Dietitian Reveals Key to Reducing Inflammation: Balancing Omega-6 and Omega-3 Fatty Acids

Warsaw, Poland – Dr. Karolina Kowalczyk, a food technology engineer and clinical dietitian, recently highlighted the critical role of dietary fatty acids in managing inflammation within the body. In a recent online discussion, Dr. Kowalczyk emphasized that an imbalance between Omega-6 and Omega-3 fatty acids, prevalent in modern diets, is a significant contributor to inflammatory states. "Inflammatory states in our body are directly linked to what we eat," stated Dr. Kowalczyk. She explained that an excess of Omega-6 fatty acids, commonly found in vegetable oils, processed foods, and trans fats, can lead to the production of pro-inflammatory compounds like prostaglandin E2. These compounds, she noted, can cause pain, migraines, and a general feeling of unwellness, even without overt signs in standard blood tests. Dr. Kowalczyk stressed the importance of reducing Omega-6 intake and increasing Omega-3 consumption to restore a healthy balance, ideally a 3:1 ratio of Omega-6 to Omega-3. "Our diet often lacks sufficient Omega-3s from sources like fatty fish," she pointed out. She advocated for systematic supplementation with high-quality Omega-3 oils, specifically in triglyceride form, rather than capsules or other less bioavailable forms. According to Dr. Kowalczyk, consistent adherence to these dietary changes for four to five months can significantly reduce inflammation, alleviate pain, improve skin hydration, and mitigate issues like joint problems and depressive episodes. "It truly works," she affirmed, underscoring that a balanced diet and consistent healthy habits are fundamental to combating inflammation and improving overall health.