[PHNUTR-L] AJCN: Time no impact on lower omega 3 concentrations in vegetarians

[Kathrynne Holden, MS, RD]

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
http://www.foodnavigator.com/news/ng.asp?n=61926&m=1fne817&c=xeiqgoegavfxtla

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"
http://www.nutritionucanlivewith.com/