Taka
Thu, Jan-31-08, 06:15
Asia Pac J Clin Nutr. 2007;16(2):322-30.
Fatty acid intakes and food sources in a population of older
Australians.
Flood VM, Webb KL, Rochtchina E, Kelly B, Mitchell P. NSW
Centre for Public Health Nutrition, Human Nutrition Unit,
Department of Molecular and Microbial Biosciences, University
of Sydney, Australia.
OBJECTIVE: To document dietary intakes and food sources of
fatty acids among older Australians. Design: Population-based
survivor cohort. SETTING: Two postcode areas in the Blue
Mountains, West of Sydney, Australia. Subjects: In 1997-9,
2334 people aged 55 years and over, participated in a 5-year
follow-up of the cohort attending the Blue Mountains Eye Study
(BMES). Dietary data were collected using a semi- quantitative
food frequency questionnaire by 2005 persons (86% of those
examined). Types of fats were classified as saturated fatty
acids (SFA), monounsaturated (MUFA), polyunsaturated (PUFA)
and trans unsaturated fatty acids. RESULTS: Mean total fat
intake contributed
31.3% of daily energy intake (12.2% SFA, 11.2% MUFA, 5.0%
PUFA). Mean omega 3 (n-3) PUFA intake comprised 0.5% of
energy intake (long chain n-3 PUFA provided mean intake of
260mg, consisting of eicosapentaenoic (EPA),
docosapentaenoic (DPA) and docosahexaenoic (DHA) fatty
acids) and the n-6: n-3 PUFA ratio was 9:1. The main fatty
acids contributing to the diet were palmitic acid, oleic
acid and linoleic acid. Meat products were the highest
contributors to total fat and MUFA intakes; milk products
were the highest contributor to SFA intakes; and fat
spreads and oils, and breads and cereals were the main food
groups contributing to PUFA intakes. Fish was the main
source of long chain n-3 fatty acids. CONCLUSIONS: This
population-based descriptive study documents fatty acid
intakes in a population of older Australians. It will serve
as a basis for investigations of associations between
dietary fatty acid intakes and a number of eye diseases.
PMID: 17468090
Lipids. 2006 May;41(5):415-22.
Dietary intakes and food sources of fatty acids for Belgian
women, focused on n-6 and n-3 polyunsaturated fatty acids.
Sioen IA, Pynaert I, Matthys C, De Backer G, Van Camp J, De
Henauw S. Department of Public Health, Ghent University,
Ghent, Belgium.
The intake of fat, saturated and monounsaturated FA (SFA and
MUFA), and omega-6 and omega-3 PUFA has been estimated in 641
Belgian women (age 18-39 y). Their food intake was recorded
using a 2-d food diary. The PUFA included were linoleic (LA),
alpha-linolenic (LNA), arachidonic (AA), eicosapentaenoic
(EPA), docosapentaenoic (DPA) and docosahexaenoic (DHA) acids.
The mean total fat intake corresponded to
32.3% of total energy intake (E). The mean intake of the FA
groups corresponded to 13.7%, 13.1%, and 6.0% of E, for
SFA, MUFA, and PUFA, respectively. The mean intake of LA
was 5.3% of E and of LNA was 0.6% of E, with a mean LA/LNA
ratio of 8.7. The mean intake of AA was 0.03% of E. The
mean intake of EPA, DPA, and DHA was 0.04%, 0.01%, and
0.06% of E, respectively. According to the Belgian
recommendations, the total fat and SFA intake was too high
for about three-quarters of the population. The mean LA and
overall n-6 PUFA intake corresponded with the
recommendation, with part of the population exceeding the
upper level. Conversely, the population showed a large
deficit for LNA and n-3 PUFA. The major food source for LA
and LNA was fats and oils, followed by cereal products. The
main sources of long-chain PUFA were fish and seafood, and
meat, poultry, and eggs. From a public health perspective,
it seems desirable to tackle the problem of low n-3 PUFA
intake. PMID: 16933786
Lipids. 2004 Jun;39(6):527-35.
Dietary intakes and food sources of n-6 and n-3 PUFA in French
adult men and women.
Astorg P, Arnault N, Czernichow S, Noisette N, Galan P,
Hercberg S. UMR INSERM 557/INRA/CNAM Epid=E9miologie
Nutritionnelle, Institut Scientifique et Technique de la
Nutrition et de I'Alimentatio, Conservatoire National des Arts
et M=E9tiers, Paris, France.
