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Omega‐3 Fatty Acid Intake Patterns in Obese Southern Women
Author(s) -
Heidal Kimberly,
Goad Terah,
Cox Julie,
Hickner Robert C.,
Cortright Ronald N.
Publication year - 2013
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.27.1_supplement.1072.21
Subject(s) - food science , meal , fatty acid , ethnic group , medicine , environmental health , biology , biochemistry , sociology , anthropology
Dietary patterns in the South continue to be high in dietary fats due to consumption of traditional Southern foods and cooking methods. Women were recruited from a Coastal Southern Community to participate in a survey to assess dietary intake. Exclusion criteria included women with diabetes, post menopause, and men. Additional inclusion criteria included African American women and Caucasian women while other ethnicities were not considered for this study. The purpose of this study was to identify current dietary sources of fatty acids in Southern women. The consumption of total omega‐3 fatty acids was slightly above the recommended daily amount (obese 1.46±1.02, lean 1.24±0.89) for both groups of women. The main contributors for cholesterol and saturated fats were shrimp, chicken, beef, turkey, eggs, cheese and 2% milk. This study did not take into consideration women that were first generation Southern versus second or third generation Southern. It is appropriate to conclude that there would most likely be a difference between these classifications of Southern women based on local cooking techniques. Specific cooking techniques used in Southern communities contribute to the total fatty acid content of their diet. Future studies should address cooking techniques to account for added dietary fatty acids to meal composition, depending on the region of the country and local cultures.