Correlation between intake of omega-3 fatty acids and depressive and anxiety symptoms during pregnancy

Introduction. Anxiety and depression during pregnancy are disabling disorders associated to complications during the pregnancy, delivery, and postpartum period, with a significant prevalence, between 9 and 20%, hence its importance. Nutritional factors, such as omega-3 fatty acids (ω-3FA) deficiency, have been related with both disorders during pregnancy, especially docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). Objective. To evaluate the association between dietary intake of EPA and DHA, and anxiety symptoms (AS) and depressive symptoms (DS) in Mexican pregnant women. Method. The sample consisted of 151 women in the second trimester of pregnancy. Instruments included a Food Frequency Questionnaire, the Trait Anxiety Inventory, and the Edinburgh Postnatal Depression Scale. Results. A daily intake of DHA and EPA of 70 mg/d and 30 mg/d, respectively, was found. The prevalence of AS was 44.4%, and 17.9% for DS. We also found the correlation negatively moderate between dietary intake of DHA and EPA and AS (p = .003, p = .017) and DS (p = .001, p = .020) in the group of women who had a severely insufficient intake of ω-3FA. Discussion and conclusion. The statistical significance shows a negative correlation between variables and the dietary intake of ω-3FA explains in a very small percentage the variability of AS and DS, according to their coefficient of determination. These results suggest the need for an investigation of this relationship through interventional studies.

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Dietary intake of fish and omega-3 fatty acids in relation to long-term dementia risk

American Journal of Clinical Nutrition ◽

10.3945/ajcn.2008.27037 ◽

2009 ◽

Vol 90 (1) ◽

pp. 170-176 ◽

Cited By ~ 102

Author(s):

Elizabeth E Devore ◽

Francine Grodstein ◽

Frank JA van Rooij ◽

Albert Hofman ◽

Bernard Rosner ◽

...

Keyword(s):

Fatty Acids ◽

Dietary Intake ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Dementia Risk

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Perilla frutescens: a potential ingredient for the enhancement of white bread as a source of Omega-3

Acta Scientiarum Technology ◽

10.4025/actascitechnol.v38i4.27436 ◽

2016 ◽

Vol 38 (4) ◽

pp. 399

Author(s):

Marcos Vieira da Silva ◽

Andréia Vieira da Silva ◽

Elton Guntendorfer Bonafé ◽

Nilson Evelázio de Souza ◽

Jesuí Vergílio Visentainer

Keyword(s):

Fatty Acids ◽

Daily Intake ◽

Perilla Frutescens ◽

White Bread ◽

Omega 3 Fatty Acids ◽

Adult Males ◽

Omega 3 ◽

Alpha Linolenic Acid ◽

Males And Females ◽

Sensorial Attributes

Perilla frutescens seeds are rich in Omega-3 fatty acids which are important for human health. Intake of fatty acids depends on their presence in popular foods such as white bread. Current study evaluates the replacement of wheat flour by whole perilla at 1, 3 and 5% in white bread processing and its impacts on chemical and sensorial attributes, underscoring Omega-3 amounts. The use of whole perilla increases the Omega-3 content in white bread, balances the ratio n-6/n-3, decreases the specific volume, and maintains the concentration of phenolic compounds and antioxidant activity. The formulation with 1% whole perilla has a better acceptability and supplies 5.63 and 8.19% of the American recommended daily intake of alpha-linolenic acid for adult males and females, respectively.

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Omega-3 Fatty Acid Oil Enhancement of a Protein-Based Recovery Beverage: Sensory Analysis with Athletes

Journal of Food Research ◽

10.5539/jfr.v6n4p83 ◽

2017 ◽

Vol 6 (4) ◽

pp. 83

Author(s):

Jessica Marie MacMartin ◽

W. E. Buckley ◽

David Cranage ◽

Tim Bream ◽

Peter Lawrence Bordi

Keyword(s):

Fatty Acids ◽

Sensory Analysis ◽

Female Athlete ◽

Daily Intake ◽

The United States ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Omega 3 Fatty Acid ◽

