Omega-3 Fatty Acid Composition.pptVIP

Background Generally agreed amongst lipid researchers that the western diet has: High n-6 : n-3 PUFA intake Low total n-3 PUFA intake This leads to an over emphasis of arachidonic acid (20:4 n-6) derived eicosanoids (TXA2 PGE2 LTB4 etc) with subsequent increased risk of vascular disease and inflammatory conditions. Determination of n-3 PUFA intake To make public health recommendations we need to know what amounts of fatty acids are being consumed by different dietary groups. In many tables of fatty acid content of foods, information is reported as g fatty acid/100g food (to one decimal place). Except in certain foods, such as fish, LC PUFA are present in only trace amounts. Most fatty acid databases cannot be used to estimate long chain PUFA intake (AA EPA DHA etc). Because the trace levels disappear ! Aims Create a fatty acid database of current food supply to two decimal places in g/100g Determine the consumption level of fatty acids in specific dietary groups Investigate the main dietary sources of LC n-3 PUFA in the diets The dietary study 2. The dietary study 2. The dietary study 2. The dietary study 2. The dietary study Combining the two meat eating groups into one “omnivore group” we see the following mean daily intake patterns: 2. The dietary study The results for omnivores closely approximate those reported in an evaluation of the Australian population based on the National Nutrition Survey (1995) and use of this fatty acid database. (Meyer, Mann, Howe, Lewis Sinclair. Lipids 38[4], 2003) 2. The dietary study USA n-6 : n-3 intake ratio approximately 11 : 1 (Production and consumption data; Hunter, Am J Clin Nutr, 1990) “Natural” human diets as represented by modeling of paleolithic diets and current hunter-gatherers give very different results: 2. The dietary study Plasma PL fatty acid concentrations (mg/100ml) 18:2 18:3 20:4 20:5 22:5 22:6 Total n6:n3 n-6 n-3 n-6 n-3 n-3