Fatty Acids and Obesity

Obesity is becoming a major public health problem worldwide. Its prevalence is increasing as well as the burden of diet-related chronic diseases including hypertension, diabetes, cardiovascular disease, stroke, and certain cancers. The link between obesity and chronic diseases is well established. Obese individuals are two to three times more likely to die prematurely than their lean counterparts, primarily due to the association between obesity and type 2 diabetes and CHD. Over the past 20 years, there has been an increase in the scientific interest in the impact of omega-3 and omega- 6 fatty acids on human health. Several epidemiological and experimental studies have been published on the cardiovascular (CV) benefits of omega-3 fatty acids. Fish and fish oil are rich sources of omega- 3 fatty acids, specifically eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Alpha-linolenic acid (ALA) is an omega-3 fatty acid present in seeds and oils, green leafy vegetables, and nuts and beans. Linoleic acid (LA), an omega-6 fatty acid, is present in grains, meats, and the seeds of most plants. In addition, conjugated linoleic acid (CLA) , a group of positional and geometric isomers of linoleic acid characterized by the presence of conjugated dienes, seems to confer specific cardiovascular benefits. The potential for unsaturated fatty acids to counteract the negative effects of obesity is substantial and deserves further investigation.