scholarly journals Direct Determinations of the Fatty Acid Composition of a Typical Canadian Dietary Intake and Omega‐3 Enriched Nutraceutical and Functional Food Based Dietary Intakes

2007 ◽  
Vol 21 (5) ◽  
Author(s):  
Ken D. Stark ◽  
Ashley C. Patterson
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Dietary Intake ◽  
Acid Composition ◽  
Functional Food ◽  
Dietary Intakes ◽  
Omega 3

scholarly journals Providing Comprehensive Dietary Fatty Acid Profiling from Saturates to Polyunsaturates with the Malaysia Lipid Study-Food Frequency Questionnaire: Validation Using the Triads Approach

Nutrients ◽  
2020 ◽  
Vol 13 (1) ◽  
pp. 120
Author(s):  
Zu-Wei Yeak ◽  
Khun-Aik Chuah ◽  
Choon-Heen Tan ◽  
Menagah Ezhumalai ◽  
Karuthan Chinna ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Food Frequency Questionnaire ◽  
Dietary Intakes ◽  
Omega 3 ◽  
Food Frequency ◽  
Composition Data ◽  
Fatty Acid Composition Data

To address limited food frequency questionnaire (FFQ) capacity in public health monitoring in Malaysia, we aimed to develop a semi-quantitative FFQ for an adult multiethnic population for comprehensive fatty acid (FA) profiling inclusive of saturated (SFA), monounsaturated (MUFA), polyunsaturated fatty acids (PUFA), PUFA:SFA ratio, trans fatty acids, omega-3 and omega-6 FAs. A 240-food itemed FFQ used diet records (DR) of Malaysia Lipid Study (MLS) participants and fatty acid composition database from laboratory analyzed foods. The developed MLS-FFQ underwent face and content validation before relative validation in a free-living population (n = 114). Validation was facilitated for macronutrient data comparisons between DR and FFQ via Spearman’s correlation coefficient analyses; and for fatty acid composition data by independent pairing of DR, FFQ and plasma triglyceride using the triads method. Moderate correlation between dietary methods was obtained for macronutrients and FAs (r = 0.225–0.457, p < 0.05) except for ω-3 FAs, presenting good agreement with grossly misclassified nutrients <10%. For fatty acid composition data, the magnitude of validity coefficients (z) for SFA, PUFA, PUFA:SFA ratios and ω-6 FAs by all 3 methods were not significantly different (p > 0.05). In conclusion, the MLS-FFQ was shown to be a valid tool to assess population dietary intakes.

scholarly journals Omega-3 long-chain polyunsaturated fatty acids support aerial insectivore performance more than food quantity

2016 ◽  
Vol 113 (39) ◽  
pp. 10920-10925 ◽  
Author(s):  
Cornelia W. Twining ◽  
J. Thomas Brenna ◽  
Peter Lawrence ◽  
J. Ryan Shipley ◽  
Troy N. Tollefson ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Tree Swallow ◽  
Omega 3 ◽  
Food Quantity ◽  
Aerial Insectivore ◽  
Aerial Insectivores ◽  
Terrestrial Insects ◽  
Long Chain

Once-abundant aerial insectivores, such as the Tree Swallow (Tachycineta bicolor), have declined steadily in the past several decades, making it imperative to understand all aspects of their ecology. Aerial insectivores forage on a mixture of aquatic and terrestrial insects that differ in fatty acid composition, specifically long-chain omega-3 polyunsaturated fatty acid (LCPUFA) content. Aquatic insects contain high levels of both LCPUFA and their precursor omega-3 PUFA, alpha-linolenic acid (ALA), whereas terrestrial insects contain much lower levels of both. We manipulated both the quantity and quality of food for Tree Swallow chicks in a full factorial design. Diets were either high-LCPUFA or low in LCPUFA but high in ALA, allowing us to separate the effects of direct LCPUFA in diet from the ability of Tree Swallows to convert their precursor, ALA, into LCPUFA. We found that fatty acid composition was more important for Tree Swallow chick performance than food quantity. On high-LCPUFA diets, chicks grew faster, were in better condition, and had greater immunocompetence and lower basal metabolic rates compared with chicks on both low LCPUFA diets. Increasing the quantity of high-LCPUFA diets resulted in improvements to all metrics of performance while increasing the quantity of low-LCPUFA diets only resulted in greater immunocompetence and lower metabolic rates. Chicks preferentially retained LCPUFA in brain and muscle when both food quantity and LCPUFA were limited. Our work suggests that fatty acid composition is an important dimension of aerial insectivore nutritional ecology and reinforces the importance of high-quality aquatic habitat for these declining birds.

