NOT having enough anti-Inflammatory fats to counter inflammatory fats causes inflammation

The type and quantity of essential fats you eat has an effect on the body's inflammatory response

Certain essential fatty acids located in cell membranes produce specific “hormone-like” substances (called eicosonoids) in a cell's immediate environment, to effect either an inflammatory or anti-inflammatory action.   The most well-known of these eicosonoids are prostaglandins, leukotrienes , thromboxanes and prostacyclins;

Typically the problem is not having enough anti-inflammatory omega-6 GLA and omega-3 EPA and DHA.   Omega-6 fats yield both inflammatory and anti-inflammatory eicosonoids; Omega-3 fats have only an anti-inflammatory effect;

Omega-6 to Omega-3 Imbalance

Fats that work towards reducing inflammation

The essential fatty acid EPA in cell membranes is converted by the COX and LOX enzymes to anti-inflammatory prostaglandins and leukotrienes.   Omega-3 EPA is obtained from our diet in such as: 

•   Marine foods and supplements contain EPA.   Including oily fish (E.g. salmon, herring, trout, mackerel), fish oil (E.g. WIld salmon oil) and krill oil ;

Antarctic Krill Oil

Eating fish for omega-3 EPA /DHA

•   Plant foods flax, hemp and chia seeds, and also walnuts are rich in alpha-linolenic acid (ALA) that can be converted to EPA, to yield anti-inflammatory eicosonoids via the COX and LOX enzymes - however the conversion process requires certain enzymes, which themselves need specific vitamins and minerals, which may be deficient in certain people, such as the elderly, certain races, and those who are ill;

Inhibitors of Conversion Enzymes for Omega-3 ALA and Omega-6 LA Fatty Acids

Flax Seed, Chia Seed, Hemp Seed

Omega-6 fats that yield anti-inflammatory Series-1 prostaglandins (PGE-1) from dihomo-gamma linolenic acid (DGLA)

-   Omega-6 linoleic acid (LA) found in nuts and seeds, but more often in typical grocery store oils (E.g. corn, soybean oil) and processed foods containing them -  can be converted to GLA and then converted via enzymes to DGLA to yield anti-inflammatory eicosonoids; DGLA can also be derived from GLA found in high amounts in borage, evening primrose and blackcurrant oils, which are the usual supplement sources for DGLA (which is only found in mother's milk in any quantity); PGE-1 molecules are about 1/2 of your inflammation-fighting capability. Without them, you have a persistent tendency toward inflammation, which often leads to INSULIN resistance, obesity and many deadly diseases.

Fats that tend to increase inflammation

Omega-6 AA essential fatty acids yield inflammatory eicosonoids

-   Omega-6 arachidonic acid (AA).   Found in meat and dairy yields inflammatory prostaglandins and leukotrienes;  linoleic acid (LA) fatty acids found in typical grocery store oils and processed foods can be converted to AA;

For more information on the eicosonoids, how to optimize conversion enzymes and how to ensure a healthy intake of the essential fats:

EFAs →Eicosonoids(Local “Hormones”) -“First Response Team”