Fats and Fatty Acids in Human Nutrition: Introduction

Burlingame, Barbara; Nishida, Chizuru; Uauy, Ricardo; Weisell, Robert

doi:10.1159/000228993

Cited by 153 publications

(90 citation statements)

References 2 publications

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“…The fatty acid composition of food stuffs is of great importance to healthy human nutrition (Parunović et al, 2012). The P:S ratio is more beneficial to human health (Mapiye et al, 2011) than SFA and trans fatty acids, which are associated with an increased risk of cardiovascular disease and some cancers (Burlingame et al, 2009;Brouwer et al, 2010;USDA and HHS, 2010;Mapiye et al, 2011). While all the P:S ratios were acceptable (≥0.4) (WHO, 2003), a higher P:S ratio was observed with lower IMF content in commercial pigs.…”

Section: Abmentioning

confidence: 99%

Association analysis between carcass weight and meat quality of Bamei pigs

et al. 2016

Genet. Mol. Res.

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ABSTRACT. A total of 48 crossbred Bamei pig carcasses were divided into three groups (A, 60-69 kg; B, 70-79 kg; and C, 80-90 kg) to investigate the influence of carcass weight on meat quality. The intramuscular fat content of the three groups increased from 2.20% (Group A) to 4.14% (Group C). Group B had higher drip loss (6.83%, P < 0.05) than the other two groups. Warner-Bratzler shear force decreased with increasing weight (61.16 > 51.63 > 43.64 N, P < 0.05). No significant differences were observed in meat color, cooking percentage, and water holding capacity among the three groups. The polyunsaturated fatty acids/saturated fatty acids ratio in group B (0.23) was significantly higher than that in the other two groups. In conclusion, our results suggested that a carcass weight of 70-79 kg is suitable for the production of Bamei pigs.

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Section: Abmentioning

confidence: 99%

Association analysis between carcass weight and meat quality of Bamei pigs

et al. 2016

Genet. Mol. Res.

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“…Polyunsaturated fatty acids (PUFA), are very important for humans especially during pregnancy, breastfeeding and early life (Burlingame et al, 2009). Linoleic (C18:2 n-6, LA) and alpha linolenic (C18:3 n-3, ALA) fatty acids are essentials to humans and other species which do not have the enzymes to synthesize these fatty acids so that both fatty acids must be supplied from the diet.…”

Section: Introductionmentioning

confidence: 99%

Vegetable oils rich in alpha linolenic acid allow a higher accretion of n-3 LCPUFA in the plasma, liver and adipose tissue of the rat

Valenzuela¹,

Barrera²,

Ayala³

et al. 2014

Grasas y Aceites

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SUMMARY:ALA is the precursor of EPA and DHA and its dietary availability is limited. Vegetable oils rich in ALA (48-64%) are alternatives for increasing its consumption. The conversion of ALA into EPA and DHA and the ratio (EPA+DHA/ALA) was evaluated in different tissues from male Wistar rats fed ALA -rich oils. Four groups (n=12/group) were fed for 21 days with oils from: a) corn (CO, 3% ALA); b) soybean (SO, 6% ALA); c) sacha inchi (SIO, 48% ALA) and; d) chia (ChO, 64% ALA). SO, SIO and ChO significantly increased ALA levels (p<0.05) in the tissues. Only SIO and ChO increased tissue EPA and DHA while reducing n-6/n-3 ratio (p<0.05). SIO and ChO are suggested as good sources of ALA to increase tissue EPA and DHA.KEYWORDS: Alpha linolenic acid; Chia oil; Docosahexaenoic acid; Eicosapentaenoic acid; n-3 LCPUFA; Sacha inchi oil RESUMEN: Aceites vegetales ricos en ácido alfa linolénico permiten un mayor almacenamiento de AGPICL n-3 en el plasma, hígado y tejido adiposo de la rata. ALA es precursor de EPA y DHA y sus fuentes dietarias son limitadas. Aceites ricos en ALA (48-64%) son una alternativa para incrementar su consumo. En este trabajo se evaluó la conversión de ALA a EPA y DHA, y la relación (EPA+DHA/ALA) en tejidos de ratas macho Wistar alimentadas con aceites con alto contenido en ALA. Cuatro grupos (n=12/grupo) recibieron durante 21 días aceite de: a) maíz (CO, 3% ALA); b) soja (SO, 6% ALA); c) sacha inchi (SIO, 48% ALA) y; d) chía (ChO, 64% ALA). SO, SIO y ChO incrementaron ALA (p<0,05) en los tejidos. Solo SIO y ChO incrementaron el EPA y DHA, disminuyendo la relación n-6/n-3 (p<0,05). Se propone SIO y ChO como fuentes de ALA para incrementar EPA y DHA en los tejidos. PALABRAS-CLAVE: Aceite de chía; Aceite de sacha inchi; Ácido alfa linolénico; Ácido docosahexaenoico; Ácido eicosapentaenoico; AGPICL n-3Citation/Cómo citar este artículo: Valenzuela R, Barrera C, Ayala JM, Sanhueza J, Valenzuela A. 2014. Vegetable oils rich in alpha linolenic acid allow a higher accretion of n-3 LCPUFA in the plasma, liver and adipose tissue of the rat. Grasas Aceites 65 (2): e026. doi: http://dx

