Beneficial Outcomes of Omega-6 and Omega-3 Polyunsaturated Fatty Acids on Human Health: An Update for 2021

Abstract

Oxidative stress and inflammation have been recognized as important contributors to the risk of chronic non-communicable diseases. Polyunsaturated fatty acids (PUFAs) may regulate the antioxidant signaling pathway and modulate inflammatory processes. They also influence hepatic lipid metabolism and physiological responses of other organs, including the heart. Longitudinal prospective cohort studies demonstrate that there is an association between moderate intake of the omega-6 PUFA linoleic acid and lower risk of cardiovascular diseases (CVDs), most likely as a result of lower blood cholesterol concentration. Current evidence suggests that increasing intake of arachidonic acid (up to 1500 mg/day) has no adverse effect on platelet aggregation and blood clotting, immune function and markers of inflammation, but may benefit muscle and cognitive performance. Many studies show that higher intakes of omega-3 PUFAs, especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are associated with a lower incidence of chronic diseases characterized by elevated inflammation, including CVDs. This is because of the multiple molecular and cellular actions of EPA and DHA. Intervention trials using EPA + DHA indicate benefit on CVD mortality and a significant inverse linear dose–response relationship has been found between EPA + DHA intake and CVD outcomes. In addition to their antioxidant and anti-inflammatory roles, omega-3 fatty acids are considered to regulate platelet homeostasis and lower risk of thrombosis, which together indicate their potential use in COVID-19 therapy.

Regulation of T-Cell Immune Responses by Pro-Resolving Lipid Mediators

“…In addition, the pathways governing immune regulation and resolution programs are interrelated and provide the mechanistic rationale for developing SPM-based therapeutic strategies that can be beneficial for the treatment of chronic inflammatory disorders, autoimmune diseases, and organ transplantation, notably through the control of effector T cells and boost of Tregs. This is reinforced by the positive outcomes observed in various pathological settings after dietary intervention using SPM precursors, DHA and EPA, or omega-3 lipids, which enhance SPM levels and help in controlling excessive inflammation and autoimmunity in both humans and mice (102)(103)(104). Thus, the multiple actions of SPMs on innate and adaptive immunity provide novel opportunities for SPM-based biomarker and drug development (Figure 3).…”

Adherence to the Mediterranean Diet Improves Fatty Acids Profile in Pediatric Patients with Idiopathic Nephrotic Syndrome

“…As regards the increase of blood linoleic acid in patients with low adherence to the Mediterranean diet and the issue of possible dietary measures, it should be pointed out that linoleic acid is not considered at present a negative micronutrient per se. In effect, it has been established that its moderate intake is able to reduce total cholesterol and LDL concentrations [10] and to prevent the risk of development of cardiovascular disease [10,11]. However, the role of omega-6 metabolites is clearer, because they are involved in the inflammatory process in response to air pollution [12], and cause a shift in the microbiota, contributing to an increase of colonic inflammation [13].…”

Proximate Composition and Nutritional Attributes of Ready-to-Cook Catfish Products

“…However, the products are shown to be a good source of polyunsaturated fatty acids. Polyunsaturated fatty acid percentages of the five products were higher than many meats, a characteristic of healthier meat, having health benefits such as decreasing stroke risk, triacylglycerol levels, blood pressure, insulin resistance, and inflammation, and might be useful as part of therapy for COVID-19 [28]. The atherogenic index (AI) shows slight differences between products, with values being slightly less than for gilthead sea bream (~0.25) [29], but lower than carp or rainbow trout with values of approximately 0.52 and 0.63, respectively [30].…”