Dietary intakes and food sources of Omega-6 and Omega-3 polyunsaturated fatty acids.

Meyer, Barbara, Mann, Neil, Lewis, Janine, Milligan, Greg, Sinclair, Andrew and Howe, Peter 2003, Dietary intakes and food sources of Omega-6 and Omega-3 polyunsaturated fatty acids., Lipids, vol. 38, no. 4, pp. 391-398, doi: 10.1007/s11745-003-1074-0.

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Title Dietary intakes and food sources of Omega-6 and Omega-3 polyunsaturated fatty acids.
Author(s) Meyer, Barbara
Mann, Neil
Lewis, Janine
Milligan, Greg
Sinclair, Andrew
Howe, Peter
Journal name Lipids
Volume number 38
Issue number 4
Start page 391
End page 398
Publisher American Oil Chemists' Society
Place of publication Champaign, Ill.
Publication date 2003-04
ISSN 0024-4201
Summary Both n−6 and n−3 polyunsaturated fatty acids (PUFA) are recognized as essential nutrients in the human diet, yet reliable data on population intakes are limited. The aim of the present study was to ascertain the dietary intakes and food sources of individual n−6 and n−3 PUFA in the Australian population. An existing database with fatty acid composition data on 1690 foods was updated with newly validated data on 150 foods to estimate the fatty acid content of foods recorded as eaten by 10,851 adults in the 1995 Australian National Nutrition Survey. Average daily intakes of linoleic (LA), arachidonic (AA), α-linolenic (LNA), eicosapentaenoic (EPA), docosapentaenoic (DPA), and docosahexaenoic (DHA) acids were 10.8, 0.052, 1.17, 0.056, 0.026, and 0.106 g, respectively, with longchain (LC) n−3 PUFA (addition of FPA, DPA, and DHA) totaling 0.189 g; median intakes were considerably lower (9.0 g LA, 0.024 g AA, 0.95 g LNA, 0.008 g EPA, 0.006 g DPA, 0.015 g DHA, and 0.029 g LC n−3 PUFA). Fats and oils, meat and poultry, cereal-based products and cereals, vegetables, and nuts and seeds were important sources of n−6 PUFA, while cereal-based products, fats and oils, meat and poultry, cereals, milk products, and vegetable products were sources of LNA. As expected, seafood was the main source of LC n−3 PUFA, contributing 71%, while meat and eggs contributed 20 and 6%, respectively. The results indicate that the majority of Australians are failing to meet intake recommendations for LC n−3 PUFA (>0.2 g per day) and emphasize the need for strategies, to increase the availability and consumption of n−3-containing foods.
Language eng
DOI 10.1007/s11745-003-1074-0
Field of Research 111199 Nutrition and Dietetics not elsewhere classified
HERDC Research category C1.1 Refereed article in a scholarly journal
Copyright notice ©2003, AOCS Press
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Document type: Journal Article
Collection: School of Exercise and Nutrition Sciences
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