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2007-8-30 13:41:16 |
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Monday August 6, 2007 (Foodconsumer.org) -- Consuming more fish oil and less vegetable oil may reduce inflammation in various tissues and organs, according to a new study reported in the August 3 issue of the Journal of Biological Chemistry. The study led by William L. Smith, Ph.D. from the University of Michigan, Ann Arbor and colleagues found a diet with more fish oil and less vegetable oil resulted in an decrease in the formation of chemicals called prostanoids, which increase inflammation when produced in excess. “Prostanoids help control blood pressure, fight allergies, and modulate inflammation, but too much of them ? especially those made from vegetable oils ? can also lead to increased pain, swelling, and redness in various tissues,? Smith said. “Our study shows that prostanoids made from fish oil are less effective at causing pain and swelling than those made from vegetable oil and that adding fish oil to the diet decreases the amount of prostanoids made from vegetable oil.? The researchers explained that two enzymes called cyclo-oxygenases COX 1 and COX 2 are involved in the making of prostanoids. When fish oil is present, it preferentially binds to COX 1 and limits vegetable oil's access to the enzyme, reducing the formation of prostanoids from vegetable oil. However, excessive fish oil does not bind to COX 2 in the way it does to COX 1 apparently because there are two binding sites on COX 2 for only one of which fish oil are preferred. This is why when both fish oil and vegetable oil are present, prostanoids are still formed, but at a lower level. “This was completely unexpected,? Smith said. “This new result shows that COX-2 does not ‘prefer? fish oil to vegetable oil. Regardless of the amount of extra fish oil that we added, COX-2 still helped convert all the vegetable oil available.? The finding revealed for the first time how the body regulates the production of prostanoids. Early studies suggested omega 3 fatty acids found in fish oil are responsible for some anti-inflammation properties. Studies also suggested the American diet has too much vegetable oil, which is rich in omega 6 fatty acids. ### Copyright 2007 foodconsumer.org All rights reserved. Foodconsumer.org publishes daily news and reports on food and diet, some of which are not available from the mainstream news media. This article can be used by individuals and organizations for not-for-profit purposes without prior express permission from foodconsumer.org on condition that this article including the author and this copyright note should be used in entirety without alteration. |
