The evidence reported by Dr. Mercola reveals an essential basis for health: the importance of an organic diet of fresh foods, not ultra-processed (hydrogenated fats and carcinogenic compounds), low in omega 6, fish (EPA, DHA, vitamins D and E), saturated fat from coconut and cattle and grass-fed products, fasting and exercise. These factors are decisive to avoid insulin resistance, obesity and metabolic diseases. Obesity and aging predispose to numerous overlapping chronic diseases. For example, metabolic abnormalities, including insulin resistance (IR) and type 2 diabetes (T2D), are important causes of morbidity and mortality. Low-grade chronic inflammation of tissues, such as the liver, visceral adipose tissue, and neurological tissues, is considered to contribute significantly to these chronic diseases. The intestinal barrier function, which is strongly implicated in the pathogenesis of obesity and age-related diseases.
The incidence of obesity and its related metabolic disorders has increased significantly in the last 3 decades, culminating in the current global epidemic of metabolic diseases and leading to a search for contributing factors. Exposure of the developing fetus/newborn to a typical Western diet increases the risk of obesity and metabolic disorders throughout life, creating an intergenerational cycle of metabolic diseases. In Western countries, this epidemic of metabolic diseases has coincided with a marked increase in the intake of omega-6 polyunsaturated fatty acids. Recent studies have emphasized the proadipogenic properties of omega-6 polyunsaturated fatty acids. Recent studies have shown that perinatal exposure to a diet rich in omega-6 polyunsaturated fatty acids results in a progressive accumulation of body fat over generations.
There is evidence supporting the hypothesis that omega-6 PUFAs have proadipogenic and prolipogenic properties, and exposure to a diet rich in omega-6 PUFAs during the first years of life has been shown to be sufficient to program mass gain. body fat in offspring.
This review reports on the evidence of the real benefit of fish consumption in the prevention of sarcopenia and the positive action on muscle mass of biological compounds present in fish. Fish improves glucose homeostasis, helping to prevent diabetes and metabolic syndrome, and has a positive impact on muscle mass preservation among the elderly, mediated by multiple mechanisms.
Experimental studies have suggested that omega-6 and omega-3 fatty acids cause divergent effects on body fat gain through mechanisms of adipogenesis, adipose tissue darkening, lipid homeostasis, brain-gut-adipose tissue axis, and, most importantly, systemic inflammation. Prospective studies clearly show an increased risk of obesity as the omega-6 fatty acid level and omega-6/omega-3 ratio increase in red blood cell (RBC) membrane phospholipids, whereas Membrane phospholipids of high omega-3 red blood cells are decreased. the risk of obesity. The omega-6/omega-3 ratio plays an important role in increasing the development of obesity through AA eicosanoid metabolites and hyperactivity of the cannabinoid system, which can be reversed with increased intake of eicosapentaenoic acid (EPA). and docosahexaenoic acid (DHA).
Higher levels of ω-3 PUFA in the diet or in circulation are associated with a lower risk of metabolic syndrome. New findings in obesity indicate higher ω-6/ω-3 PUFA ratios. ω-3 PUFAs may improve blood lipid profile and glycemic outcomes in patients with type 2 diabetes mellitus and reduce liver fat in nonalcoholic fatty liver disease (NAFLD); the findings of several recent meta-analyses support these effects. Genetic background affects interindividual variability in insulin sensitivity response to ω-3 PUFA supplementation. ω-3 PUFA have prebiotic effects, altering the intestinal microbiota.
Plasma levels of four omega-6 oxylipins were positively correlated with adiposity, metabolic syndrome prevalence, fatty liver index, and homeostatic model assessment of insulin resistance index and lipid parameters. In contrast, plasma levels of three omega-3 oxylipins were negatively correlated with adiposity, metabolic syndrome prevalence, fatty liver index, and homeostatic model assessment. of the insulin resistance index and lipid parameters. The seven oxylipin panel predicted adiposity better than traditional inflammatory markers such as interferon gamma or tumor necrosis factor alpha. Pathway analyzes revealed that people with obesity had higher plasma levels of omega-6 and lower plasma levels of omega-3 oxylipins than people of normal weight.
An investigation of new ways to activate brown adipose tissue (BAT) is highly valuable as it is a potential tool for the prevention and treatment of obesity due to BAT's unique ability to generate heat rather than store energy.
