The importance of the ratio of omega-6/omega-3 essential fatty acids

The Center for Genetics, Nutrition and Health, Washington, DC 20009, USA. cgnh@bellatlantic.net

Several sources of information suggest that human beings evolved on a diet with a ratio of omega-6 to omega-3 essential fatty acids (EFA) of approximately 1 whereas in Western diets the ratio is 15/1-16.7/1. Western diets are deficient in omega-3 fatty acids, and have excessive amounts of omega-6 fatty acids compared with the diet on which human beings evolved and their genetic patterns were established. Excessive amounts of omega-6 polyunsaturated fatty acids (PUFA) and a very high omega-6/omega-3 ratio, as is found in today's Western diets, promote the pathogenesis of many diseases, including cardiovascular disease, cancer, and inflammatory and autoimmune diseases, whereas increased levels of omega-3 PUFA (a low omega-6/omega-3 ratio) exert suppressive effects. In the secondary prevention of cardiovascular disease, a ratio of 4/1 was associated with a 70% decrease in total mortality. A ratio of 2.5/1 reduced rectal cell proliferation in patients with colorectal cancer, whereas a ratio of 4/1 with the same amount of omega-3 PUFA had no effect. The lower omega-6/omega-3 ratio in women with breast cancer was associated with decreased risk. A ratio of 2-3/1 suppressed inflammation in patients with rheumatoid arthritis, and a ratio of 5/1 had a beneficial effect on patients with asthma, whereas a ratio of 10/1 had adverse consequences. These studies indicate that the optimal ratio may vary with the disease under consideration. This is consistent with the fact that chronic diseases are multigenic and multifactorial. Therefore, it is quite possible that the therapeutic dose of omega-3 fatty acids will depend on the degree of severity of disease resulting from the genetic predisposition. A lower ratio of omega-6/omega-3 fatty acids is more desirable in reducing the risk of many of the chronic diseases of high prevalence in Western societies, as well as in the developing countries, that are being exported to the rest of the world.

More information about Hemp Seeds

Hemp seeds come from an edible type of Cannabis sativa, a plant belonging to the same family as hops and fig trees. Hemp has been cultivated for over 6000 years, far longer than crops like soy beans have. This useful plant also provides a resistant textile fibre and renders a high-quality oil.

Hemp seed is exceptionally nourishing and beneficial. It is rich in proteins, and contains 30% to 50 % more protein than fish does. It also provides anti-oxides, including cysteine, carotene (Vitamin A) and tocopherols (Vitamin E). These substances act together to hydrate and restore dry skin and help to maintain healthy eyes and cell membranes.

Hemp is the source of a polyunsaturated oil that is rich in the essential fatty acids (EFAs) Omega 3 and Omega 6. The body does not synthesize these beneficial fats, and ordinary diets are often lacking in Omega 3. These two EFAs work together in synergy and one cannot be activated without the other. In hemp oil the proportion of these two fats to one another is 3:1, an ideal ratio from a nutritional viewpoint for their optimal use in the body. EFAs help to prevent or relieve inflammation problems, arthritis, asthma, osteoporosis, cardio-vascular disease and hormonal disturbances linked to menopause, These substances play a role in preventing autoimmune diseases, overweight and cancer.

Hemp seed also contains considerable quantities of iron and calcium, as well as other minerals. It does not contain THC, the psychoactive substance found in marijuana. It is also free of saturated fats, cholesterol and gluten. Hemp seed on its own provides nutritional and nutraceutic benefits that can be matched only by a combination of several different foods or supplements.

Culinary uses

Hemp seeds are delicious tasting and can be used very similarly to wheat germ, sesame seeds, sunflower seeds or pine nuts. Hemp seeds can be sprinkled on salads, soups, hot or cold breakfast cereals, granola, yoghurt, sauces, pesto, dips, pancakes, and pastries. It is preferable to eat hemp seeds raw. If they are cooked, they should not be heated to temperatures higher 180°C/350°F. After a package or jar of hemp has been opened, the contents keep for 3 to 4 months at room temperature and for up to a year in the refrigerator.