Frontier Voice of Nutrition Remarks (February 25, 2013)
Nalin Siriwardhana, Ph.D., interviewed Prof. Philip Calder, Ph.D., D.Phil., R.Nutr., from Institute of Human Nutrition and Human Development and Health Academic Unit, Faculty of Medicine, University of Southampton, UK.
Prof. Philip Calder, a renowned scientist who researches the impact of dietary fat on human health specializing in inflammation, conducted a systematic review and concluded that omega 3 fats can help reduce symptoms of rheumatoid arthritis. He and his co-worker Elizabeth Miles, Ph.D., reviewed the scientific evidence published over the past 25 years and concluded that the anti-inflammatory potential of omega 3 fatty acids found in fish oil supplements can reduce the severity of various symptoms of rheumatoid arthritis including pain. Further, they explained that these improvements due to omega 3 fats are associated with reduced production of inflammation-causing mediators such as cytokines, pro-inflammatory eicosanoids and reactive oxygen/nitrogen species (ROS/RNS).
