Profiles Amino Acid Candida Ab's CBC Fatty Acid Hair Tissue Analysis Lipid Profile Pre/Post Chelation

Fatty Acid Turn-around time = 7 to 10 days Specimen is 1.0 mL of washed (EDTA) RBC's Red blood cells are preferred over plasma or serum. RBCs have a long life and RBC membrane fatty acids are said to correspond closely with the fatty acids found in brain cells. Two fatty acids that the body cannot make are omega-6 polyunsaturated fatty acid, linoleic acid (LA), and omega-3 polyunsaturated fatty acid, alpha linolenic acid (ALA). The ratio of the omega-6 to omega-3 fatty acids in prehistoric times was about 1:1. By the year 1900, the ratio was around 4:1. Today, due to fast foods and the use of vegetable oils in cooking, the ratio is over 20:1.   A good ratio would be about 1.2 to 4.5. Both LA and ALA are transformed into long chain polyunsaturated fatty acids 20 carbons or more in length. The 20-chain FA form eicosanoids which form prostaglandins or thromboxanes (via the cycloxygenase enzyme) or leukotrienes (via the lipoxygenase enzyme). If an imbalance occurs, excess prostaglandin E2, an inflammatory promoting compound, may be formed. Some conditions associated with fatty acid imbalance are arthritis, skin problems, allergies, IBS, some autoimmune diseases, ADHD, depression, senile dementia, and aggressive behavior. An imbalance may also be seen in lactating or pregnant women. The methodology is by gas chromatography. The accepted normal ranges established in our laboratory for RBC fatty acids are: Omega-6 Linoleic acid (LA) 90.0 to 182.0 uM/L Essential fatty acid Gamma linolenic (GLA) 0.7 to 3.5 uM/L Eicosanoid precursor Dihomogammalinolenic acid (DGLA) 11.0 to 31.0 uM/L Eicosanoid substrate Arachidonic acid 90.0 to 250.0 uM/L Eicosanoid substrate Total Omega-6 191.7 to 466.5 uM/L Omega-3 Alpha linolenic acid (ALA) 0.5 to 2.9 uM/L Essential fatty acid Eicosapentaenoic acid (EPA) 4.0 to 20.0 uM/L Eicosanoid substrate Docosahexaenoic acid (DHA) 14.0 to 90.0 uM/L Neurological development Total Omega-3 18.5 to 112.9 uM/L Arachidonic acid to EPA ratio 5.0 to 13.0 uM/L Mononsaturated fatty acids Oleic acid (OA) 120.0 to 260.0 uM/L Membrane fluidity Total monounsaturated fatty acids 330 to 839 uM/L   Saturated fatty acids Palmitic acid 210.0 to 370.0 uM/L Highly cholesterogenic Stearic acid 215.0 to 375.0 uM/L Elevated triglycerides Total Saturated fatty acids 425.0 to 745.0 uM/L   Unsaturated to saturated fatty acid ratio 0.78 to 1.13   Trans fatty acids Elaitic(C-18) 2.0 to 10.0 uM/L   Selected References: Nigel Plummer, Gastrointestinal Health, Essential Fatty Acids & Their Impact on the Immune System, Seroyal Workshop. Bralley, A., Lord, R. Laboratory Evaluations in Molecular Medicine: Nutrients, Toxicants, and Cell Regulators, IAMM, Norcross, GA., 2001: pp 134-173. Erasmus, U. Fats that Heal, Fats that Kill, 1986, Alive Books, Burnaby, BC Canada. Back to Profiles Home Page

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