Adipose Tissue Omega-3 and Omega-6 Fatty Acid Content and Breast Cancer in the EURAMIC Study

The effect of dietary HM on plasma and egg yolk lipids of commercial White Leghorn hens was studied over 350 d. A total of 192 birds were given corn-wheat-soybean meal diets that contained either 0, 4, 8, or 12% HM. Analysis of plasma lipids at four periods in the laying cycle (169, 211, 253 and 287 d) and at five times during the test day (0800, 1000, 1200, 1400 and 1600 h) were performed. Egg lipids were analyzed at each of the four periods.Plasma total lipids were inversely related (P < 0.01) to dietary HM levels while omega-3 and omega-6 fatty acid levels were positively and inversely related (P < 0.001), respectively. HM levels did not influence the total lipid content of the egg yolk lipids but omega-3 and omega-6 fatty acid content were positively and inversely related, respectively. The levels of eicosapentaenoic (20:5n3, EPA) and docosahexaenoic (22:6n3, DHA) acid were 11 and 3 times higher, respectively (7.8 and 100.5 mg yolk−1) in the yolks from hens given the 12% HM diet compared to the control diet. Key words: Herring meal, laying hens, omega-3 fatty acids, eicosapentaenoic acid, docosahexaenoic acid

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Biology, strategies, and fresh meat consequences of manipulating the fatty acid composition of meat

Journal of Animal Science ◽

10.1093/jas/skaa033 ◽

2020 ◽

Vol 98 (2) ◽

Cited By ~ 2

Author(s):

Derris D Burnett ◽

Jerrad F Legako ◽

Kelsey J Phelps ◽

John M Gonzalez

Keyword(s):

Adipose Tissue ◽

Fatty Acid ◽

Fatty Acid Profile ◽

Acid Content ◽

Fatty Acid Content ◽

Meat Products ◽

Consumer Preference ◽

Omega 3 ◽

Fresh Meat ◽

Omega 3 Fatty Acid

Abstract The utility and attractiveness of adipose tissue within meat products vary based on species, cut, and consumer preference. In beef, producers are rewarded for producing carcasses with greater visual marbling at the 12th and 13th rib juncture, while pork producers are either not rewarded or penalized for producing carcasses with too much adipose tissue. Some consumers prefer to purchase leaner meat cuts, while other consumers pay premiums to consume products with elevated fat content. While no clear consumer adipose tissue preference standard exists, advances in beef and swine nutrition have enabled producers to target markets that enable them to maximize profits. One niche market that has increased in popularity over the last decade is manipulating the fatty acid profile, specifically increasing omega-3 fatty acid content, of beef and pork products to increase their appeal in a healthy diet. While much research has documented the ability of preharvest diet to alter the fatty acid profile of beef and pork, the same studies have indicated both the color and palatability of these products were negatively affected if preharvest diets were not managed properly. The following review discusses the biology of adipose tissue and lipid accumulation, altering the omega-3 fatty acid profile of beef and pork, negative fresh meat color and palatability associated with these studies, and strategies to mitigate the negative effects of increased omega-3 fatty acid content.

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Milk fat from enriched dairy products. Determination of omega-3 and omega-6 fatty acid content by gas-liquid chromatography

10.3403/30130999 ◽

2009 ◽

Keyword(s):

Liquid Chromatography ◽

Fatty Acid ◽

Acid Content ◽

Milk Fat ◽

Dairy Products ◽

Fatty Acid Content ◽

Gas Liquid Chromatography ◽

Omega 3 ◽

Omega 6

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Milk fat from enriched dairy products. Determination of omega-3 and omega-6 fatty acid content by gas-liquid chromatography

10.3403/30130999u ◽

2015 ◽

Keyword(s):

Liquid Chromatography ◽

Fatty Acid ◽

Acid Content ◽

Milk Fat ◽

Dairy Products ◽

Fatty Acid Content ◽

Gas Liquid Chromatography ◽

Omega 3 ◽

Omega 6

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Δ 6-desaturase activity in liver microsomes of rats fed diets enriched with cholesterol and/or ω3 fatty acids

Biochemical Journal ◽

10.1042/bj2490351 ◽

1988 ◽

Vol 249 (2) ◽

pp. 351-356 ◽

Cited By ~ 189

Author(s):

M L Garg ◽

E Sebokova ◽

A B R Thomson ◽

M T Clandinin

Keyword(s):

