Essentiality of and Recommended Dietary Intakes for Omega-6 and Omega-3 Fatty Acids

Simopoulos, Artemis P.; Leaf, Alexander; Salem, Norman

doi:10.1159/000012777

Cited by 326 publications

(230 citation statements)

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“…However, a group of nutrition scientists has recently provided guidelines for specific recommendations for adequate intakes (AI) of EPA and DHA (Simopolous et al, 1999), which has also been used by Kris-Etherton et al (2000) as a target for EPA and DHA increase in the US diet. This group suggests that intake of EPA and DHA combined should be 0.65 g/day (on a 2000 kcal diet, or 0.3% of energy).…”

Section: Discussionmentioning

confidence: 99%

Effects of Scandinavian caviar paste enriched with a stable fish oil on plasma phospholipid fatty acids and lipid peroxidation

2003

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Objective: To study the possibility of increasing the very long-chain n-3 polyunsaturated fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), in humans by means of consumption of a common food product, Scandinavian caviar paste, suitable for strategic enrichment with a high concentration of these fatty acids, and to measure the potential inducement of lipid peroxidation. Design: A randomized double blind repeated measures experiment. Subjects and interventions: In total, 16 healthy, nonsmoking subjects (eight men and eight women, age 42712 y) were included in the study. Eight consumed 25 g ordinary caviar paste daily for 3 weeks, and eight the same amount of caviar paste enriched with a very stable fish oil (7%, wt/wt). Blood lipids, plasma phospholipid fatty acids and lipid peroxidation were measured. Results: a-Linoleic acid was significantly decreased after intake of both ordinary (À8%, Po0.05) and fish oil caviar (À10%, Po0.05), as was the sum of all n-6 fatty acids (À6%, Po0.05 and À8%, Po0.001, respectively). The fatty acids EPA and DHA, as well as the sum of all n-3 fatty acids, increased significantly in both caviar groups but more in the group given fish oil caviar paste (EPA: +51%, Po0.05 and +100%, Po0.001, respectively; DHA: +24%, Po0.01 and +29%, Po0.001, respectively; sum of n-3:+27%, Po0.05 and +40%, Po0.001, respectively). Lipid peroxidation, measured as the thiobarbituric acidFmalondialdehyde adduct, was increased by 26% (Po0.05) after intake of ordinary caviar paste, but was unchanged after intake of fish oil-enriched caviar paste. Conclusion: Scandinavian caviar paste is a spread naturally enriched with n-3 polyunsaturated fatty acids that can be included in the diet to achieve an increase in these fatty acids. However, changing to caviar paste enriched with stable fish oil will lead to a considerably greater increase in EPA and DHA.

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Section: Discussionmentioning

confidence: 99%

Effects of Scandinavian caviar paste enriched with a stable fish oil on plasma phospholipid fatty acids and lipid peroxidation

2003

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“…Estes ácidos se destacam por apresentarem diversos efeitos benéfícos à saúde humana, como diminuição dos riscos de doenças cardiovasculares 6 , diminuição nas taxas de colesterol no sangue 17 , prevenção de câncer 16 e benefícios à gravidez e saúde materno-infantil 5 .…”

Section: Introductionunclassified

Avaliação química e sensorial da farinha de resíduo de tilápias na forma de sopa

Stevanato

Petenucci

Matsushita

et al. 2007

Ciênc. Tecnol. Aliment.

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*A quem a correspondência deve ser enviada ResumoAs cabeças de tilápias são resíduos do processamento de peixes comumente descartados e não aproveitadas como alimento. Desta forma realizou-se um estudo sobre a composição química e de ácidos graxos na farinha obtida a partir de cabeças de tilápias. Ainda foram realizadas avaliações sensorial (caldo e sopa) e química e de ácidos graxos na sopa elaborada com a farinha. Os objetivos foram avaliar a composição e aceitação dos produtos elaborados com farinha, visando o aproveitamento na alimentação humana, especialmente para a merenda escolar. Os resultados obtidos foram de elevados teores de proteína (38,4%), cinzas (19,4%) e lipídios (35,5%) na farinha. A sopa apresentou elevada aceitação pelas crianças do ensino fundamental e a composição de ácidos graxos do conteúdo lipídico indicou a presença de diversos ácidos ômega-3, especialmente os ácidos alfa-linolênico (LNA), eicosapentaenóico (EPA), docosahexaenócio (DHA) e excelente razão AGPI/AGS. Todos estes parâmetros evidenciam que a inclusão de cabeça de tilápia na forma de farinha é aceitável como alimento e constitui uma fonte nutritiva e benéfica para a saúde humana. Palavras-chave: tilápia; cabeça; farinha; composição química; ácidos graxos. AbstractFish heads are normally discarded during fish processing and are not used as food. This study therefore investigated the chemical and fatty acids composition of fish meal produced from tilapia heads. An evaluation was made of the sensorial, chemical and fatty acids characteristics of broth and soup containing this fish meal. The purpose of the study was to analyze the composition and acceptance of products containing fish meal, aiming at its use in human food, especially in school meals. The results indicated that the fish meal contained contents of protein (38.4%), ashes (19.4%) and lipids (35.5%). The soup containing fish meal was well accepted by elementary schoolchildren. Moreover, the fatty acids composition of the lipid content indicated the presence of several omega-3 acids, especially alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and an excellent PUFA/SFA ratio. All these parameters indicate that fish meal made from discarded tilapia heads is an acceptable, nutritious and healthy source of food for humans. Keywords: tilapia; head; fish meal; chemical composition; fatty acids.Avaliação química e sensorial da farinha de resíduo de tilápias na forma de sopa IntroduçãoAs tilápias (Oreochromis niloticus) são as espécies de peixes mais cultivadas e consumidas no Brasil nos últimos anos 10 . A preferência nacional de consumo da carne de tilápia pelos brasileiros é na forma de filé, e no processo (filetagem) de sua obtenção são gerados resíduos, comumente não aproveitados, e que são descartados, poluindo o meio ambiente.Os resíduos de peixes incluem todas as sobras de processamento tais como: filetagem, salga, enlatamento, defumação, etc. Estes resíduos apresentam valores relativamente baixos e incluem cabeça, fígado, espinhas, ...

