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Omega 3s & inflammation.

Too many omega-6 fats (found in soy, corn, and other oils) don't cancel out the anti-inflammatory benefits of omega-3 fats that are found in fatty fish like salmon, as some researchers had feared.

Investigators measured several indicators of inflammation in more than 850 men and women. Some of the indicators were lower in those who reported eating a diet rich in both omega-3s (eicosapentaenoic acid and docosahexaenoic acid) and omega-6s (linoleic acid). (Alpha-linolenic acid, an omega-3 fat found in canola oil, flax, and purslane, wasn't linked to lower inflammation.) Inflammation may raise the risk of heart disease.

What to do: This study suggests, but can't prove, that omega-3 fats reduce levels of inflammation. But it offers one more reason to eat seafood a few times a week without worrying that the soy oil in your salad dressing will cancel out the seafood's benefits.

Circulation 108: 155, 2003.
COPYRIGHT 2004 Center for Science in the Public Interest
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Title Annotation:Quick Studies
Publication:Nutrition Action Healthletter
Article Type:Brief Article
Geographic Code:1USA
Date:Jan 1, 2004
Previous Article:Calcium + D prevent cancer.
Next Article:Folate & arteries.

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