Skip to main content
placeholder image

Australian food sources and intakes of omega-6 and omega-3 polyunsaturated fatty acids

Journal Article


Abstract


  • Background/Aims: Both ω-6 and ω-3 polyunsaturated fatty acids (PUFAs) are recognised as essential nutrients in the human diet, yet we have little information on the extent to which different food sources contribute to their intake. The aim of the present study was to ascertain the daily intakes and food sources of ω-6 and ω-3 PUFAs in our local community. Methods: Three-day food records were obtained from 83 healthy adults living in the Illawarra region of New South Wales. The PUFA composition of the foods which they consumed was derived from food composition tables and recently published food analysis data. Results: Polyunsaturated margarine, nuts/seeds, bread, snacks/desserts and takeaway foods were important sources of ω-6 PUFAs, while canola oil and margarine, takeaway foods, snacks/desserts and bread were sources of α-linolenic acid (LNA), an ω-3 PUFA. As expected, fish was the main source of the very long chain (VLC) ω-3 PUFAs, i.e. eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA) and docosahexaenoic acid (DHA), to which significant health benefits are attributed. An unexpected finding, however, was that, due to the large amount eaten, meat was also a major contributor (29%) to the dietary intake of VLC ω-3 PUFAs. Median intakes of ω-6 and ω-3 PUFAs were 9.9 and 1.2 g/day, respectively, resulting in a dietary ω-6:ω-3 ratio of 8:1. The median intake of VLC ω-3 PUFA was 0.18 g/day. Conclusion: We have identified food sources and intakes of PUFAs for an Australian subpopulation differentiating between ω-6 and ω-3 PUFAs. Whilst canola and fish were the primary sources of LNA and VLC ω-3 PUFAs respectively, we found that meat made a significant contribution to VLC ω-3 PUFA intake. Copyright (C) 2000 S. Karger AG, Basel.

Publication Date


  • 1999

Citation


  • Ollis, T. E., Meyer, B. J., & Howe, P. R. C. (1999). Australian food sources and intakes of omega-6 and omega-3 polyunsaturated fatty acids. Annals of Nutrition and Metabolism, 43(6), 346-355. doi:10.1159/000012803

Scopus Eid


  • 2-s2.0-85000257638

Start Page


  • 346

End Page


  • 355

Volume


  • 43

Issue


  • 6

Abstract


  • Background/Aims: Both ω-6 and ω-3 polyunsaturated fatty acids (PUFAs) are recognised as essential nutrients in the human diet, yet we have little information on the extent to which different food sources contribute to their intake. The aim of the present study was to ascertain the daily intakes and food sources of ω-6 and ω-3 PUFAs in our local community. Methods: Three-day food records were obtained from 83 healthy adults living in the Illawarra region of New South Wales. The PUFA composition of the foods which they consumed was derived from food composition tables and recently published food analysis data. Results: Polyunsaturated margarine, nuts/seeds, bread, snacks/desserts and takeaway foods were important sources of ω-6 PUFAs, while canola oil and margarine, takeaway foods, snacks/desserts and bread were sources of α-linolenic acid (LNA), an ω-3 PUFA. As expected, fish was the main source of the very long chain (VLC) ω-3 PUFAs, i.e. eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA) and docosahexaenoic acid (DHA), to which significant health benefits are attributed. An unexpected finding, however, was that, due to the large amount eaten, meat was also a major contributor (29%) to the dietary intake of VLC ω-3 PUFAs. Median intakes of ω-6 and ω-3 PUFAs were 9.9 and 1.2 g/day, respectively, resulting in a dietary ω-6:ω-3 ratio of 8:1. The median intake of VLC ω-3 PUFA was 0.18 g/day. Conclusion: We have identified food sources and intakes of PUFAs for an Australian subpopulation differentiating between ω-6 and ω-3 PUFAs. Whilst canola and fish were the primary sources of LNA and VLC ω-3 PUFAs respectively, we found that meat made a significant contribution to VLC ω-3 PUFA intake. Copyright (C) 2000 S. Karger AG, Basel.

Publication Date


  • 1999

Citation


  • Ollis, T. E., Meyer, B. J., & Howe, P. R. C. (1999). Australian food sources and intakes of omega-6 and omega-3 polyunsaturated fatty acids. Annals of Nutrition and Metabolism, 43(6), 346-355. doi:10.1159/000012803

Scopus Eid


  • 2-s2.0-85000257638

Start Page


  • 346

End Page


  • 355

Volume


  • 43

Issue


  • 6