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Artemis Simopoulos

Artemis Simopoulos
Center for Genetics Nutrition and Health

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224
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Publications

Publications (224)
Article
Full-text available
Human beings evolved on a diet that was balanced in omega-6/omega-3 fatty acids, and was rich in fruits and vegetables with a ratio of animal to vegetable intake of 35:65. Such a diet is a base-producing anti-inflammatory diet and one in which our genes have been programmed to respond. Current Western diets are acid-producing diets and are also hig...
Article
Full-text available
COVID-19, which is caused by SARS-CoV-2, is characterized by various symptoms, ranging from mild fatigue to life-threatening pneumonia, “cytokine storm,” and multiorgan failure. The manifestation of COVID-19 may lead to a cytokine storm, i.e., it facilitates viral replication that triggers a strong release of cytokines, which then modulates the imm...
Article
The health of the individual and the population in general is the result of interaction between genetics and various environmental factors, of which diet/nutrition is the most important. The focus of this paper is on the association of high n-6 PUFA or low n-3 PUFA due to genetic variation and/or dietary intake, with changes in specialized pro-reso...
Article
Full-text available
The tissue composition of polyunsaturated fatty acids (PUFA) is important to health and depends on both dietary intake and metabolism controlled by genetic polymorphisms that should be taken into consideration in the determination of nutritional requirements, obesity and chronic disease risk. Experimental and clinical intervention studies suggest t...
Chapter
The Mediterranean Sea is characterized by a variety of fish. Biological and chemical investigations have shown that Mediterranean seafood species are a good dietary source of omega-3 fatty acids, particularly the pelagic fish species such as sardine, anchovy, mackerel, and bluefin tuna; and crustaceans such as lobsters and crabs. The muscle (ie, th...
Article
Full-text available
In 1980, a significant segment of the US population was already overweight or obese, but obesity standards did not exist. Therefore, the National Institutes of Health (NIH) held the Workshop on Body Weight, Health and Longevity to correct the deficiency so that data could be improved. The workshop concluded:In the United States, the weight associat...
Chapter
Several sources of information suggest that humans evolved on a diet with an equal ratio of omega-6 (ω-6) to omega-3 (ω-3) fatty acids, whereas in today’s Western diet, this ratio is ~10:1 to 20–25:1. From an evolutionary perspective, Western diets are thus deficient in ω-3 fatty acids. This is problematic as while ω-3 and ω-6 fatty acids are impor...
Article
Full-text available
Diversity in the genetic profile between individuals and specific ethnic groups affects nutrient requirements, metabolism and response to nutritional and dietary interventions. Indeed, individuals respond differently to lifestyle interventions (diet, physical activity, smoking, etc.). The sequencing of the human genome and subsequent increased know...
Article
Full-text available
In the past three decades, total fat and saturated fat intake as a percentage of total calories has continuously decreased in Western diets, while the intake of omega-6 fatty acid increased and the omega-3 fatty acid decreased, resulting in a large increase in the omega-6/omega-3 ratio from 1:1 during evolution to 20:1 today or even higher. This ch...
Article
The Bellagio Report on Healthy Agriculture, Healthy Nutrition, Healthy People was the result of a meeting held at the Rockefeller Foundation Bellagio Center in the fall of 2012. The meeting was science based but policy oriented. The Bellagio Report concluded that: (1) sugar consumption, especially in the form of high-energy fructose in soft drinks,...
Chapter
The metabolism of essential fatty acids (EFA), linoleic acid (LA), alpha-linolenic acid (ALA), and their metabolic derivatives are controlled by enzymes encoded by polymorphic genes. Genetic variants (nutrigenetics) at FADS1 and FADS2 influence the determination of nutritional requirements and genetic variants at 5-lipoxygenase and cyclooxygenase-2...
Article
El informe del Bellagio sobre agricultura saludable, nutrición saludable, población saludable es el resultado de la reunión mantenida en el Centro Bellagio de la Fundación Rockefeller en el Lago de Como en Italia, entre el 29 de octubre y el 2 de noviembre de 2012. La reunión basada en la ciencia, fue orientada hacia la política. Se discutió extens...
Article
Full-text available
Western diets are characterized by both dietary omega-3 fatty acid deficiency and increased fructose intake. The latter found in high amounts in added sugars such as sucrose and high fructose corn syrup (HFCS). Both a low intake of omega-3 fatty acids or a high fructose intake contribute to metabolic syndrome, liver steatosis or non-alcoholic fatty...
Article
Full-text available
In October 2010, the World Council on Genetics, Nutrition and Fitness for Health promoted a scientific meeting in Ancient Olympia, Greece, on the theme Healthy Agriculture, Healthy Nutrition, Healthy People. The meeting focused on evolutionary aspects of human diet through the life cycle in terms of genetic predisposition, overall health, preventio...
