Omega-3 fatty acids for reducing the risk of allergy

A new study from the Karolinska Institute in Sweden reveals that a high level of omega-3 fatty acids in children at the age of 8 is associated with a decreased risk of asthma or rhinitis at the age of 16¹. The study was published in the Journal of Allergy and Clinical Immunology.

Scientists have yet to identify the pathological mechanisms responsible for triggering allergies. There are a number of known risk factors such as air pollution, exposure to second-hand smoke during early childhood, not being breast-fed, an over-sanitised environment and … an imbalance between omega-3 and omega-6 fatty acids.
It’s been known for decades that the average Western diet provides too many omega-6 and too few omega-3. The ratio between the two, which should be between 1:1 and 4:1^2-3, may actually be somewhere between 10:1 and 30:1. In other words, over-consumption of omega-6 (found primarily in vegetable oils and processed food) prevents the omega-3 from being optimally used by the body. It’s worth repeating that the small amount of omega-3 provided by the diet has to compete with the omega-6 to be properly absorbed by the body. In excess, the omega-6 monopolise the enzymes, vitamins (particularly B3 and B6) and minerals (magnesium and zinc) necessary for the absorption of omega-3.

Restoring a balanced intake of polyunsaturated fatty acids

This imbalance promotes the development of cardiovascular problems and inflammatory disease², and according to this new study, disorders such as asthma and allergies. It’s important than to set a good example to our children by restoring the balance as soon as possible, by following these three practical solutions:
1) Increase your intake of omega-3 fatty acids (from oily fish, shrimps, flax seed, chia seed, pumpkin seed …).
2) Reduce that of your omega-6, particularly processed fatty foods, corn- or soya-fed poultry, pork and vegetable oils.
3) Take omega-3 supplements containing either docosahexaenoic acid (Super DHA), or eicosapentaenoic acid (Super EPA), or a mix of the two (Super Omega 3).

In our modern society, it seems the third option may offer the most reliable solution: due to increasing heavy metal pollution, the French Food Safety Agency now recommends eating no more than two portions of fish a week.

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References
1. Magnusson J, Ekström S, Kull I, Håkansson N, Nilsson S, Wickman M, Melén E, Risérus U, Bergström A. Polyunsaturated fatty acids in plasma at 8 years and subsequent allergic disease. The Journal of Allergy and Clinical Immunology, December 2017 DOI: 10.1016/j.jaci.2017.09.023
2. Kris-Etherton PM,et al. Fish consumption, fish oil, omega-3 fatty acids, and cardiovascular disease. Circulation. 2002 Nov 19;106(21):2747-57. Texte intégral : http://circ.ahajournals.org
3. Simopoulos AP. Essential fatty acids in health and chronic disease. Am J Clin Nutr. 1999 Sep;70(3 Suppl):560S-569S. Review. Texte intégral : www.ajcn.org