Dietary fat intake and cancer risk have been investigated in detail in many populations, although the results have been inconsistent for colorectal cancer. Several molecular mechanisms have been proposed to explain how specific dietary fatty acids could alter colorectal cancer risk due to their involvement in varying physiologic functions (1). These include apoptosis, inflammation, cell prolife...

In the United States, intake of n-3 fatty acids is approximately 1.6 g/d ( approximately 0.7% of energy), of which 1.4 g is alpha-linolenic acid (ALA; 18:3) and 0.1-0.2 g is eicosapentaenoic acid (EPA; 20:5) and docosahexaenoic acid (DHA; 22:6). The primary sources of ALA are vegetable oils, principally soybean and canola. The predominant sources of EPA and DHA are fish and fish oils. Intake da...

Epidemiological studies in the last 40 years suggest that omega-3 fatty acids derived from fish and fish oil decrease the risk of coronary heart disease, hypertension and stroke, and their complications. The beneficial effects of omega-3 fatty acids include effects on lipids, blood pressure, cardiac and vascular function, eicosanoids, coagulation, and immunological responses. However, not all p...

We present a case of a 78-yr-old man with malignant fibrous histiocytoma with multiple lesions in both lungs. Following diagnosis, he declined conventional chemotherapy and elected nutritional intervention by increasing intake of omega-3 fatty acids and lowering intake of omega-6 fatty acids. We estimated that he consumed 15 g of the long-chain omega-3 fatty acids eicosapentaenoic (EPA) and doc...

INTRODUCTION The rapid increase on life-expectancy represents a major challenge and economic burden for modern societies. Several studies have focused on the effects of polyunsaturated fatty acids (PUFA) upon the immune system; however less attention has been paid to the effects of monounsaturated fatty acids (MUFA). In this work we investigated the relationship of habitual consumption of diffe...

Cardiovascular diseases and cancers are leading causes of morbidity and mortality. Reducing dietary saturated fat and replacing it with polyunsaturated fat is still the main dietary strategy to prevent cardiovascular diseases, although major flaws have been reported in the analyses supporting this approach. Recent studies introducing the concept of myocardial preconditioning have opened new ave...

  In this study changes in fatty acids profile during frozen storage at -18°C of Cobia (Rachycentron canadum), caught from the Persian Gulf (Bandar Abbas) were studied. Changes in saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), EPA+DHA/C16, n-3 PUFA/n-6 PUFA (n-3/n-6) and polyunsaturated fatty acids /saturated fatty acids (PUFA/SFA) were i...

Nutr Diet 2004;61:30–37) Objective: To measure patterns of fish intake and to investigate the extent to which these may predict serum phospholipid levels of the very-long-chain (VLC) omega-3 fatty acids, eicosapentaenoic (EPA C20:5 omega3) and docosahexaenoic (DHA C22:6 omega-3) acids in a sample of children. Design: A subset within a nested case control study provided serum phospholipid sample...

The aim of the study was to assess the relationship between dietary intake of selected foods and fatty acids with atopic disease prevalence in adults. Data from the European Community Respiratory Health Survey in Erfurt, combined with a 3-day weighed records dietary survey, was used. Complete data was available from 469 males and 333 females aged 20-64 yrs. Multiple logistic regression was appl...

  In this study changes in fatty acids profile during frozen storage at -18°C of Cobia (Rachycentron canadum), caught from the Persian Gulf (Bandar Abbas) were studied. Changes in saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), EPA+DHA/C16, n-3 PUFA/n-6 PUFA (n-3/n-6) and polyunsaturated fatty acids /saturated fatty acids (PUFA/SFA) were i...