Inflammation–Chemical Messengers out of Balance
Inflammation Matters (part 2)
Last time, in the review of inflammation, I explained that chronic inflammation is a condition in which the body lacks an “off switch” to turn down inflammation once it has finished its healing process.
Powerful chemicals in the healthy body have the ability to turn inflammatory processes in the body on when needed and off when they are done being beneficial. These same chemical signals that regulate inflammation also tell blood vessels whether to open wider or to become narrow, whether blood platelets should become stickier or separate, and whether the immune system should rev up or quiet down.
Where are these chemicals coming from? They are made from essential fatty acids consumed in the diet and it is crucial that they are kept in their proper balance. These are the 3 major prostaglandins that we are concerned with:
-
PGE 1 – The body constructs this from linoleic acid, which is found in oils rich in Omega 6 fatty acids such as sunflower, peanut, corn, soybean, sesame and safflower oils. It tends to be anti-inflammatory and have a positive effect on the nervous system. Unfortunately, very large consumption of these oils has decreased the body’s ability to create the more anti-inflammatory, heart healthy, PGE3. Better, more anti-inflammatory oils high in Omega 6 fatty acids include primrose, borage and black currant seed oils.
-
PGE 2 – Important for short healing periods, PGE 2 is highly inflammatory, increases pain sensitivity and thickens the blood. It promotes blood clumping and blood vessel spasms. PGE 2 is constructed from arachadonic acid found in animal meats, eggs, milk and squid.
-
PGE 3 – Anti-inflammatory and immune enhancing, PGE3 also strongly counters the inflammatory effects of the PGE2 chemical. It prevents blood clots from forming and decreases the risk of blood vessel spasm. Chemical components important in creating PGE3 like EPA/DHA in fish oils actually reduce the amount of inflammatory chemicals found in body cells. Food sources of PGE3 include those high in Omega 3 Fatty acids like coldwater fish and fish oils, flax, pumpkin, canola, chia and walnut oils, and certain algaes.
A word about olive oil: High in Omega 9 fatty acids, it has a very small content of Omega 3 fatty acids. Its high oleic acid content though may actually help incorporate Omega 3 fatty acids into the cell wall. Olive oil tends to be anti-inflammatory and heart healthy.
Including Omega 3 fatty acids in your diet daily and consuming smaller amounts or avoiding foods high in Omega 6 and arachadonic acid can readjust your body’s “on/off” switch for inflammation.
Eileen Johnson, RN on staff at Valley Natural Foods can be reached directly at ejohnson@valleynaturalfoods.com. She offers free 20-minute consultations. Ask her about the FirstLine Therapy program. Check her availability or schedule a visit by calling customer service at 952-891-1212, #221