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“…An excessive intake of these components through meat consumption may lead to arteriosclerosis-related illnesses (Grys, 1995). Nutritionists recommend a reduction in total fat intake, particularly of SFA and trans fatty acids, which are associated with an increased risk of cardio-vascular diseases and some cancers (Burlingame et al, 2009;Brouwer et al, 2010;USDA & HHS, 2010;Mapiye et al, 2011). Besides reducing fat intake, nutritionists urge consumers to increase their intake of polyunsaturated fatty acids (PUFA), particularly the n-3 PUFA, at the expense of n-6 PUFA (Simopoulos, 2004;Griffin, 2008;Harris et al, 2009;Mapiye et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Carcass properties, chemical content and fatty acid composition of the <i>musculus longissimus</i> of different pig genotypes

et al. 2013

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________________________________________________________________________________ AbstractThe aim of this study was to examine carcass properties and variability in chemical content and fatty acid composition in the musculus longissimus lumborum et thoracis (MLLT) of different genotypes of pigs. Of 36 male castrated animals used in the trial, 24 were from two strains of Mangalitsa pigs (12 Swallowbellied (SBM) and 12 White (WM)), while 12 were of the Swedish Landrace (SL) breed (the most abundant meat/fattening breed in Serbia). The warm and cold carcass weights at slaughter were significantly higher in the WM and SL compared with the SBM. Results showed differences in warm and cold carcass dressing percentage between the groups. The SBM had significant lower values than WM and SL pigs. The total fat content was higher in WM and SBM pigs than SL pigs. The SL pigs had a significant higher percentage of water in their MLLT than the SBM and WM pigs. The representative of pig meat breeds, SL, contained significantly less cholesterol in its MLLT compared with the SBM and WM (-15.23% and -15.84%). However, differences in the content of saturated and unsaturated fatty acids were more expressed and distinct. A higher percentage of saturated fatty acids (SFA) and polyunsaturated fatty acids (PUFA) were present in MLTT originating from SL pigs compared with the two Mangalitsa strains. The total monounsaturated fatty acids (MUFA) content was higher in SBM and WM than in SL pigs. The alpha linolenic acid concentration (C18:3 n-3) was significantly higher in SBM than in WM and SL pigs. ________________________________________________________________________________

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Fats and Fatty Acids in Human Nutrition: Introduction

Cited by 153 publications

References 2 publications

Association analysis between carcass weight and meat quality of Bamei pigs

Association analysis between carcass weight and meat quality of Bamei pigs

Vegetable oils rich in alpha linolenic acid allow a higher accretion of n-3 LCPUFA in the plasma, liver and adipose tissue of the rat

Carcass properties, chemical content and fatty acid composition of the <i>musculus longissimus</i> of different pig genotypes

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