Article
Full-text available
The Bellagio Report on Healthy Agriculture, Healthy Nutrition, Healthy People is the result of the meeting held at the Rockefeller Foundation Bellagio Center in Lake Como, Italy 30 October-1 November, 2012. The meeting was science-based but policy-oriented. The role and amount of healthy and unhealthy fats, with attention to the relative content of...
Article
The important role of omega-3 fatty acids in decreasing the risk of CHD and in the treatment of heart failure is now recognized and their function in the resolution of inflammation is considered a major factor in the control of atherosclerosis. Their effects are brought about by modulation of the type and amount of eicosanoids, cytokines, lipid med...
Article
Full-text available
The Bellagio Report on Healthy Agriculture, Healthy Nutrition, Healthy People is the result of the meeting held at the Rockefeller Foundation Bellagio Center in Lake Como, Italy, 29 October-2 November 2012. The meeting was science-based but policy-oriented. The role and amount of healthy and unhealthy fats, with attention to the relative content of...
Article
Full-text available
The Bellagio Report on Healthy Agriculture, Healthy Nutrition, Healthy People was science-based but policy-oriented. The role and amount of healthy and unhealthy nutrients in foods that may underlie the epidemics of non-communicable diseases worldwide was extensively discussed, with attention to the relative content of omega-3 and omega-6 fatty aci...
Article
Full-text available
Several sources of information suggest that human beings evolved on a diet that had a ratio of omega-6 to omega-3 fatty acids (FA) of about 1/1; whereas today, Western diets have a ratio of 10/1 to 20-25/1, indicating that Western diets are deficient in omega-3 FA compared with the diet on which humans evolved and their genetic patterns were establ...
Article
Full-text available
In October 2010, the World Council on Genetics, Nutrition and Fitness for Health promoted a scientific meeting in Ancient Olympia, Greece, on the theme Healthy Agriculture, Healthy Nutrition, Healthy People. The meeting focused on evolutionary aspects of human diet through the life cycle in terms of genetic predisposition, overall health, preventio...
Article
Full-text available
In October 2010, the World Council on Genetics, Nutrition and Fitness for Health promoted a scientific meeting in Ancient Olympia, Greece, on the theme Healthy Agriculture, Healthy Nutrition, Healthy People. The meeting focused on evolutionary aspects of human diet through the life cycle in terms of genetic predisposition, overall health, preventio...
Article
Full-text available
Higher adherence to a Mediterranean diet (MeDi) and n-3 PUFA may both contribute to decreased dementia risk, but the association between MeDi adherence and lipid status is unclear. The aim of the present study was to analyse the relationship between plasma fatty acids and MeDi adherence in French elderly community dwellers. The study population (me...
Article
Today, Western diets are characterized by a higher omega-6 and a lower omega-3 fatty acid intake, whereas during the Paleolithic period when human's genetic profile was established, there was a balance between omega-6 and omega-3 fatty acids. Their balance is an important determinant for brain development and in decreasing the risk for coronary hea...
Article
Today, Western diets are characterized by a higher omega-6 and a lower omega-3 fatty acid intake, whereas during the Paleolithic period when human’s genetic profile was established, there was a balance between omega-6 and omega-3 fatty acids. Their balance is an important determinant for brain development and in decreasing the risk for coronary hea...
Article
Full-text available
The tissue composition of polyunsaturated fatty acids is important to health and depends on both dietary intake and metabolism controlled by genetic polymorphisms that should be taken into consideration in the determination of nutritional requirements. Therefore at the same dietary intake of linoleic acid (LA) and alpha-linolenic acid (ALA), their...
Article
Full-text available
All diseases have a genetic predisposition. Genome-wide association studies (GWASs) by large international consortia are discovering genetic variants that contribute to complex diseases. However, nutrient information is missing, which is essential for the development of dietary advice for prevention and management of disease. Nutrigenetics/nutrigen...
Article
Screening programs for genetic diseases and characteristics have multiplied in the last 50 years. 'Genetic Screening: Programs, Principles, and Research' is the report of the Committee for the Study of Inborn Errors of Metabolism (SIEM Committee) commissioned by the Division of Medical Sciences of the National Research Council at the National Acade...
Article
Full-text available
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 be...
Article
Full-text available
Selected Proceedings of the International Congress and Exhibition on Nutrition, Fitness and Health, Shanghai, November 30 to December 2, 2006 The book presents selected papers from the International Congress and Exhibition on Nutrition, Fitness and Health held in Shanghai, China from November 30 to December 2, 2006. PURPOSE This volume is designed...
Article
A high omega-6/omega-3 ratio, as is found in today's Western diets, promotes the pathogenesis of many chronic diseases, including cardiovascular disease. Increased dietary intake of linoleic acid (LA) leads to oxidation of low-density lipoprotein (LDL), platelet aggregation, and interferes with the incorporation of essential fatty acids (EFA) in ce...
