The C.A.M. Report
Complementary and Alternative Medicine: Fair, Balanced, and to the Point
  • About this web log

    This blog ran from 2006 to 2016 and was intended as an objective and dispassionate source of information on the latest CAM research. Since my background is in pharmacy and allopathic medicine, I view all CAM as advancing through the development pipeline to eventually become integrated into mainstream medical practice. Some will succeed while others fail. But all are treated fairly here.

  • About the author

    John Russo, Jr., PharmD, is president of The MedCom Resource, Inc. Previously, he was senior vice president of medical communications at www.Vicus.com, a complementary and alternative medicine website.

  • Common sense considerations

    The material on this weblog is for informational purposes. It is not medical advice or counsel. Be smart, consult your health professional before using CAM.

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  • Recent Comments

    The effect of omega-3 fatty acid intake on inflammation

    Dr. Philip Calder from the Institute of Human Nutrition at the University of Southampton, United Kingdom has written a scholarly review on this relationship.

    Here are the key points.

    • Experimental work shows that omega-3 polyunsaturated fatty acids (PUFAs) work through several mechanisms to decrease inflammation.
    • Once eaten, alpha-linolenic acid (ALA) is converted to eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), which are most readily used by the body.
    • However, the relative anti-inflammatory potencies of EPA and DHA aren’t known, and comparisons between them should be made.
    • Evidence of the clinical effectiveness of omega-3 PUFAs is strong in some settings (eg, in rheumatoid arthritis) but weak in others (eg, in inflammatory bowel diseases and asthma).
    • Better-designed, larger trials are needed to assess their value in treating patients.
    • Dr. Calder believes that the anti-inflammatory action of PUFAs might be improved if the intake of omega-6 PUFAs, especially arachidonic acid, is decreased.

    Hat tip to Dr. Peter Stanton for the lead.

    6/14/07 17:19 JR

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