Effect of complementary food with small amounts of freshwater fish on whole blood n-3 fatty acids in Cambodian infants age 6–15 months

Nurhasan, Mulia; Roos, Nanna; Skau, Jutta; Wieringa, Frank T.; Friis, Henrik; Michaelsen, Kim F.; Dijkhuizen, Marjoleine A.; Ritz, Christian; Chamnan, Chhoun; Lauritzen, Lotte

doi:10.1016/j.plefa.2018.07.002

Cited by 9 publications

(16 citation statements)

References 33 publications

(58 reference statements)

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“…Whole-blood PUFA levels The acutely malnourished children in the current study had considerably lower total PUFA, n-6 and n-3 PUFA, and AA and DHA compared with a population of rural Cambodian infants (49) living in an environment with limited dietary resources (51) and vulnerable to stunting and wasting (52) , respectively. The whole-blood ALA assessed in the present study children diagnosed with acute malnutrition was similar to what was reported in children with MAM from Burkina Faso (0•2 % FA) (16) , while a study in Ugandan children with a more severe stage of SAM found even lower ALA (0•15 % FA) as well as lower LA (10•5 v. 13•2 % FA in the present study) (18) .…”

Section: Discussionmentioning

confidence: 60%

“…All analyses, not pre-including age, are ageadjusted owing to large age variations in the study. To analyse correlations between PUFA and nutritional and health status markers, a simple or multiple linear regression was applied adjusted for age, sex and breast-feeding due to the well-known effects of breast-feeding on PUFA (16,(47)(48)(49)(50) . The analyses are reported as regression coefficients (β) with 95 % confidence intervals and P values.…”

Section: Discussionmentioning

confidence: 99%

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Whole-blood PUFA and associations with markers of nutritional and health status in acutely malnourished children in Cambodia

Sigh

Lauritzen

Wieringa

et al. 2020

Public Health Nutr.

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Objective:To measure fatty acid composition, particularly whole-blood PUFA content, in acutely malnourished children and identify associations with markers of nutritional and health status.Design:PUFA were assessed in dried blood spots obtained from a cross-sectional study. Nutritional and health status were assessed by anthropometry, haemoglobinopathies, inflammation and blood counts.Setting:Cambodia.Participants:The study was conducted with 174 children aged 0·5–18 years with acute malnutrition.Results:Among total fatty acids (FA), the relative percentage of total PUFA was 20 % FA, with 14 % of the children having very low PUFA (mead acid (MA):arachidonic acid (AA) >0·02, n-6 docosapentaenoic acid:DHA >0·2 and total n-6:n-3 PUFA >10·5). Wasting was not associated with any PUFA. Stunting and low height were consistently positively associated with total PUFA and positively with n-6 PUFA. Height was positively associated with n-3 long-chain PUFA (LCPUFA). The presence of haemoglobinopathies or inflammation was positively associated with MA:AA, but not total PUFA. Elevated blood platelet counts were positively correlated with linoleic acid and appeared to be influenced by anaemia (P = 0·010) and inflammation (P = 0·002). Monocyte counts were high during inflammation (P = 0·052) and correlated positively with n-6 LCPUFA and n-3 LCPUFA.Conclusions:Children with acute malnutrition or stunting had low PUFA, while elevated platelets and monocytes were associated with high PUFA. In acutely malnourished children, inflammation could lead to elevated blood cell counts resulting in increased whole-blood PUFA which does not reflect dietary intake or nutritional status.

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Section: Discussionmentioning

confidence: 60%

Section: Discussionmentioning

confidence: 99%

Whole-blood PUFA and associations with markers of nutritional and health status in acutely malnourished children in Cambodia

Sigh

Lauritzen

Wieringa

et al. 2020

Public Health Nutr.

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“…(2017) and Nurhasan et al. (2018) reported that only a small fraction of linolenic acid is converted to EPA and DHA, due to this synthesis is limited.…”

Section: Resultsmentioning

confidence: 99%

Structured lipids of swine lard and oils from byproducts of skipjack tuna and of common carp

