NFKB1 and rheumatoid arthritis: The dietary ω-3 PUFAs eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), originating from fish oils, are also considered to reduce pain and inflammation in RA via the following mechanisms: ω-3 PUFAs competitively inhibit the production of PGE2 and LTB4, which in turn inhibit the activation of NFκB, and thus the release of inflammatory cytokines such as IL-1β and TNFα [13].