How do u lower arachidonic acid (which, I believe, is a product of eicosanoids)?
I think AA is what causes inflammation and pain (I believe it’s linked to prostaglandins)
Last, Maureen Hanson is studying lipid metabolism, so I have a hunch that she might come up w some interesting insights..
The strategy was indeed to lower AA, arachidonic acid, but via polyunsaturated fat restriction, though of course AA is high in many animal foods. AA is not a product of eicosanoids, its the primary precursor for most of them, specifically the series 2 eicosanoids, which includes the most inflammatory of these hormones.
You can start lowering it by avoiding butter, tropical fish, and organ meats, as primary sources. However most meats and dairy contain some.
Then you need to avoid AA precursors, but not consume so little as to induce deficiency problems. These are mostly of plant origin, and includes mostly seeds and nuts. Some nuts are very low in these primarily omega-6 fats, such as macadamia nuts, olives and I think avocado. These particular nuts are very high in monounsaturated fats, especially the macadamia nuts.
Deep sea fish also typically dominate in omega-3 fats, though this is not anti-inflammatory but just very weakly proinflammatory, and will competitively compete for the same enzymes, resulting in series 3 eicosanoids.
However this needs to be done with medical supervision, as too low an AA and precursor intake can be fatal or have dire consequences.
Prostaglandins are a subtype of eicosanoids.
Alcohol releases free arachidonic acid. Free arachidonic acid inevitably is metabolised into eicosanoids. Its very likely this is the primary mechanism for alcohol poisoning, and why PWME have such an issue with alcohol. However we also often have a restriction on synthesis, another deep topic, and a boost to utilisation, resulting in lower AA levels than normal. Diet does play a role in this too.
Cortisol is, if I recall correctly, the primary suppressor to the release of free AA.