Evidence supporting the use of: Fatty Acid (unspecified)
For the body system: Prostaglandins

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Synopsis

Source of validity: Scientific
Rating (out of 5): 4

Fatty acids, particularly the essential omega-3 and omega-6 polyunsaturated fatty acids, play a well-documented role in the biosynthesis of prostaglandins—hormone-like substances that are involved in inflammation, immunity, and many other physiological functions. Prostaglandins are derived enzymatically from fatty acids, most notably arachidonic acid (an omega-6 fatty acid) and eicosapentaenoic acid (EPA, an omega-3 fatty acid). Numerous scientific studies have established that dietary intake and the balance of these fatty acids influence the types and amounts of prostaglandins produced by the body. For example, increased omega-3 intake (such as from fish oil) can shift prostaglandin synthesis toward less inflammatory types, which is a basis for their use in managing chronic inflammatory conditions. The scientific literature, including reviews in journals such as Prostaglandins, Leukotrienes and Essential Fatty Acids, supports the relationship between dietary fatty acids and prostaglandin-mediated processes. While "fatty acid (unspecified)" is a vague term, the general category is scientifically validated for supporting the prostaglandin body system, provided the appropriate types and balances of fatty acids are used. There is less evidence for the use of saturated or non-essential fatty acids in this context, so the rating is not the maximum.

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