Omega 6 polyunsaturated fat ups risk of heart attack/heart disease | Omega 6 多不飽和脂肪增加心髒病發作/心髒病的風險

Saturday 08/28/2021 (,, — Reported in 2010 in British Journal of Nutrition, a review suggests that eating omega 6 fatty acids without omega 3 fatty acids can increase risk of heart attach and coronary heart disease (CHD).

The review of randomized controlled trials on effect of omega 3/omega 6 polyunsaturated fat (PUFA), trans fat, and unsaturated fat on risk of heart attach and heart disease concludes that the recommendation by the American Heart Association to eat 5 to 10% of energy worthy of omega 6 polyunsaturated fat can do more harm than good.

The review conducted by scientists at National Institute of Health and University of Illionis in Chicago found omega 6 PUFA can be even worse than trans fat (particially hydrogenated vegetable oils) and saturated fat.

Without omega 3 PUFA, omega 6 PUFA in replacement of trans fat and saturated fat in a diet may increase risk of non-fatal heart attack (myocardial infraction) and death from coronary heart disease by 16%.

On the other hand, using a diet with both omega 3 PUFA and omega 6 PUFA reduced the risk by 22% while using a diet with omega 6 PUFA only increases the risk of nont-fatal heart attack and CHD death by 13%.

It has been known for long that omega 6 fatty acids promote inflammation while omega 3 fatty acids can help suppress inflammation. Inflammation is the root cause of many chronic diseases including cardiovascular disease and cancer.

Omega 6 fat is present in large quantity in vegetable oils (soy oil, corn oil) while omega 3 fatty acids comes with only a few foods such as cold water fatty fish (salmon, sardine), marine algae, walnuts, eggs or supplements. (Dr. Lu)

2021 年 8 月 28 日星期六(、、——2010 年英國營養學雜誌報導,一項評論表明,食用 omega 6 脂肪酸而不含 omega 3 脂肪酸會增加心臟附著的風險和冠心病(CHD)。

對歐米茄 3/歐米茄 6 多不飽和脂肪 (PUFA)、反式脂肪和不飽和脂肪對心臟附著和心髒病風險影響的隨機對照試驗的審查得出結論,美國心臟協會建議食用 5% 至 10%與歐米茄 6 多不飽和脂肪相稱的能量弊大於利。

美國國立衛生研究院和芝加哥伊利諾斯大學的科學家進行的審查發現,歐米茄 6 多不飽和脂肪酸甚至比反式脂肪(部分氫化植物油)和飽和脂肪更糟糕。

如果沒有歐米茄 3 多不飽和脂肪酸,用歐米茄 6 多不飽和脂肪酸替代飲食中的反式脂肪和飽和脂肪可能會使非致命性心髒病(心肌梗死)和冠心病死亡的風險增加 16%。

另一方面,同時使用 omega 3 PUFA 和 omega 6 PUFA 的飲食將風險降低了 22%,而使用 omega 6 PUFA 的飲食只會使非致命性心髒病發作和冠心病死亡的風險增加 13%。

眾所周知,歐米茄 6 脂肪酸會促進炎症,而歐米茄 3 脂肪酸可以幫助抑制炎症。炎症是許多慢性疾病的根源,包括心血管疾病和癌症。

歐米茄 6 脂肪大量存在於植物油(豆油、玉米油)中,而歐米茄 3 脂肪酸僅存在於少數食物中,如冷水脂肪魚(鮭魚、沙丁魚)、海藻、核桃、雞蛋或補充劑。 (陸博士)

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