Dietary Fatty Acids (B102)

Dietary fatty acids are a critical source of energy, but their relative compositions in the phospholipids in the membranes of our body is where they exert their functional biological purpose. Low membrane DHA levels are associated with adverse health outcomes. 

To access the FREE seminars with full presentations and videos please visit Dr. Goodenowe’s resource site here. This is the article for seminar B102, Blood Tests and Biomarkers (Series B).

As discussed in seminar B101, glycerophospholipids are the most abundant and most important class of lipids in the body. The sn-2 composition of phosphatidyl phospholipids is representative of dietary fatty acid ingestion, cellular fatty acid synthesis activities, and overall fatty acid status. 

One of the main upstream elements of inflammation is the activation of phospholipase A2 which releases the sn-2 fatty acid, predominately arachidonic acid (AA). This AA then goes on to activate inflammation cascades. This inflammation cascade is exacerbated by high resting AA levels and suppressed by high resting DHA levels at sn-2. Due to increased omega-6 content in the food supply resulting from corn and soy-based energy sources, membranes are often primed for exaggerated inflammation responses. A high DHA to AA ratio is linked to decreased risk of inflammatory and cardiovascular diseases.  

ProdromeScan measures two series of PE and PC species containing OA, LA, AA, and DHA fatty acids at the sn-2 position. 

Dr. Goodenowe explains the relevant research and literature regarding dietary fatty acid levels in seminar B102 – Dietary Fatty Acids.