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Artemis P. Simopoulos, M.D. President The Center for Genetics, Nutrition and Health Washington DC, USA

The concept of positive health. . Positive health requires a knowledge of man's primary constitution (what today we would call genetics) and of the powers of various foods, both those natural to them and those resulting from human skill (today's processed food). But eating alone is not enough for he

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Artemis P. Simopoulos, M.D. President The Center for Genetics, Nutrition and Health Washington DC, USA

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    4. Main steps in human cultural evolution

    5. Hypothetical scheme of fat, fatty acid (?6 and ?3, trans and total) intake (as percent of calories from fat) and intake of vitamins E and C (mg/d)

    9. Ratios of dietary ?6:?3 fatty acids in the late Paleolithic period and in current Western dietary patterns (g/d) a,b

    10. ?6:?3 ratios in various populations

    11. Ethnic differences in fatty acid concentrations in thrombocyte phospholipids and percent of all deaths from cardiovascular disease

    13. Polyunsaturated fatty acid composition of total cellular lipids from the control heart cells and the transgenic cells expressing a C. elegans fat-1 cDNA

    14. The Mediterranean Region

    15. The Mediterranean Diets

    16. Life expectancy and disease rates in the United States and Greece in the 1960’s

    17. Dietary characteristics in the United States and Greece in the 1960s

    20. 25-year CHD mortality in the Seven Countries Study

    21. Nature’s nutrients: The purslane plant

    22. Fatty acid content of plants*

    23. Summary: Nutritional value of purslane One serving of fresh leaves (100 g) contains: 300-400 mg 18:3?3 12 mg alpha-tocopherol 27 mg ascorbic acid 2 mg beta-carotene 15 mg glutathione

    24. Melatonin concentrations in some edible plants

    25. Fatty acid levels in various chicken egg yolks (mg fatty acid/g hard-boiled egg yolk)

    26. Fatty acid composition of selected cheeses (amount in grams/100 grams, edible portion)

    27. Fatty acid composition of snails

    28. Fat content and fatty acid composition of wild and cultured salmon*

    29. Fatty acid composition of serum cholesterol esters (Percent, X ± SD)

    30. Omega-3 fatty acids in traditional diets

    31. Mediterranean a-linolenic acid rich diet in secondary prevention of CHD: End points (27 months mean follow up)

    32. The DASH study: Average daily servings of foods

    33. Indo-Mediterranean diet

    34. The seven dietary guidelines of The Omega Diet Eat foods rich in omega-3 fatty acids such as fatty fish (salmon, tuna, trout, herring, mackerel), walnuts, canola oil, flaxseeds, and green leafy vegetables. Or, if you prefer, take omega-3 supplements. Use monounsaturated oils such as olive oil and canola oil as your primary fat. Eat seven or more servings of fruits and vegetables every day. Eat more vegetable protein, including peas, beans, and nuts. Avoid saturated fat by choosing lean meat over fatty meat (if you eat meat) and low-fat over full-fat milk products. Avoid oils that are high in omega-6 fatty acids including corn, safflower, sunflower, soybean, and cottonseed oils. Reduce your intake of trans-fatty acids by cutting back on margarine, vegetable shortening, commercial pastries, deep-fat fried food, and most prepared snacks, mixes, and convenience food.

    35. Early protection against sudden death by ?3 polyunsaturated fatty acids after myocardial infarction: Time-course analysis of the results of the Gruppo Italiano per lo Studio della Sopravvivenza nell’Infarto Miocardico (GISSI)-Prevenzione 11,323 patients were randomly assigned to supplements of omega-3 PUFAs 850 mg/d- ratio of EPA:DHA = 2.1 Vitamin E = 300 mg/d Both omega-3 and vitamin E None (control) On top of optimal pharmacological treatment, lifestyle advice Survival curves for omega-3 PUFA treatment diverged early after randomization and total mortality was significantly lowered after 3 months of treatment A similar significant, although delayed pattern after 6 to 8 months of treatment was observed for cardiovascular, cardiac and coronary death

    37. Early protection against sudden death by ?3 polyunsaturated fatty acids after myocardial infarction: Conclusion

    38. Intake of fish and ?3 fatty acids and risk of coronary heart disease among Japanese: The Japan Public Health Center (JPHC)-based study cohort I 41,578 Japanese men and women 40-59 years Free of cardiovascular disease and cancer Completed a food frequency questionnaire Were followed from 1990-1992 to 2001 After 477,325 person years of follow up 258 incident cases of coronary heart disease (198 definite and 23 probable myocardial infarctions and 37 sudden cardiac deaths) were documented comprising 196 nonfatal and 62 fatal coronary events Highest fish intake 8 times per week or median intake of 180 g/d vs. lowest once per week or median intake = 23 g/d

    39. Multivariable HRs of total coronary heart disease and nonfatal coronary events according to dietary intake of fish for men and women, † = p < 0.01

    40. Multivariable HRs of total coronary heart disease and nonfatal coronary events according to dietary intake of ?3 polyunsaturated fatty acids for men and women, * = p < 0.05; ‡ = p < 0.001

    41. Intake of fish and ?3 fatty acids and risk of coronary heart disease among Japanese: Conclusion

    48. Omega-3 Fatty Acids and Aging

    49. Omega-3 Fatty Acids and Aging

    50. Omega-3 Fatty Acids and Aging in Patients with Coronary Heart Disease

    52. Omega-3 Fatty Acids and Aging in Patients with Coronary Heart Disease

    53. ?-3’s in Healthy Subjects 33 healthy subjects, 13 M, 20 F, 22-51 yrs (mean =33 ±7yrs) Subjects were tested at the beginning of the experiment and after 35 days. Supplemented with 4 grams of fish oil (1.60g EPA + 0.80 DHA + 0.4g of other W-3’s). Control consisted of 4g olive oil (indistinguishable by packaging, shape or taste).

    54. ?-3’s in Healthy Subjects Olive Oil Fish Oil Day 1: AA/EPA = 16.39 ± 8.32 mean value vs. 16.17 ± 10.63 Day 35: AA/EPA = 14.26 ± 8.87 mean value vs. 4.29 ± 2.60 P>0.0001

    57. Synergistic effects: Omega-3 fatty acids and exercise

    58. Interrelationships of aging: Omega-3 fatty acids and exercise

    62. How to get 2 grams of alpha-linolenic acid (ALA) from foods 100 grams of canola oil = 8 grams of ALA 2 tablespoons of canola oil = 2 grams of ALA 100 grams of canola oil based margarine = 5 grams of ALA 6 teaspoons of canola oil based margarine = 35 grams of margarine = 2 grams of ALA 4 to 5 English walnuts = 2 grams of ALA Eat walnuts and olive oil daily 100 grams of ground flaxseed = 23 grams ALA 1 tablespoon of ground flaxseed = 2 grams ALA 100 grams of purslane = 400 mg ALA 500 grams of purslane = 2 grams of ALA

    64. Adequate intake (AI) for infant formula/ diet

    65. Adequate intakes (AI) for adults

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