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For: Li D, Zhang H, Hsu-Hage BH, Wahlqvist ML, Sinclair AJ. The influence of fish, meat and polyunsaturated fat intakes on platelet phospholipid polyunsaturated fatty acids in male Melbourne Chinese and Caucasian. Eur J Clin Nutr 2001;55:1036-42. [PMID: 11781668 DOI: 10.1038/sj.ejcn.1601269] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2000] [Revised: 05/07/2001] [Accepted: 05/10/2001] [Indexed: 11/09/2022]

For:	Li D, Zhang H, Hsu-Hage BH, Wahlqvist ML, Sinclair AJ. The influence of fish, meat and polyunsaturated fat intakes on platelet phospholipid polyunsaturated fatty acids in male Melbourne Chinese and Caucasian. Eur J Clin Nutr 2001;55:1036-42. [PMID: 11781668 DOI: 10.1038/sj.ejcn.1601269] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2000] [Revised: 05/07/2001] [Accepted: 05/10/2001] [Indexed: 11/09/2022]

Number

Cited by Other Article(s)

Wang Y, Wu G, Wang Y, Rehman A, Yu L, Zhang H, Jin Q, Suleria HAR, Wang X. Recent developments, challenges, and prospects of dietary omega-3 PUFA-fortified foods: Focusing on their effects on cardiovascular diseases. Food Chem 2025;470:142498. [PMID: 39736180 DOI: 10.1016/j.foodchem.2024.142498] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2024] [Revised: 11/30/2024] [Accepted: 12/13/2024] [Indexed: 01/01/2025]

Affiliation(s)

Yongjin Wang State Key Laboratory of Food Science and Resources, School of Food Science and Technology, International Joint Research Laboratory for Lipid Nutrition and Safety, National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
Gangcheng Wu State Key Laboratory of Food Science and Resources, School of Food Science and Technology, International Joint Research Laboratory for Lipid Nutrition and Safety, National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
Yandan Wang State Key Laboratory of Food Science and Resources, School of Food Science and Technology, International Joint Research Laboratory for Lipid Nutrition and Safety, National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
Abdur Rehman School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
Le Yu State Key Laboratory of Food Science and Resources, School of Food Science and Technology, International Joint Research Laboratory for Lipid Nutrition and Safety, National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; National Center of Technology Innovation for Dairy, Hohhot 010000, China
Hui Zhang State Key Laboratory of Food Science and Resources, School of Food Science and Technology, International Joint Research Laboratory for Lipid Nutrition and Safety, National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
Qingzhe Jin State Key Laboratory of Food Science and Resources, School of Food Science and Technology, International Joint Research Laboratory for Lipid Nutrition and Safety, National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
Hafiz Ansar Rasul Suleria School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
Xingguo Wang State Key Laboratory of Food Science and Resources, School of Food Science and Technology, International Joint Research Laboratory for Lipid Nutrition and Safety, National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China.

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Bikulčienė I, Garjonytė N, Žėkas V, Matuzevičienė R, Žymantienė Ž, Baublytė A, Hendrixson V, Karčiauskaitė D, Utkus A, Kaminskas A. Relationship Between Composition of Fatty Acid in Platelet Phospholipid Membrane and Markers of Oxidative Stress in Healthy Men and Men After a Myocardial Infarction. Med Sci Monit Basic Res 2021;27:e929634. [PMID: 33583940 PMCID: PMC7893829 DOI: 10.12659/msmbr.929634] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open

Oppedisano F, Macrì R, Gliozzi M, Musolino V, Carresi C, Maiuolo J, Bosco F, Nucera S, Caterina Zito M, Guarnieri L, Scarano F, Nicita C, Coppoletta AR, Ruga S, Scicchitano M, Mollace R, Palma E, Mollace V. The Anti-Inflammatory and Antioxidant Properties of n-3 PUFAs: Their Role in Cardiovascular Protection. Biomedicines 2020;8:biomedicines8090306. [PMID: 32854210 PMCID: PMC7554783 DOI: 10.3390/biomedicines8090306] [Citation(s) in RCA: 150] [Impact Index Per Article: 30.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 08/22/2020] [Accepted: 08/24/2020] [Indexed: 12/15/2022] Open

Affiliation(s)

