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Nutrition Research
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Pain & Inflammation
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James JM, et al. Dietary polyunsaturated fatty acids and inflammatory mediator production. Am J Clin Nutr 2000;71(suppl):343S-8S.
One of the characteristics of inflammation is Pain.
Disordered or excessive inflammation also leads to loss of function.
This pain and functional loss is the result of "inflammatory mediators" that are released by the breakdown of certain fats from our diets.
The typical American diet (Western diet) is very high in Omega 6 fats, and low in Omega 3 fats.
When Omega 6 fats are broken down in our bodies they promote inflammation.
When Omega 3 fats are broken down in our bodies they decrease inflammation.
It is therefore important that our diets contain a balance of Omega 6 and Omega 3 fats.
There is strong evidence that the "inflammatory mediators" produced by the breakdown of Omega 6 fats contribute the production of Pain and Dysfunction.
There is also strong evidence that these same fats are responsible for the joint problems of rheumatoid arthritis.
Studies of healthy volunteers and rheumatoid arthritis patients have shown 90% decrease in "inflammatory mediator" production after dietary supplementation with Omega 3 rich FISH OIL.
Many anti-inflammatory medications inhibit the production of these "inflammatory mediators."
Research now shows that Omega 3 rich FISH OIL (EPA/ DHA) decreases pain and dysfunction by decreasing the production of the painful "inflammatory mediators" from the Omega 6 fats.
Use of FLAXSEED OIL (high in Omega 3) in domestic food preparation also reduced production of these inflammatory mediators.
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