Dietary intakes and food sources of omega-6 and omega-3 polyunsaturated fatty acids
Dietary intakes and food sources of omega-6 and omega-3 polyunsaturated fatty acids
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DOI：
10.1007/s11745-003-1074-0
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发表时间：
2003-04-01
期刊：
影响因子：
1.9
通讯作者：
Howe, PRC
中科院分区：
文献类型：
--
作者：
Meyer, BJ;Mann, NJ;Howe, PRC
n-6和n-3多不饱和脂肪酸（PUFA）都被认为是人类饮食中的必需营养素，但有关人口摄入量的可靠数据有限。本研究的目的是确定膳食摄入量和食物来源的个人n-6和n-3多不饱和脂肪酸在澳大利亚人口。现有的数据库中的脂肪酸组成数据的1690种食物进行了更新，新的验证数据的150种食物，估计脂肪酸含量的食物记录为10,851名成年人在1995年澳大利亚全国营养调查。亚油酸（LA）、花生四烯酸（AA）、α-亚麻酸（LNA）、二十碳五烯酸（EPA）、二十二碳五烯酸（DPA）和二十二碳六烯酸（DHA）的平均每日摄入量分别为10.8、0.052、1.17、0.056、0.026和0.106 g，其中长链（LC）n-3 PUFA（添加EPA、DPA和DHA）总计0.189 g;中位摄入量相当低（9.0 g LA、0.024 g AA、0.95 g LNA、0.008 g EPA、0.006 g DPA、0.015 g DHA和0.029 g LC n-3 PUFA）。脂肪和油、肉和家禽、谷类产品和谷类、蔬菜、坚果和种子是n-6 PUFA的重要来源，而谷类产品、脂肪和油、肉和家禽、谷类、奶制品和蔬菜制品是LNA的来源。正如预期的那样，海鲜是LC n-3 PUFA的主要来源，占71%，而肉类和蛋类分别占20%和6%。结果表明，大多数澳大利亚人未能达到LC n-3 PUFA的摄入量建议（>0.2 g/天），并强调需要采取策略增加含n-3食物的供应和消费。
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), alpha-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 EPA, 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.