Francesca Oppedisano Institute of Research for Food Safety and Health (IRC-FSH), Department of Health Sciences, University “Magna Graecia” of Catanzaro, 88100 Catanzaro, Italy; (F.O.); (R.M.); (M.G.); (V.M.); (C.C.); (J.M.); (F.B.); (S.N.); (M.C.Z.); (L.G.); (F.S.); (C.N.); (A.R.C.); (S.R.); (M.S.); (R.M.); (E.P.)
Roberta Macrì Institute of Research for Food Safety and Health (IRC-FSH), Department of Health Sciences, University “Magna Graecia” of Catanzaro, 88100 Catanzaro, Italy; (F.O.); (R.M.); (M.G.); (V.M.); (C.C.); (J.M.); (F.B.); (S.N.); (M.C.Z.); (L.G.); (F.S.); (C.N.); (A.R.C.); (S.R.); (M.S.); (R.M.); (E.P.)
Micaela Gliozzi Institute of Research for Food Safety and Health (IRC-FSH), Department of Health Sciences, University “Magna Graecia” of Catanzaro, 88100 Catanzaro, Italy; (F.O.); (R.M.); (M.G.); (V.M.); (C.C.); (J.M.); (F.B.); (S.N.); (M.C.Z.); (L.G.); (F.S.); (C.N.); (A.R.C.); (S.R.); (M.S.); (R.M.); (E.P.)
Vincenzo Musolino Institute of Research for Food Safety and Health (IRC-FSH), Department of Health Sciences, University “Magna Graecia” of Catanzaro, 88100 Catanzaro, Italy; (F.O.); (R.M.); (M.G.); (V.M.); (C.C.); (J.M.); (F.B.); (S.N.); (M.C.Z.); (L.G.); (F.S.); (C.N.); (A.R.C.); (S.R.); (M.S.); (R.M.); (E.P.)
Cristina Carresi Institute of Research for Food Safety and Health (IRC-FSH), Department of Health Sciences, University “Magna Graecia” of Catanzaro, 88100 Catanzaro, Italy; (F.O.); (R.M.); (M.G.); (V.M.); (C.C.); (J.M.); (F.B.); (S.N.); (M.C.Z.); (L.G.); (F.S.); (C.N.); (A.R.C.); (S.R.); (M.S.); (R.M.); (E.P.)
Jessica Maiuolo Institute of Research for Food Safety and Health (IRC-FSH), Department of Health Sciences, University “Magna Graecia” of Catanzaro, 88100 Catanzaro, Italy; (F.O.); (R.M.); (M.G.); (V.M.); (C.C.); (J.M.); (F.B.); (S.N.); (M.C.Z.); (L.G.); (F.S.); (C.N.); (A.R.C.); (S.R.); (M.S.); (R.M.); (E.P.)
Francesca Bosco Institute of Research for Food Safety and Health (IRC-FSH), Department of Health Sciences, University “Magna Graecia” of Catanzaro, 88100 Catanzaro, Italy; (F.O.); (R.M.); (M.G.); (V.M.); (C.C.); (J.M.); (F.B.); (S.N.); (M.C.Z.); (L.G.); (F.S.); (C.N.); (A.R.C.); (S.R.); (M.S.); (R.M.); (E.P.)
Saverio Nucera Institute of Research for Food Safety and Health (IRC-FSH), Department of Health Sciences, University “Magna Graecia” of Catanzaro, 88100 Catanzaro, Italy; (F.O.); (R.M.); (M.G.); (V.M.); (C.C.); (J.M.); (F.B.); (S.N.); (M.C.Z.); (L.G.); (F.S.); (C.N.); (A.R.C.); (S.R.); (M.S.); (R.M.); (E.P.)
Maria Caterina Zito Institute of Research for Food Safety and Health (IRC-FSH), Department of Health Sciences, University “Magna Graecia” of Catanzaro, 88100 Catanzaro, Italy; (F.O.); (R.M.); (M.G.); (V.M.); (C.C.); (J.M.); (F.B.); (S.N.); (M.C.Z.); (L.G.); (F.S.); (C.N.); (A.R.C.); (S.R.); (M.S.); (R.M.); (E.P.)