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
33.1 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
34.1 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 .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. PMID: 15554151
Fatty acid intakes and food sources in a population of older
Australians.
Flood VM, Webb KL, Rochtchina E, Kelly B, Mitchell P. NSW
Centre for Public Health Nutrition, Human Nutrition Unit,
Department of Molecular and Microbial Biosciences, University
of Sydney, Australia.
OBJECTIVE: To document dietary intakes and food sources of
fatty acids among older Australians. Design: Population-based
survivor cohort. SETTING: Two postcode areas in the Blue
Mountains, West of Sydney, Australia. Subjects: In 1997-9,
2334 people aged 55 years and over, participated in a 5-year
follow-up of the cohort attending the Blue Mountains Eye Study
(BMES). Dietary data were collected using a semi- quantitative
food frequency questionnaire by 2005 persons (86% of those
examined). Types of fats were classified as saturated fatty
acids (SFA), monounsaturated (MUFA), polyunsaturated (PUFA)
and trans unsaturated fatty acids. RESULTS: Mean total fat
intake contributed
31.3% of daily energy intake (12.2% SFA, 11.2% MUFA, 5.0%
PUFA). Mean omega 3 (n-3) PUFA intake comprised 0.5% of
energy intake (long chain n-3 PUFA provided mean intake of
260mg, consisting of eicosapentaenoic (EPA),
docosapentaenoic (DPA) and docosahexaenoic (DHA) fatty
acids) and the n-6: n-3 PUFA ratio was 9:1. The main fatty
acids contributing to the diet were palmitic acid, oleic
acid and linoleic acid. Meat products were the highest
contributors to total fat and MUFA intakes; milk products
were the highest contributor to SFA intakes; and fat
spreads and oils, and breads and cereals were the main food
groups contributing to PUFA intakes. Fish was the main
source of long chain n-3 fatty acids. CONCLUSIONS: This
population-based descriptive study documents fatty acid
intakes in a population of older Australians. It will serve
as a basis for investigations of associations between
dietary fatty acid intakes and a number of eye diseases.
PMID: 17468090
Lipids. 2006 May;41(5):415-22.
Dietary intakes and food sources of fatty acids for Belgian
women, focused on n-6 and n-3 polyunsaturated fatty acids.
Sioen IA, Pynaert I, Matthys C, De Backer G, Van Camp J, De
Henauw S. Department of Public Health, Ghent University,
Ghent, Belgium.
The intake of fat, saturated and monounsaturated FA (SFA and
MUFA), and omega-6 and omega-3 PUFA has been estimated in 641
Belgian women (age 18-39 y). Their food intake was recorded
using a 2-d food diary. The PUFA included were linoleic (LA),
alpha-linolenic (LNA), arachidonic (AA), eicosapentaenoic
(EPA), docosapentaenoic (DPA) and docosahexaenoic (DHA) acids.
The mean total fat intake corresponded to
32.3% of total energy intake (E). The mean intake of the FA
groups corresponded to 13.7%, 13.1%, and 6.0% of E, for
SFA, MUFA, and PUFA, respectively. The mean intake of LA
was 5.3% of E and of LNA was 0.6% of E, with a mean LA/LNA
ratio of 8.7. The mean intake of AA was 0.03% of E. The
mean intake of EPA, DPA, and DHA was 0.04%, 0.01%, and
0.06% of E, respectively. According to the Belgian
recommendations, the total fat and SFA intake was too high
for about three-quarters of the population. The mean LA and
overall n-6 PUFA intake corresponded with the
recommendation, with part of the population exceeding the
upper level. Conversely, the population showed a large
deficit for LNA and n-3 PUFA. The major food source for LA
and LNA was fats and oils, followed by cereal products. The
main sources of long-chain PUFA were fish and seafood, and
meat, poultry, and eggs. From a public health perspective,
it seems desirable to tackle the problem of low n-3 PUFA
intake. PMID: 16933786
Lipids. 2004 Jun;39(6):527-35.
Dietary intakes and food sources of n-6 and n-3 PUFA in French
adult men and women.
Astorg P, Arnault N, Czernichow S, Noisette N, Galan P,
Hercberg S. UMR INSERM 557/INRA/CNAM Epid=E9miologie
Nutritionnelle, Institut Scientifique et Technique de la
Nutrition et de I'Alimentatio, Conservatoire National des Arts
et M=E9tiers, Paris, France.
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
33.1 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
34.1 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 .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. PMID: 15554151