Unsaturated fatty acids

Abstract

There is good scientific evidence that dietary fatty acid composition is involved in the aetiology of many diseases. Increasing the supply of n−3 polyunsaturated fatty acids (PUFA) may reduce the risk of CHD. Several scientific organizations (for example, see Department of Health, 1991, 1994; British Nutrition Foundation, 1992; Scientific Committee for Food, 1993; Food and Agriculture Organization/World Health Organization, 1998) have made recommendations for n−3 PUFA; however, there is a high degree of variation both in terms of the type and amount of n−3 PUFA (up to 7-fold). This variation reflects the different scientific axioms which underlie the different recommendations. Optimal nutrition may be defined in terms of the level of a nutrient required to avoid deficiency, or the amount required to have an effect on biomarkers and functional indicators of nutrient intake, or the level of a nutrient which prevents disease. Functional biomarkers of n−3 PUFA include plasma, platelet and erythrocyte phospholipid-n−3 PUFA levels. Plasma triacylglycerol concentrations represent a functional indicator of n−3 PUFA because n−3 PUFA exert a consistent hypotriacylglycerolaemic effect which is dose-dependent and persistent. In terms of disease status, epidemiological studies have demonstrated that the incidence of CHD is inversely associated with consumption of n−3 PUFA. Despite the health benefits of n−3 PUFA, the mean daily intake falls far short of most of the recommendations. Increasing fish intake is the most obvious way to increase n−3 PUFA intake. However, a large percentage (up to 65) of the population do not eat fish. Thus, there is a need for alternative sources of n−3 PUFA, such as functional foods, whose unique fatty acid composition could fortify staple foods thereby promoting optimal levels of n−3 PUFA intake.

Alteration of polyunsaturated fatty acid status and metabolism in health and disease

“…Polyunsaturated fatty acids (PUFA) are designated as "essential" for good health as their metabolic precursors cannot be synthesised in the body and must be ingested by food intake [4]. PUFA have important effects on the structure and physical properties of localised membrane domains.…”

Composição centesimal e perfil de ácidos graxos da carne de novilho precoce alimentado com lipídios protegidos

“…Este pode ser um dos motivos pelos quais animais recebendo alimentação em pastagem apresentaram teores bem mais elevados de w-3 na carne, 1,03 e 2,9%, respectivamente (ENSER et al, 1996;RULE et al, 2002). Apesar de saber que o consumo de AGPI w-3 reduz o risco de doenças cardiovasculares, grande porcentagem da população (mais de 65%) não ingere peixe, que é uma boa fonte nutricional desse componente (ROCHE, 1999), por seu custo ou por não fazer parte do hábito alimentar da região.…”

Omega-3 fatty acids in the prevention and control of cardiovascular disease

“…Several o-3 fatty acid supplements are also available, but these provide varying amounts of marine-based EPA and DHA (Carroll & Roth, 2002;von Schacky, 2003). However, a-ALA, which serves as a precursor of EPA, is also a polyunsaturated o-3 fatty acid, and is found primarily in plant products such as soybeans, canola oil, flaxseed oil, and leafy vegetables (Roche, 1999). In a number of epidemiological studies, the consumption of food rich in ALA was found to be correlated with reduced morbidity and mortality from cardiovascular causes (de Lorgeril et al, 1999;Djoussé et al, 2001;von Schacky, 2003).…”