Lorenza Guarnieri Institute of Research for Food Safety and Health (IRC-FSH), Department of Health Sciences, University “Magna Graecia” of Catanzaro, 88100 Catanzaro, Italy; (F.O.); (R.M.); (M.G.); (V.M.); (C.C.); (J.M.); (F.B.); (S.N.); (M.C.Z.); (L.G.); (F.S.); (C.N.); (A.R.C.); (S.R.); (M.S.); (R.M.); (E.P.)
Federica Scarano Institute of Research for Food Safety and Health (IRC-FSH), Department of Health Sciences, University “Magna Graecia” of Catanzaro, 88100 Catanzaro, Italy; (F.O.); (R.M.); (M.G.); (V.M.); (C.C.); (J.M.); (F.B.); (S.N.); (M.C.Z.); (L.G.); (F.S.); (C.N.); (A.R.C.); (S.R.); (M.S.); (R.M.); (E.P.)
Caterina Nicita Institute of Research for Food Safety and Health (IRC-FSH), Department of Health Sciences, University “Magna Graecia” of Catanzaro, 88100 Catanzaro, Italy; (F.O.); (R.M.); (M.G.); (V.M.); (C.C.); (J.M.); (F.B.); (S.N.); (M.C.Z.); (L.G.); (F.S.); (C.N.); (A.R.C.); (S.R.); (M.S.); (R.M.); (E.P.)
Anna Rita Coppoletta Institute of Research for Food Safety and Health (IRC-FSH), Department of Health Sciences, University “Magna Graecia” of Catanzaro, 88100 Catanzaro, Italy; (F.O.); (R.M.); (M.G.); (V.M.); (C.C.); (J.M.); (F.B.); (S.N.); (M.C.Z.); (L.G.); (F.S.); (C.N.); (A.R.C.); (S.R.); (M.S.); (R.M.); (E.P.)
Stefano Ruga Institute of Research for Food Safety and Health (IRC-FSH), Department of Health Sciences, University “Magna Graecia” of Catanzaro, 88100 Catanzaro, Italy; (F.O.); (R.M.); (M.G.); (V.M.); (C.C.); (J.M.); (F.B.); (S.N.); (M.C.Z.); (L.G.); (F.S.); (C.N.); (A.R.C.); (S.R.); (M.S.); (R.M.); (E.P.)
Miriam Scicchitano Institute of Research for Food Safety and Health (IRC-FSH), Department of Health Sciences, University “Magna Graecia” of Catanzaro, 88100 Catanzaro, Italy; (F.O.); (R.M.); (M.G.); (V.M.); (C.C.); (J.M.); (F.B.); (S.N.); (M.C.Z.); (L.G.); (F.S.); (C.N.); (A.R.C.); (S.R.); (M.S.); (R.M.); (E.P.)
Rocco Mollace Institute of Research for Food Safety and Health (IRC-FSH), Department of Health Sciences, University “Magna Graecia” of Catanzaro, 88100 Catanzaro, Italy; (F.O.); (R.M.); (M.G.); (V.M.); (C.C.); (J.M.); (F.B.); (S.N.); (M.C.Z.); (L.G.); (F.S.); (C.N.); (A.R.C.); (S.R.); (M.S.); (R.M.); (E.P.) Division of Cardiology, University Hospital Policlinico Tor Vergata, 00133 Rome, Italy
Ernesto Palma Institute of Research for Food Safety and Health (IRC-FSH), Department of Health Sciences, University “Magna Graecia” of Catanzaro, 88100 Catanzaro, Italy; (F.O.); (R.M.); (M.G.); (V.M.); (C.C.); (J.M.); (F.B.); (S.N.); (M.C.Z.); (L.G.); (F.S.); (C.N.); (A.R.C.); (S.R.); (M.S.); (R.M.); (E.P.)
Vincenzo Mollace Institute of Research for Food Safety and Health (IRC-FSH), Department of Health Sciences, University “Magna Graecia” of Catanzaro, 88100 Catanzaro, Italy; (F.O.); (R.M.); (M.G.); (V.M.); (C.C.); (J.M.); (F.B.); (S.N.); (M.C.Z.); (L.G.); (F.S.); (C.N.); (A.R.C.); (S.R.); (M.S.); (R.M.); (E.P.) IRCCS San Raffaele Pisana, 00163 Roma, Italy Correspondence:

