Nutrition Review: Lipid Technology 3/2010

✍ Scribed by Julie Miller Jones

• Publisher: Wiley (John Wiley & Sons)
• Year: 2010
• Tongue: English
• Weight: 252 KB
• Volume: 22
• Category: Article
• ISSN: 0956-666X
• DOI: 10.1002/lite.201000005

✦ Synopsis

Mounting evidence for increased intake of omega-3 to decrease markers of chronic disease risk High omega 3 fatty acid levels (docosohexaenoic acid (DHA) and eicosapentaenoic acid (EPA)) in the red blood cell of Yup'ik Eskimos were inversely associated with serum triglyceride levels and positively associated with HDL cholesterol and apolipoprotein A-I. These increased levels of DHA and EPA were also associated with decreases in markers of inflammation, such as C-reactive protein (CRP). For EPA, concentrations above 3% of total fatty acids had the most impact, but DHA concentrations above 7% of total fatty acids were needed for maximum effect. The authors concluded that EPA and DHA intakes well above those consumed by the general US population could be important for reducing chronic disease risk.