Assistant Professor Indiana University of Pennsylvania indiana, Pennsylvania, United States
Objectives: Omega-6 fatty acids are generally considered pro-inflammatory, while omega-3 fatty acids are known for their anti-inflammatory properties. Low-grade inflammation is a key underlying factor in many chronic diseases. This study aims to examine the association between dietary omega-6/omega-3 fatty acid ratios and systemic inflammation in college students, using biomarkers such as C-reactive protein (CRP) and interleukin-6 (IL-6) for assessment.
Methods: Participants: Recruit a group of college students with varying dietary patterns (e.g., those who consume more omega-6-rich foods, like processed snacks and oils, and those who consume omega-3-rich foods, like fatty fish or flaxseeds).
Dietary
Assessment: Have participants log their food intake for a set period (e.g., 7 days) to determine their dietary omega-6/omega-3 ratio using dietary analysis software.
Biomarkers: Measure blood levels of inflammatory markers (e.g., CRP, IL-6) to assess the correlation between the omega-6/omega-3 ratio and inflammation.
Results: N/A
Conclusions: Understanding how an imbalanced omega-6/omega-3 ratio may contribute to chronic inflammation, which is linked to conditions like obesity, diabetes, and metabolic syndrome.
Provide practical insights for future registered dietitians and public health initiatives.
Funding Sources: Indiana University of Pennsylvania Faculty Professional Development
