1 / 22

Omega-3 Fats You Can Eat

This resource provides information about omega-3 fatty acids, their sources, and their potential health benefits in reducing the risk of coronary heart disease. It includes a comparison of omega-3 and omega-6 fats and their fatty acid composition in different oils and meats.

leebaca
Download Presentation

Omega-3 Fats You Can Eat

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Omega3s: Fats you Can & Eat Should Barbara Lohse, PhD, RD, LD Formerly of KSU, Dept of Human Nutrition lohseb@psu.edu

  2. Resources • Bill Lands wlands@niaaa.nih.gov/dietary-supplements • http://ods.od.nih.gov/eicosanoids • www.longevinst.org/nlt/newsletter13-2video.html • www.aicr.org Summer 2001 newsletter • Handout: US Mills “Overview for Health Professionals” • www.flaxcouncil.org • www.oznet.ksu.edu MF2519/MF2520

  3. Omega 3 versus Omega 6 Fat

  4. palmitate 16:0 stearate 18:0 oleate 18:1 Linoleate 18:2 desaturation plants only desaturation alpha-linoleate 18:3 di-homo gamma-linoleate 18:3 eicosatrienoate 20:3 EPA/DHA 20:5/22:6 arachidonate 20:4

  5. Terrestrial Marine Terrestrial Marine

  6. Linoleate 18:2 alpha-linoleate 18:3 di-homo gamma-linoleate 18:3 PG1 LTB3 EPA/DHA 20:5/22:6 arachidonate 20:4 PG2/TXA2 LTB4 PGI3 LTB5

  7. Fatty Acid Composition of Oils (%) Morris DH. Nutrition Today. 3693):159-162;2001

  8. % Alpha Linolenic intramuscular content of pasture fed vs pen fed cattle & pigs PasturePen Yellow Cattle 1.50 Hereford 1.70 Japanese Black 0.79 Wild boar 3.94 Touyuen 2.21 Yorkshire None Koizume, Suzuki, Kaneko. J Nutr Sci. Vitaminol 37:545-54; 1991.

  9. Alpha-linolenic fatty acids Grass-finished Ribeye 2.9% Top Sirloin 3.4% Top Round 3.7% Clod 3.7% Grain-finished Ribeye 0.4% Top Sirloin 0.4% Top Round 0.5% Clod 0.5% Marchello and Driskell. Great Plains Research 11:65-82;2001

  10. Omega-3 fatty acids Flaxseed2000 mg/10 g Walnuts2574 mg/ oz English Canola Oil1302 mg ALA/tbsp Salmon148 mg EPA/oz smoked Herring123 mg ALA, 631 mg EPA per oz kippered ALA 70 mg/100 g top round Why the focus on n-3 fat from bison? Marchello and Driskell. Great Plains Research 11:65-82;2001

  11. Nutrition LabelingHealth Claim January 6, 1993 Menahaden GRAS 1997 Pearson vs Shalala • Claim not authorized/ EPA & DHA only • NS scientific agreement • Bleeding risk/LDL inc. and increased TAGs Scientific community speaks out October 31, 2000 • EPA/DHA Safe & Lawful • <3 g/d food& supplements February 16, 2002 Evidence for>Evidence against

  12. Nutrition LabelingHealth Claim February 16, 2002 Consumption of omega-3 fatty acids may reduce the risk of coronary heart disease. It is known that diets low in saturated fat and cholesterol may reduce the risk of heart disease. The scientific evidence about whether omega-3 fatty acids may reduce the risk of coronary heart disease (CHD) is suggestive, but not conclusive. Studies in the general population have looked at diets containing fish and it is not known whether diets or omega-3 fatty acids in fish may have a possible effect on reduced risk of CHD. It is not known what effect omega-3 fatty acids may or may not have on risk of CHD in the general population.

  13. QUESTIONS ? lohse@psu.edu or Mhiggins@ksu.edu 785-532-1671

More Related