n−3 Fatty acid dietary recommendations and food sources to achieve essentiality and cardiovascular benefits

Gebauer, Sarah K; Psota, Tricia; Harris, William S.; Kris‐Etherton, Penny M.

doi:10.1093/ajcn/83.6.1526s

Cited by 524 publications

(387 citation statements)

References 67 publications

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“…Nevertheless, it is generally accepted that the ratio of n-6 to n-3 in Western diets (20-30:1) is less than optimal and should be improved to approach recommendations (4-5:1) (57) . As expected, the present study showed a gradual decrease of the n-6:n-3 ratio in participants with a better adherence to the MD.…”

Section: Discussionmentioning

confidence: 99%

Diet quality of a population sample from coastal north-east Spain evaluated by a Mediterranean adaptation of the Diet Quality Index (DQI)

Bondia‐Pons

Mayneris‐Perxachs

Serra-Majem

et al. 2009

Public Health Nutr.

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Objective: To assess the adherence to the Mediterranean dietary pattern in the population from a coastal region from north-east Spain and its relationship to diseases, applying the Mediterranean Diet Quality Index (M-DQI) validated by the use of several biomarkers. Design: Cross-sectional nutrition survey. Setting: Population-based random sample derived from the Catalan Nutrition Survey. Subjects: A total of 621 healthy adults. Results: The Catalan representative sample presented a mean M-DQI score of 6?6 (SD 2?3, median 7, range 0-14). The percentage of adherence to the Mediterranean diet was 53 %; 10 % of subjects showed high adherence to the Mediterranean diet, while only 2 % were categorized as poorest adherence. The plasma fatty acid profile of the Catalan sample progressed with perfect regularity throughout the index ranges. Both EPA and DHA presented a significant correlation to the M-DQI (r 5 20?410 for EPA and 20?360 for DHA). A significant increase in palmitic, oleic and a-linolenic acids and a significant decrease in stearic, linoleic and arachidonic acids content were also observed. The mean values for the M-DQI according to the clinical characteristics of the Catalan sample were also calculated. Conclusions: The M-DQI has been demonstrated a suitable tool for assessment of an individual's nutritional status according to the Mediterranean dietary pattern and for clinical purposes. Although the current diet followed in Catalonia seems to agree with the main characteristics of the Mediterranean diet, the promotion of the Mediterranean pattern should be reinforced in the Catalan population, especially among young people.

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Section: Discussionmentioning

confidence: 99%

Diet quality of a population sample from coastal north-east Spain evaluated by a Mediterranean adaptation of the Diet Quality Index (DQI)

Bondia‐Pons

Mayneris‐Perxachs

Serra-Majem

et al. 2009

Public Health Nutr.

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“…Molecular mechanisms are less well understood but include effects on hepatic lipid metabolism such as decreasing TAG synthesis, that involve, among other mechanisms, the important role of PUFA in transcriptional regulation of genes of lipid metabolism (Deckelbaum et al, 2006;Georgiadi and Kersten, 2012). Based on their effects on CVD, many health agencies worldwide recommend up to 500 mg/d of EPA and DHA for reducing CVD risk or 1 g/d for secondary prevention in existing CVD patients, with a dietary strategy for achieving 500 mg/d being to consume 2 fish meals per week with at least one of oily fish (ISSFAL, 2004;Gebauer et al, 2006;Aranceta and Perez-Rodrigo, 2012).…”

