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PUFAs and Oils

What are PUFAS?

PUFA stands for Poly Unsaturated Fatty Acid. Not all fats are bad for you, in fact your body needs certain fat compounds to function. Unsaturated fats are healthy fats, and are typically found in some vegetables and nuts, and fish and shellfish. Many studies are showing that PUFAs, most commonly Omega 3s and Omega 6s have a number of health benefits if consumed on a regular basis. The results of these studies have led many professionals to recommend that people consume fish regularly to make use of the benefits of Omega 3 fatty acids.

Polyunsaturated Fatty Acid (PUFA) Newsletters

The PUFA Newsletter and Fats of Life are written by nutrition scientist Joyce A. Nettleton, D.Sc., with input from the Scientific Advisory Board below and other science and medical experts as needed. Each issue is reviewed by the board members before posting. Fats of Life is a simplified version of the PUFA Newsletter. For current PUFA Newsletters see link below.

Heart Health

High Red Blood Cell Omega-3s Linked to Lower Chance of Heart Attack

April 2011 - Many people know that if they eat fish regularly, especially fish such as salmon, tuna, rainbow trout, mackerel and herring, they are much less likely to die from a sudden heart attack. To read full article.

Chance of Atrial Fibrillation Not Linked to Fish Consumption

April 2011 - Several studies over the years have reported that the consumption of omega-3 fatty acids derived from fish, also known as long-chain omega-3s, have little effect on the development of atrial fibrillation or its recurrence. To read full article.

Lower Chance of Stroke Among Women Who Eat Fish Twice or More Per Week

April 2011 - Much attention is paid to heart disease and its toll on mortality. But did you know that stroke is the third leading cause of death in the U.S., according to the Centers for Diseases Control and Prevention? To read full article.

Mother and Infants

Lower Chance of Obesity at Age 3 Associated with Higher Omega-3 Intake in Pregnancy

April 2011 - Many of the reasons for the high rates of overweight and obesity around the world, especially in many western countries, are well understood. Inactivity, taking in more calories than one expends and the types of food consumed all contribute to weight gain. To read full article.

Immune Function

Development of Childhood Allergies Sensitive to Maternal Polyunsaturated Fat Intakes

April 2011 - Some children are susceptible to allergic diseases in infancy and childhood because they inherit a predisposition toward them from either or both parents. The three main allergic diseases of childhood that involve immune dysfunction are eczema, asthma and allergic rhinitis. To read full article.

Modest Omega-3 Increase Has No Effect on Heart Attack Survivors’ Mortality But Lowers Risk for Patients with Diabetes

December 2010 - For many experts in the field, the question of whether fish oils or the long-chain omega-3 fatty acids (omega-3s) they contain protect heart health has been answered for some time. They do! Overall, the regular consumption of fish, especially fatty fish (salmon, rainbow trout, sardines, tuna) or fish oils reduces a person’s chance of developing or dying from heart disease or having a heart attack and improves the heart’s performance in several ways. To read full article.

No Association Between Omega-3s and Cardiovascular Events in Heart Disease Patients

December 2010 - Omega-3 fatty acids from seafood (omega-3s) have been associated with a substantially lower chance of dying or having a second heart attack in patients with heart disease. This is one reason why the American Heart Association (AHA) recommends that patients with heart disease consume about 1 g per day of seafood omega-3s, preferably by eating fatty fish like salmon, rainbow trout and sardines. To read full article.

Will Packing Your Plaque with EPA Decrease Their Danger?

December 2010 - What happens in the arteries of the heart and head has much to do with the chance of a heart attack, stroke or sudden death. It is in these major blood vessels that atherosclerotic plaque develops, grows and may eventually rupture, with dire consequences. To read full article.

Nutrition Wise: Omega-3 Fat in Shellfish

October 19, 2008 - Q: How do shrimp and other shellfish rate as sources of omega-3 fat?

A: Lobster is usually quite low in omega-3 fat, the type of fat identified as protective against heart disease, dementia, inflammation and potentially cancer. Shrimp, scallops and clams are moderate sources of the essential fat, providing about a third of what you get from oily fish like salmon, which is categorized as an excellent source. Oysters on the other hand, go toe-to-toe with salmon; a three-ounce portion of each provides about 1 gram of omega-3 fat, the daily amount recommended by the American Heart Association for people with coronary artery disease. Mussels aren't far behind and also rate as good sources of omega-3 fat. In addition to these choices, fin fish other than salmon that are high in omega-3 fat include Atlantic or Spanish mackerel, herring, sardines, rainbow trout, seabass and bluefin or albacore (white) tuna.

Study Questions Limits on Fish in Pregnancy

February 27, 2007- In an observational study of more than 8,000 pregnant women and their children, the researchers found that the children whose mothers ate less than 12 ounces of seafood a week were about 45 percent more likely to fall into the lowest 25 percent in I.Q. After controlling two dozen diet and other variables, the researchers found that greater maternal intake of omega-3 fatty acids in fish was associated with better fine motor development, more social behavior and social development. Dr. Josep R. Hibbeln, the lead author of the study, said "The problem with the formulation of the advisory is that there was no calculation of the benefits of seafood." Dr. Hibbeln states,. "We are not offering advice, just doing a scientific study to provide information to the other agencies that formulate advice." This study has important implications to the health of pregnant women. The original article was published in the New York Times.