Heart disease increases the risk of blood vessel disease in the brain
An increased intake of fish oils over vegetable oils helps reduce inflammation in various tissues and organs>
The new study adds to a large body of existing research showing improved control of inflammation and the ability to protect cells and organs from inflammatory damage. Scientists at the University of Michigan added various ratios of fish oils and vegetable oils to cultured human cells. A relative increase of fish oil Omega-3 fats lowered the amount of inflammation causing substrates created in the cells due to the addition of vegetable oil Omega-6 fats. The study is published as the paper of the week in the August 2007 issue of the Journal of Biological Chemistry.
Commentary by Jerry Hickey, R.Ph.; Vegetable oils such as corn, safflower, and sunflower oils have a concentration of vegetable fats in the Omega-6 family. A poor ratio of the Omega-6 fats existing in vegetables vs. those Omega-3 found in fish oils contributes to inflammation. However, consuming these concentrated oils is not the same as eating the vegetables; eating vegetables is obviously very wholesome. The simple answer is to insure an adequate intake of Fish Oil fatty acids with less use of vegetable oils. Olive oil if high quality contributes to greater health and is not a part of this equation because the fats in Olive Oil are predominantly Omega-3; these help protect the cardiovascular system. "The implications of this study will be discussed on our daytime-libve radio program" Jerry Hickey, R.Ph.