EB. 105: Challenging The Idea That Increased Omega-3 Consumption Lowers Mortality

In this episode we discuss: Whether the research suggesting that omega-3s decrease mortality is valid Omega-6 intake as a major confounding variable when looking at omega-3 research The dramatic lifespan-lowering effect of omega-3s and total PUFA across all species How omega-3s increase susceptibility to oxidative stress and damage Looking at the Masai diet as an example of a low-omega-3 diet with high omega-3s in the red blood cells     Download the Free Energy Balance Food Guide here: https://www.jayfeldmanwellness.com/guide/     Check out the Energy Balance Solution program here: https://www.jayfeldmanwellness.com/solution/     Click here to check out the show notes:  https://jayfeldmanwellness.com/ep-105-challenging-the-idea-that-increased-omega-3-consumption-lowers-mortality/   Timestamps: 0:00 – intro 1:35 – why we’re discussing omega-3s and lifespan 8:10 – the studies showing an association between omega-3 content in phospholipid and reduced mortality 16:48 – conflict of interest as a confounding variable in these studies 18:12 – healthy user bias as a confounding variable in these studies 20:46 – omega-6 consumption as a confounding variable in these studies 29:04 – problems with using RBC phospholipids and serum fatty acids as markers of fatty acid composition of the diet 30:35 – a low omega-6 diet will increase omega-3 content in the RBC phospholipids and serum fatty acids 36:35 – the effect of heritability on RBC phospholipid and serum fatty acid composition 43:58 – the effect of oxidative stress on RBC phospholipid and serum fatty acid composition 52:57 – why it’s important to consider interventional studies and other research to determine whether we should increase omega-3 consumption to reduce mortality 55:30 – research looking at the relationship between composition of phospholipids and lifespan across species 1:07:33 – research looking at the relationship between composition of phospholipids and lifespan within species 1:23:30 – increased consumption of omega-3s increases omega-3 content in phospholipids and therefore the peroxidizability index 1:28:53 – looking at the Masai diet: low omega-6 intake increases omega-3 content in RBC fatty acids