Omega-6 fatty acid biomarkers and incident type 2 diabetes:
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http://www.thelancet.com/journals/l...0307-8/fulltext |
I can't believe there are no responses to this yet. I've been watching the topic, hoping somebody smarter than me would have something to say about it, lol.
So I can't wait any longer and I have to know....does this mean Hellman's mayonnaise is okay to eat again? :lol: |
They may have just been eating more fat and fewer carbs. Volek and Phinney's studies have shown that saturated fat in the blood decreases on low carb while Omega 6 increases. The ratio of 06/03 also increases or "worsens" yet inflammation decreases.
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https://www.ncbi.nlm.nih.gov/pubmed/18046594 |
Good point, RawNut. The study didn't look at how much omega 6 fats people ate, just biomarker levels of the stuff in the bloodstream. Therefore their conclusion that these fats are okay or healthy to eat isn't supported by their research because they're assuming having it exist in the bloodstream from whatever cause is the same thing as sticking it in your mouth and swallowing it. Not a good assumption because a lot of things don't work that way when swallowed into the digestive tract.
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Thanks for the links, RawNut.
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I believe Dave Feldman's research supports this dynamic as well: http://cholesterolcode.com/ Determining the effects of fatty acid composition in the diet is important to be able to select the healthy fats and truly understand the recommended combination of sat fats and PUFAs for humans with the goal of minimizing inflammation. Feldman doesn't get into this detail at the moment. |
O6 may only be harmful if it's allowed to oxidize. Here's a post detailing all the nasty OxLAMs it turns into: http://breaknutrition.com/omega-6-f...s-civilization/
But, what if 06 is protected from oxidation on a low carb diet? Here's a thread about corn oil reducing inflammation, and extending health and longevity of mice: http://forum.lowcarber.org/showthre...13&page=1&pp=15 I still wouldn't consume highly processed vegetable oils though. I do eat a lot of nuts, avocado and olive oil however. I love Dave's research! He's doing a carb experiment now and plans on a vegan experiment in the future. |
There are mechanisms by which omega 6 fatty acids might be inflammatory, and an association with the modern diet of omega 6 fatty acids also came with increases in inflammation... when it comes down to it, it's just as easy to make linoleic acid look like a dietary villain as it is to make saturated fat look bad. And maybe just as warranted.
There are some studies showing that extreme avoidance of omega fatty acids can be anti-inflammatory, but this is at a level of avoidance that it's very hard to achieve, especially on a high fat diet, we're talking taking barely enough to avoid essential fatty acid deficiencies. Inflammation happens for a reason, and it's not simply that the body had enough materials to drive the inflammatory process. One study I was looking at the other day gave rats endotoxin to initiate inflammation. This illustrates what I'm talking about, they fed hydrogenated coconut oil as the fat source to deny the animals enough omega 6 to have a normal reaction, and endotoxin resulted in less inflammation. Those endotoxins signal the body that there are pathogenic bacteria present, this is what the immune response/inflammation are intended to protect against. On the other hand, I think whatever contributes to donuts, pizza, and potato chips also contributes to modern diseases. Walnuts might be a wonderful food, but if they make me more likely to eat high-sugar ice cream, that can be a problem. Quote:
Controls ate 2 percent soybean oil, if you manage to get your omega 6 intake that low while eating a high fat diet, you are working very hard to do so. I think intervention studies might be a problem for this stuff. I've seen studies from the sixties where body fat was maybe 4 percent linoleic acid. And more recent studies where human body fat was more like 25 percent linoleic acid. You could see that really interfering with finding out whether getting linoleic acid levels right down there would benefit people with inflammatory disease, the figure I've seen put out for body fat half life for people at a stable body weight is around 600 days. |
Thank you smart people! :) So that's a definite maybe/maybe not on the Hellman's, lol.
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DIY avocado oil mayo. :yum: Small batch in a bullet blender is pretty easy. It often doesn't thicken the first whirl, but refrigerated and then reblended it does. Problem with the commercial products is the omega 6 oils are damaged by the heavy refining they go through. Yuck.
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I found my own inflammation subsided when I laid off the Omega 6 oils.
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I've never found it to have any obvious effect. Repeatable n=1 results are certainly useful to the individual. When you look at mechanisms--saying that it doesn't seem to be generally true that linoleic acid intake determines arachidonic acid/inflammatory metabolites of arachidonic acid levels in people isn't the same as saying that it's impossible for this to be true in individuals. Arachidonic acid from linoleic acid is usually limited, for the same reason dha from alpha linolenic acid is limited, the same enzymes are involved, just as some people can produce enough dha from flaxseed that they might not need it preformed in the diet, the same could be true of arachidonic acid.
edited; typed linoleic instead of linolenic. |
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Thanks, Zei. I tried making my own with extra light-tasting olive oil and didn't like it at all. Then I bought a bottle of avocado oil and all I have to remind me of it is the stain it left on my front walk where the bottle smashed when the supermarket bag broke! There's $15 I'll never get back, lol. I've been using commercial avocado oil mayo. I've tried Sir Kensington and Choice Foods. They're both okay. Not great. I just really love the taste of Hellman's. I grew up on it. |
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I don't know if I've ever gone off omega sixes long enough to see a difference. Probably a good idea. |
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Probably worth giving it up long enough to see if it makes a difference. Thanks. :) |
I get the Paleo Mayo from the market at Mark's Daily Apple. YUUUUUMMMMMMMM.
I eat a lot of canned seafood, and this is the perfect partner. |
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