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Raising omega‐3 and lowering omega‐6 in military diet recipes: effects on blood fatty acids
Author(s) -
Hibbeln Joseph,
Champagne Catherine,
Montain Scott,
Hawes Michael,
Berry Kevin,
Marriott Bernadette
Publication year - 2015
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.29.1_supplement.401.2
Subject(s) - omega , ingredient , placebo , chemistry , food science , polyunsaturated fatty acid , zoology , fatty acid , medicine , biology , biochemistry , physics , alternative medicine , pathology , quantum mechanics
Elevating dietary intake of omega‐3 highly unsaturated fatty acids (n‐3 HUFAs) is widely recommended. Increasing tissue n‐3 HUFAs by foods alone, without supplements, is preferred. We compared serum fatty acids after consuming three diets (Control, Medium, High: C,M,H, respectively) with food item or ingredient substitution in standard American military recipes. Experimental diets (M and H) had higher omega‐3 and lower omega‐6 fats. Diets included either a placebo smoothie (C and M) or a 1 gm n‐3 HUFA smoothie (H). Seventy one adults consumed only the prepared diets for 10 weeks. Control homogenized diet was higher in omega‐6 than diets M and H (LA/100gm, Mean±SD) (C: 1.5± 0.33; M:0.54±0.15 H: 0.55± 0.14, p<0.0001). Baseline plasma n‐3 HUFA (ug/ml) did not differ among diet groups, but differed after 5 weeks (C: 58± 30.0; M: 107± 27.0; H: 155± 48.7, p<0.0001) and 10 weeks (C: 62± 22.7; M:108± 38.4; H: 158± 52.6, p<0.0001 ). Omega‐3 and 6 tissue status comparable to Mediterranean diets can be achieved by dietary ingredient substitutions (n‐6 % in HUFA, C=80, M=65, H=55, p<0.0001). Research support:W81XWH‐06—0009 USAMRAA & MOMRP, NIAAA