w-3 w-6 competition

Both omega-6 and omega-3 fatty acids have to compete for enzymes in order to produce their final product. Studies have reported that the enzymes used in these pathways were found to prefer the omega-3 pathway. It turns out then that in diets high in omega-3 fatty acids, most of the enzymes will be converting the omega-3 acids.


The omega-6 fatty acids, Dihommogamma-Linoleic Acid (DGLA) in particular, can be converted to either the anti-inflammatory PG1 or into arachidonic acid (AA), a precursor of PG2. Conversion of DGLA into PG1 does not require any enzymes, but conversion of DGLA into AA requires the enzyme delta-5 desaturase. In diets high in omega-3, most of the delta-5 desaturase will be used in the omega-3 pathway; few delta-5 desaturase will be available to convert DGLA into arachidonic acid, and subsequently, PG2. DGLA ends up being converted into the anti-inflammatory PG1 and inflammation is therefore decreased.


In a diet low in omega-3 fatty acids, large quantities of delta-5 desaturase enzymes are available to convert DGLA into AA. The available AA is then converted into the inflammatory PG2. Thus, the more omega-3 fatty acids present in our body, the fewer enzymes are available for converting omega-6 fatty acids into the inflammatory prostaglandins. A balance of omega-6 and omega-3 fatty acids is therefore essential for proper health. However, the typical Western diet has evolved to be high in omega-6 and low in omega-3 fatty acids. While omega-6 fatty acids are not necessarily bad, a skewed ratio in favor of too much omega-6 can be detrimental to one’s health.


One last note about essential fatty acids and their relationship with vitamin E. Some studies have reported that there is a significant correlation between vitamin E and omega-3 fatty acid supplementation. Findings suggest that an inadequate intake of vitamin E results in a decreased absorption of omega-3. Hence, some experts suggest that vitamin E supplementation may be helpful in conjunction with omega supplementation.

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