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Omega-7 May Lower Inflammation Up to 44%

Systemic inflammation has been linked to an increase in the risk of a number of diseases, including depression, cancer, heart attack, diabetes, and Alzheimer’s disease.  A recent study suggests that a patented, purified form of omega-7 fatty acids may lower levels of C-reactive protein (CRP), a marker of inflammation, by as much as 44%.


The proprietary supplement used was sourced from anchovy or menhaden oil. It contained 50% palmitoleic acid and only a small amount of palmitic acid, which has been found to be associated with atherosclerosis, diabetes, and weight gain.


Participants in the study included 60 people with abnormal lipid levels and mild systemic inflammation, which was demonstrated by slightly elevated CRP levels. Over the course of 30 days, they were given either 220.5 mg of omega-7s in the form of cis-palmitoleic acid or 1000 mg of medium chain triglycerides as a placebo.


At the conclusion of the study, the omega-7 group had a 44% reduction in CRP, a 15% reduction in triglycerides, and an 8% reduction in LDL cholesterol levels. They also had an average 5% increase in HDL cholesterol, when compared with the placebo.


Researchers from the Cleveland Clinic conducted the study. It was published in the November-December issue of the Journal of Clinical Lipidology.


Previous studies suggest that omega-7 palmitoleic acid may help with insulin sensitivity, and slow the destruction of insulin-secreting pancreatic beta cells. Some of the many foods that contain palmitoleic acid include sea buckthorn berries, macadamia nuts, whale blubber, anglerfish liver, lard, baker’s yeast, butter, herring, avocado, cheddar cheese, and egg yolk.

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