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Background/Aims: The objective of the study was to collect data on dietary fat intake of omnivores, vegetarians, vegans and semi-omnivores as well as its impact on n–3 and n–6 fatty acids in long-term markers such as sphingolipids, phosphatidylcholine (PC), phosphatidylserine (PS), phosphatidylethanolamine (PE) as well as the calculated sphingo- and phospholipids (SPL) of erythrocytes. Method: The present observational study included 98 Austrian adult volunteers of both genders, of which 23 were omnivores, 25 vegetarians, 37 vegans, and 13 semi-omnivores. Information on anthropometry using measured body weight and height was obtained. The amount and composition of ingested fat were calculated from 24-hour recalls and the fatty acid pattern in the phospholipids was assessed using gas chromatography. Results: The unbalanced n–6/n–3 ratio and the limited dietary sources of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in vegans and vegetarians led to reductions in C20:5n–3, C22:5n–3, C22:6n–3 and total n–3 fatty acids in SPL, PC, PS and PE compared with omnivores and semi-omnivores. The total content of polyunsaturated fatty acids, monounsaturated fatty acids and saturated fatty acids remained unchanged. Conclusion: The vegetarian diet, with an average n–6/n–3 ratio of 10/1, promotes biochemical n–3 tissue decline. To ensure physical, mental and neurological health vegetarians have to reduce the n–6/n–3 ratio with an additional intake of direct sources of EPA and DHA, regardless of age and gender.

Background/Aim: The objective of this review was to collect data on the dietary intake of total fat and saturated (SFA), monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA), especially linoleic (LA), α-linolenic (ALA), eicosapentaenoic and docosahexaenoic fatty acids, in adults from various countries and to compare them with current recommendations for fat intake. Methods: Weighted mean intake data were collected from national dietary surveys, large cross-sectional studies and/or studies with focus on health and nutrition. Thereof, only studies with diet recalls, weighing records or food frequency questionnaires were considered. Results: Data from 28 countries were included, representing Africa (3), America (4), Asia (5), Australia/New Zealand (2) and Europe (14). Total fat intake ranged from 11.1 (China, Guangxi Bai Ku Yao and Han populations) to 50.7 (rural dwellers in Nigeria) percentages of total energy (%E). SFA intake varied from 3.1 (China, Guangxi Bai Ku Yao and Han populations) to 25.4%E (rural dwellers in Nigeria). Mean MUFA and PUFA intake ranged from 3.5 (China, Guangxi Bai Ku Yao and Han populations) to 22.3 (Greece), and 3.3 (India) to 11.3%E (Taiwan), respectively. The mean intake of LA and ALA was between 2.7 (India) and 7.2 (Austria), and 0.4 (France) and 1.0%E (Finland). Conclusion: With regard to recommendations for fat intake, no general advice for improvements can be given worldwide. Due to different dietary patterns, only regionally specific recommendations can be made about what would be necessary to modify and improve fat quantity and quality of the diet.

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