scholarly journals Influence of frying oil type and chill storage on the nutritional quality of farmed great sturgeon (Huso huso)

2013 ◽  
Vol 26 (1) ◽  
pp. 67-74 ◽  
Author(s):  
Mehdi Nikoo ◽  
Mohammad Reza Ghomi
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Frying Oil ◽  
Omega 3 ◽  
Huso Huso ◽  
Great Sturgeon ◽  
Frying Oils ◽  
Chill Storage ◽  
Omega 6

OBJECTIVE: The objective of this study was to investigate the effect of frying oils (canola, hydrogenated sunflower and soybean oils) available commercially and chill storage on the proximate and fatty acid composition of fried slices of farmed great sturgeon (Huso huso). METHODS: Slices of farmed great sturgeon were fried for four minutes at 160ºC in a deep-fryer using different frying oils (canola, hydrogenated sunflower and soybean oils). The oil-to-slice ratio was 2:1. After frying, the slices were allowed to be air cooled for two minutes prior to analysis. For performing the analysis, each of the abovementioned batches was divided into two groups: one group was analysed immediately after frying and the second group was chill-stored at 4ºC for three days and then analysed. RESULTS: After frying, the moisture content decreased while that of fat increased. Fatty acid composition of the slices is affected by type of frying oil. Frying increased the omega-6-to-omega-3 (n-6:n-3) fatty acid ratio while decreased Eicosapentaenoic Acid (C20:5 n-3) and Docosahexaenoic Acid (C22:6 n-3) contents. Proximate and fatty acid composition of raw slices did not change after chill storage. However, in fried- and chill-stored slices, Eicosapentaenoic Acid and Docosahexaenoic Acid contents decreased, while linoleic acid content increased. CONCLUSION: The fatty acid composition of the fried slices tended to resemble that of the frying oils, indicating fatty-acid equilibrium between oils and slices and, during chill storage, it is influenced by the type of frying oil. Slices fried with canola oil had omega-6-to-omega-3 ratios in the ranges recommended for human health.

scholarly journals Omega‐3 fatty acid concentrates dose‐dependently alter triglycerides and erythrocyte fatty acid composition with no effect on in endothelial function

2010 ◽  
Vol 24 (S1) ◽  
Author(s):  
Ann C. Skulas‐Ray ◽  
Penny M. Kris‐Etherton ◽  
Paul R. Wagner ◽  
William S. Harris ◽  
Lisa F. Groves ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Endothelial Function ◽  
Acid Composition ◽  
Omega 3 ◽  
Omega 3 Fatty Acid ◽  
Erythrocyte Fatty Acid

scholarly journals GWAS identifies genetic variants associated with omega-3 fatty acid composition of Atlantic salmon fillets

Aquaculture ◽  
2020 ◽  
Vol 514 ◽  
pp. 734494 ◽  
Author(s):  
Siri S. Horn ◽  
Bente Ruyter ◽  
Theo H.E. Meuwissen ◽  
Hooman Moghadam ◽  
Borghild Hillestad ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Atlantic Salmon ◽  
Acid Composition ◽  
Genetic Variants ◽  
Omega 3 ◽  
Omega 3 Fatty Acid

scholarly journals Nutritional ecology of essential fatty acids: an evolutionary perspective

2011 ◽  
Vol 59 (6) ◽  
pp. 369 ◽  
Author(s):  
A. J. Hulbert ◽  
Sarah K. Abbott
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Membrane Lipids ◽  
Essential Fatty Acids ◽  
Dietary Fatty Acid ◽  
Omega 3 ◽  
Dietary Fatty Acid Composition

There are four types of fatty acids but only two types are essential nutritional requirements for many animals. These are the omega-6 polyunsaturated fatty acids (n-6 PUFA) and the omega-3 polyunsaturated fatty acids (n-3 PUFA) and because they cannot be converted to one another they are separate essential dietary requirements. They are only required in small amounts in the diet and their biological importance stems largely from their role as constituents of membrane lipids. They are synthesised by plants and, as a generalisation, green leaves are the source of n-3 PUFA while seeds are the source of n-6 PUFA in the food chain. While the fatty acid composition of storage fats (triglycerides) is strongly influenced by dietary fatty acid composition, this is not the case for membrane fats. The fatty acid composition of membrane lipids is relatively unresponsive to dietary fatty acid composition, although n-3 PUFA and n-6 PUFA can substitute for each in membrane lipids to some extent. Membrane fatty acid composition appears to be regulated and specific for different species. The role of essential fats in the diet of animals on (1) basal metabolic rate, (2) thermoregulation, (3) maximum longevity, and (4) exercise performance is discussed.

Sign in / Sign up

Export Citation Format

Share Document