Reduce asthma symptoms with Omega-3

A new study had found that consuming a diet rich in omega-3 fatty acids is linked to fewer childhood asthma symptoms which are triggered by indoor air pollution.

The study  lays out that families and healthcare providers may be able to protect children from harmful effects of indoor air pollution by serving a diet rich in omega-3 fatty acids while reducing foods rich in omega-6 fatty acids, such as soya bean oil and corn oil.

Our group is working on ways to reduce the levels of indoor pollution in city homes said the lead author of the study. Results are promising, but we don't want to stop there, he added.

The study found that for each additional gram of omega-6 intake, children had 29 % higher odds of being in a more severe asthma category. Conversely, with each 0.1 gm increase in levels of omega-3 fatty acids in the diet, researchers saw 3-4 % lower odds of daytime asthma symptoms.

Indoor air pollution, from sources including cooking, cleaning activities and cigarette smoke, is a known trigger for asthma symptoms.

Omega-3 fatty acids, which are found abundantly in fish and certain nuts and seeds are considered healthy as they are known to reduce inflammation. Omega-6 fatty acids, primarily found in vegetable oils ( including corn, soya bean, safflower and sunflower), as come out in studies, have mixed effects on health, but have the potential to promote inflammation.

The researchers, however, noted that it doesn't prove the relationship between fatty acids and asthma severity.

" Among populations known to be disproportionately affected by asthma, we may find that improving diet and air pollution together has the greatest impact on health,: said a researcher.

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A new study has found that consuming a diet rich in omega-3 fatty acids is linked to fewer childhood asthma symptoms which are triggered by indoor air pollution. The study published in 'American Journal of Respiratory and Critical Care Medicine', lays out that families and health care providers may be able to protect children from harmful effects of indoor air pollution by serving a diet rich in omega-3 fatty acids while reducing foods rich in omega-6 fatty acids such as soyabean oil and corn oil.

https://www.thehansindia.com/life-style/health/reduce-asthma-symptoms-with-omega-3-516369

A new study has found that consuming a diet rich in omega-3 fatty acids is linked to fewer childhood asthma symptoms which are triggered by indoor air pollution. The study published in 'American Journal of Respiratory and Critical Care Medicine', lays out that families and health care providers may be able to protect children from harmful effects of indoor air pollution by serving a diet rich in omega-3 fatty acids while reducing foods rich in omega-6 fatty acids such as soyabean oil and corn oil.

https://www.thehansindia.com/life-style/health/reduce-asthma-symptoms-with-omega-3-516369

Eating more of polyunsaturated fat from vegetable oil linked to increased risk of death

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A new analysis of never published trial data from the 1960s and 70s has raised doubts of a very popular suggestion eating healthy fats from vegetable and seed oils and less of bad oils from red meat and dairy products will maintain our good heart health.

In fact, the new study suggests that some people who eat more of fats from vegetable and seed oils and especially those are high in omega-6 fatty acids have an increased risk of death than those having a diet high in saturated fat.

Currently, the Lipid Hypothesis prevails, which means that saturated fat in foods like red meat and dairy leads to rise in cholesterol levels in blood to rise, increasing the risk of cardiovascular disease and death.

With the help from the son of one of the original researchers, two investigators have studied and re-assessed the previous published data. Their data does not match with the Lipid hypothesis and has the potential to change the current thinking of ‘healthy’ polyunsaturated fats.

The research paper published in the journal BMJ is a sequel of analysis carried out by lead researchers Daisy Zamora of the University of North Carolina, Chapel Hill and Christopher Ramsden of the National Institutes of Health in 2013.

Then also, they came up with a similar finding, which was substituting saturated fat with oils high in omega-6 acids also known as linoleic acids also increases the risk of death from all reasons. “Our research highlights the paucity of evidence supporting the dietary replacement of saturated fat with vegetable oils rich in linoleic acid for heart health”, affirmed Zamora.

In the earlier findings, it was found that those who consumed more corn oil for saturated fat had lower levels of cholesterol in their blood, but their death risk did not lower. In fact, they were having a higher risk of death if they were part of the group eating more vegetable oils.

According to a report in UPI News by Randy Dotinga, "This research cannot be used to draw any conclusions about a healthy diet," said Maryam Farvid, a visiting scientist at the Harvard T. H. Chan School of Public Health. "From the large amount of information from other studies, we know that risk of heart disease will be lower if saturated fats -- mainly from red meat and dairy fat -- are replaced by unsaturated fats from liquid vegetable oils such as soybean, corn, olive and canola oils for cooking, on salads and at the table."

"Since blood cholesterol levels are associated with risk of heart disease and death, the cholesterol-lowering effects of vegetable oils are predicted to decrease the risk of heart disease and death," said study lead author Dr. Christopher Ramsden. He's a medical investigator with the U. S. National Institute on Alcohol Abuse and Alcoholism and lieutenant commander with the U. S. Public Health Service.

In a statement provided to Telegraph News, "Eating vegetable oils instead of animal fats like butter does not lower the risk of heart disease, according to a new study that challenges official dietary guidelines that recommend ditching saturated fat." They are used in some processed cakes and biscuits to give them a longer shelf life, although in the UK they are no longer widely used in margarine and vegetable oil. The general consensus is that diets high in trans fats can cause heart disease, heart attack and stroke.

The new study by the US National Institutes of Health challenges that thinking. Researchers reanalysed data gathered from 9500 people in a 1970s study and found that switching from saturated fats to unsaturated Omega-6 fats did lower blood cholesterol - but this did not lead to a reduction in death from heart disease.