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The effect of clover silages on long chain fatty acid rumen transformations and digestion in beef steers. ACTA ACUST UNITED AC 2016. [DOI: 10.1017/s1357729800058719] [Citation(s) in RCA: 69] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]

Abstract AbstractTen Hereford ✕ Friesian steers prepared with rumen, duodenal and ileal cannulae were offered ad libitum access to either grass (G), white clover (W) or red clover (R) silage or mixtures of the grass silage with the clover silages (GW and GR; 60: 40 dry matter (DM) basis). The experiment was conducted as a two-period change-over design within each clover treatment, with grass silage as an experimental control. The clover silages had higher concentrations of DM, nitrogen (N), and total fatty acids and lower concentrations of fibre (P < 0·05) than the grass silage. Rumen fermentation characteristics were similar between treatments apart from a slight elevation of n-butyric acid levels with white clover silage diets (P < 0·05). Duodenal flows of DM, organic matter (OM), total and microbial nitrogen (MN) were significantly higher (P < 0·05) with the white clover silage treatments compared with the grass silage diet. However there were no significant differences in the efficiency of microbial protein synthesis with a mean value of 27·1 g MN per kg OM apparently digested in the rumen. Duodenal flows of total fatty acids per unit intake were not significantly different, although there was a trend (P < 0·1) for increased flows with the white clover silage diets. Duodenal flows of cis-vaccenic acid (P < 0·01), linoleic acid (P < 0·05), α-linolenic acid (P < 0·05) and cis-9 trans-11 conjugated linoleic acid (CLA) (P < 0·05) were higher for the clover silages, particularly white clover silage. The increased flows of α-linolenic and linoleic acids remained significant after correcting for differences in DM intake. Biohydrogenation of linoleic (mean = 0·83) and α-linolenic (mean = 0·86) acids was extensive for all diets but the latter was significantly lower (P < 0·01) for the diets based on red clover silage. These results suggest potential for modifying the fatty acid composition of ruminant products by feeding clover silages. Collapse

Hanson JA, Lin YH, Dretsch MN, Strandjord SE, Haub MD, Hibbeln JR. Whole food, functional food, and supplement sources of omega-3 fatty acids and omega-3 HUFA scores among U.S. soldiers. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.02.017] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023] Open

Wu D, Feng L, Gao Q, Li JL, Rajendran KS, Wong JCM, Kua EH, Ng TP. Association between Fish Intake and Depressive Symptoms among Community-living Older Chinese Adults in Singapore: A Cross-sectional Study. J Nutr Health Aging 2016;20:404-7. [PMID: 26999240 DOI: 10.1007/s12603-015-0590-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]

Laguzzi F, Alsharari Z, Risérus U, Vikström M, Sjögren P, Gigante B, Hellénius ML, Cederholm T, Bottai M, de Faire U, Leander K. Cross-sectional relationships between dietary fat intake and serum cholesterol fatty acids in a Swedish cohort of 60-year-old men and women. J Hum Nutr Diet 2015;29:325-37. [PMID: 26264885 DOI: 10.1111/jhn.12336] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]

O'Sullivan A, Gibney MJ, Brennan L. Dietary intake patterns are reflected in metabolomic profiles: potential role in dietary assessment studies. Am J Clin Nutr 2011;93:314-21. [PMID: 21177801 DOI: 10.3945/ajcn.110.000950] [Citation(s) in RCA: 225] [Impact Index Per Article: 16.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open

Red meat from animals offered a grass diet increases plasma and plateletn-3 PUFA in healthy consumers. Br J Nutr 2010;105:80-9. [DOI: 10.1017/s0007114510003090] [Citation(s) in RCA: 58] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]

Dietary meat fats and burden of cardiovascular disease risk factors, in the elderly: a report from the MEDIS study. Lipids Health Dis 2010;9:30. [PMID: 20298545 PMCID: PMC2848658 DOI: 10.1186/1476-511x-9-30] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2010] [Accepted: 03/18/2010] [Indexed: 11/10/2022] Open

Turunen AW, Männistö S, Kiviranta H, Marniemi J, Jula A, Tiittanen P, Suominen-Taipale L, Vartiainen T, Verkasalo PK. Dioxins, polychlorinated biphenyls, methyl mercury and omega-3 polyunsaturated fatty acids as biomarkers of fish consumption. Eur J Clin Nutr 2010;64:313-23. [DOI: 10.1038/ejcn.2009.147] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]

