Answer: Try increasing his or her omega 3 polyunsaturated fatty oil intake, while at the same time decreasing his or her omega-6 intake.
Polyunsaturated fatty acids, cognition and literacy in children with ADHD with and without learning difficulties.
Abstract
Suboptimal omega-3 polyunsaturated fatty acid (n-3 PUFA) levels may contribute to attention deficit hyperactivity disorder (ADHD) and related developmental problems. Associations between n-3 and omega-6 (n-6) PUFA levels in red blood cells (erythrocytes) and learning and behaviour were investigated in 75 children aged 7-12 with ADHD. Children provided blood samples and underwent cognitive assessments. Parents completed questionnaires and Conners’ Rating Scales. Controlling for covariates, higher n-3 PUFA predicted lower anxiety/shyness (β = -.27), higher docosahexaenoic acid (DHA) better word reading (β = .22), and higher n-6 PUFA poorer reading (β = -.34), vocabulary (β = .-.26), spelling (β = -.30) and attention (β = -.30). Thirty-six per cent of the sample with learning difficulties had lower DHA than those without (M = 3.26 ± 0.54 vs M = 3.68 ± 0.76, p = .02). This study is the first to compare erythrocyte PUFAs (a measure of PUFA status) in children who have ADHD with and without learning difficulties, and supports emerging indications that the former may be more likely responders to n-3 PUFAs.
Here is an excellent summary of the scientific literature up to 2008 examining the link between ADHD and a high omega-6/omega-3 ratio and low blood levels of omega-3 fatty acids:
Fish Oils and Attention Deficit Disorder
The scientific results are frustratingly confusing, but increasing your ADHD child’s omega-3 intake while at the same time decreasing his or her omega-6 intake seems to be a good plan! Simply increasing omega-3 may not be enough; we need to decrease the omega-6 intake as well. The omega-6/omega-3 ratio may have to fall dramatically for many people to see the benefit of increasing their omega 3 intake.
The Importance of the Omega-6/Omega-3 Fatty Acid Ratio in Cardiovascular Disease and Other Chronic Diseases
The importance of the omega-6/omega-3 fatty acid ratio in cardiovascular disease and other chronic diseases.
Abstract
Several sources of information suggest that human beings evolved on a diet with a ratio of omega-6 to omega-3 essential fatty acids (EFA) of approximately 1 whereas in Western diets the ratio is 15/1-16.7/1. Western diets are deficient in omega-3 fatty acids, and have excessive amounts of omega-6 fatty acids compared with the diet on which human beings evolved and their genetic patterns were established. Excessive amounts of omega-6 polyunsaturated fatty acids (PUFA) and a very high omega-6/omega-3 ratio, as is found in today’s Western diets, promote the pathogenesis of many diseases, including cardiovascular disease, cancer, and inflammatory and autoimmune diseases, whereas increased levels of omega-3 PUFA (a lower omega-6/omega-3 ratio), exert suppressive effects. In the secondary prevention of cardiovascular disease, a ratio of 4/1 was associated with a 70% decrease in total mortality. A ratio of 2.5/1 reduced rectal cell proliferation in patients with colorectal cancer, whereas a ratio of 4/1 with the same amount of omega-3 PUFA had no effect. The lower omega-6/omega-3 ratio in women with breast cancer was associated with decreased risk. A ratio of 2-3/1 suppressed inflammation in patients with rheumatoid arthritis, and a ratio of 5/1 had a beneficial effect on patients with asthma, whereas a ratio of 10/1 had adverse consequences. These studies indicate that the optimal ratio may vary with the disease under consideration. This is consistent with the fact that chronic diseases are multigenic and multifactorial. Therefore, it is quite possible that the therapeutic dose of omega-3 fatty acids will depend on the degree of severity of disease resulting from the genetic predisposition. A lower ratio of omega-6/omega-3 fatty acids is more desirable in reducing the risk of many of the chronic diseases of high prevalence in Western societies, as well as in the developing countries.
How can I reduce my child’s intake of foods rich in Omega-6 fatty acids?
Here are some starting points: Substantially reduce:
- processed foods–crackers, packaged cakes and cookies, frozen meals, white carbs;
- corn oil, safflower oil, sunflower oil, cottonseed oil and other vegetable oils (use olive oil and canola oil instead);
- grain-fed red meat.
How can I increase my child’s intake of foods rich in Omega-3 fatty acids?
Encourage your child (and your whole family!) to eat foods such as:
- tinned wild Alaskan salmon and other Omega-3-rich fish;
- walnuts;
- Omega-3 enriched eggs;
- Spinach;
- Flax seed;
- Olive oil and canola oil;
- Tofu;
- Soymilk (especially if enriched with Omega-3).
I know those omega-3-rich foods don’t sound like the typical western diet, but perhaps it’s the typical western diet that’s doing all the harm!
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