In recent years, medical research has moved toward almost a unifying theory – of chronic disease as a consequence of low-grade, chronic inflammation. Inflammation is a controlled, ordered process whereby the body responds to infection or injury. Symptoms of inflammation include redness, swelling, heat and pain. Chronic inflammation is linked with age-related diseases such as CVD, obesity, diabetes and cancer. Therefore, agents that exert anti-inflammatory actions are likely to be important in both prevention and therapy of a wide range of human diseases and conditions.
The role of the omega’s in reducing inflammation stems from the conversion of EPA to the eicosanoids that are very anti-inflammatory and reducing the AA derived eicosanoids that produce inflammation. Several studies have reported anti-inflammatory effects of fish oil in patients with rheumatoid arthritis (84-86) and include reductions in the pro-inflammatory CRP 58. Several randomized, placebo controlled, double-blind studies (the ‘gold standard’ for clinical research) of fish oil in rheumatoid arthritis have been conducted using doses of omega 3’s between 1.6 and 7.1 g/d (average 3.5 g/d). Almost all of these trials showed some benefit of fish oil, including reduced duration of morning stiffness, number of tender or swollen joints, joint pain, time to fatigue, as well as increased grip strength, and decreased use of nonsteroidal anti-inflammatory drugs59.
In an editorial commentary discussing the use of fish oil in rheumatoid arthritis, it was concluded that “the findings of benefit from fish oil in rheumatoid arthritis are robust,” “dietary fish oil supplements in rheumatoid arthritis have treatment efficacy,” and “dietary fish oil supplements should now be regarded as part of the standard therapy for rheumatoid arthritis”60.
As noted, ALA can reduce the inflammatory compound, CRP as much as 75% when compared to a ‘traditional Western style’ diet61. In men and women with high blood cholesterol levels, the addition of a margarine rich in ALA (2.3% energy) to the diet for a period of two years61 significantly decreased CRP. These results and others suggest that dietary ALA intake is associated with lower levels of inflammation which may also explain the effect of ALA in preventing CVD.
Kelley Fitzpatrick
Director of Health & Nutrition
Flax Canada