BAT volume was associated with a higher intake of omega-3 fatty acids and a lower ratio of omega-6/omega-3 fatty acids. In conclusion, we noted a lower accumulation of visceral fat in subjects with identified BAT, confirming the protective role of brown adipose tissue and indicating that BAT shows strong potential as a means to combat obesity and its metabolic consequences.
In this study, an important role of BAT-derived oxylipins in the fight against obesity-related metabolic disorders is reported, with a lowering effect on the levels of several ω-6 oxylipins.
Breast milk from women with a high ratio of omega-6 to omega-3 fatty acids increases lipogenic gene expression in preadipocytes, suggesting adipocyte dysfunction that may have implications in programming mediated childhood obesity. for breast milk.
EPA and DHA fatty acids exert beneficial effects on heart disease, hypertension, diabetes, arthritis, inflammatory problems, autoimmune diseases, and cancer. Its pleiotropic nature manifests as reduced triglyceride levels, management of hypertension and obesity/metabolic syndrome, and reduced mortality. These key nutrients modulate inflammation and platelet aggregation and are effective in preventing and treating the negative consequences of aging. A recent meta-analysis of EPA trials revealed a greater reduction in the relative risk of cardiovascular outcomes for EPA.
I found the interview highly confusing and somewhat at odds with previous advice given on this site. The speaker talked way too fast, at least for me - a layman on medical and nutritional matters. Reading the supporting text, I came away unclear as to exactly what one can eat in reality. I think the whole thing needs to be laid out far more clearly and simply. Just my 2 cents.
The evidence reported by Dr. Mercola reveals an essential basis for health: the importance of an organic diet of fresh foods, not ultra-processed (hydrogenated fats and carcinogenic compounds), low in omega 6, fish (EPA, DHA, vitamins D and E), saturated fat from coconut and cattle and grass-fed products, fasting and exercise. These factors are decisive to avoid insulin resistance, obesity and metabolic diseases. Obesity and aging predispose to numerous overlapping chronic diseases. For example, metabolic abnormalities, including insulin resistance (IR) and type 2 diabetes (T2D), are important causes of morbidity and mortality. Low-grade chronic inflammation of tissues, such as the liver, visceral adipose tissue, and neurological tissues, is considered to contribute significantly to these chronic diseases. The intestinal barrier function, which is strongly implicated in the pathogenesis of obesity and age-related diseases.
https://febs.onlinelibrary.wiley.com/doi/full/10.1111/febs.16558 (2022)
The incidence of obesity and its related metabolic disorders has increased significantly in the last 3 decades, culminating in the current global epidemic of metabolic diseases and leading to a search for contributing factors. Exposure of the developing fetus/newborn to a typical Western diet increases the risk of obesity and metabolic disorders throughout life, creating an intergenerational cycle of metabolic diseases. In Western countries, this epidemic of metabolic diseases has coincided with a marked increase in the intake of omega-6 polyunsaturated fatty acids. Recent studies have emphasized the proadipogenic properties of omega-6 polyunsaturated fatty acids. Recent studies have shown that perinatal exposure to a diet rich in omega-6 polyunsaturated fatty acids results in a progressive accumulation of body fat over generations.
There is evidence supporting the hypothesis that omega-6 PUFAs have proadipogenic and prolipogenic properties, and exposure to a diet rich in omega-6 PUFAs during the first years of life has been shown to be sufficient to program mass gain. body fat in offspring.
https://journals.lww.com/co-endocrinology/Fulltext/2013/02000/Omega_6_polyunsaturated_fatty_acids_and_the_early.12.aspx (2013)
This review reports on the evidence of the real benefit of fish consumption in the prevention of sarcopenia and the positive action on muscle mass of biological compounds present in fish. Fish improves glucose homeostasis, helping to prevent diabetes and metabolic syndrome, and has a positive impact on muscle mass preservation among the elderly, mediated by multiple mechanisms.
https://www.mdpi.com/2072-6643/12/2/307 (2020)
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8710756/ (2021)
https://journals.sagepub.com/doi/full/10.1177/11786388211022378 (2022)
Experimental studies have suggested that omega-6 and omega-3 fatty acids cause divergent effects on body fat gain through mechanisms of adipogenesis, adipose tissue darkening, lipid homeostasis, brain-gut-adipose tissue axis, and, most importantly, systemic inflammation. Prospective studies clearly show an increased risk of obesity as the omega-6 fatty acid level and omega-6/omega-3 ratio increase in red blood cell (RBC) membrane phospholipids, whereas Membrane phospholipids of high omega-3 red blood cells are decreased. the risk of obesity. The omega-6/omega-3 ratio plays an important role in increasing the development of obesity through AA eicosanoid metabolites and hyperactivity of the cannabinoid system, which can be reversed with increased intake of eicosapentaenoic acid (EPA). and docosahexaenoic acid (DHA).
