The importance of a balanced ω-6 to ω-3 ratio in the prevention and management of obesity
Artemis P Simopoulos, James J DiNicolantonio
Open Heart 2016 3: penhrt-2015-000385
International organisations and many scientists continue to consider obesity the result of an imbalance between energy intake and expenditure. Citing the law of thermodynamics, scientists and industries articulated the concept of ‘a calorie is a calorie’…. These approaches continue to be espoused today, despite the scientific evidence that ‘a calorie is not a calorie’, and that the sources of calories are important in influencing human metabolism and appetite control.
calories from ω-6 fatty acid intake from vegetable oils high in LA (corn oil, sunflower, safflower, cottonseed, soya bean oil) have different effects on fat tissue development and type than calories from ω-3 fatty acid intake high in α-linolenic acid (ALA) (such as flaxseed oil, canola oil, perilla oil, chia oil). In addition, high ω-6 fatty acid intake leads to an inflammatory state, which is at the basis of obesity and other chronic diseases, whereas calories from ω-3 fatty acids have the opposite effect.
ω-3 fatty acids (EPA and DHA) decrease adipose tissue and produce lipid mediators resolvins, protectins and maresins, which are neuroprotective and lead to resolution of inflammation. Furthermore ω-3 fatty acids lead to increased fatty acid oxidation and mitochondrial biogenesis.