A Food-Based Intervention in a Military Dining Facility Improves Blood Fatty Acid Profile

Abstract

Enhancing dietary omega-3 high unsaturated fatty acids (n-3 HUFA) intake may confer neuroprotection, brain resiliency, improve wound healing and promote cardiovascular health. This study determined the efficacy of substituting a few common foods (chicken meat, chicken sausage, eggs, salad dressings, pasta sauces, cooking oil, mayonnaise, and peanut butter) lower in omega-6 polyunsaturated fatty acids (n-6 PUFA) and higher in n-3 HUFA in a dining facility on blood fatty acid profile. An eight-week prospective, between-subjects (n = 77), repeated measures, parallel-arm trial was conducted. Participants self-selected foods consumed from conventionally produced foods (control), or those lower n-6 PUFA and higher n-3 HUFA versions (intervention). Changes in blood omega-3 index, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), n-6 PUFA, lipid profile, and food satisfaction were main outcomes. Between-group differences over time were assessed using a linear mixed model to measure the effect of diet on blood serum fatty acids and inflammatory markers. The intervention group achieved a higher omega-3 index score (3.66 ± 0.71 vs. 2.95 ± 0.77; p < 0.05), lower total n-6 (10.1 ± 4.6 vs. 15.3 ± 6.7 µg/mL; p < 0.05), and higher serum concentration of EPA (5.0 ± 1.31 vs. 4.05 ± 1.56 µg/mL; p < 0.05) vs. controls. Satisfaction in intervention foods improved or remained consistent. Substitution of commonly eaten dining facility foods with like-items higher in DHA and EPA and lower in n-6 PUFA can favorably impact fatty acid status and the omega-3 index.

The influence of dietary and supplemental omega-3 fatty acids on the omega-3 index: A scoping review

“…Participants consumed supplemental dosages ranging from 100 ( 8 ) to 4,400 mg/d ( 17 , 18 ) over study periods from as little as 3 weeks ( 19 ) to as long as 1 year ( 16 , 20 ). Food fortification protocols provided considerably lower EPA and DHA compared to supplements, ranging from an estimated 150 mg/d to 350 mg/d ( 26 – 30 ). Dietary n-3 FA from fish consumption had poor study compliance with fewer than half of participants willing to consume fish three time per week, thus falling short of target 400 mg/d ( 31 ).…”

“…Handeland et al ( 31 ) compared n-FA intake from fish vs. supplements, finding that dietary compliance from fish consumption was poor (<40%) and inferior compared to dietary supplements in raising O3i. Fortified foods significantly improved O3i by 1–2% with lower doses than dietary supplements (150–350 mg/d EPA + DHA) ( 26 – 30 ). One exception was the use of fortified margarine, which doubled O3i from 9 to 18% following 6 weeks of 2,300 mg/d DHA in German adults, although these high baseline values and large magnitude of change were not observed in most laboratories ( 22 ).…”

Preventive Effects of Long-Term Intake of Plant Oils With Different Linoleic Acid/Alpha-Linolenic Acid Ratios on Acute Colitis Mouse Model

“…This finding was not unexpected as there are population surveys, reporting that the intake of n-3 PUFA was negatively correlated with the risk of IBD ( 22 , 35 ). It has been proved that dietary supplementation with food rich in n-3 PUFA can effectively increase the circulating n-3 PUFA level ( 36 ). Diwakar et al reported that the higher ratios of n-6 to n-3 fatty acids were found in the rectal mucosa of the patients with IBD-related joint pain as compared to the controls ( 37 ).…”

Optimization of Omega-3 Index Levels in Athletes at the US Naval Academy: Personalized Omega-3 Fatty Acid Dosage and Molecular Genetic Approaches

“…This highlights the need for additional solutions to improve O3I levels. Some studies suggest increasing omega-3 fatty acids and reducing omega-6 fatty acids in commonly consumed foods (i.e., chicken, eggs, and oils) by offering chickens fed omega-3 enhanced feed and using oils made from omega-3 sources [ 35 , 36 ]. These are recommended approaches that could improve compliance and, ultimately, long-term omega-3 status.…”