Wth the meeting of the 10thCongress of the International Society for the Study of Fatty Acids & Lipidsbeginning from May 26, 2012, in Vancouver, Canada, where scientists fromacademia and government, and health professionals would interact, we will getto learn more about the cutting edge science related to biology of fatty acids.

 So, what are fatty acidsbasically? Chemically, they are carboxylic acid with long hydrocarbon chains.Literally, they are fats that are important source of fuel to the cells as theybreak down into ATP providing energy to the heart and skeletal muscle. 

 Fatty acids can either besaturated (SFA) or unsaturated. Omega-3 fatty acids [that includes EPA(eicosapentaenoic acid), DHA (docosahexaenoic acid), and ALA (alpha-linolenicacid)] and omega-6 fatty acids are considered essential polyunsaturated fattyacids (PUFA) because they are required by our body to synthesize prostaglandinsand other physiological regulators. Health benefits of these fatty acids,especially omega-3, include reducing inflammation as well as lowering the riskof chronic diseases such as cardiovascular disease (CVD), coronary heartdisease (CHD), cancer, diabetes, high cholesterol, and arthritis. They are alsoimportant for cognitive and behavioral functions. Studies have found low levelsof omega-3 may cause disorders such as attention-deficit hyperkinetic disorder(ADHD), bipolar disorder, schizophrenia, and depression. 

 A recent review study publishedin the journal Advances in Nutrition,summed up the health benefits of omega-3 as 'The omega-3 PUFA EPA and DHA areimportant throughout life and are a dietary necessity found predominantly infish and fish-oil supplements. The omega-3 fatty acids EPA and DHA areessential for proper fetal development, and supplementation during pregnancyhas also been linked to decreased immune responses in infants includingdecreased incidence of allergies in infants. Omega-3 fatty acid consumption hasbeen associated with improved cardiovascular function in terms ofanti-inflammatory properties, and reduced major coronary events'.

 Along with omega-3, omega-6 fattyacids help with brain functions. They also look after the bone health, regulatemetabolism, and stimulate hair and skin growth. Linoleic acid (LA), an omega-6,is amongst the most important essential fatty acids. LA gets converted togamma-linoleic acid (GLA) and then to arachidonic acid (AA) in the body. GLA isthought to actually reduce inflammation. Omega-6 fatty acids, especially GLA,is useful for health conditions such as ADHD, allergies, high blood pressure,diabetic neuropathy, rheumatoid arthritis, osteoporosis, menopausal symptoms,and premenstrual syndrome (PMS).

In short, essential fatty acids such as omega-3 and omega-6 areindispensable for normal growth and development and they provide healthbenefits throughout life. Incidentally, the body cannot make these essentialfatty acids. So, these must come from dietary sources.

Omega-3 fatty acids can be obtained from foods such as soybean oil,canola oil, olive oil, sunflower oil, walnut, flaxseed, and fish such as trout,herring and salmon. 

Omega-6 can be obtained from vegetable oils such as soybean oil, cornoil, safflower oil and other oils mentioned above. 

 Normally, omega-6 is plentiful inan average diet. Rather, modern diets have more of omega-6 than omega-3 andthis imbalance may promote diseases such as asthma, CVD, autoimmune andneurodegenerative diseases. According to a US study published in the journal Biomedicine and Pharmacotherapy, 'humanbeings evolved on a diet with a ratio of omega-6 to omega-3 essential fattyacids (EFA) of approximately 1 (that is, equal proportion) whereas in Westerndiets the ratio is 15/1-16.7/1'. The researchers further stated 'A ratio of2.5/1 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. Thelower omega-6/omega-3 ratio in women with breast cancer was associated withdecreased risk. A ratio of 2-3/1 suppressed inflammation in patients withrheumatoid arthritis, and a ratio of 5/1 had a beneficial effect on patientswith asthma, whereas a ratio of 10/1 had adverse consequences. These studiesindicate that the optimal ratio may vary with the disease under consideration'.Thus, a lower omega-6 / omega-3 ratio ismore desirable in order to reduce the risk of chronic diseases. 

 There is another type ofunsaturated fatty acid that is currently a hot topic for discussion -trans-fats. Natural sources of dietary trans-fats are fatty parts of meat anddairy products. Artificial trans-fats are found in foods that containhydrogenated oil. Artificial trans-fats are found in margarines and vegetableshortenings, frozen pizzas, baked goods such as cake, cookies, pie, and also incoffee creamers, fast food, and other processed foods. According to the CDC,'Consuming trans-fat increases low-density lipoprotein (LDL, or"bad") cholesterol contributing to the leading cause of death in theU.S. - coronary heart disease (CHD). Trans-fat may also have other adversehealth effects like decreasing high-density lipoprotein (HDL, or"good") cholesterol'.

 Considering these facts, the FDArequired mandatory trans-fat labeling on all packaged food and a few yearslater some states in America have issued a trans-fat ban and a rule requiringfast food restaurants to post calorie info on menus. More recently,legislations have been passed banning trans-fats in schools as well. 

 The American Heart Association'sNutrition Committee recommends restricting intake of total fat to less than25-35 percent of total calories required per day, with saturated fat intake toless than 7 percent and trans-fat intake to less than 1 percent of total dailycalories. The Committee suggests that 'remaining fat should come from sourcesof monounsaturated and polyunsaturated fats such as nuts, seeds, fish andvegetable oils'.

 Significant research studies arestill being carried out to know more about the health benefits of fatty acids.In view of this, we await the results of the advances made in fatty acid andlipid research.