Hostname: page-component-7479d7b7d-m9pkr Total loading time: 0 Render date: 2024-07-12T04:37:44.617Z Has data issue: false hasContentIssue false
  • English
  • Français

The importance of animal-derived foods in supplying very long chain n-3 polyunsaturated fatty acids to the UK diet

Published online by Cambridge University Press:  23 November 2017

D I Givens  and
R A Gibbs
D I Givens*
Affiliation:
University of Reading, Reading, United Kingdom
R A Gibbs
Affiliation:
University of Reading, Reading, United Kingdom
*
Email: d.i.givens@reading.ac.uk
Get access

Extract

The benefits of adequate intakes of very long chain (VLC, carbon chain length ≥20) n-3 PUFA, in particular eicosapentaenoic acid (EPA, C20:5) and docosahexaenoic acid (DHA, C22:6) are well documented and crucially include a reduced risk of coronary heart disease. Although fish oils are a rich source of these fatty acids consumption of oily fish is low and it is now clear that in vivo synthesis of EPA and DHA from dietary α-linolenic acid is very limited, especially in men. This work assessed what the current dietary sources and intakes of EPA and DHA are, and how intake may be increased by enriching their concentration in foods of animal origin.

Type
Theatre presentations
Information
Proceedings of the British Society of Animal Science , Volume 2006 , March 2006 , pp. 4
Copyright
Copyright © The American Society of International Law 2016

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

BEIS (2005). The British Egg Information Service. www.britegg.co.uk Google Scholar
DEFRA (2004). Family Food in 2002-03, TSO Norwich, 87pp.Google Scholar
MAFF (2001). National Food Survey 1940-2000. http://statistics.defra.gov.uk Google Scholar
NDNS (2003). The National Diet & Nutrition Survey: adults aged 19 to 64 years. TSO, London, 84pp.Google Scholar
SACN/COT (2004). Scientific Advisory Committee on Nutrition and Committee on Toxicity, TSO, Norwich, 204 pp.Google Scholar