Omega-6/Omega-3 Essential Fatty Acid Ratio

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.