Understanding Arachidonic Acid (AA): Normal vs Optimal Ranges

?What is Arachidonic Acid (AA)?

Arachidonic acid (AA) is a long-chain omega-6 fatty acid found in animal foods including meat, eggs, and dairy. It is the precursor to pro-inflammatory eicosanoids (prostaglandins, leukotrienes, and thromboxanes of the 2-series) that mediate pain, fever, and inflammation. The AA/EPA ratio reflects the balance of pro- to anti-inflammatory eicosanoid production.

!Why It Matters

High AA relative to EPA (high AA/EPA ratio) indicates a pro-inflammatory metabolic state. Chronically elevated AA/EPA is associated with cardiovascular disease, inflammatory conditions, and depression. While AA is essential for cellular signalling and brain function, excess from Western-style diets high in meat and processed foods promotes systemic inflammation.

Reference Ranges

Lab normal ranges may vary between laboratories. Optimal and longevity targets are based on research literature and should be interpreted with your physician.

Symptoms of Imbalance

• High AA associated with increased inflammation, joint pain, cardiovascular risk

How to Improve Your Levels

• 1Increase omega-3 intake (EPA from fish) to improve AA/EPA ratio
• 2Reduce intake of arachidonic-acid-rich foods: fatty red meat, organ meats, egg yolks (in excess)
• 3Anti-inflammatory diet reduces AA metabolite production

When to Test

As part of omega fatty acid profiling; inflammatory disease assessment; cardiovascular risk evaluation.

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