A five-year research project led by the University of Texas Science Center at San Antonio identified a new way in which the balance of fats can either promote or reduce pain. In studies with animals and humans, researchers found that low levels of healthy omega-3 fats, along with high levels of unhealthy omega-6 fats, promote nerve pain as well as inflammation.
Omega-6 fats in our diets are mostly found in refined vegetable oils used in deep frying and making processed and fast foods, including chips and all types of commercial baked goods. Their inflammatory qualities are well established, but the connection with nerve pain is new.
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