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The 3 omegas - not as easy as 1, 2, 3

Journal Article


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Abstract


  • A fatty acid database developed by Mann & others (2003) was used to determine the Australian intakes and food sources of long chain n-3 polyunsaturated fatty acids from the 1995 National Nutrition Survey (NNS). Average daily intakes of eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA) and docosahexaenoic acid (DHA) were 0.056, 0.026, and 0.106 g/d respectively (Meyer & others 2003). Subsequent inclusion of newly available data on meats into the fatty acid database and re-analysis of the NNS resulted in higher calculated intake of DPA (0.071 g/d) because DPA content of meats was previously underestimated (Howe & others 2006). However, fish/seafood is still the main contributor to LC n-3 PUFA intakes. The food industry also now provides foods fortified with LC n-3 PUFA. Hence the fatty acid database warrants continual updating.

Publication Date


  • 2008

Citation


  • Meyer, B. J. (2008). The 3 omegas - not as easy as 1, 2, 3. Food Australia, 60 (1, 2), 41-43.

Scopus Eid


  • 2-s2.0-38749112954

Ro Full-text Url


  • http://ro.uow.edu.au/cgi/viewcontent.cgi?article=2724&context=hbspapers

Ro Metadata Url


  • http://ro.uow.edu.au/hbspapers/1671

Number Of Pages


  • 2

Start Page


  • 41

End Page


  • 43

Volume


  • 60

Issue


  • 1, 2

Place Of Publication


  • http://www.foodaust.com.au/

Abstract


  • A fatty acid database developed by Mann & others (2003) was used to determine the Australian intakes and food sources of long chain n-3 polyunsaturated fatty acids from the 1995 National Nutrition Survey (NNS). Average daily intakes of eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA) and docosahexaenoic acid (DHA) were 0.056, 0.026, and 0.106 g/d respectively (Meyer & others 2003). Subsequent inclusion of newly available data on meats into the fatty acid database and re-analysis of the NNS resulted in higher calculated intake of DPA (0.071 g/d) because DPA content of meats was previously underestimated (Howe & others 2006). However, fish/seafood is still the main contributor to LC n-3 PUFA intakes. The food industry also now provides foods fortified with LC n-3 PUFA. Hence the fatty acid database warrants continual updating.

Publication Date


  • 2008

Citation


  • Meyer, B. J. (2008). The 3 omegas - not as easy as 1, 2, 3. Food Australia, 60 (1, 2), 41-43.

Scopus Eid


  • 2-s2.0-38749112954

Ro Full-text Url


  • http://ro.uow.edu.au/cgi/viewcontent.cgi?article=2724&context=hbspapers

Ro Metadata Url


  • http://ro.uow.edu.au/hbspapers/1671

Number Of Pages


  • 2

Start Page


  • 41

End Page


  • 43

Volume


  • 60

Issue


  • 1, 2

Place Of Publication


  • http://www.foodaust.com.au/