Recently in Nutrition Category

Co- Authors: Jerah Thomas, M.P.H., Peiying Yang, Ph.D.

Omega-3 and omega-6 essential fatty acids are necessary for normal human growth and development. However, the human body can't produce these "essential" fatty acids. The amounts found in our bodies are a direct result of the content in the food we eat.

Omega-3
There are three major omega-3 fatty acids: Alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). ALA is primarily found in certain nuts and vegetable oils, while EPA and DHA are found in dietary fish and fish oil products. Sources include, but are not limited to:
•    Fish and fish oils
•    Vegetable oils (flaxseed, canola, soybean and olive oils)
•    Green vegetables
•    Grass-fed livestock and poultry (dairy products and eggs from grass-fed animals)

There's some evidence suggesting omega-3s may prevent and treat diseases of the heart and blood vessels: heart disease, heart attacks, atherosclerosis and blood pressure. Additionally, EPA and DHA specifically may reduce blood triglyceride levels, protect organ transplant patients from cyclosporine toxicity, and improve symptoms related to rheumatoid arthritis. In fact, the U.S. Food and Drug Administration has approved fish oil-derived omega-3s for the reduction of blood triglyceride levels.

As the benefits of omega-3s are unfolding, researchers are evaluating their unique role as anti-inflammatory and antiproliferative activities, both of which are critical mechanisms in cancer prevention and tumor growth. M. D. Anderson faculty are investigating the role of omega-3s in cancer prevention.

Omega-6
Omega−6 fatty acids (popularly referred to as ω−6 fatty acids or omega-6 fatty acids) are another family of essential fatty acids that have in common a final carbon-carbon double bond in the n−6 position. Omega-6s are important for maintaining human health because they provide energy and are also components of nerve cells, cellular membranes, and are converted to hormone-like substances known as prostaglandins. Excessive amounts of omega-6 fatty acids have been linked to promotion of various diseases, such as cardiovascular disease, cancer, inflammation and autoimmune disease. Sources include, but are not limited to:  
•    Vegetable oils (corn, soybean, sunflower and evening primrose oils)
•    Hydrogenated (trans) fat
•    Margarine
•    Meat, egg and dairy products (from animals with diets consisting of grains, corn, soy or wheat)

Balance of omega-6 and omega-3
Certain foods that are part of the western diet have had a dramatic increase in the amount of omega-6s relative to the amount of omega 3s (15-20:1 current from closer to 1:1 prior to 1960) (Simopoulos, A.P, Exp Biol Med 233:674-688, 2008). This can lead to an increase in inflammation, which is potentially problematic for many chronic diseases including cancer. It's vital that we purposefully evaluate what we eat and select food items that promote health and wellness. While fatty acids are essential, it's imperative that we choose to integrate the healthy promoting, omega-3 fatty acids to our daily diets and ensure a proper balance (4 to 1 or lower) between omega-6 and omega-3 fatty acids.

By Mary Brolley, Staff Writer
Recently, the Public Education Office at M. D. Anderson hosted an event on healthful cooking featuring Scott Uehlein, corporate chef at the Canyon Ranch Health Resorts. For those who missed it, "Cooking Healthy: An Evening with Canyon Ranch Chef Scott Uehlein" is now available online.

For 30 years, the chefs and nutritionists at Canyon Ranch have created tempting dishes to nourish body and soul. So Uehlein, in collaboration with Rachel Murphy, R.D., senior clinical dietitian in the Department of Clinical Nutrition at M. D. Anderson, provided the tools and inspiration to create delicious, healthy recipes. He cooked, using recipes from his new book, "Canyon Ranch Nourish," now available in stores and online.

The goal was to educate attendees on how their diets can help prevent cancer.

Topics included plant-based diets, low-fat cooking, reducing trans and saturated fats, and the importance of fruits and vegetables in a healthful diet.

Tune in to watch Uehlein and Murphy demonstrate how to cook healthier meals or download the event on iTunes University.

By Mary Brolley, Staff Writer

Acai berries come from the acai palm tree (Euterpe oleracea) found in Central and South America. The acai berry has been used by native Central and South Americans for centuries -- it makes up 42% of the region's total food intake. 

A relative of the blueberry and cranberry, the acai berry has become popular in the United States because it's believed to have tremendous health benefits. It's touted as the latest "super fruit" due to high antioxidant levels. An antioxidant is a substance that protects the body's cells from damage caused by unstable molecules known as free radicals.