The health benefits of omega‐3 polyunsaturated fatty acids: a review of the evidence

Journal of Human Nutrition and Dietetics - Tập 17 Số 5 - Trang 449-459 - 2004
Carrie Ruxton1, Stephen C. Reed2, Michael J. Simpson3, K. J. Millington2
1Nutrition Communications, Cupar
2School of Biosciences, University of Westminster, London
3Nu-Mega Ingredients Pty Ltd, Station Court, Haltwhistle, Northumberland, UK

Tóm tắt

AbstractThe UK dietary guidelines for cardiovascular disease acknowledge the importance of long‐chain omega‐3 polyunsaturated fatty acids (PUFA) – a component of fish oils – in reducing heart disease risk. At the time, it was recommended that the average n‐3 PUFA intake should be increased from 0.1 to 0.2  g day−1. However, since the publication of these guidelines, a plethora of evidence relating to the beneficial effects of n‐3 PUFAs, in areas other than heart disease, has emerged. The majority of intervention studies, which found associations between various conditions and the intake of fish oils or their derivatives, used n‐3 intakes well above the 0.2 g day−1 recommended by Committee on Medical Aspects of Food Policy (COMA). Furthermore, in 2004, the Food Standards Agency changed its advice on oil‐rich fish creating a discrepancy between the levels of n‐3 PUFA implied by the new advice and the 1994 COMA guideline. This review will examine published evidence from observational and intervention studies relating to the health effects of n‐3 PUFAs, and discuss whether the current UK recommendation for long‐chain n‐3 PUFA needs to be revisited.

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Journal of Human Nutrition and Dietetics

Tập 17 Số 5

449-459

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