[PHNUTR-L] AJCN: Time no impact on lower omega 3 concentrations in
Kathrynne Holden, MS, RD
fivestar at nutritionucanlivewith.com
Wed Aug 17 06:37:29 PDT 2005
Colleagues, the following is FYI and does not necessarily reflect my own
opinion. I have no further knowledge of the topic.
Time no impact on lower omega 3 concentrations in vegetarians and vegans
17/08/2005- British vegetarians and vegans have lower but stable plasma
concentrations of omega-3 essential fatty acids (EFAs) compared to their
meat-eating compatriots, and the length of time a consumer adheres to a
vegetarian diet has no impact on omega-3 levels, finds a new study from
the University of Oxford.
The research, published in the August issue of the American Journal of
Clinical Nutrition, Vol. 82, No. 2, 327-334, suggests that when animal
foods are wholly excluded from the diet, the endogenous production of
EPA (eicosapentaeoic acid) and DHA (docosahexaenoic acid) results in low
but constant plasma concentrations of these fatty acids.
The protective effects of omega-3 against heart disease and cancers,
have been well documented, with additional growing evidence suggesting
omega-3 fatty acids could help the brain development of young children,
as well as fighting the onset of Alzheimer’s.
In this latest study researchers at Oxford University and King’s College
London compared plasma fatty acid composition in 196 meat-eaters, 231
vegetarians and 232 vegan men in the UK.
They examined whether the proportions of eicosapentaenoic acid,
docosapentaenoic acid and docosahexaenoic acid were related to the
period of time the consumer adhered to the diet, or the subjects’
duration of adherence to their diets, or to the proportions of plasma
linoleic acid and alpha-linolenic acid.
While proportions of plasma EPA and DHA were lower in the vegetarians
and vegans than in the meat eaters, there was no significant difference
among the vegetarians and vegans after examining the length of time the
men had followed the diet – from between one to 20 years.
“Plasma EPA, DPA, and DHA proportions were not significantly associated
with the duration of time since the subjects became vegetarian or
vegan,” report the researchers.
Adding that for the vegetarians and the vegans, plasma DHA was inversely
correlated with plasma LA.
In 2004 the booming European omega-3 market was worth $194 million,
according to Frost & Sullivan data, accounting for 28 per cent of global
volumes. Growth is forecast to come in at strong rates of 8 per cent on
average to 2010.
Kathrynne Holden, MS, RD < fivestar at nutritionucanlivewith.com >
"Ask the Parkinson Dietitian" http://www.parkinson.org/
"Eat well, stay well with Parkinson's disease"
"Parkinson's disease: Guidelines for Medical Nutrition Therapy"
More information about the PHNUTR-L