Omega 3-6-9 unsaturated fatty acids and trigger finger

[David Naug]

Hi,

I recently started taking an omega 3-6-9 unsaturated fatty
acid dietary supplement that I buy in the local grocery
store. I was pretty happy with the results at first; it
seemed to reduce flatulence. After a couple of weeks though,
I developed "trigger finger" or rather in my case, trigger
thumb; I no longer enjoy the use of the thumb of my right
hand. I have been triage'd out into January 2004, so I
thought I'd do some research on the web and try to cure
myself before then. If I could only find a net quack to give
me a quick shot of cortisone in the tendon of my hand, I'd
have immediate relief. ;-) In lieu of such a miracle cure,
drugs and diet might help. I've started taking ibuprophen to
reduce the inflammation. I like to eat liver, herring,
shellfish and niacin, some risk factors in gout, so I'll
elimate them from my diet. I'll stop taking the omega 3-6-9
unsaturated fatty acid dietary supplement at the risk of
increased flatulence. Would some nutritions expert like to
comment on the possible risk of inflammation associated with
omega 3-6-9 unsaturated fatty acids?

dgn

[Martin Tho]

10:00:21 Mon, 6 Oct 2003sci.med.nutrition David Naugler at
David Naugler <dnaugler@sfu.ca> writes:
>Hi,
>
>I recently started taking an omega 3-6-9 unsaturated fatty
>acid dietary supplement that I buy in the local grocery
>store. I was pretty happy with the results at first; it
>seemed to reduce flatulence. After a couple of weeks though,
>I developed "trigger finger" or rather in my case, trigger
>thumb; I no longer enjoy the use of the thumb of my right
>hand. I have been triage'd out into January 2004, so I
>thought I'd do some research on the web and try to cure
>myself before then. If I could only find a net quack to give
>me a quick shot of cortisone in the tendon of my hand, I'd
>have immediate relief. ;-) In lieu of such a miracle cure,
>drugs and diet might help. I've started taking ibuprophen to
>reduce the inflammation. I like to eat liver, herring,
>shellfish and niacin, some risk factors in gout, so I'll
>elimate them from my diet. I'll stop taking the omega 3-6-9
>unsaturated fatty acid dietary supplement at the risk of
>increased flatulence. Would some nutritions expert like to
>comment on the possible risk of inflammation associated with
>omega 3-6-9 unsaturated fatty acids?
>

I thought omega 6 was the bad stuff, and to be largely
avoided? Why are you supplementing with it? Or am I getting
confused by the saturated/unsaturated nature of the stuff
you're taking?

BTW I thought Evening Primrose Oil was good for reducing
inflammation associated with neuropathy; perhaps it is the GLA
(Gamma Linoleic Acid or some such). P.S. I'm not a nutrition
expert. :-P
--
Martin Thompson bin@tucana.demon.co.uk (use "martin" not
"bin") London, UK Home Page: http://www.tucana.demon.co.uk Web
Shop: http://buy.at/tucana Mobile Phone Ring Tones:
http://www.ringamoby.com

"Everything I do and say with anyone makes a difference."
Gita Bellin

[Trent Duke]

Omega 6 is also the good stuff. It becomes bad when you are
only getting ALL of your omegas from the 6s or 9s. Your body
becomes unbalanced. Most Americans consumption is unbalanced.

GLA is an omega 6 and you can get such from borage oil. It is
an anti inflammatory.

HTH

Trent

-- Look and Feel Great! FREE weight loss and anti-aging group.
Join now @ http://groups.yahoo.com/group/weightloss_health

> I thought omega 6 was the bad stuff, and to be largely
> avoided? Why are you supplementing with it? Or am I getting
> confused by the saturated/unsaturated nature of the stuff
> you're taking?
>
> BTW I thought Evening Primrose Oil was good for reducing
> inflammation associated with neuropathy; perhaps it is the
> GLA (Gamma Linoleic Acid or some such). P.S. I'm not a
> nutrition expert. :-P
> --
> Martin Thompson bin@tucana.demon.co.uk (use "martin" not
> "bin") London, UK Home Page: http://www.tucana.demon.co.uk
> Web Shop: http://buy.at/tucana Mobile Phone Ring Tones:
> http://www.ringamoby.com
>
> "Everything I do and say with anyone makes a difference."
> Gita Bellin

