Ep. 105: Challenging The Idea That Increased Omega-3 Consumption Lowers Mortality - a podcast by Jay Feldman Wellness

from 2023-10-26T09:33:47

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In this episode we discuss:

  • Whether the research suggesting that omega-3s decrease mortality is valid

  • Omega-6 intake as a major confounding variable when looking at omega-3 research

  • The dramatic lifespan-lowering effect of omega-3s and total PUFA across all species

  • How omega-3s increase susceptibility to oxidative stress and damage

  • Looking at the Masai diet as an example of a low-omega-3 diet with high omega-3s in the red blood cells


 


 


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Click here to check out the show notes: 


https://jayfeldmanwellness.com/ep-105-challenging-the-idea-that-increased-omega-3-consumption-lowers-mortality/


 



Timestamps:


0:00 – intro


1:35 – why we’re discussing omega-3s and lifespan


8:10 – the studies showing an association between omega-3 content in phospholipid and reduced mortality


16:48 – conflict of interest as a confounding variable in these studies


18:12 – healthy user bias as a confounding variable in these studies


20:46 – omega-6 consumption as a confounding variable in these studies


29:04 – problems with using RBC phospholipids and serum fatty acids as markers of fatty acid composition of the diet


30:35 – a low omega-6 diet will increase omega-3 content in the RBC phospholipids and serum fatty acids


36:35 – the effect of heritability on RBC phospholipid and serum fatty acid composition


43:58 – the effect of oxidative stress on RBC phospholipid and serum fatty acid composition


52:57 – why it’s important to consider interventional studies and other research to determine whether we should increase omega-3 consumption to reduce mortality


55:30 – research looking at the relationship between composition of phospholipids and lifespan across species


1:07:33 – research looking at the relationship between composition of phospholipids and lifespan within species


1:23:30 – increased consumption of omega-3s increases omega-3 content in phospholipids and therefore the peroxidizability index


1:28:53 – looking at the Masai diet: low omega-6 intake increases omega-3 content in RBC fatty acids

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