Current intakes of EPA and DHA in European populations and the potential of animal-derived foods to increase them
Current intakes of EPA and DHA in European populations and the potential of animal-derived foods to increase them
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DOI：
10.1017/s0029665108007167
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发表时间：
2008-08-01
影响因子：
7
通讯作者：
Gibbs, Rachael A.
中科院分区：
文献类型：
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作者：
Givens, D. Ian;Gibbs, Rachael A.
长链（C链>= 20）n-3 PUFA的有益作用已得到充分证明，总体而言，增加摄入量可降低CVD风险。最近的证据也指出了减少与年龄相关的认知功能下降的作用。两种关键的脂肪酸是EPA（20：5）和DHA（22：6），目前英国对成年人的建议是450 mg EPA + DHA/d。虽然一些EPA和DHA可以在体内由α-亚麻酸合成，但最近的数据表明这种来源非常有限，这表明EPA和DHA应被归类为膳食必需品。在欧洲许多地区，成年人，特别是年轻人（18-24岁）的EPA + DHA每日摄入量< 100 mg/d，因为许多人从不吃油性鱼。禽肉提供少量但有价值的EPA+DHA。丰富动物源性食品中EPA+DHA含量的研究主要是在动物的饮食中使用鱼油。最近的研究表明，这种富集有可能为英国成人饮食提供约230毫克的EPA+DHA每日摄入量，其中禽肉提供的量最大（74毫克）。有的然而.人们担心在动物饮食中继续并可能增加使用鱼油是不可持续的，目前正在研究替代方法，包括对某些植物进行基因改造，使其能够从短链前体合成EPA和DHA。
The beneficial effects of long-chain (C chain >= 20) n-3 PUFA are well documented and, overall, increased intake reduces risk of CVD. Recent evidence also points to a role in reducing, age-related decline in cognitive function. The two key fatty acids are EPA (20:5) and DHA (22:6), with current UK recommendation for adults being 450 mg EPA + DHA/d. Whilst some EPA and DHA can be synthesised in vivo from alpha-linolenic acid, recent data indicate this source to be very limited, Suggesting that EPA and DHA should be classified as dietary essentials. In many parts of Europe the daily intake of EPA + DHA by adults and especially young adults (18-24 years) is < 100 mg/d, since many never eat oily fish. Poultry meat contributes small but worthwhile amounts of EPA+DHA. Studies to enrich the EPA+DHA content of animal-derived foods mainly use fish oil in the diet of the animal. Recent work has shown that such enrichment has the potential to provide to the UK adult diet a daily intake of EPA+DHA of about 230 mg, with poultry meat providing the largest amount (74 mg). There are. however. concerns that the Continued and possibly increased use of fish oils in animals diets is not Sustainable and alternative approaches are being examined, including the genetic modification of certain plants to allow them to synthesise EPA and DHA from shorter-chain precursors.