The role of essential unsaturated fatty acids and their significance in selected diseases

Abstract

THE ROLE OF ESSENTIAL UNSATURATED FATTY ACIDS AND THEIR SIGNIFICANCE IN SELECTED DISEASES

Essential unsaturated fatty acids (EUFA) cannot be produced de novo in the human body. For this reason, their supply with diet is required. Deficiency of EUFA results in serious disorders and impairment of function of the entire organism. In humans these acids play a role in production of tissue hormones, such a leukotriens, prostaglandins, prostacyclins or thromboxanes. They also constitute components of biological membranes. The unsaturated fatty acids are classified into two groups: omega–3 and omega–6. The main source of omega–3 acids are predominantly fat-rich sea fish, linseed oil, soya oil, rapeseed oil and walnuts. Significant amounts of these acids are also contained in some species of sea algae. Omega–6 acids are present in large amounts mainly in plants oils: sunflower seed oil, corn oil or evening primrose oil. Average consumption of omega–3 acids in Poland has been found to be insufficient. Omega–3 acids have pleiotropic effect; among others, they contribute to reduction of arterial blood pressure, decrease production of beta-amyloid and reduce serum triglyceryde levels. Appropriate and balanced supply of these acids may reduce the risks of cardiovascular diseases, dementia or malignancies. They are also likely to benefit health status of patients with atopic dermatitis, age-related macular degeneration, rheumatoid arthritis, diabetes mellitus or mild cognitive disorders. Patient education concerning dietary allowances for EUFA as well as their sources may have positive effect on these patients’ health condition. It is important to secure the correct omega–3 to omega–6 ratio in the diet, which should be about 1:4.