Engelmann

Peres

Igansi

et al. 2020

J. Food Process. Preserv.

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The aim was to obtain structured lipids by chemical interesterification of saturated fat (lard) with bleached oils from fish heads (carp and tuna). All materials were characterized by physicochemical analyses, gas chromatography for fatty acid profiles, nuclear magnetic resonance for unsaturated fatty acids esterified in sn‐1,3 and sn‐2 positions of the triacylglycerols, and differential scanning calorimetry for solid fat content (SFC). The amounts of eicosapentaenoic acid and docosahexaenoic acid were much higher for tuna oil (32%), showing the presence of docosahexaenoic acid in the structured lipids. The higher modifications of lard were with 1% of catalyst and 70:30 ratio of lard : fish oil. Through the SFC analysis, information about the structured lipids’ characteristics were obtained, making it possible to define the most suitable technological applications. After the reaction, SFC reduced from 2% to 30% when compared to the swine lard, and the highest changes had occurred when tuna oil was used. Practical applications In recent years, the growing demand for foods with nutritional properties has aroused the interest about the development of a new generation of lipids, the so‐called healthy lipids. This work presents as a differential, the effect evaluation of the fish oils from different cultures (pisciculture and mariculture) in the characteristics of structured lipids, which are obtained by chemical interesterification reaction of these oils with swine lard. The presence of different types of fatty acids in the same triacylglycerol molecule can produce a compound with unique nutritional and metabolic properties. Thus, the use of fish oils with different fatty acid profiles can have a direct effect on the technological applications of the structured lipids. In addition, the incorporation of fatty acids as EPA and DHA, which are not naturally found in fats, besides conferring interesting technological characteristics, increases the nutritional value of the fat.

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“…Overall, the novel product WF-L was equally preferred over a widely distributed food aid PCFP, CSB++. Moreover, WF-L supported growth in a similar manner to CSB++ (Skau et al, 2015) and thus was likely to have a positive impact on the omega-3 fatty acid status of nonbreastfed children (Nurhasan et al, 2018). The collective evidence suggests that the tested pilot version of locally produced WF-L could be a more viable PCFP option than CSB++.…”

Section: The Locally Produced Wf-l Could Be a More Viable Pcfp Option Than Csb++mentioning

confidence: 89%

“…The WinFood products were developed for experimental purposes and were semi-instant complementary food based on rice (similar to the traditional borbor) nutritionally enriched with dried, powdered small freshwater fish available from the highly productive aquatic environment of the Mekong River. A randomized intervention study that assessed the efficacy of WinFood formulas in comparison with CSB products showed that the WinFood-L (WF-L) version supported growth in a similar manner to CSB++ (Skau et al, 2015); thus, it was likely to have a positive impact on the omega-3 fatty acid status of nonbreastfed children (Nurhasan et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Caretakers' perceptions and willingness‐to‐pay for complementary food in urban and rural Cambodia

Nurhasan

Prima

Olsen

et al. 2021

Maternal & Child Nutrition

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Inadequate child nutrition during the first '1000 days' is widespread in Cambodia, resulting in a high prevalence of child malnutrition. Access to processed complementary food in packages (PCFP) may support caretakers in improving diet of young children. This study aimed to evaluate the caretakers' preferences and willingnessto-pay (WTP) for PCFP in Cambodia. The study was conducted in urban and rural settings, involving 520 caretakers with children aged 7-24 months in Phnom Penh (urban) and Prey Veng (rural). Four PCFPs were included: a commercial brand, a social-commercial brand, a worldwide distributed fortified complementary food aid product (CSB++) and an experimental fortified rice-and-fish-based PCFP developed in Cambodia (WF-L). Sensory analysis was conducted for all products, stated WTP was assessed for three products (excluding CSB++) and actual WTP experiment was conducted on WF-L only. Our results show that overall, WF-L was preferred by the rural participants over food aid CSB++. Further improvements in the organoleptic qualities of WF-L should focus on consistency and taste. The participants were, on average, willing to pay 1,667 Cambodian riel (KHR, $0.4) and 1,192 KHR ($0.3) in urban and rural settings, respectively, for 35 g of WF-L. We also found that despite being nutritionally inadequate, most participants considered homemade porridge to be healthier, more practical and preferred by the children. Therefore improving the quality of homemade foods merits urgent consideration. When applying PCFP in nutrition programmes as a supplementary option to homemade complementary foods, locally produced products could be a more viable supplementary option than global food aid.

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Effect of complementary food with small amounts of freshwater fish on whole blood n-3 fatty acids in Cambodian infants age 6–15 months

Cited by 9 publications

References 33 publications

Whole-blood PUFA and associations with markers of nutritional and health status in acutely malnourished children in Cambodia

Whole-blood PUFA and associations with markers of nutritional and health status in acutely malnourished children in Cambodia

Structured lipids of swine lard and oils from byproducts of skipjack tuna and of common carp

Caretakers' perceptions and willingness‐to‐pay for complementary food in urban and rural Cambodia

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