Understanding the Brain on Omegas 3 and 6
“Excess [omega-6] in the food supply might adversely affect the brain,” reports Nature Science of Food (2020).
The human brain is about 60% fat. Omega-6 fats comprise <2% of the total brain fatty acids and, hence, are considered as non-functional. Whereas saturated and omega-3 fats make up over 84% of the total brain fatty acids — and they are mandatory for proper brain functions and development.
Imbalanced Omegas Ratio
Yet the intake of linoleic acid, the most common form of omega-6, has risen from 1–2% (before the 1930s) to 7% (as of 2000) of daily calories — mainly from soybean oil which is typically found in processed foods.
Whereas the consumption of omega-3 fats, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) has remained stable at <1% of daily calories. Oily fish and seafood have the highest abundance of EPA and DHA, followed by pasture-raised beef and eggs.
As follows, the ratio of omega-6:omega-3 has shifted from 4:1 to the present 20:1 (or even higher). This out-of-whack ratio is deemed harmful because the biochemical pathways of omega-6 fats counteract the anti-inflammatory benefits of omega-3 fats.
