Syndrome X

Syndrome X is the variable combination of obesity, high cholesterol and hypertension linked by underlying resistance to insulin, often associated with excess insulin secretion. Retrospective National Health Nutritional Survey data from 1988 to 1994 implied that 47 million Americans had Syndrome X. Current prevalence of this syndrome may now be about one in four of the adult population—70 million Americans.


1. Abdominal obesity: waistline >102 cm in men and >88 cm in women.

2. High blood triglycerides: >150mg/dL (1.69 mmol/l.)

3. Low HDL (reduction in blood level high-density lipoprotein cholesterol, <40 mg/dL (1.04 mmol/L) in men and <50 mg/dL (1.29 mmol/L) in women.

4. High blood pressure >130/85 mm Hg.

5. High fasting blood glucose >110mg/dL (>6.1 mmol/L)

The causes and progression of Syndrome X are deeply rooted in nutritional problems. A diet to control the pandemic of Syndrome X should be restricted in simple sugar, liberal in healthy types of fat (omega- 3 fatty acids), controlled in calories, using foods that are nutrient dense.

Protein intake should be moderate by selecting combinations of meat, fish, dairy and vegetable protein.I cannot over-emphasise the importance of correcting the widespread deficiency of omega-3 fatty acids (fish oil) in our diet. Fish oil has been shown to enhance insulin sensitivity. There is a widespread over-supply of omega-6 fatty acids in Western diets. Correcting the ratio of omega-6 to omega-3 fatty acids, as close to 1-to-1 as possible, is extremely important. High potency, enteric-coated fish oils are to be preferred for enhanced compliance and bioactivity because therapeutic dosages of fish oil are measured in gram amounts.



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