Dietary Fat Consumption
Chicken nuggets, potato chips, and other fried foods, while convenient for parents, are relegating their children’s immune systems to behave badly. Another factor that has been identified as a contributor to the rise in allergic diseases is the increased consumption of omega-6 fatty acids and the decreased consumption of omega-3 fatty acids. It has been known for many years that individuals with allergic conditions have disproportionately high levels of omega- 6 fatty acids in their blood. Omega-6 fatty acids actually suppress the immune system and promote inflammation, and allergic responses are, by their very nature, inflammatory. Sources of omega-6 fatty acids are corn, cotton, soybean, peanut, safflower, and sunflower. Omega-6 fatty acids are also present in most animal products.
Inversely, omega-3 fatty acids are known to enhance immunity, reduce inflammation, and protect the nervous system. Dietary omega-3 fatty acids have well documented immunological effects. Sources are flax, hemp, walnut, and cold water fatty fish, especially salmon. It is important to note though that the plant sources of omega-3 fatty acids are inadequate for infants and thus offer minimal benefit early in life. One study showed that children who regularly consumed oily fish were 74% less likely to develop asthma. Other studies show that fish oil supplementation is associated with improved asthma symptoms and reduced medication usage. The immune benefits of omega-3 fatty acids are likely greater during the critical stages of early immune development before the allergic responses are established, so it is recommended that women monitor their fatty acid intake during pregnancy and continue to do while nursing. Once the child is old enough there are omega-3 products designed specifically for children.
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