Fatty acid composition of habitual omnivore and vegetarian diets

Abstract

High-fat diets are implicated in the onset of cardiovascular disease (CVD), cancer, and obesity. Large intakes of saturated and trans FA, together with low levels of PUFA, particularly long-chain (LC) omega-3 (n-3) PUFA, appear to have the greatest impact on the development of CVD. A high n-6:n-3 PUFA ratio is also considered a marker of elevated risk of CVD, though little accurate data on dietary intake is available. A new Australian food composition database that reports FA in foods to two decimal places was used to assess intakes of FA in four habitual dietary groups. Analysis using the database found correlations between the dietary intakes of LC n-3 PUFA and the plasma phospholipid LC n-3 PUFA concentrations of omnivore and vegetarian subjects. High meat-eaters (HME), who consumed large amounts of food generally, had significantly higher LC n-3 PUFA intakes (0.29 g/d) than moderate meat-eaters (MME) (0.14 g/d), whose intakes in turn were significantly higher than those of ovolacto-vegetarians or vegans (both 0.01 g/d). The saturated FA intake of MME subjects (typical of adult male Australians) was not different from ovolacto-vegetarian intakes, whereas n-6:n-3 intake ratios in vegetarians were significantly higher than in omnivores. Thus, accurate dietary and plasma FA analyses suggest that regular moderate consumption of meat and fish maintains a plasma FA profile possibly more conducive to good health.

Dietary intake and status of n–3 polyunsaturated fatty acids in a population of fish-eating and non-fish-eating meat-eaters, vegetarians, and vegans and the precursor-product ratio of α-linolenic acid to long-chain n–3 polyunsaturated fatty acids: results from the EPIC-Norfolk cohort

“…Our finding of lower circulating LC n23 PUFAs in non-fisheaters than in fish-eaters is similar to that of a recent Austrian study of vegetarians, although other studies found greater differences between meat-eaters and vegetarians of 40-76% and between meat-eaters and vegans of 40-65% (13,19,(21)(22)(23)44). However, a comparison between different countries is difficult because of differences in the composition of meat-eating and vegetarian diets and in analytic methods for measuring n23 PUFA status.…”

“…Fish intake varies regionally throughout Europe, and a 10-country study found a 6-fold difference between the lowest and the highest intakes (16). Prior studies have found that, although non-fish-eating meat-eaters and vegetarians have much lower intakes of EPA and DHA than do fish-eaters, their n23 PUFA status is higher than would be expected (13,(19)(20)(21)(22)(23).…”

Cardiovascular Disease Mortality and Cancer Incidence in Vegetarians: A Meta-Analysis and Systematic Review

“…High-fat diets are implicated in the onset of cardiovascular disease, cancer and obesity. Large intakes of saturated and trans-fatty acids, therefore, together with low levels of polyunsaturated fatty acids, particularly n–3 polyunsaturated fatty acids, appear to have the greatest impact on the development of cardiovascular disease [38]. Hence, lower platelet/plasma concentrations of n–3 polyunsaturated fatty acids in vegetarians may contribute to the nonsignificant difference in mortality from circulatory diseases in these two groups [39,40].…”

Dietary meat fats and burden of cardiovascular disease risk factors, in the elderly: a report from the MEDIS study

“…The MEDIS elderly participants seem to be moderate meat-eaters, as also a "typical subsample" of adult male Australians Study [20]. According to this study regular or moderate consumption of meat and fish maintains a plasma FA profile possibly more conducive to good health.…”

“…In addition, saturated fat increases low-density lipoprotein (LDL) cholesterol levels which has implications to the functioning of the endothelium [1,17]. Saturated fatty acids along with trans-fatty acids and cholesterol also interfere with EFA metabolism and promote inflammation, atherosclerosis and coronary heart disease [18-20]. They actually contribute to the formation of Pro-inflammatory molecules and consequently to the Low grade systematic inflammatory conditions.…”