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“…In order to compare the five groups, the diets were designed to contain only the n-6 and n-3 precursors (ALA and LA) and not the derivatives, in a ratio that meets human essential FA requirements (Simopoulos et al, 1999). The results first show an increasing accumulation of both ALA and LA as a function of increasing level of MY in the diet, in all the tissues analyzed (Tables 3-7).…”

Section: Discussionmentioning

confidence: 99%

“…In many countries, however, the intakes of both a-linolenic acid (ALA; C18:3 n-3) and DHA (Burdge and Calder, 2005;Denomme et al, 2005) are lower than the current dietary recommendations (Simopoulos et al, 1999). Various dietary strategies have been proposed to increase their cellular level: (i) consumption of oils rich in ALA (Harper et al, 2006), but the rate of in vivo conversion of ALA to highly unsaturated fatty acids (FA) is low (Burdge and Calder, 2005;Hussein et al, 2005), and its effective conversion to DHA in mammalian tissues, although recently quantified in the plasma of rats as 10-fold higher than brain consumption rates (Igarashi et al, 2007), is controversial (Barcelo-Coblijn et al, 2005;Lin and Salem, 2005), because of the competition of multiple substrates for D6-desaturase (D' Andrea et al, 2002); (ii) consumption -E-mail: Vincent.Rioux@agrocampus-rennes.fr of fish, fish oil or microalgae oil (Geppert et al, 2005) directly providing the long-chain (n-3) derivatives; and (iii) consumption of both ALA and long-chain (n-3) derivatives, by using, for example, products from breeding animals that have been fed with extruded linseeds (Weill et al, 2002).…”

Section: Introductionmentioning

confidence: 94%

Substitution of dietary oleic acid for myristic acid increases the tissue storage of α-linolenic acid and the concentration of docosahexaenoic acid in the brain, red blood cells and plasma in the rat

Rioux

Catheline

Beauchamp

et al. 2008

Animal

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Various strategies have been developed to increase the cellular level of (n-3) polyunsaturated fatty acids in animals and humans. In the present study, we investigated the effect of dietary myristic acid, which represents 9% to 12% of fatty acids in milk fat, on the storage of a-linolenic acid and its conversion to highly unsaturated (n-3) fatty acid derivatives. Five isocaloric diets were designed, containing equal amounts of a-linolenic acid (1.3% of dietary fatty acids, i.e. 0.3% of dietary energy) and linoleic acid (7.0% of fatty acids, i.e. 1.5% of energy). Myristic acid was supplied from traces to high levels (0%, 5%, 10%, 20% and 30% of fatty acids, i.e. 0% to 6.6% of energy). To keep the intake of total fat and other saturated fatty acids constant, substitution was made with decreasing levels of oleic acid (76.1% to 35.5% of fatty acids, i.e. 16.7% to 7.8% of energy) that is considered to be neutral in lipid metabolism. After 8 weeks, results on physiological parameters showed that total cholesterol and low-density lipoprotein-cholesterol did not differ in the diets containing 0%, 5% and 10% myristic acid, but were significantly higher in the diet containing 30% myristic acid. In all the tissues, a significant increasing effect of the substitution of oleic acid for myristic acid was shown on the level of both a-linolenic and linoleic acids. Compared with the rats fed the diet containing no myristic acid, docosahexaenoic acid significantly increased in the brain and red blood cells of the rats fed the diet with 30% myristic acid and in the plasma of the rats fed the diet with 20% myristic acid. Arachidonic acid also increased in the brain of the rats fed the diet with 30% myristic acid. By measuring D6-desaturase activity, we found a significant increase in the liver of the rats fed the diet containing 10% of myristic acid but no effect at higher levels of myristic acid. These results suggest that an increase in dietary myristic acid may contribute in increasing significantly the tissue storage of a-linolenic acid and the overall bioavailability of (n-3) polyunsaturated fatty acids in the brain, red blood cells and plasma, and that mechanisms other than the single D6-desaturase activity are involved in this effect.

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Essentiality of and Recommended Dietary Intakes for Omega-6 and Omega-3 Fatty Acids

Cited by 326 publications

References 0 publications

Effects of Scandinavian caviar paste enriched with a stable fish oil on plasma phospholipid fatty acids and lipid peroxidation

Effects of Scandinavian caviar paste enriched with a stable fish oil on plasma phospholipid fatty acids and lipid peroxidation

Avaliação química e sensorial da farinha de resíduo de tilápias na forma de sopa

Substitution of dietary oleic acid for myristic acid increases the tissue storage of α-linolenic acid and the concentration of docosahexaenoic acid in the brain, red blood cells and plasma in the rat

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