Simulated changes in fatty acid intake in humans through n‐3 fatty acid enrichment of foods from animal origin

Henauw, Stefaan De; Camp, John Van; Sturtewagen, Geert; Matthys, Christophe; Bilau, Maaike; Warnants, N.; Oeckel, Monique Van; Smet, Stefaan De

doi:10.1002/jsfa.2689

Cited by 31 publications

(21 citation statements)

References 43 publications

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“…Besides supplements, efforts are being made to enrich the EPA 1 DHA concentration of food items produced from terrestrial animals through adapted animal feeds and to develop a new generation of genetically modified plants with a modified fatty acid profile (14,38,39) . Nevertheless, the availability of these food items containing EPA and DHA is still limited and their potential to increase the LC n-3 PUFA intake is still debated and most likely not sufficient (38) . It is of interest to note that the EPA and DHA recommendation as formulated by the Belgian Health Council (7) (0?3 % of the total energy intake, estimated to be equal to 681 mg/d) seems to be high compared with other international recommendations.…”

Section: Discussionmentioning

confidence: 99%

Fish consumption is a safe solution to increase the intake of long-chainn-3 fatty acids

Sioen

Henauw

Verbeke

et al. 2008

Public Health Nutr.

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Objectives: Dietary intake of long-chain (LC) n-3 PUFA in developed countries is low compared with recommendations. Fish is naturally rich in LC n-3 PUFA, but is also a dietary source of heavy metals and organic pollutants. We investigated whether the recommendation for LC n-3 PUFA could be reached through fish consumption, without exceeding the provisional tolerable weekly intake of methylmercury (MeHg) and the tolerable weekly intake (TWI) of dioxin-like compounds. Also, the contribution of margarines enriched with LC n-3 PUFA was assessed. Design: Published nutrient and contaminant data were used in a probabilistic model to calculate the simultaneous nutrient and contaminant intake for different fish consumption scenarios. Results: The Belgian recommendation for EPA 1 DHA (0?3 % of total energy intake) can be reached by consuming fatty fish a minimum of twice a week, or by varying between lean and fatty fish a minimum of three times a week. At this fish consumption level, MeHg intake is not an issue of toxicological concern. The intake of dioxin-like compounds approximates the TWI when consuming fatty fish more than twice a week, this being a potential toxicological risk because other food items also contribute to the weekly intake of dioxin-like compounds. Use of margarine enriched with LC n-3 PUFA can help to increase LC n-3 intake, on average by 159 mg/d. Conclusions: Combination of regular fish consumption (twice a week) with important contribution of fatty fish species, in combination with regular consumption of margarine enriched with EPA 1 DHA, can be advised to achieve the recommendation for LC n-3 intake.

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Section: Discussionmentioning

confidence: 99%

Fish consumption is a safe solution to increase the intake of long-chainn-3 fatty acids

Sioen

Henauw

Verbeke

et al. 2008

Public Health Nutr.

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“…However, the desaturase systems for the metabolism of the parental n-3 and n-6 FA ALA and LA are the same for both n-3 and n-6 FA (De Henauw et al 2007;Palmquist 2009). Even though delta 6 desaturase has a higher affinity for ALA than for LA, due to the much higher dietary intake the n-6 PUFA have been suggested to limit the conversion of LA to eicosapentaenoic acid = 20:5 n-3 (EPA) and DHA) (Palmquist 2009).…”

Section: Discussionmentioning

confidence: 99%

Effects of frying fat and preparation on carp (Cyprinus carpio) fillet lipid composition and oxidation

Sampels¹,

Zajíc²,

Mráz³

2014

Czech J. Food Sci.

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Sampels S., Zajíc T., Mráz J. (2014): Effects of frying fat and preparation on carp (Cyprinus carpio) fillet lipid composition and oxidation. Czech J. Food Sci., 32: 493-502.We investigated the changes in omega-3 enriched carp fillets caused by pan frying. The investigated characteristics were fat uptake, fatty acid (FA) composition, and oxidation. Four different fats were used and fillets were fried plain or battered. The fillet fat content increased during frying and FA composition in the fillets reflected the composition of the frying fat. Frying with sunflower oil negatively influenced the nutritional value by decreasing the n-3/n-6 ratio in the fillets. Frying with rapeseed oil preserved the favourable n-3/n-6 ratio without increasing the saturated fatty acids (SFA). Frying with lard and butter preserved the n-3/n-6 ratio but increased the SFA content. No increased oxidation occurred with the use of rapeseed oil. We concluded that using rapeseed oil for fish seemed to preserve the nutritionally valuable composition best. Keywords: DHA; EPA; TBARS; nutritional qualityList of abbreviations (in the order of appearance): FA = fatty acids; SFA = saturated fatty acids; MUFA = monounsaturated fatty acids; PUFA = polyunsaturated fatty acids; omega 6 = n-6; omega 3 = n-3; FAME = fatty acid methyl esters; TBARS = thiobarbituric acid reactive substances; MDA = malondialdehyde; EPA = eicosapentaenoic acid; DHA = docosahexaenoic acid; AA = arachidonic acid; DPA = docosapentaenoic acid

