Unsaturated fatty acids

Proceedings of the Nutrition Society - Tập 58 Số 2 - Trang 397-401 - 1999
Helen M. Roche1
1Unit of Nutrition and Dietetics, Trinity Centre for Health Sciences, St James's Hospital, James's Street, Dublin 8, Republic of Ireland

Tóm tắt

There is good scientific evidence that dietary fatty acid composition is involved in the aetiology of many diseases. Increasing the supply of n−3 polyunsaturated fatty acids (PUFA) may reduce the risk of CHD. Several scientific organizations (for example, see Department of Health, 1991, 1994; British Nutrition Foundation, 1992; Scientific Committee for Food, 1993; Food and Agriculture Organization/World Health Organization, 1998) have made recommendations for n−3 PUFA; however, there is a high degree of variation both in terms of the type and amount of n−3 PUFA (up to 7-fold). This variation reflects the different scientific axioms which underlie the different recommendations. Optimal nutrition may be defined in terms of the level of a nutrient required to avoid deficiency, or the amount required to have an effect on biomarkers and functional indicators of nutrient intake, or the level of a nutrient which prevents disease. Functional biomarkers of n−3 PUFA include plasma, platelet and erythrocyte phospholipid-n−3 PUFA levels. Plasma triacylglycerol concentrations represent a functional indicator of n−3 PUFA because n−3 PUFA exert a consistent hypotriacylglycerolaemic effect which is dose-dependent and persistent. In terms of disease status, epidemiological studies have demonstrated that the incidence of CHD is inversely associated with consumption of n−3 PUFA. Despite the health benefits of n−3 PUFA, the mean daily intake falls far short of most of the recommendations. Increasing fish intake is the most obvious way to increase n−3 PUFA intake. However, a large percentage (up to 65) of the population do not eat fish. Thus, there is a need for alternative sources of n−3 PUFA, such as functional foods, whose unique fatty acid composition could fortify staple foods thereby promoting optimal levels of n−3 PUFA intake.

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Proceedings of the Nutrition Society

Tập 58 Số 2

397-401

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