. Stanley

• Publisher: Wiley (John Wiley & Sons)
• Year: 2007
• Tongue: English
• Weight: 164 KB
• Volume: 19
• Category: Article
• ISSN: 0956-666X
• DOI: 10.1002/lite.200600039

✦ Synopsis

Abstract

Omega‐6 and ω‐3 polyunsaturated fatty acids compete at the active sites of enzymes responsible for Δ‐6 desaturation, incorporation into membrane phospholipids, release from membrane phospholipids and conversion into either prostaglandins or leukotrienes. Since prostaglandins are involved in the processes of platelet aggregation and inflammation then it has been suggested that ω‐6 and ω‐3 PUFA compete in vivo and that this has consequences for cell function and ultimately for health. It has been proposed that the dietary ω‐6: ω‐3 PUFA ratio should be used to measure this competition. Theoretical objections to the use of this ratio have recently been confirmed by hard scientific evidence showing that absolute amounts of ω‐6 and ω‐3 PUFA in the diet are more important than the ratio.