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“…One oil at different levels was studied (Kim et al 2008), 2-4 different kinds of fat were studied in a parallel experiment (Zollitsch et al 1997;Schiavone et al 2004), and the effect of n-3 and n-6 polyunsaturated fatty acids on the performance indicatos of chickens, sensory properties of chicken meat was investigated (Aldai et al 2008;De Henauw et al 2007;Kim et al 2008;Zelenka et al 2008).…”

Section: Content Of Fatty Acids In Experimental Feeding Mixturesmentioning

confidence: 99%

Effect of Vegetable Oil Fortified Feeds on the Content of Fatty Acids in Breast and Thigh Muscles in Broiler Chickens

et al. 2010

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The main objective of this work was to compare the effect of six vegetable oils added to feeding mixtures that were administered to broiler chickens on the content of major fatty acids in chicken meat. The experiment started with 90 one-day-old Ross 308 meat hybrid male chickens that were divided into six groups. Chickens were fed complete feeding mixtures for the prefattening (BR1), fattening (BR2), and post-fattening (BR3) of broiler chickens. The BR1 feeding mixture was administered to chickens aged 1-10 days, the BR2 feeding mixture was given from Day 11 to Day 30, and the BR3 feeding mixture was then administered until Day 42. The BR1 feeding mixture that was administered to all six groups during the first ten days of the experiment was supplemented with soybean oil. BR2 and BR3 feeding mixtures used to feed chickens aged 11-42 days were fortified with soybean oil (SO Group), rapeseed oil (RO Group), sunflower oil (SFO Group), flaxseed oil (FO Group), olive oil (OO Group), and evening primrose oil (EPO Group). The vegetable oils used differed by the composition of fatty acids, particularly by the content of oleic acid, linoleic acid, α-linolenic acid. The use of the above-described experimental diets in young broilers from Day 11 to 42 had a significant effect on the content of fatty acids in the fat from breast and thigh muscles. The content of α-linolenic acid in breast and thigh muscles of broilers that received the feed containing flaxseed oil (21.16 g/100 g of oil and 17.13 g/100 g of oil, respectively) significantly increased (p ≤ 0.01). The highest content of linoleic acid (p ≤ 0.01) in breast and thigh muscles was found in chickens that were fed the feed containing primrose oil (59.13 g/100 g and 51.71 g/100 g). A significant increase (p ≤ 0.01) in the level of oleic acid was detected in both breast and thigh muscles of broilers that received olive oil fortified feed (52.44 g/100 g and 43.70 g/100 g of oil). No significant variation was found in the content of palmitic acid and palmitooleic acid. The levels of oleic acid, linoleic acid and α-linolenic acid in feeding mixtures correlated with those found in breast and thigh muscles (r = 0.88; 0.94 and 0.99; r = 0.99; 0.98 and 0.99).The fattening of chickens, oleic acid, linoleic acid, α-linolenic acid, stearic acid, palmitic acid, palmitoleic acid, arachidonic acid Fat as one of the essential substances in human and animal nutrition is an integral component of most foodstuffs and feeds. Fat is particularly regarded as energy-yielding nutrient. In recent years, attention has been focused on the dietetic and health effects of fat. Dietetic effects of fat and oil depend primarily on the levels of individual fatty acids and on the mutual ratios of fatty acids. The World Health Organization (WHO 2003) recommends that for humans fat should represent 15-30% of the overall energy intake, of which saturated fatty acids should account for less than 10%, polyunsaturated fatty acids (PUFAs) for 6-10%, PUFAs n-6 for 5-8%, PUFAs n-3 for 1-2%, and tra...

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Simulated changes in fatty acid intake in humans through n‐3 fatty acid enrichment of foods from animal origin

Cited by 31 publications

References 43 publications

Fish consumption is a safe solution to increase the intake of long-chainn-3 fatty acids

Fish consumption is a safe solution to increase the intake of long-chainn-3 fatty acids

Effects of frying fat and preparation on carp (Cyprinus carpio) fillet lipid composition and oxidation

Effect of Vegetable Oil Fortified Feeds on the Content of Fatty Acids in Breast and Thigh Muscles in Broiler Chickens

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