Section: Cardiac and Cardiovascular Disease (Cvd)mentioning

confidence: 99%

Omega-3 long-chain polyunsaturated fatty acids and aquaculture in perspective

2015

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Abbreviations: ARA, arachidonic acid (20:4n-6); CVD, cardiovascular disease; DHA, docosahexaenoic acid (22:6n-3); DPA, docosapentaenoic acid (22:5n-3); EFA, essential fatty acid; Elovl, fatty acid elongase; EPA, eicosapentaenoic acid (20:5n-3); Fads, fatty acyl desaturase; FM, fishmeal; FO, fish oil; LC-PUFA, long-chain polyunsaturated fatty acids (≥ C20 ≥ 3 double bonds); LOA, linoleic acid (18:2n-6); LNA, linolenic acid (18:3n-3); PUFA, polyunsaturated fatty acid; TAG, triacylglycerol; VO, vegetable oil. ABSTRACTIn the 40 years since the essentiality of polyunsaturated fatty acids (PUFA) in fish was first established by determining quantitative requirements for 18:3n-3 and 18:2n-6 in rainbow trout, essential fatty acid (EFA) research has gone through distinct phases. For 20 years the focus was primarily on determining qualitative and quantitative EFA requirements of fish species. Nutritional and biochemical studies showed major differences between fish species based on whether C 18 PUFA or long-chain (LC)-PUFA were required to satisfy requirements. In contrast, in the last 20 years, research emphasis shifted to determining "optimal" levels of EFA to support growth of fish fed diets with increased lipid content and where growth expectations were much higher. This required greater knowledge of the roles and functions of EFA in metabolism and physiology, and how these impacted on fish health and disease. Requirement studies were more focused on early life stages, in particular larval marine fish, defining not only levels, but also balances between different EFA. Finally, a major driver in the last 10-15 years has been the unavoidable replacement of fish oil and fishmeal in feeds and the impacts that this can have on n-3 LC-PUFA contents of diets and farmed fish, and the human consumer. Thus, dietary n-3 in fish feeds can be defined by three levels.Firstly, the minimum level required to satisfy EFA requirements and thus prevent nutritional pathologies. This level is relatively small and easy to supply even with today's current high demand for fish oil. The second level is that required to sustain maximum growth and optimum health in fish being fed modern high-energy diets. The balance between different PUFA and LC-PUFA is important and defining them is more challenging, and so ideal levels and balances are still not well understood, particularly in relation to fish health. The third level is currently driving much research; how can we supply sufficient n-3 LC-PUFA to maintain the nutritional quality of farmed fish at the same level as 20 years ago, and similar or better than in wild fish? This level far exceeds the biological requirements of the fish itself and to satisfy it we require entirely new sources of n-3 LC-PUFA. We cannot rely on the finite and limited marine resources that we can sustainably harvest or 3 efficiently recycle. We need to produce n-3 LC-PUFA de novo and all possible options should be considered.Keywords: Fish oil; essential fatty acids; nutrition; health; metabolism; sustainability 4 Highl...

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“…The percent of fat as ALA in flaxseed is 5.5 times higher than that in the next-highest sources, walnuts, and canola oil (GEBAUER et al, 2006). According to Hettiarachchy et al (1990), flaxseed contains 32-45% of oil, of which 51-55% is α-linolenic acid (n-3 fatty acid) and 15-18% is linoleic acid.…”

Section: Chemical Composition Of Flaxseedmentioning

confidence: 99%

Effect of storage and processing of Brazilian flaxseed on lipid and lignan contents

et al. 2012

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Flaxseed has been widely studied around the world; its incorporation into products habitually consumed by human populations has been stimulated due to its unique nutritional value. The objective of this study was to evaluate the chemical composition of Brazilian flaxseed, to analyze the stability of lipids present in whole flaxseed flour (WFF) or partially defatted flaxseed flour (DFF) stored under several temperatures, and to investigate the effect of bread making on a product containing flaxseed. Whole flaxseed flour presented (g.100 g-1) 25.7 of insoluble fiber, 10.7 of soluble fiber, 38.9 of lipids, and 2.65 of lignan. Defatted flaxseed flour presented 65% less lipids, 36% more fiber and 56% more lignan than whole flaxseed flour. The fatty acid profile was maintained in the defatted flaxseed flour, and it presented a stable composition during storage under ambient temperature, refrigeration, and freezing. The fatty acid profile was similar in the bread containing defatted flaxseed flour after dough development, baking, and storage at room temperature or refrigerated. After baking, 89% of the lignan content was kept in bread. Results show that Brazilian flaxseed has an interesting chemical composition, and that defatted flaxseed, by-product of lipid extraction, presents a good stability to grind and storage under several temperatures. Thus, defatted flaxseed flour can be incorporated in bread, increasing its nutritional and functional value.

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n−3 Fatty acid dietary recommendations and food sources to achieve essentiality and cardiovascular benefits

Cited by 524 publications

References 67 publications

Diet quality of a population sample from coastal north-east Spain evaluated by a Mediterranean adaptation of the Diet Quality Index (DQI)

Diet quality of a population sample from coastal north-east Spain evaluated by a Mediterranean adaptation of the Diet Quality Index (DQI)

Omega-3 long-chain polyunsaturated fatty acids and aquaculture in perspective

Effect of storage and processing of Brazilian flaxseed on lipid and lignan contents

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