https://www.mdpi.com/2072-6643/8/3/128 (2016)
Higher levels of ω-3 PUFA in the diet or in circulation are associated with a lower risk of metabolic syndrome. New findings in obesity indicate higher ω-6/ω-3 PUFA ratios. ω-3 PUFAs may improve blood lipid profile and glycemic outcomes in patients with type 2 diabetes mellitus and reduce liver fat in nonalcoholic fatty liver disease (NAFLD); the findings of several recent meta-analyses support these effects. Genetic background affects interindividual variability in insulin sensitivity response to ω-3 PUFA supplementation. ω-3 PUFA have prebiotic effects, altering the intestinal microbiota.
https://www.ingentaconnect.com/content/wk/cocnm/2022/00000025/00000006/art00012 (2022)
Plasma levels of four omega-6 oxylipins were positively correlated with adiposity, metabolic syndrome prevalence, fatty liver index, and homeostatic model assessment of insulin resistance index and lipid parameters. In contrast, plasma levels of three omega-3 oxylipins were negatively correlated with adiposity, metabolic syndrome prevalence, fatty liver index, and homeostatic model assessment. of the insulin resistance index and lipid parameters. The seven oxylipin panel predicted adiposity better than traditional inflammatory markers such as interferon gamma or tumor necrosis factor alpha. Pathway analyzes revealed that people with obesity had higher plasma levels of omega-6 and lower plasma levels of omega-3 oxylipins than people of normal weight.
https://onlinelibrary.wiley.com/doi/full/10.1002/oby.23282
An investigation of new ways to activate brown adipose tissue (BAT) is highly valuable as it is a potential tool for the prevention and treatment of obesity due to BAT's unique ability to generate heat rather than store energy.
BAT volume was associated with a higher intake of omega-3 fatty acids and a lower ratio of omega-6/omega-3 fatty acids. In conclusion, we noted a lower accumulation of visceral fat in subjects with identified BAT, confirming the protective role of brown adipose tissue and indicating that BAT shows strong potential as a means to combat obesity and its metabolic consequences.
https://www.nature.com/articles/s41598-022-08125-z (2022)
In this study, an important role of BAT-derived oxylipins in the fight against obesity-related metabolic disorders is reported, with a lowering effect on the levels of several ω-6 oxylipins.
https://www.mdpi.com/1422-0067/23/10/5321 (2022)
Breast milk from women with a high ratio of omega-6 to omega-3 fatty acids increases lipogenic gene expression in preadipocytes, suggesting adipocyte dysfunction that may have implications in programming mediated childhood obesity. for breast milk.
https://www.mdpi.com/2227-9059/10/5/1129 (2022)
The level of omega-3 polyunsaturated fatty acids in the diet was inversely associated with sarcopenia, and the reverse is probably true for omega-6.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8789889/ (2022)
EPA and DHA fatty acids exert beneficial effects on heart disease, hypertension, diabetes, arthritis, inflammatory problems, autoimmune diseases, and cancer. Its pleiotropic nature manifests as reduced triglyceride levels, management of hypertension and obesity/metabolic syndrome, and reduced mortality. These key nutrients modulate inflammation and platelet aggregation and are effective in preventing and treating the negative consequences of aging. A recent meta-analysis of EPA trials revealed a greater reduction in the relative risk of cardiovascular outcomes for EPA.
https://www.lidsen.com/journals/geriatrics/geriatrics-06-02-198 (2022)
I found the interview highly confusing and somewhat at odds with previous advice given on this site. The speaker talked way too fast, at least for me - a layman on medical and nutritional matters. Reading the supporting text, I came away unclear as to exactly what one can eat in reality. I think the whole thing needs to be laid out far more clearly and simply. Just my 2 cents.
Hello,
Following the article I would like to ask you about one point
all the studies on CLA conjugated linoleic acids
show enormous advantages to consume CLA.
I don't understand if we should stay away from them anymore !!!!
thank Michel