... fatty acids promote inflammation, whereas n-3 fatty acids have anti-inflammatory properties. Modern western diets are deficient in n-3 fatty acids, but are abundant in n-6 fatty acids, resulting in an n-6/n-3 fatty acid ratio >10:1, which is highly imbalanced compared to the 1:1 ratio our genetic...

... (around 30% of total energy intake); however, the ratio of monounsaturated (MUFA) to saturated (SFA) fats is ≥2, which is much higher than in other places of the world, including northern Europe and North America [ 2 ]. As mentioned above, due to the weekly consumption of fish and the frequent...

... of the numerous characteristics of MedD is a high consumption of omega- 3 fatty acid combined with a low intake of omeg- 6 fatty acids resulting in a low omega- 6/omega- 3 fatty acids ratio (n- 6/n- 3FAR) [ 11 - 13 ]. Growing evidence suggests that a balanced n- 6/n- 3FAR rather than absolute amount of omega- 3...

..., their physiologic function and mechanisms involved in the reduction of inflammatory processes and gene expression. Inflammation is at the base of many chronic diseases. A balanced omega-6:omega-3 fatty acid ratio is essential in the prevention and treatment of coronary artery disease, hypertension, diabetes...

... be undertaken. This articleargues that it is not the consumption of a single food product or an individual component ofdiet, but rather a proper ratio of vegetable to meat consumption that is responsible for cancerprevention. This hypothesis is tested comparing the association between certain...