Amarin Corp Plc (AMRN)

[sts66]

Corn oil is high in omega-6s, it's essentially "seed oil" which is one of the major reasons we are currently in this mess with rising diabetes, CVD, and allergies. Dietary omega-6s are substrates for Arachidonic Acid which fuels long term systemic inflammation.

Corn oil will produce dose dependent increases in AA and should move the placebo group into the higher risk for CVD bracket.

I thought the same thing when I read that they were going to use corn oil, as in "are they out of their frigging minds?!?! And who approved this nutty plan!?!" - could be an attempt to "boost" Epanova's efficacy over placebo, but feeding 4 g of corn oil to patients is risky as hell - what happens when CVE's skyrocket beyond the normal expectations for that group? Lawsuits?

Is there no one working in the FDA who is fluent in this field?

Apparently not - guess on top of the dopey "no need to treat TG's 200-500" stance, they also believe french fryer corn oil is safe too, which is obviously not the case:

http://www.livestrong.com/article/302830-health-risks-of-corn-oil/

Most omega-6 fatty acids from vegetable oils, such as corn oil, is available as linoleic acid that is converted to arachidonic acid in the body, according the University of Maryland Medical Center. Research by M.D. Brown published in the "British Journal of Cancer" in 2010 demonstrates that arachidonic acid, a type of omega-6 fatty acid, promotes prostate cancer and supports the spread of cancer to the bone. The dietary ratio of omega-6 to omega-3 fatty acids was one to two about 60 years ago, and in 2006 it was about 25 to one.


Also, see this report on the link between O-6 and CVD risk:

http://www.researchgate.net/publication/7383095_Dietary_fat_and_health_the_evidence_and_the_politics_of_prevention_careful_use_of_dietary_fats_can_improve_life_and_prevent_disease/file/e0b4951550b9c38071.pdf

FIGURE 2 shows the consequence of this imbalance. The horizontal axis shows that apparently healthy normal people around the world have different balances of omega 6 and omega 3 in their HUFAs (highly unsaturated fatty acids) because of the different foods they eat.
13,14
The HUFAs are pivotal in the body’s healthy self-healing actions. Epidemiology shows that when HU-FAs in the body are 70 or 80% omega 6, coronary heart disease rates are around 200 per 100,000.
4
In contrast, people in Spain or Italy have HUFAs containing about 60% omega 6 and 40% omega 3, 10 and their CHD mortality
rate is around 120 per 100,000. In Japan, the traditional proportions of HU-FAs are about 35–40% omega 6 and 60–65% omega 3, and the heart attack rate in Japan is about one-fourth to one-fifth that in the United States.
5
In Greenland, coronary heart disease is almost undetectable.