Cited by 220Fatty Acid Research and HealthNutritional Studies and DietEdible Oils Quality and Analysis

A review of recent evidence in human studies of n-3 and n-6 PUFA intake on cardiovascular disease, cancer, and depressive disorders: does the ratio really matter?

Marventano, Stefano, Kolacz, Paulina, Castellano, Sabrina, Galvano, Fabio, Buscemi, Silvio, Mistretta, Antonio, Grosso, Giuseppe·2015·International Journal of Food Sciences and Nutrition

Abstract

Polyunsaturated fatty acids (PUFAs) have been considered of great interest for human health due to their potential anti-inflammatory action that may protect from a number of chronic-degenerative diseases with an inflammatory pathogenesis. This review aimed to report the most updated evidence of both n-3 and n-6 PUFAs effect on cardiovascular disease, cancer, and depression in humans. Attention has been also paid to those studies exploring the effects of the ratio intake. Results from pooled analyses of human studies reported a general positive effect of n-3 PUFAs intake on all outcomes considered. In contrast, the role of n-6 PUFAs on human health needs to be better assessed in order to clearly identify which compound exerts beneficial/harmful effects. Only a limited number of clinical studies considered the n-3:n-6 PUFAs ratio, rather reporting contrasting results. A number of limitations when considering the ratio between these two families of PUFAs have risen.

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Crossref · 10.3109/09637486.2015.1077790

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129 of 129 references verified0 citation errors · 0 not checkable

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  • The beneficial effect of the Mediterranean diet on reducing central adiposity and visceral fat could be related to its high content of polyunsaturated fatty acids and monounsaturated fatty acids and low intake of saturated fatty acids.

    “The beneficial effect of MD on reducing central adiposity and visceral fat could be related to its high content of polyunsaturated fatty acids (PUFA) and MUFA and low intake of saturated fatty acids (SFA) [11].”

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Authors
Marventano, S., Kolacz, P., Castellano, S., Galvano, F., Buscemi, S., Mistretta, A., & Grosso, G.
Affiliations
  • University of Catania (IT)
  • Jagiellonian University (PL)
  • University of Palermo (IT)
Corresponding author
Grosso, Giuseppe
Venue
International Journal of Food Sciences and Nutrition
Published
2015-08-18
Volume
66
Issue
6
Pages
611-622
ISSN
  • 0963-7486 (ISSN-L)
  • 1465-3478
OpenAlex
W1941055921
Cited by
220
References
129
Citations by year
2026: 3 · 2025: 13 · 2024: 14 · 2023: 18 · 2022: 23 · 2021: 21 · 2020: 39 · 2019: 30 · 2018: 22 · 2017: 14 · 2016: 19 · 2015: 3
FWCI
18.63
Type
journal article
Language
en
Open access
closed
Locations
  • International Journal of Food Sciences and Nutrition (publishedVersion)
  • PubMed (publishedVersion)
  • Nova Science Publishers (Nova Science Publishers, Inc.) (submittedVersion)
Topics
  • Health Sciences › Nursing › Nutrition and Dietetics › Fatty Acid Research and Health
  • Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
  • Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
Keywords
omega-3 fatty acids, omega-6 fatty acids, n-6/n-3 ratio, cardiovascular disease, cancer, depression, anti-inflammatory activity, dietary fatty acid intake, chronic degenerative diseases
MeSH terms
Cardiovascular Diseases, Depressive Disorder, Food Analysis, Humans, Neoplasms, Fatty Acids, Omega-3, Fatty Acids, Omega-6

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