Scientists have discovered that an unbalanced ratio of omega-6 (n-6) and omega-3 (n-3) fatty acids may lead to heart failure and other dietary diseases. These acids are known as essential fatty acids (EFA) that are obtained from the foods we eat. They are metabolized and stored in tissue membranes as highly unsaturated fatty acids (HUFA)

The connection between foods and coronary heart disease (CHD)
The energy levels of tissue omega-6 and omega-3 HUFA have been measured in diverse groups of people and compared to the Mortality rates associated with those groups. It was found that heart failure rates are proportional to the percentage of n-6 long chain acids in the tissues of the study groups. An empirical formula was developed to estimate percentages of omega-6 in HUFA. [1] There are four variables used to predict risk in the formula: Omega-3 (n-3) and Omega-6 (n-6) short (18 carbon), and n-3 and n-6 long (20 and 22 carbons). When the formula is applied to a daily food plan the CHD risk factor in the range from 20% to 90% is obtained. Researchers have correlated these risk factors with CHD mortality rates for various diet types. Typical USA diets have CHD mortality rates of nearly 200 per 100,000 and the HUFA risk factor of 78%. The Japanese CHD mortality rates were 50 per 100,000 and a Tissue HUFA risk factor of 48%. The Mediterranean diet has a CHD mortality rate of 90 per 100,000 and a risk factor of 58%.

There are at least three ways to lower the CHD Mortality Rate associated with our diets:

1. Manage our daily meal plans to replace high risk foods with lower risk foods.

2. Take fish oil supplements rich in the omega-3 fatty acids.

3. Take fish oil supplements and also reduce the quantities of high risk foods.

The Mediterranean diet is an example of making better food choices while the traditional Japanese diet is richer in EPA and DHA omega-3's.

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