Does High Consumption of Parent Omega 6 Lead to High Levels of Arachidonic Acid (AA)?

Parent Omega 6High consumption of Parent omega 6 lead does not lead to high levels of arachidonic acid (AA). It is common misunderstanding among physicians. All Parents are supposed to become derivatives. Nothing could be further from the truth.  “Arachidonic acid (AA) is a polyunsaturated omega 6 fatty acid. It is the counterpart to the saturated arachidic acid found in peanut oil.”  There are biochemical and physiologic feedback systems that must be understood. In fact, the more Parent omega 6 consumed, the less AA is formed. This fact has been confirmed and published decades ago! It is a fact that extremely few omega 3 derivatives (EPA / DHA) are made from Parent omega 3. It is likewise with the omega 6 series, too. Numerous clinical trials measured blood AA levels.

Below is a from a journal article published in 2013:

“Based on data obtained from 36 articles containing over 4,300 participants, dietary intake of LA was not associated with serum or plasma phospholipid levels of arachidonic acid [AA]. When dietary LA levels were increased up to six-fold, no significant changes in arachidonic acid levels were observed. Similarly, decreasing dietary intake of LA by up to 90% was not associated with changes in arachidonic acid levels in the phospholipid pool of serum or plasma. To date, no evidence exists to support the proposition that unadulterated forms of LA [Parent omega 6] are pro-inflammatory in the range of current diets. In contrast, there is increasing evidence that LA has anti-inflammatory properties.” [Note: The superb anti-inflammatory effect of Parent omega 6 and its derivatives is well-known from the biochemistry and physiology.]

 

Mike Maunu – Founder
Oxygen4Life.com

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