Fatty Acid ◽

Fish Oil ◽

Beef Tallow ◽

Acid Content ◽

Linseed Oil ◽

Fatty Acid Content ◽

Omega 3 ◽

Omega 3 Fatty Acid ◽

Omega 6 ◽

3 Omega

The effect of feeding semipurified diets enriched in linseed (rich in C18:3, omega 3 fatty acid) or fish (rich in C20:5, omega 3 and C22:6, omega 3 fatty acid) oil with and without cholesterol supplementation on the desaturation of linoleic acid (C18:2, omega 6) by rat liver microsomal fractions was investigated. Animals fed diets supplemented with beef tallow were used as equal-energy controls. Both linseed-oil and fish-oil diets, without added cholesterol, decrease conversion of C18:2, omega 6 fatty acid to gamma-linolenic acid (C18:3, omega 6). Reduction in delta 6-desaturation was significantly greater for animals fed the diet containing fish oil than with animals fed the linseed-oil diet. The major effect of cholesterol supplementation was to decrease the rate of desaturation of C18:2, omega 6, when fed in combination with the beef-tallow diet, whereas delta 6-desaturation was unaffected when cholesterol was fed along with diets high in omega 3 fatty acids (linseed oil or fish oil). The activity of the delta 6-desaturase in vitro is consistent with the fatty acid composition observed for the microsomal membranes on which this enzyme is localized. Dietary linseed oil and fish oil lowered the arachidonic (C20:4, omega 6) acid content of rat liver microsomes, with an accompanying increase in membrane eicosapentaenoic (C20:5, omega 3) and docosahexaenoic (C22:6, omega 3) acid content, in comparison with the group fed beef tallow. Inclusion of cholesterol into the beef-tallow or linseed-oil diets resulted in decreased membrane C20:4, omega 6-fatty-acid content, with concomitant increase in C18:2, omega 6-fatty-acid content. However, addition of cholesterol to the fish-oil diet did not alter the microsomal membrane content of C20:4, omega 6 fatty acid. Thus it is suggested that (1) the decrease in prostaglandin E2, thromboxane and prostacyclin levels generally observed after fish-oil consumption may be at least partly due to inhibition of C20:4, omega 6-fatty-acid synthesis from C18:2, omega 6 fatty acid; and (2) consumption of fish oil prevents the further decrease in C20:4, omega 6-fatty-acid levels by dietary cholesterol that is apparent when cholesterol is fed in combination with diets high in saturated fat or C18:3, omega 3 fatty acid.

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Omega-6 and Omega-3 Fatty Acid Content and Ratio of Commercial Complementary Foods

International Journal of Health Sciences ◽

10.29332/ijhs.v2n1.90 ◽

2018 ◽

Author(s):

Ni Putu Eka Suwitri

Keyword(s):

Fatty Acid ◽

Acid Content ◽

Fatty Acid Content ◽

Omega 3 ◽

Complementary Foods ◽

Omega 3 Fatty Acid ◽

Omega 6

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Content of Higher Fatty Acids in Green Vegetables

Czech Journal of Food Sciences ◽

10.17221/621-cjfs ◽

2009 ◽

Vol 27 (Special Issue 1) ◽

pp. S125-S129 ◽

Cited By ~ 17

Author(s):

R. Vidrih ◽

S. Filip ◽

J. Hribar

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Acid Content ◽

Unsaturated Fatty Acids ◽

Fatty Acid Content ◽

Omega 3 ◽

Omega 6 ◽

Radish Sprouts ◽

Total Fatty Acids ◽

Higher Fatty Acids

Green vegetables are considered an important source of some nutritionally important constituents that have health benefits (e.g. vitamins, minerals, antioxidants, fibre). Epidemiological data suggest that consuming a diet rich in fruit and vegetables can lower the risks for chronic diseases, such as cardiovascular diseases and cancer. Over the past 100–150 years, there have been enormous increases in the consumption of omega-6 fatty acids due to the increased intake of vegetable oils from various seeds. Studies have indicated that a high intake of omega-6 fatty acids shifts the physiological state to one that is prothrombotic and pro-aggregatory, whereas omega-3 fatty acids have anti-inflammatory, antithrombotic, anti-arrhythmic, hypolipidemic and vasodilatory properties. Literature data regarding the contents of higher fatty acids (e.g. omega-6 fatty acids) in vegetables are scarce, although vegetables are known to contain a high proportion of n-3 fatty acids. Here, the fatty acid content and composition was determined for 26 green vegetables that are commonly available in Slovenia, by gas-liquid chromatography and <I>in situ</I> transesterification. The fatty acid analysis revealed C16:0, C16:1, C18:0, C18:1, C18:2n-6 and C18:3n-3. The total fatty acid content in the vegetables ranged from 500 mg/100 g fresh weight (f.w.) in red cabbage, to 4.000 mg/100 g f.w. in tarragon. The proportion of saturated fatty acids (as g/100 g total fatty acids) ranged from 12% to 35%. All of the vegetables contained a high proportion of poly-unsaturated fatty acids (PUFAs), ranging from 45% to 81% of total fatty acids. The omega-3 PUFA proportion ranged from 5% in carrot to 60% in tarragon. The content of mono-unsaturated fatty acids ranged from 1% to 25%. French beans, tarragon and radish sprouts contained the highest concentrations of C16:1, at 5 mg/100 g f.w. Consumption of 100 g of tarragon meets 13.2% of daily requirements for α-linolenic acid; similarly, for radish sprouts 9.4%, for mangold 6.9%, for ruccola 5.4%, for green salad 5.0%, and for kale 4.7%. Green vegetables are an important source of 18:3n-3 PUFAs, especially for vegetarian populations.

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