http://www.ncbi.nlm.nih.gov/pubmed/19454127
Plasma n-3 polyunsaturated fatty acids are negatively associated with
obesity.Micallef M, Munro I, Phang M, Garg M.
Nutraceuticals Research Group, School of Biomedical Sciences,
University of Newcastle, Callaghan, NSW 2308, Australia.
The objective of the present study was to investigate the relationship
between plasma n-3 PUFA composition and weight status. A total of 124
adults, stratified by weight status: healthy weight (n 21), overweight
(n 40) and obese (n 63) were recruited. Fasting blood samples,
anthropometric measures and body composition were collected. Plasma
fatty acid composition was determined by GC. BMI, waist circumference
and hip circumference were inversely correlated with n-3 PUFA, EPA and
DHA (P < 0.05 for all) in the obese group. Obese individuals had
significantly lower plasma concentrations of total n-3 PUFA, compared
with healthy-weight individuals (4.53 (sd 1.11) v. 5.25 (sd 1.43) %).
When subjects were pooled and stratified into quartiles of total n-3
PUFA, a significant inverse trend was found for BMI (P = 0.002), waist
circumference and hip circumference (P = 0.01 and P < 0.001
respectively). Higher plasma levels of total n-3 PUFA are associated
with a healthier BMI, waist circumference and hip circumference. Our
findings suggest that n-3 PUFA may play an important role in weight
status and abdominal adiposity.
PMID: 19454127 [PubMed - as supplied by publisher]
montygraham - 21 Jul 2009 20:12 GMT
Anything that inhibits AA metabolization without killing the person
quickly may be said to have "benefits" of all kinds. Also, there's no
reason to speculate, because the underlying biochemical mechanisms are
now known. However, just to give you a sense of one family's
experiences, I am the only thin person in my family who is around the
age of 40 or older. Everyone else is clearly obese. The only other
people in my family who were not obese over the age of 40 were my
great grandparents, who lived before the time when Americans have
diets rich in linoleic acid (they used mostly olive oil and butter).