[Nick]

Omega 6s are not "good stuff" but its's a matter of how much
you are consuming. Even 92% saturated coconut oil is 2% omega
6. Do some research on pubmed.com with keywords like
linoleate, omega 6, arachidonic, arachidonate, inflammatory,
inflammation, etc. - you get the idea. And you'll see how
toxic this stuff can be. With very little omega 6s in your
diet, you become nearly immune to inflammatory conditions, as
your body incorporates the Mead acids and metabolite that are
created during injury are not nearly as dangerous as the omega
6 metabolite - arachidonate to histamines, for example.

"Trent Duke" <tduke00@bellsouth.net> wrote in message
news:BBA75DAE.12956%tduke00@bellsouth.net...
> Omega 6 is also the good stuff. It becomes bad when you are
> only getting
ALL
> of your omegas from the 6s or 9s. Your body becomes
> unbalanced. Most Americans consumption is unbalanced.
>
> GLA is an omega 6 and you can get such from borage oil. It
> is an anti inflammatory.
>
> HTH
>
> Trent
>
>
>
> -- Look and Feel Great! FREE weight loss and anti-aging
> group. Join now @
> http://groups.yahoo.com/group/weightloss_health
>
>
>
> > I thought omega 6 was the bad stuff, and to be largely
> > avoided? Why are you supplementing with it? Or am I
> > getting confused by the saturated/unsaturated nature of
> > the stuff you're taking?
> >
> > BTW I thought Evening Primrose Oil was good for reducing
> > inflammation associated with neuropathy; perhaps it is the
> > GLA (Gamma Linoleic Acid or some such). P.S. I'm not a
> > nutrition expert. :-P
> > --
> > Martin Thompson bin@tucana.demon.co.uk (use "martin" not
> > "bin") London, UK Home Page: http://www.tucana.demon.co.uk
> > Web Shop: http://buy.at/tucana Mobile Phone Ring Tones:
> > http://www.ringamoby.com
> >
> > "Everything I do and say with anyone makes a difference."
> > Gita Bellin

[John 'The]

Once upon a time, our fellow nick rambled on about "Re:
Omega 3-6-9 unsaturated fatty acids and trigger finger." Our
champion De-Medicalizing in sci.med.nutrition retorts,
thusly ...

>Even 92% saturated coconut oil is 2% omega 6.

Ha, ... Hah, Ha!

92% saturated

Ha, ... Hah, Ha!

coconut oil

Ha, ... Hah, Ha!
--
John Gohde, Achieving good Health is an Art, NOT a Science!
http://NaturalHealthPerspective.com/ The ONLY Frauds in Health
are those who couldn't care less about prevention. Beware of
anybody who brags about eating a lousy diet, eating
crispbread, non-dairy coffee creamer, being overweight, or
about smoking!

[Alf Christ]

On Mon, 06 Oct 2003 17:58:06 -0700, Trent Duke
<tduke00@bellsouth.net> wrote:

>GLA is an omega 6 and you can get such from borage oil. It is
>an anti inflammatory.

Being the prime precursor of arachidonic acid, you could
beunlucky and only increase arachidonic acid level instead.
But if you combine DHGLa and EPa and other omega-3 acids, the
omega-3 acids will slow down dramatically the conversion of
DHGLa into arachidonic acid

What is nice with DHGLa is that even if it makes PG's, it lack
a double bound needed to make thromboxanes and leukotrienes.
and it bind effectively to cyclooxygenases and thus slow down
PG-production of 2-series, and it also slow down leuktriene
biosynthesis since it can bind nonproductively to the enzymes
producing the leukotrienes and also other lipoxygenases.

[Ericam2]

why don't you try Vitamin E as well?

