Fatty acids

Good day, Mr. Jelínek,

You mention the influence of the excess of omega-6 fatty acids on the organism as a prevailing issue in modern times concerning the topic of O3 and O6. But what about the imbalance towards the excess of O3? What problems could arise? For instance, with frequent consumption of larger amounts of hemp seeds or flaxseed oil ("because it's healthy, after all") without understanding the ratio, which is crucial for the body's balance.

Thank you for your response.

The situation of predominance of omega-3 fats is a rare phenomenon; it practically does not occur naturally and must be artificially induced by using supplements. By consuming plant sources, we intake alpha-linolenic acid (ALA), which the body is forced to convert into EPA and DHA, from which the standardly presented effect of O3 is derived. However, this conversion rate is very low, meaning that an increased intake of ALA does not affect the resulting O3:O6 ratio in the body towards an O6 predominance. A too high intake of O3 (DHA, EPA) primarily has a negative impact on blood coagulation—it worsens blood clotting, thus increasing the risk of excessive bleeding.

What mechanism influences the level of fatty acid fermentation in the intestinal tract and the establishment of a state of long-term ketosis?

Even though ketone bodies are produced in the liver, the activity of the gut biome has an indirect effect on their metabolism. Proper functioning of the microbiota (ensured by adequate intake of soluble forms of fiber) leads to the formation of short-chain fatty acids (acetic, butyric, and propionic acids). Any significant disruption in the activity of the biome changes the production of bioactive metabolites in the colon, which are capable of regulating a number of metabolic processes; among other things, they can reduce the production of those SCFAs that perform a similar function as beta-hydroxybutyrate produced in the liver (specifically butyrate = butyric acid salt). A deviation from this balance is considered one of the possible reasons why some individuals on ketogenic diets find it difficult to induce and maintain a state of ketosis. This is a condition commonly encountered in practice, especially in situations of antibiotic overuse.