Molecules called free fatty acids circulating in the blood can directly increase the risk of diseases linked to obesity, according to a study released Wednesday by the journal Science Translational Medicine.

In addition, scientists at the Albert Einstein College of Medicine of New York and Southwestern Medical Center at the University of Texas said the study shows why dangerously inflamed fatty tissue in obese individuals.

The tissue inflammation is a normal process whereby the body tries to counteract the infection.

However, this can spin out in cases of obesity and diseases linked to overweight such as diabetes, cardiovascular diseases and some cancers.

According to scientists, the study clarifies the relationship between these fatty acids and inflammation in a breakthrough that could lead to development of better drugs for the treatment of patients with obesity-related diseases.

In the study, scientists administered a fatty acid group and no diabetic healthy adults in order to increase its presence at levels similar to those recorded in obesity and diabetes.

With such high levels of fatty acids, participants not only failed to respond properly to insulin, but also increased levels of a potentially harmful molecule, identified as PAI-1 and is believed to raise the risk factors for diabetes and cardiovascular diseases .

After examining the fabric of those participants, the researchers found that inflammatory cells congregate around the fatty tissue in obese people produced more PAI-1 molecules.

According to scientists, the presence of free fatty acids triggered inflammatory cells so therefore increasing the production of PAI-1.

Scientists at Harvard Medical School, United States, say the research confirms the mounting evidence of polyunsaturated fatty acids found in some fish and vegetable oils.

The team analyzed the results of eight previous studies involving a total of 13,000 people.

They found that individuals who substituted in their diet to saturated fats-found in butter and meat-by polyunsaturated achieved a reduction of almost 20% lower risk of cardiovascular events.

Experts recommend that adults get no more than 11% of its energy from saturated fats.

This is because these chemicals raise levels of bad cholesterol that clogs arteries.

On the other hand, they say, polyunsaturated fatty acids have the opposite effect because it can increase levels of good cholesterol in the blood.

Harvard researchers say that for every 5% increase in polyunsaturated fat intake is a 10% reduction in heart disease.

Replacement

Dr. Dariush Mazaffarian, who led the study, says there is always the risk that saturated fats are replaced by alternatives bad as trans fatty acids, found in processed foods like cookies and cakes.

“Our results show that polyunsaturated fats should be the main alternative of replacing saturated fats for good heart health,” says the scientist.

According to Victoria Taylor, of the British Heart Foundation, this research reinforces existing recommendations that call for reduction in saturated fats.

But he adds that “what this study does not take into account is whether the substitution with monounsaturated fats like olive oil or canola oil, could have similar benefits. It is therefore necessary to conduct further research to study this area further .

“While the content of fat in the diet is clearly important, is a factor that must be seen as only part of a diet for a healthy heart in which a low intake of saturated fat and salt is combined with the ingestion of fish fat and at least five servings of fruits and vegetables a day, “said the expert.

In people who eat lots of red meat, cooked with some oil and use some types of polyunsaturated fatty acids and margarine heavy, increase the risk of inflammatory bowel disease, according to a study of more than 200,000 Europeans.

These foods are rich in linoleic acid and the study found that people more omega-6 polyunsaturated fatty acids consumed were twice as likely to develop ulcerative colitis.

The team of Dr. Andrew Hart of the University of East Anglia in Britain, also found that consuming more eicosapentaenoic acid, an omega-3 fatty acid in fish and fish oil was associated with a reduced risk of disease.

While the body needs a certain amount of linoleic acid to survive, as stated Hart told Reuters Health, the excess accumulates in the lining of the colon and, if released, it induces inflammation.

The omega-3 fatty acid does the opposite: “It inhibits inflammation,” he said.

To investigate the relationship between fatty acids and ulcerative colitis, which is chronic inflammation of the lining of the intestine, the team analyzed data from the European Prospective Investigation into essay Cancer and Nutrition (EPIC), which includes more than half a million people 10 European countries.

The analysis included 203,193 men and women, between 30 and 74. Within two to 11 years of follow up, 126 people developed ulcerative colitis.

Those in the highest quartile of intake of linoleic acid (13 to 38 grams daily) were 2.5 times more likely to have developed the disease than people who consumed just being 2 to 8 grams per day.

There is no effective treatment for food ulcerative colitis, Hart said, but the results raise the possibility that a diet low in linoleic acid may be useful.

According to Hart, a Mediterranean dietary pattern rich in fruits, vegetables and nut oil, would be reduced in linoleic acid and rich in omega 3. The researcher found that if omega-3s prevent ulcerative colitis, eating a couple servings of fish per week provide protection.

In people who eat lots of red meat, cooked with some oil and use some types of polyunsaturated fatty acids and margarine heavy, increase the risk of inflammatory bowel disease, according to a study of more than 200,000 Europeans.

These foods are rich in linoleic acid and the study found that people more omega-6 polyunsaturated fatty acids consumed were twice as likely to develop ulcerative colitis.

The team of Dr. Andrew Hart of the University of East Anglia in Britain, also found that consuming more eicosapentaenoic acid, an omega-3 fatty acid in fish and fish oil was associated with a reduced risk of disease.

While the body needs a certain amount of linoleic acid to survive, as stated Hart told Reuters Health, the excess accumulates in the lining of the colon and, if released, it induces inflammation.

The omega-3 fatty acid does the opposite: “It inhibits inflammation,” he said.

To investigate the relationship between fatty acids and ulcerative colitis, which is chronic inflammation of the lining of the intestine, the team analyzed data from the European Prospective Investigation into essay Cancer and Nutrition (EPIC), which includes more than half a million people 10 European countries.

The analysis included 203,193 men and women, between 30 and 74. Within two to 11 years of follow up, 126 people developed ulcerative colitis.

Those in the highest quartile of intake of linoleic acid (13 to 38 grams daily) were 2.5 times more likely to have developed the disease than people who consumed just being 2 to 8 grams per day.

There is no effective treatment for food ulcerative colitis, Hart said, but the results raise the possibility that a diet low in linoleic acid may be useful.

According to Hart, a Mediterranean dietary pattern rich in fruits, vegetables and nut oil, would be reduced in linoleic acid and rich in omega 3. The researcher found that if omega-3s prevent ulcerative colitis, eating a couple servings of fish per week provide protection.