Validation of an FFQ to estimate the intake of fatty acids using erythrocyte membrane fatty acids and multiple 3d dietary records. Public Health Nutr 2009;13:1546-52. [PMID: 20018122 DOI: 10.1017/s1368980009992849] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]

Orton HD, Szabo NJ, Clare-Salzler M, Norris JM. Comparison between omega-3 and omega-6 polyunsaturated fatty acid intakes as assessed by a food frequency questionnaire and erythrocyte membrane fatty acid composition in young children. Eur J Clin Nutr 2008;62:733-8. [PMID: 17440518 PMCID: PMC2896066 DOI: 10.1038/sj.ejcn.1602763] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2006] [Revised: 01/31/2007] [Accepted: 03/12/2007] [Indexed: 11/09/2022]

Welch AA, Bingham SA, Ive J, Friesen MD, Wareham NJ, Riboli E, Khaw KT. Dietary fish intake and plasma phospholipid n-3 polyunsaturated fatty acid concentrations in men and women in the European Prospective Investigation into Cancer-Norfolk United Kingdom cohort. Am J Clin Nutr 2006;84:1330-9. [PMID: 17158413 DOI: 10.1093/ajcn/84.6.1330] [Citation(s) in RCA: 66] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023] Open

Niveaux d’apport et sources alimentaires des principaux acides gras polyinsaturés n-6 et n-3 dans la population adulte en France*. CAHIERS DE NUTRITION ET DE DIÉTÉTIQUE 2005. [DOI: 10.1016/s0007-9960(05)80497-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]

Astorg P, Arnault N, Czernichow S, Noisette N, Galan P, Hercberg S. Dietary intakes and food sources of n−6 and n−3 PUFA in french adult men and women. Lipids 2004;39:527-35. [PMID: 15554151 DOI: 10.1007/s11745-004-1259-6] [Citation(s) in RCA: 132] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]

Abstract

The intake of individual n-6 and n-3 PUFA has been estimated in 4,884 adult subjects (2,099 men and 2,785 women), volunteers from the French SU.VI.MAX intervention trial. The food intakes of each subject were recorded in at least ten 24-h record questionnaires completed over a period of 2.5 yr, allowing the estimation of the daily intake of energy; total fat; and linoleic, alpha-linolenic, arachidonic, eicosapentaenoic (EPA), n-3 docosapentaenoic (DPA), and docosahexaenoic (DHA) acids. The mean total fat intake corresponded to 94.1 g/d (36.3% of total energy intake) in men and 73.4 g/d (38.1% of energy) in women. The intake of linoleic acid was 10.6 g/d in men and 8.1 g/d in women, representing 4.2% of energy intake; that of alpha-linolenic acid was 0.94 g/d in men and 0.74 g/d in women, representing 0.37% of energy intake, with a mean linoleic/alpha-linolenic acid ratio of 11.3. The mean intakes of long-chain PUFA were: arachidonic acid, 204 mg/d in men and 152 mg/d in women; EPA, 150 mg/d in men and 118 mg/d in women; DPA, 75 mg/d in men and 56 mg/d in women; DHA, 273 mg/d in men and 226 mg/d in women; long-chain n-3 PUFA, 497 mg/d in men and 400 mg/d in women. Ninety-five percent of the sample consumed less than 0.5% of energy as alpha-linolenic acid, which is well below the current French recommendation for adults (0.8% of energy). In contrast, the mean intakes of long-chain n-6 and n-3 PUFA appear fairly high and fit the current French recommendations (total long-chain PUFA: 500 mg/d in men and 400 mg/d in women; DHA: 120 mg/d in men and 100 mg/d in women). The intakes of alpha-linolenic acid, and to a lesser extent of linoleic acid, were highly correlated with that of lipids. Whereas the main source of linoleic acid was vegetable oils, all food types contributed to alpha-linolenic acid intake, the main ones being animal products (meat, poultry, and dairy products). The main source of EPA and DHA (and of total long-chain n-3 PUFA) was fish and seafood, but the major source of DPA was meat, poultry, and eggs. Fish and seafood consumption showed very large interindividual variations, the low consumers being at risk of insufficient n-3 PUFA intake.

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Lecerf JM. Poisson, acides gras oméga 3 et risque cardiovasculaire : données épidémiologiques. CAHIERS DE NUTRITION ET DE DIETETIQUE 2004. [DOI: 10.1016/s0007-9960(04)94447-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]