Changes in consumption of omega-3 and omega-6 fatty acids in the United States during the 20th century
Changes in consumption of omega-3 and omega-6 fatty acids in the United States during the 20th century
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DOI：
10.3945/ajcn.110.006643
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发表时间：
2011-05-01
影响因子：
7.1
通讯作者：
Rawlings, Robert R.
中科院分区：
文献类型：
--
作者：
Blasbalg, Tanya L.;Hibbeln, Joseph R.;Rawlings, Robert R.
背景：西方饮食中omega-3(n-3)和omega-6(n-6)必需脂肪酸的消费量被认为在20世纪发生了显著变化。目的：我们试图量化1909年至1999年美国必需脂肪酸表观消费量的变化。设计：我们利用1909年至1999年每年的经济消失数据，计算出373种食品的人均消费量和必需脂肪酸的可获得性。利用现代食品(1909-C)和20世纪初传统做法生产的食品(1909-T)模拟了1909年的营养成分。结果：从1909年到1999年，豆油的人均消费量估计增加了1000倍。亚油酸(LA)的利用率从能量的2.79%提高到7.21%(P<；0.000001)，而a-亚麻酸(ALA)的利用率从能量的0.39%提高到0.72%。根据1909-T模型，乳酸占能量的2.23%，丙氨酸占能量的0.35%。LA与ALA的比率由1909年的6.4上升至1999年的10.0。1909-T而不是1909-C的数据显示，n-6花生四烯酸、二十碳五烯酸(EPA)和二十二碳六烯酸(DHA)的膳食可获得性(能量百分比)大幅下降。这些饮食变化的预测净影响包括组织n-3高不饱和脂肪酸状态的下降(36.81%，1909-T；31.28%，1909-C；22.95%，1999)和估计的omega-3指数下降(8.28,1909-T；6.51,1909-C；3.84,1999)。结论：主要来自大豆油的LA消费量的明显增加，可能在20世纪降低了组织中EPA和DHA的浓度。AM J Clin Nutr 2011；93：950-62。
Background: The consumption of omega-3 (n-3) and omega-6 (n-6) essential fatty acids in Western diets is thought to have changed markedly during the 20th century.Objective: We sought to quantify changes in the apparent consumption of essential fatty acids in the United States from 1909 to 1999.Design: We calculated the estimated per capita consumption of food commodities and availability of essential fatty acids from 373 food commodities by using economic disappearance data for each year from 1909 to 1999. Nutrient compositions for 1909 were modeled by using current foods (1909-C) and foods produced by traditional early 20th century practices (1909-T).Results: The estimated per capita consumption of soybean oil increased >1000-fold from 1909 to 1999. The availability of linoleic acid (LA) increased from 2.79% to 7.21% of energy (P < 0.000001), whereas the availability of a-linolenic acid (ALA) increased from 0.39% to 0.72% of energy by using 1909-C modeling. By using 1909-T modeling, LA was 2.23% of energy, and ALA was 0.35% of energy. The ratio of LA to ALA increased from 6.4 in 1909 to 10.0 in 1999. The 1909-T but not the 1909-C data showed substantial declines in dietary availability (percentage of energy) of n-6 arachidonic acid, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). Predicted net effects of these dietary changes included declines in tissue n-3 highly unsaturated fatty acid status (36.81%, 1909-T; 31.28%, 1909-C; 22.95%, 1999) and declines in the estimated omega-3 index (8.28, 1909-T; 6.51, 1909-C; 3.84, 1999).Conclusion: The apparent increased consumption of LA, which was primarily from soybean oil, has likely decreased tissue concentrations of EPA and DHA during the 20th century. Am J Clin Nutr 2011;93:950-62.