Whole food, functional food, and supplement sources of omega-3 fatty acids and omega-3 HUFA scores among U.S. soldiers

Abstract

A questionnaire to measure consumption of contemporary sources of omega-3 fatty acids including i) seafood, ii) poultry and eggs, iii) omega-3 functional foods, and iv) dietary supplements was completed by U.S. soldiers (N = 191). Omega-3 highly unsaturated fatty acid (HUFA) scores were higher (p < 0.01) among those who i) took an omega-3 supplement, ii) consumed sushi, iii) consumed omega-3 functional foods, iv) consumed beef less than twice per week, and v) ate seafood at least twice a week. Omega-3 HUFA was positively correlated with EPA + DHA intake (β = 0.39; p < 0.01) and age (β = 0.14; p = 0.03) and negatively correlated with beef intake (β = -0.13; p = 0.05) and smoking (β = -0.12; p = 0.08). Intake of contemporary foods rich in omega-3s were associated with higher biomarker values while smoking and beef intake were associated with lower values.

Impact of Beef and Beef Product Intake on Cognition in Children and Young Adults: A Systematic Review

“…Of these, 25 articles were excluded. The reasons for exclusion included: 13 articles did not measure cognition [32,33,34,35,36,37,38,39,40,41,42,43,44], five articles did not include beef consumption [45,46,47,48,49], three articles were reviews [50,51,52], two articles were a conference proceeding and a book [24,53] and two articles exclusively focused on premenopausal women or older adults [54,55]. The remaining eight articles that examined the effects of beef consumption on cognition among children and young adults were included [27,28,29,30,56,57,58,59].…”