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Fatty Acids

October 1, 2007 | By Judy Gruen, Special to The Times
Lately I've tried to make sense of the dizzying news from the world of nutritional science. Believe me, it hasn't been easy. Let's steep right in with the news about dark tea, which scientists suggest we drink in great quantities every day to promote bone density. But wait, I'm already drinking eight glasses of water daily; adding to this liquid load just won't work. There are only so many potty breaks one can take in a day before the boss notices, sidles over to you and asks if you need to see a urologist.
February 19, 2007
Re: ["The Mind, as It Evolves," Feb. 12]: Although the main topic concerned new findings about depression, the diagnosis and treatment the psychologist Stephen S. Ilardi suggests is sage advice for each and every one of us. "We were never designed for our sedentary, socially isolated, indoor, sleep-deprived, frenzied, poorly nourished lifestyle," Ilardi says. He recommends "lifestyle changes" -- aerobic exercise; ingestion of omega-3 fatty acids; light, positive social interaction; substituting activity for rumination; and increased sleep.
January 6, 2007
TRANS FATTY acids are like ugly children. No one can love them except a mother -- and in this case, the mother is a food industry that has relied on them for decades. Lately, however, there are signs that this mother's love is not unconditional. Starbucks this week joined the short but growing list of restaurants that are eliminating or reducing their use of trans fats, a list that also includes KFC (which even removed the word "Fried" from its name) and Taco Bell.
September 27, 2006 | From Times Wire Reports
Three years after New York City banned smoking in restaurants, health officials are talking about prohibiting something they say is almost as bad: trans fatty acids. The city health department unveiled a proposal that would bar cooks at any of the city's 24,600 food-service establishments from using ingredients that contain the artery-clogging substance, commonly listed on food labels as partially hydrogenated oil.
April 2, 2006
Re "The Fat From These Pigs May End Up Helping Your Heart," March 27 As a gastroenterologist, I have good reason for doubting the benefits of the new omega-3 enhanced pigs. According to a new British Medical Journal study, there is no evidence that taking omega-3 supplements or eating oily fish rich in omega-3 fatty acids has any health benefit. Moreover, pork is high in cholesterol and saturated fat, two key contributors to heart disease. It simply doesn't make sense for people to consume such unhealthy products when a healthy, plant-based diet rich in fruits, vegetables and whole grains is proven to lower cholesterol.
March 27, 2006 | Denise Gellene, Times Staff Writer
If a new kind of pork makes it to the dinner table, healthful eaters worried about fat and heart disease might finally be free to, well, pig out. Scientists using genetic engineering techniques have produced pigs rich in omega-3 fatty acids -- a kind of healthful fat abundant in fish but not naturally found in meat. The omega-3 fatty acids are believed to offer some protection against heart attacks, and federal nutrition guidelines recommend adults include them in their daily diets.
January 30, 2006 | Janet Cromley, Times Staff Writer
EAT your fatty fish and hang on, if you wish, to that bottle of tasty fish oil -- but don't expect them to protect you from cancer. A new study says that foods and supplements containing omega-3 fatty acids do not offer such protection, dashing some earlier hints that they might.
August 22, 2005 | Elena Conis
Fast-growing echium -- known to some gardeners as a pesky weed -- may soon prove to be one of the best plant sources of omega-3 and omega-6 fatty acids. Unlike other plant sources of essential fatty acids, such as borage and evening primrose, echium contains a significant amount of stearidonic acid. The acid, which is typically more common in fish oil than plant oils, plays an important role in fatty acid metabolism and might also fight inflammation in the body.
October 4, 2004 | Rosie Mestel, Times Staff Writer
Eyeing some salmon or sardines in the grocery store, you may soon notice some not-very-snappy words on the labels, suggesting the contents may be good for you. Last month, the Food and Drug Administration allowed the following "qualified" health claim for certain foods containing fish oils: "Supportive but not conclusive research shows that consumption of EPA and DHA omega-3 fatty acids may reduce the risk of coronary heart disease." Or, as Madison Avenue might prefer to put it: "Fish oils!
August 10, 2004 | By Rosie Mestel, Los Angeles Times Staff Writer
Inside a packed ballroom at the local Holiday Inn, 13 government-appointed scientists sat regally around a table, debating servings of fish. "What do we want to recommend for children? Fish twice a week?" asked chairwoman Janet King. "Small fish," another panel member said. "Children are advised to eat smaller portions of fish than adults?" "Can we defer a vote on that?" pleaded another. The august panel of nutrition researchers had been talking this way for 45 minutes.
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