This item is in: Food Science > Nestlé functional foods and nutrition series > World review of nutrition and dieteticsOmega-6/omega-3 essential fatty acid ratio: The scientific evidence
Edited by A P Simopoulos and L G Cleland
World Review of Nutrition and Dietetics Series No. 92
Studies on the evolutionary aspects of diet and molecular studies included in this volume indicate that human beings evolved on a diet that was balanced in the essential fatty acids (EFA). In fact, the ratio of omega–6/omega–3 EFA was 1/1 whereas present day diets in both developed and developing countries have a much higher ratio, between 5/1 and 50/1. Additional studies show that a high ratio of omega–6/omega–3 EFA is detrimental to health and may lead to the development of chronic diseases. Improving the dietary ratio by decreasing the omega–6 fatty acids and increasing the omega–3 fatty acids is essential for brain function and for the management of cardiovascular disease, arthritis and cancer. A ratio of 4/1 or less leads to lower dosage and to the reduction of adverse effects of drugs.
This volume should be of interest to a large and varied audience of researchers in academia, industry, and government; cardiologists, geneticists, immunologists, neuroscientists, and cancer specialists; as well as nutritionists, dietitians, food scientists, agriculturists, economists and regulators.
ISBN 3 8055 7640 4
ISBN-13: 978 3 8055 7640 6
174 pages 234 x 156mm hardback
£165.00 / US$280.00 / €200.00
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Importance of the ratio of omega-6/omega-3 essential fatty acids: evolutionary aspects; The importance of omega-6/omega-3 fatty acid ratio in cell function; Omega-6/omega-3 ratio and brain-related functions; Dietary prevention of coronary heart disease: focus on omega-6/ omega-3 essential fatty acid balance; Effects of an indo-mediterranean diet on the omega-6/omega-3 ratio in patients at high risk of coronary artery disease: the Indian Paradox; Omega-6/omega-3 fatty acid ratio: The Israeli paradox; Linoleic acid to alpha-linolenic acid ratio; The Japan Society for lipid nutrition recommends to reduce the intake of linoleic acid; Omega-6/omega-3 polyunsaturated fatty acid ratio and cancer; Omega-6/omega-3 fatty acids and arthritis.