Poor omega 3:6 ratio increases hip fracture risk

Higher levels of omega-3 fatty acids in the blood may reduce the risk for hip fractures in postmenopausal women. After analyzing red blood cell samples from women with and without a history of having a broken hip, scientists found that higher levels of omega-3 fatty acids from both plant and fish sources were associated with a lower likelihood of having fractured a hip.

In addition to omega-3s, the researchers looked at omega-6 fatty acids, which are generally plentiful in a Western diet. The study also showed that as the ratio of omega-6 fatty acids to omega-3s increased, so did the risk for hip fracture. This should not be a surprising finding as we have said for years that omega-6 fatty acids are inflammatory, whereas omega-3 fatty acids are anti-inflammatory.

The researchers concur. They state in the Journal of Bone and Mineral research study that inflammation contributes to bone resorption, the breaking down of bone caused by the release of cells called osteoclasts. "Inflammation is associated with an increased risk of bone loss and fractures, and omega-3 fatty acids are believed to reduce inflammation. So we asked if we would see fractures decrease in response to omega-3 intake," said the lead author of the study.

Omega-3 and omega-6 fatty acids are both polyunsaturated fatty acids and essential fatty acids, meaning they contribute to biological processes but must be consumed because the body does not produce them on its own. Unfortunately, the current typical American diet contains between 15 and 17 times more omega-6 than omega-3, a ratio that should ideally be lowered to 2-to-1. The primary omega-6 fatty acid in the diet is linoleic acid, which composes about 99 percent of Americans' omega-6 intake and is found in corn, soybean, safflower and sunflower oils.

In addition to eating more fatty fish, supplementing with high quality fish oil is an option to get your fatty acid level in balance.