Article
Human beings evolved consuming a diet that contained about equal amounts of ω-6 and ω-3 essential fatty acids. Today, in Western diets, the ratio of ω-6 to ω-3 fatty acids ranges from approximately 10:1 to 20:1 instead of the traditional range of 1:1 to 2:1. Studies indicate that a high intake of ω-6 fatty acids shifts the physiologic state to one...
Article
Human beings evolved consuming a diet that contained about equal amounts of y-6 and y-3 essential fatty acids. Today, in Western diets, the ratio of y-6 to y-3 fatty acids ranges from approximately 10:1 to 20:1 instead of the traditional range of 1:1 to 2:1. Studies indicate that a high intake of y-6 fatty acids shifts the physiologic state to one...
Article
Anthropological and epidemiological studies and studies at the molecular level indicate 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 to 16.7/1. A high omega-6/omega-3 ratio, as is found in today's Western diets, promotes the pathogene...
Article
The proceedings of the Fifth International Conference on Nutrition and Fitness held in Athens, Greece, on June 91-2, 2004 are presented in the book as the first volume of the series. The objectives of the book are to review/discuss the latest information on nutrition and fitness by taking into consideration i) genetic endowment, ii) adaptation to t...
Article
The proceedings of the Fifth International Conference on Nutrition and Fitness held in Athens, Greece, on June 91-2, 2004 are presented in the book as a second volume of the series. The objectives of the book are to review/discuss the latest information on nutrition and fitness by taking into consideration i) mental health, ii) psychiatric disorder...
Article
Full-text available
Nutrigenomics is the study of how constituents of the diet interact with genes, and their products, to alter phenotype and, conversely, how genes and their products metabolise these constituents into nutrients, antinutrients, and bioactive compounds. Results from molecular and genetic epidemiological studies indicate that dietary unbalance can alte...
Article
The term 'Mediterranean diet', implying that all Mediterranean people have the same diet, is a misnomer. The countries around the Mediterranean basin have different diets, religions and cultures. Their diets differ in the amount of total fat, olive oil, type of meat, wine, milk, cheese, fruits and vegetables; and the rates of coronary heart disease...
Article
The health effects of consumption of walnuts to decreases the risk for coronary heart diseases were discussed. Walnuts not only provide the highest amount of alphalinolenic acid (ALA), but also provides the highest concentration of antioxidants relative to other nuts. It was found that the walnut enrichment of the diet lowered plasma total cholestr...
Article
Full-text available
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 ∼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...
Article
Full-text available
Human beings evolved on a diet that was balanced in the omega-6 and omega-3 polyunsaturated fatty acids (PUFA), and was high in antioxidants. Edible wild plants provide alpha-linolenic acid (ALA) and higher amounts of vitamin E and vitamin C than cultivated plants. In addition to the antioxidant vitamins, edible wild plants are rich in phenols and...
Article
Importance of the Ratio of Omega 6/Omega 3 Essential Fatty Acids - Evolutionary Aspects, Simopoulos, A.P. The Importance of Omega 6/Omega 3 Fatty Acid Ratio in Cell Function - The Gene Transfer of Omega-3 Fatty Acid Desaturase, Kang, J.X. Omega 6/Omega 3 Ratio and Brain-Related Functions, Yehuda, S. Dietary Prevention of Coronary Heart Disease - Fo...
Article
Epidemiological studies and animal experiments indicate that omega-3 fatty acids exert protective effects against some common cancers, especially cancers of the breast, colon and prostate. Many mechanisms are involved, including suppression of neoplastic transformation, cell growth inhibition, and enhanced apoptosis and antiangiogenicity, through t...
Article
Full-text available
This guide was compiled after recommendations by the American Institute for Cancer Research (AICR) Cancer Resource Advisory Council. It encompasses the AICR position on current issues in nutrition for cancer survivors during treatment and is intended to provide advice about dietary supplements for cancer survivors who are still being treated. Curre...
Article
Full-text available
Human beings evolved consuming a diet that contained about equal amounts of n-3 and n-6 essential fatty acids. Over the past 100-150 y there has been an enormous increase in the consumption of n-6 fatty acids due to the increased intake of vegetable oils from corn, sunflower seeds, safflower seeds, cottonseed, and soybeans. Today, in Western diets,...
Article
Full-text available
Among the fatty acids, it is the omega-3 polyunsaturated fatty acids (PUFA) which possess the most potent immunomodulatory activities, and among the omega-3 PUFA, those from fish oil-eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)--are more biologically potent than alpha-linolenic acid (ALA). Some of the effects of omega-3 PUFA are broug...
Article
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 be...