United States Population ◽

The Difference

Essential omega-3 fatty acids must be consumed through the diet to meet the body’s nutrition requirement. Daily-recommended intake of omega-3 fatty acids for adults is 270 milligrams/day. These fatty acids are commonly consumed through fish, but it is known that the United States population at large is not meeting their recommended daily intake. Supplements containing these important acids should be considered to close the gap between recommendations and actual intake. To create a product with these beneficial acids, sensory analysis was conducted to see if non-trained male and female athlete panelists could notice the difference in several key sensory characteristics (appearance, initial taste, color, sweetness, consistency, chocolate flavor, aftertaste, overall quality and overall liking) in a chocolate protein-based recovery beverage. The sensory-neutral oil was added into the beverage and athletes (n=95) were asked to taste the omega-3 and original beverage and rank each characteristic on hedonic and just-about-right scales. Color of the drink, aftertaste, overall quality and overall liking were rated significantly higher for the omega-3 added drink. Overall, the addition of the omega-3 fatty acids improved the beverage in several key attributes and can be added into the final formulation of the product.

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Dietary Intake of Omega-3 fatty acids and Endocrine-related Gynecological Cancer: A Meta-Analysis of Observational Studies

Cancer Research and Treatment ◽

10.4143/crt.2018.473 ◽

2019 ◽

Vol 51 (3) ◽

pp. 1022-1032 ◽

Cited By ~ 3

Author(s):

Tung Hoang ◽

Seung-Kwon Myung ◽

Thu Thi Pham

Keyword(s):

Fatty Acids ◽

Dietary Intake ◽

Observational Studies ◽

Meta Analysis ◽

Gynecological Cancer ◽

Omega 3 Fatty Acids ◽

Omega 3

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Dietary and Serum Omega-6/Omega-3 Fatty Acids Are Associated with Physical and Metabolic Function in Stroke Survivors

Nutrients ◽

10.3390/nu12030701 ◽

2020 ◽

Vol 12 (3) ◽

pp. 701

Author(s):

Monica C. Serra ◽

Alice S. Ryan ◽

Charlene E. Hafer-Macko ◽

Manuel Yepes ◽

Fadi B. Nahab ◽

...

Keyword(s):

Fatty Acids ◽

Serum Concentration ◽

Dietary Intake ◽

Concentration Ratio ◽

Stroke Survivors ◽

Metabolic Function ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Omega 6 ◽

Intake Ratio

The purpose of this study was to quantify habitual dietary and systemic omega-6 and omega-3 fatty acids and their ratios and to determine their relationship with physical and metabolic function in a cohort of chronic adult stroke survivors. Twenty-five older chronic stroke survivors (age: 63 ± 8 years; BMI: 31 ± 7 kg/m2; mean ± SD) were assessed for fitness (VO2peak), gait speed (GS), 3 m timed up and go (TUG), and six-minute walk distance (6MWD). Plasma lipid and glucose profiles were measured, and HOMA-IR calculated. Dietary (5-day food records) and serum (mass spectrometry) omega-6/omega-3 profiles were assessed. Participants were severely deconditioned (VO2peak: 19 ± 4 mL/kg/min; GS: 0.88 ± 0.28 m/s; TUG: 12.6 ± 5.9 s; 6MWD: 295 ± 121 m) and at elevated metabolic risk (HOMA-IR: 6.3 ± 4.5). The dietary intake ratio of omega-6/omega-3 fatty acids averaged 12.6 ± 7.1 and the serum concentration ratio was 1.21 ± 0.37, which were correlated (r = 0.88, p < 0.01). Higher dietary intake and serum concentrations of omega-6/omega-3 fatty acids were associated with lower 6MWD and higher HOMA-IR, while a higher serum omega-6/omega-3 concentration index was associated with lower VO2peak (p’s < 0.05). These preliminary data suggest that both dietary omega-6 and omega-3 fatty acids (quantitated as their intake ratio) and the serum concentration ratio of omega-6/omega-3 may be important indices of physical dysfunction and insulin resistance in chronic stroke survivors.

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