Algal supplementation of vegetarian eating patterns improves plasma and serum docosahexaenoic acid concentrations and omega‐3 indices: a systematic literature review

Abstract

Background Vegetarians are likely to have lower intakes of preformed docosahexaenoic acid (DHA) than omnivorous populations who consume fish and animal products. As such, vegetarian populations have omega‐3 indices up to 60% lower than those who consume marine products. Algae, the primary producer of DHA in the marine food chain, offer an alternative source of DHA for those who do not consume marine or animal products. This systematic review aims to examine the evidence for the relationship between supplementation with algal forms of DHA and increased DHA concentrations in vegetarian populations. Methods The SCOPUS, Science Direct and Web of Science scientific databases were searched to identify relevant studies assessing the effect of algal DHA consumption by vegetarian (including vegan) populations. Results Four randomised controlled trials and two prospective cohort studies met the inclusion criteria. All included studies reported algal sources of DHA significantly improve DHA concentrations (including plasma, serum, platelet and red blood cell fractions), as well as omega‐3 indices, in vegetarian populations. An evident time or dose response was not apparent given the small number of studies to date. Conclusions Future studies should address long chain n‐3 polyunsaturated fatty acid deficiencies in vegetarian populations using algal DHA and explore the potential physiological and health improvements in these individuals.

A Mixture of Algae and Extra Virgin Olive Oils Attenuates the Cardiometabolic Alterations Associated with Aging in Male Wistar Rats

“…Aquaculture, or fish farming, offers an alternative, although this practice has been associated with damage and contamination of ecological areas [ 15 ]. For this reason, oil from marine algae has been proposed as an alternative and more sustainable source of ω-3 PUFA [ 16 , 17 ].…”

Healthy pregnancies and essential fats: focus group discussions with Zambian women on dietary need and acceptability of a novel RUSF containing fish oil DHA

“…Common sources of high DHA oils include certain species of fish (e.g. salmon, tuna, sardines) and/or algae [44][45][46]. In Western cultures, dietary DHA levels are generally very low and dietary supplementation for pregnant and lactating women and infants is highly recommended [14,16,47].…”

Plant‐based eating patterns and endurance performance: A focus on inflammation, oxidative stress and immune responses

“…Several studies have reported improved recovery with reduced muscle soreness following DHA/EPA supplementation in untrained athletes, although this is following eccentric exercise (Tartibian et al 2009; 2011; Jouris et al 2011). Interestingly, lowered intakes of preformed DHA and EPA are consumed in vegetarian‐based eating patterns with lower omega‐3 indexes observed in these groups compared to omnivorous populations who consume fish and animal products (Craddock et al 2017). The lowered omega‐3 index observed in these groups, including those following a WFPB diet, may negatively influence exercise‐induced stress markers if the athlete fails to consume adequate preformed long‐chain omega‐3 fatty acids in algal forms (DHA/EPA), consume insufficient alpha linoleic acid which can be converted to DHA and EPA or balance consumption of omega‐6 to omega‐3 fatty acids (ideally ~3:1, respectively, for optimal conversion) (Welch et al 2010).…”