Article
Human beings evolved consuming a diet that contained approximately equal amounts of omega-6 and omega-3 essential fatty acids. Over the past 100−150 years there has been an enormous increase in the consumption of omega-6 fatty acids due to the increased intake of vegetable oils from seeds of corn, sunflower, safflower, cotton and soybeans. Today, i...
Article
Advances in molecular and recombinant DNA technology have led to exquisite studies in the field of genetics and the recognition in a much more specific way, through DNA sequencing, of how unique each one of us is, and the extent to which genetic variation occurs. The importance of the effects of genetic variation has been extensively studied and ap...
Article
Full-text available
Epidemiological studies in the last 40 years suggest that omega-3 fatty acids derived from fish and fish oil decrease the risk of coronary heart disease, hypertension and stroke, and their complications. The beneficial effects of omega-3 fatty acids include effects on lipids, blood pressure, cardiac and vascular function, eicosanoids, coagulation,...
Article
Epidemiological studies in the last 40 years suggest that omega-3 fatty acids derived from fish and fish oil decrease the risk of coronary heart disease, hypertension and stroke, and their complications. The beneficial effects of omega-3 fatty acids include effects on lipids, blood pressure, cardiac and vascular function, eicosanoids, coagulation,...
Article
Full-text available
The term "Mediterranean diet," implying that all Mediterranean people have the same diet, is a misnomer. The countries around the Mediterranean basin have different diets, religions and cultures. Their diets differ in the amount of total fat, olive oil, type of meat and wine intake; milk vs. cheese; fruits and vegetables; and the rates of coronary...
Article
Information from archaeological findings and studies from modern-day hunter-gatherers suggest that the Palaeolithic diet is the diet we evolved on and for which our genetic profile was programmed. During the Palaeolithic period the intake of omega-6 and omega-3 fatty acids was about equal. Epidemiological, experimental and clinical intervention stu...
Article
Editor's note: The below summary of an international conference on nutrition and fitness, held in Greece last year, reveals the global importance of this topic and promulages some universal idioms of healthy dietary habits from an ecumenical group of experts. Today, there is heightened awareness regarding increasing levels of obesity and diseases a...
Article
The last quarter of the 20th century was characterized by an increase in the consumer's interest in the nutritional aspects of health. As a result, governments began to develop dietary guidelines in addition to the traditional recommended dietary allowances, which have been superseded now by dietary reference intakes. In addition to governments, va...
Chapter
The interaction of genetics and environment, nature, and nurture is the foundation for all health and disease. This concept, based on molecular biology and genetics, was originally defined by Hippocrates. In the 5th century bc, Hippocrates stated the concept of positive health as follows: Positive health requires a knowledge of man’s primary consti...
Article
Full-text available
An international workshop on the role of plant-derived omega–3 fatty acids in human nutrition took place in Milan on February 9, 2000. The meeting was sponsored by the Nutrition Foundation of Italy and was organized by its Scientific Director, Dr. Andrea Poli. It was attended by experts in polyunsaturated fatty acids and human lipid nutrition. This...
Article
Full-text available
The diet of our ancestors was less dense in calories, being higher in fiber, rich in fruits, vegetables, lean meat, and fish. As a result, the diet was lower in total fat and saturated fat, but contained equal amounts of n-6 and n-3 essential fatty acids. Linoleic acid (LA) is the major n-6 fatty acid, and alpha-linolenic acid (ALA) is the major n-...
Article
The ‘Workshop on the Essentiality of and Recommended Dietary Intakes (RDI) for Omega-6 and Omega-3 Fatty Acids’ was held at The Cloisters National Institutes of Health (NIH) in Bethesda Maryland USA 7–9 April 1999. The workshop was sponsored by the National Institute on Alcohol Abuse and Alcoholism-NIH; the Office of Dietary Supplements-NIH; The Ce...
Article
Full-text available
Human beings evolved consuming a diet that contained about equal amounts of n-3 and n-6 essential fatty acids. Over the past 100-150 y there has been an enormous increase in the consumption of n-6 fatty acids due to the increased intake of vegetable oils from corn, sunflower seeds, safflower seeds, cottonseed, and soybeans. Today, in Western diets,...
Article
The Workshop on the Essentiality of and Recommended Dietary Intakes (RDIs) for Omega-6 and Omega-3 Fatty Acids was held at The Cloisters, National Institutes of Health (NIH) in Bethesda, Md., USA, April 7–9, 1999. The workshop was sponsored by the National Institute on Alcohol Abuse and Alcoholism-NIH, the Office of Dietary Supplements-NIH, The Cen...
Article
Information from archaeological findings and studies from modern day hunter-gatherers suggest that the Paleolithic diet is the diet we evolved on and for which our genetic profile was programmed. The Paleolithic diet is characterized by lower fat and lower saturated fat intake than Western diets; a balanced intake of omega-6 and omega-3 essential f...

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