The Latest on Omega 3

Best greetings of the day from Laughing Oak Farm…

This neck of the woods has gone from cool to summer heat – and early! We've also quit wondering when the grass is going to show and now have more than the stock can handle right now. The last few days have generated some thunder-boomers, a welcome respite from the hot, hot, hot weather of the last weeks. Mind you, the violent rains and hail aren't as welcome as a long slow soaker might have been. Hay is coming off, corn is about ten inches high, the tomato plants are in, and the fireflies started their lovely displays a few weeks ago.

An interesting article crossed my desk yesterday – and it not only connected with several conversations I've had of late, but with some of the projects that are underway,….

The article was published in the recent issue of the “Cancer Science” (formerly the Japanese Journal of Cancer Research).

The published findings not only disproves the common hypothesis that
consumption of red meat increases colorectal cancer risk, the results also suggest that a high intake of fish may in fact decrease the risk- particularly in the case of distal colon cancer.

Lead author, Dr. Yasumi Kimura from the Graduate School of Medical Sciences at Kyushu University said, "There was an almost significant inverse association between n-3 polyunsaturated fatty acids (PUFA) intake and incidences of colorectal cancer, particularly in the distal colon."

"This study provides further evidence that a diet with a high intake of fish and n-3 PUFA can help reduce the risk of colorectal cancer."

(See also citation below)

The whole Omega 6:3 subject is really up in my court of late. The above comes on the heels of a series of articles which indicate that Omega 3 fatty acids appear to reduce the incidence of aggression – in both man and animals.

On the human side, members of the medical profession who are looking at ways to reduce the use of psychotropic drugs (because of their vast array of adverse effects) are suggesting that low intake of Omega 3 fatty acids, especially when combined with high Omega 6s, might contribute to some types of violent and aggressive behaviours. They are implementing Omega 3 supplementation into their treatment, in some cases in lieu of the use of psychotropic medicines.

Similar clinical findings are seen in the animal world. It's not uncommon to see behavioural "problems" ameliorated when the animals are placed on a species appropriate ration. For dogs and cats this means cessation of commercial foods and use of fresh foods – meats, veggies and grains in proper proportions. For horses and cattle (and other species) this means increasing the forages, decreasing the processed grains and high glycemic index carbohydrates. It also means moving away from a corn-based system of "nutrition" – can we honestly call that nutrition??!

While it would not be responsible to suggest that changes in diet are the cure-all for all behavioural problems in any species, my clinical experience, and that of some of my colleagues, indicates that appropriate diet can do much to allow these animals (and people) to think more clearly, process stimulus in a more appropriate manner, and thus make more suitable responses and choices.

There is some work in progress now to both quantify and qualify the response to Omega 3 supplementation in dogs with aggression and other behavioural issues. I suspect that we are going to see some very interesting results – if my experience over the years in changing diets is any indication.

This echoes the findings that are being seen in man. There was a film at the last AcresUSA conference that documented the students of a school throughout the process of changing the food offered in the cafeteria from "junk foods" to wholesome nutrition. As the food changes continued, the students were able to focus, became calmer, able to process and integrate their experiences. It was a compelling documentation of how food choices affect function.

One of the things I think we need to look at is the ratio of the Omega 6 to Omega 3 fatty acids. It's well known that higher levels of Omega 6 act in a pro-inflammatory and excitatory manner. And while we do need some Omega 6, the levels found in foods, particularly grain fed foods, are excessive. Perhaps the higher need for Omega 3s is not as much an absolute need for Omega 3 – but serves to get the ratio back where it belongs: somewhere closer to 1:1.

Food for thought, eh ??

Take care,
Susan Beal

Citation:
Recent studies published in the journal Cancer Science have disproved the common myth that consumption of red meat increases colorectal cancer risk. Published by the world's largest society publisher Wiley-Blackwell, the study also found that consumption of fish and fish products was similarly inversely related to the risk.

High intake of red meat has traditionally always been associated with
increased risk of colorectal cancer, especially in Western countries. There has recently been heightened interest in examining the role n-3 polyunsaturated fatty acids (PUFA) plays in enabling colorectal cancer prevention further, as existing epidemiological findings are limited and inconsistent.

Researchers have run a large case-control study in Japan, examining
associations of meat, fish and fat intake with risk of colorectal cancer, paying particular attention to the subsite within the colorectum. The Fukuoka Colorectal Cancer Study - using a newly developed personal-computer software for registering semi quantitative food frequencies - found that intake of beef/pork, processed meat, total fat, saturated fat or n-6 PUFA showed no clear association with the overall or subsite-specific risk of colorectal cancer.

Lead author, Dr. Yasumi Kimura from the Graduate School of Medical Sciences at Kyushu University said, "There was an almost significant inverse association between n-3 polyunsaturated fatty acids (PUFA) intake and incidences of colorectal cancer, particularly in the distal colon."

"This study provides further evidence that a diet with a high intake of fish and n-3 PUFA can help reduce the risk of colorectal cancer."

The published findings not only disproves the common hypothesis that
consumption of red meat increases colorectal cancer risk, the results also suggest that a high intake of fish may in fact decrease the risk- particularly in the case of distal colon cancer.