My most recent post to my Nutrition Education Project blog was on February 2, 2011. At that juncture, I was not familiar with arachidonic acid, eicosanoid, and endocannabinoid research and commentary.
In 2016, I read a BMJ article entitled The importance of a balanced ω-6 to ω-3 ratio in the prevention and management of obesity. That article altered the trajectory of my investigations.
That said, below is information I print out and give to people who express interest in learning how to improve and protect their health.
Consequences of feeding seeds to livestock
Information compiled by Dave Brown April 2, 2024
(1919) “Seed mixtures, no matter how complex or what seeds they are derived from, will never induce optimal nutrition. The only successful combination of natural foods or milled products for the nutrition of an animal are combinations of seeds or other milled products with sufficient amounts of the leaves of plants.” (The Newer Knowledge of Nutrition by E.V. McCollum)
(1996) "Excessive signaling of arachidonic acid (AA) metabolites has been associated with various chronic degenerative or autoimmune diseases, and intervention with the metabolism of AA is widely employed therapeutically in these afflictions. In essence, AA is the most biologically active unsaturated fatty acid in higher animals. Its concentration in membranes and its magnitude of effects depend on its amount, or that of its precursors and analogues, in the diet. The tendency of the field of nutrition to ignore the role of dietary AA will optimistically be reversed in the future." The article also said, "The underlying rationale for this symposium is that dietary AA is perhaps the single most important nutritional determinant in regulating AA levels in Americans. This may ultimately account in part for the striking differences in chronic diseases between strict vegetarians and the bulk of the omnivorous population." (web search - Biological Effects of Arachidonic Acid: Introduction)
(2010) Chicken meat with reduced concentration of arachidonic acid (AA) and reduced ratio between omega-6 and omega-3 fatty acids has potential health benefits because a reduction in AA intake dampens prostanoid signaling, and the proportion between omega-6 and omega-3 fatty acids is too high in our diet. (web search - Anna Haug Individual Variation)
(2012) "Obesity is currently regarded as one of the most alarming pandemic diseases worldwide as it is closely related to, and in many cases causative of, Type 2 Diabetes (T2D), coronary heart disease, cancer and other pathophysiological disturbances. A cluster of these disorders are linked together under the term Metabolic Syndrome. These factors include impaired glucose tolerance and/or insulin resistance, dyslipidemia (high plasma levels of triglycerides and low density lipoproteins), central obesity and hypertension...The rising incidence of childhood obesity and T2D, high blood pressure, hyperinsulinemia and dyslipidemia are particularly worrisome as these children often mature to be obese adults. This risk of developing obesity and T2D has largely been blamed on the increased consumption of energy dense foods and fat intake, particularly saturated fat, but it is interesting to know that the mean fat intake of the human population has not increased much in the past 50 years. It is true that the vast advancement in technological developments has led to a reduction in physical activity worldwide, but as obesity now involves infants and the populations of developing countries, this obesity pandemic cannot be attributed to this alone. In addition, laboratory and other domesticated animals have also been subject to the increased prevalence of obesity, despite having largely unchanged living conditions for many years." (web search - Annadie Krygsman Importance of)
(2016) “We now know that major changes have taken place in the food supply over the last 100 years, when food technology and modern agriculture led to enormous production of vegetable oils high in ω-6 fatty acids, and changed animal feeds from grass to grains, thus increasing the amount of ω-6 fatty acids at the level of LA (from oils) and arachidonic acid (AA) (from meat, eggs, dairy). This led to very high amounts of ω-6 fatty acids in the food supply for the first time in the history of human beings.” (web search - The importance of a balanced ω-6 to ω-3 ratio 2016)
(2019) Experimental and clinical intervention studies suggest that omega-6 and omega-3 fatty acids have opposing physiological and metabolic properties and elicit divergent effects on body fat gain through mechanisms of adipogenesis, browning of adipose tissue, lipid homeostasis, systemic inflammation and an increase in the tone of the endocannabinoid system. Overweight and obese individuals have higher levels of the arachidonic acid (AA) derived endocannabinoid N-arachidonoylethanolamine (AEA) and 2-arachidonoylglycerol (2-AG) and an altered pattern of receptor expression. Since endocannabinoids are products of dietary fats, modification of the omega-6 and omega-3 fatty acid intake modulates the endocannabinoids, with eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) displacing AA from cell membranes, reducing AEA and 2-AG production, resulting in decrease in appetite and food intake leading to weight loss. (web search - omega-3/6 ratio endocannabinoid system)
(2023) “Poultry meats, in particular chicken, have high rates of consumption globally. Poultry is the most consumed type of meat in the United States (US), with chicken being the most common type of poultry consumed. The amounts of chicken and total poultry consumed in the US have more than tripled over the last six decades… Limited evidence from randomized controlled trials indicates the consumption of lean unprocessed chicken as a primary dietary protein source has either beneficial or neutral effects on body weight and body composition and risk factors for CVD and T2DM. Apparently, zero randomized controlled feeding trials have specifically assessed the effects of consuming processed chicken/poultry on these health outcomes.” (web search - poultry consumption and human cardiometabolic health)
Excerpt from Page 56 of 'Omega Balance' by Australian zoologist Anthony Hulbert, PhD (2023) The contribution of “pork and poultry” to animal-sourced foods was 20 percent in 1961 and 41 percent in 2018…Between 1961 and 2018 there was a dramatic worldwide increase in the supply of fats from sources that have very low omega balances. Fat from “pork and poultry” was greatest in North America for the entire 1961-2018 period, while for Australia and South America, the contribution from “pork and poultry” was the World average level in 1961 and showed the greatest absolute increases (about 16 g) over this period to be similar to North America and Europe in 2018. There was negligible change in Africa over this period.
Feedback: I learned from the manager of a fitness gym that, after some discussion, bodybuilders who read the above narratives decided to shift their main protein source from chicken to beef and fish. All reported improved performance and less joint inflammation post workout.
Contact information: davebnep@yahoo.com 406-871-7769
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