Health aspects of fish and n-3 polyunsaturated fatty acids from plant and marine origin.
Health aspects of fish and n-3 polyunsaturated fatty acids from plant and marine origin.
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DOI：
10.1038/sj.ejcn.1600641
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发表时间：
1998-10-01
影响因子：
4.7
通讯作者：
Katan, MB
中科院分区：
文献类型：
--
作者：
de Deckere, EAM;Korver, O;Katan, MB
一个专家研讨会审查了n-3多不饱和脂肪酸（PUFA）对健康的影响，并得出以下结论。吃鱼可以降低冠心病（CHD）的风险。因此，建议有冠心病风险的人每周吃一次鱼。鱼类中的n-3 PUFA可能是活性物质。不吃鱼的人应该考虑每天从其他来源获得200毫克的长链n-3 PUFA。海洋n-3多不饱和脂肪酸在一定程度上缓解了类风湿关节炎的症状.有不完全但越来越多的证据表明，植物n-3 PUFA，α-亚麻酸的消费，降低冠心病的风险。摄入2克/天或1%的能量的α-亚麻酸似乎谨慎。4.总n-3与n-6 PUFA（亚油酸）的比率对于表征食物或饮食没有用，因为植物和海洋n-3 PUFA显示不同的效果，并且因为n-6 PUFA摄入量的减少不会产生与n-3 PUFA摄入量增加相同的效果。单独推荐α-亚麻酸、海洋n-3 PUFA和亚油酸。
An expert workshop reviewed the health effects of n-3 polyunsaturated fatty acids (PUFA), and came to the following conclusions.1. Consumption of fish may reduce the risk of coronary heart disease (CHD). People at risk for CHD are therefore advised to eat fish once a week. The n-3 PUFA in fish are probably the active agents. People who do not eat fish should consider obtaining 200 mg of very long chain n-3 PUFA daily from other sources.2. Marine n-3 PUFA somewhat alleviate the symptoms of rheumatoid arthritis.3. There is incomplete but growing evidence that consumption of the plant n-3 PUFA, alpha-linolenic acid, reduces the risk of CHD. An intake of 2 g/d or 1% of energy of alpha-linolenic acid appears prudent.4. The ratio of total n-3 over n-6 PUFA (linoleic acid) is not useful for characterising foods or diets because plant and marine n-3 PUFA show different effects, and because a decrease in n-6 PUFA intake does not produce the same effects as an increase in n-3 PUFA intake. Separate recommendations for alpha-linolenic acid, marine n-3 PUFA and linoleic acid are preferred.