[Jaym1212]

> I recently started taking an omega 3-6-9 unsaturated fatty
> acid dietary supplement that I buy in the local grocery
> store. I was pretty happy with the results at first; it
> seemed to reduce flatulence.

Is reduced flatulence necessarily a plus? Wouldn't a well fed
gut flora be a positive? What are the chances of the fats in
the supplement being oxidized? What brand is it?

[Umberto]

hi.. ahhh.... i take omega 3 fatty acids, is that good
for anything?

--
Umberto (begginner)

-

[Jaym1212]

> > Even 92% saturated coconut oil is 2% omega 6.
>
> Ha, ... Hah, Ha!

Cholesterol, coconuts, and diet on Polynesian atolls: a
natural experiment: the Pukapuka and Tokelau island studies IA
Prior, F Davidson, CE Salmond and Z Czochanska

Two populations of Polynesians living on atolls near the
equator provide an opportunity to investigate the relative
effects of saturated fat and dietary cholesterol in
determining serum cholesterol levels. The habitual diets of
the toll dwellers from both Pukapuka and Tokelau are high in
saturated fat but low in dietary cholesterol and sucrose.
Coconut is the chief source of energy for both groups.
Tokelauans obtain a much higher percentage of energy from
coconut than the Pukapukans, 63% compared with 34%, so their
intake of saturated fat is higher. The serum cholesterol
levels are 35 to 40 mg higher in Tokelauans than in
Pukapukans. These major differences in serum cholesterol
levels are considered to be due to the higher saturated fat
intake of the Tokelauans. Analysis of a variety of food
samples, and human fat biopsies show a high lauric (12:0) and
myristic (14:0) content. Vascular disease is uncommon in both
populations and there is no evidence of the high saturated fat
intake having a harmful effect in these populations.

[Jaym1212]

> > Even 92% saturated coconut oil is 2% omega 6.
>
> Ha, ... Hah, Ha!

Age relations of cardiovascular risk factors in a traditional
Melanesian society: the Kitava Study S Lindeberg, E Berntorp,
P Nilsson-Ehle, A Terent and B Vessby Department of Community
Health Sciences, Lund University, Sweden.
staffan.lindeberg@dalby.lu.se

This study examined cross-sectional age relations of blood
pressure, anthropometric indexes, serum lipids, and hemostatic
variables in 203 subsistence horticulturists aged 20-86 y in
Kitava, Trobriand Islands, Papua New Guinea. The population is
characterized by extreme leanness (despite food abundance),
low blood pressure, low plasma plasminogen activator inhibitor
1 activity, and rarity of cardiovascular disease. Tubers,
fruit, fish, and coconut are dietary staples whereas dairy
products, refined fat and sugar, cereals, and alcohol are
absent and salt intake is low.

[Jaym1212]

> > Even 92% saturated coconut oil is 2% omega 6.
>
> Ha, ... Hah, Ha!

Nutrition and inflammatory events: highly unsaturated fatty
acids (omega-3 vs omega-6) in surgical injury GL Blackburn
Department of Surgery, New England Deaconess Hospital, Harvard
Medical School, Boston, Massachusetts 02215.

Given the poor prognosis and high cost of care for patients
with acute inflammatory responses (often leading to organ
failure and/or allograft rejection), immunomodulation of this
hyperresponse represents an important priority for research in
nutritional medicine. The primary goal of nutritional support
in inflammatory disease is to provide adequate energy,
particularly through use of novel lipids (to alter eicosanoid
pathway toward a more regulated inflammatory state), and
protein to meet endogenous requirements for tissue repair IL-1
production, and restored cellular function, thus preventing
secondary infection (52). Manipulation of macrophage
eicosanoid production by use of omega-3 PUFA may reduce the
cellular immune response (by competing with arachidonic acid,
which produces inflammatory eicosanoids of the 2- and
4-series), whereas inclusion of MCT found in coconut oil may
lower the arachidonic acid content of membrane phospholipids.
As more data are obtained on the use of such tailored
therapies in critically ill patients, a new generation of
parenteral and enteral diets will be developed to reduce
inflammation and immune dysfunction.