FoxNews report added, "Plenty of previous research has linked polyunsaturated fat in vegetable oil, nuts and seeds with a lower risk of heart disease. Based on these studies, people have been routinely advised to replace animal fats like butter, cream and lard with plant-based oils made from corn, soybean, canola and olives. But this has never been proven by gold-standard studies that randomly assigned people to specific diets to see how different foods and fats impacted health and longevity."

Limitations of the study include the fact that the experimental diet included almost twice as much linoleic acid - the main polyunsaturated fat in vegetable oil, nuts and seeds - as a typical American diet. Also, because the researchers used concentrated vegetable oils, the findings might not apply to people who consume lots of linoleic acid by eating nuts or seeds.

Grapeseed oil can lower heart disease, diabetes risk

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 A diet rich in a fatty acid that is essential for nutrition and found in grapeseed and other oils but not in olive oil may lower the risk of heart disease and diabetes, suggests a study.

The results showed that men and women with higher linoleic acid levels -- which contains omega-6 fatty acid -- are less prone to heart disease and inflammation and also possess more lean body mass.

Higher linoleic acid levels also means lower likelihood of insulin resistance, which is a precursor to diabetes.

"This finding could have obvious implications in preventing heart disease and diabetes, but also could be important for older adults because higher lean body mass can contribute to a longer life with more independence," said Martha Belury, professor at Ohio State University.

Grapeseed oil for now remains an excellent source of linoleic acid, which constitutes about 80 percent of its fatty acids. Corn oil also remains a decent source, the researchers noted. 

 However, the general consumption of linoleic acid is declining because of genetic modification of plants for food manufacturers seeking oils higher in oleic acid. The industry's push against trans fats can be one possible reason.

"Vegetable oils have changed. They're no longer high in linoleic acid," Belury pointed out.

When linoleic acid gets solid (hydrogenated) for processed foods, it is more likely to convert to trans fat than its oleic cousin.

So oils, notably safflower, sunflower and soybean, now routinely contain less linoleic acid - it often makes up less than 20 percent of the fatty acids in commonly purchased oils, based on food labels and confirmed by testing in her lab, Belury explained.

The study, published in the journal Molecular Nutrition & Food Research, is the first to examine linoleic acid alongside body composition and other health markers in people who hadn't been given supplements or prescriptive diets, the researchers noted.

Top 6 Seeds for Great Health Benefits

Seeds are known for health benefits but here are even of them, which will double the benefits of health upkeep if one takes them on regular basis and make them part of the daily food intake. While pomegranate tops the list, hemp to chia, every seed has something to offer to the body’s health. But which ones deliver health and body benefits is something that one needs to keep in mind before choosing the right one.

From beverages to bars, seeds are everywhere and here they are if you are looking for good nutrition values.

Here are top 6 seeds and their benefits:
* Pomegranate for slimming: Nature’s "sweet tarts", the juicy seed is a low-calorie winner. It’s packed with antioxidants and fat-burning vitamin C so go for it if you want to lose some weight.

* Chia for strong bones: Eat this earthy-tasting seed for its calcium. Two tablespoons offer as much as a slice of cheddar! Mix half a cup with two and a half cups of unsweetened almond milk, one tablespoon maple syrup and cinnamon to taste, and chill for a tapioca like pudding.

* Pumpkin for energy: This light and nutty pepita houses iron, a mineral that helps maintain high energy levels. Roast one cup of seeds with half a tablespoon each of paprika, chili powder and sea salt for an easy to-go snack.

* Sesame for a healthy heart: The rich seed contains linoleic acid, an omega-6 fatty acid that may help control harmful cholesterol. Toasting amplifies flavour and adds a nice crunch to salads.

* Flax for cancer prevention: Nutty flax has cancer-thwarting compounds called lignans and omega-3 fatty acids that reduce disease-causing inflammation.

* Wheat germ for digestion: A small part of a wheat kernel, this slightly sweet seed has inulin, a type of fibre that helps maintain good digestion.


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Not all antioxidants are good to prevent cancer

We all know that antioxidants are supposed to prevent DNA damage. But employing antioxidants could backfire - at least in the case of omega 6 fatty acid that have been found to promotes cancer in animal studies.

In their study, researchers found that vitamin E actually increased specific damage linked to omega 6 fatty acids.

The vitamin promoted the formation of an "adduct", a structure that links a chemical to DNA and which may cause mutations, said researchers from Georgetown Lombardi Comprehensive Cancer Center.

On the other hand, in the setting of omega 6, the antioxidant green tea polyphenol reduced formation of another commonly found "adduct" from omega-6 fatty acid - suggesting it may have beneficial health effects.

"The third antioxidant tested, alpha-lipoic acid - found in spinach and broccoli and proven to have anti-cancer properties - had no effect on either of the two 'adducts' studied," said Fung-Lung Chung, a professor of oncology at Georgetown Lombardi Comprehensive Cancer Center.

The study was designed to understand why omega 6 polyunsaturated fatty acids - found in many cooking oils - promote liver cancer, while their cousin, omega 3, helps prevent cancer.

Researchers examined formation of DNA-damaging adducts in liver cells treated with omega 6.

One of those adducts, Y-OHPdG, is well known, but the research team discovered a second one - DHHedA.

"This study revealed that DHHedA is a novel type of DNA damage, found in the tissues of rodents and humans, that is caused by omega 6 polyunsaturated fatty acid," Chung explained.

In rats engineered to develop liver cancer, green tea polyphenols reduced formation of Y-OHPdG adducts, and vitamin E increased production of DHHedA adducts.

"Our findings are beginning to shed light on why omega 6 fatty acids are believed to have negative health effects," Chung noted.

But we have a long way to go before we can make definitive health claims on these antioxidants, he told the gathering at the American Association for Cancer Research (AACR) annual meeting 2014 in SanDiego, California this week.

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