In psoriasis, which dietary change targets fatty acid balance?

• A. Reduce arachidonic acid and increase omega-3
• B. Increase arachidonic acid and increase omega-6
• C. Avoid all fats
• D. Increase saturated fats

Answer: (A)

The key idea is that psoriasis involves inflammation driven in part by fatty acid–derived mediators. Arachidonic acid, an omega-6 fatty acid, is a major precursor to pro-inflammatory eicosanoids. Increasing omega-3 fatty acids (EPA and DHA) and reducing arachidonic acid shifts the balance of these mediators toward less inflammatory or even anti-inflammatory forms, because omega-3s compete with arachidonic acid for the same enzymes (COX and LOX) and produce less potent inflammatory compounds.

So aiming to reduce arachidonic acid and boost omega-3 intake helps modulate the inflammatory response in psoriasis. Practical ways include favoring fatty fish (high in EPA/DHA), flaxseeds or chia seeds, and walnuts, while moderating omega-6–rich oils that contribute to arachidonic acid levels. In contrast, simply avoiding all fats, increasing arachidonic acid or increasing saturated fats would not target the inflammatory balance and can be counterproductive.