Innovative Dietary Sources of Omega-3 Fatty Acids or The challenges of monitoring intake of LC N-3 PUFAs

Transcription

1 Innovative Dietary Sources of Omea-3 Fatty Acids or The challenes of monitorin intake of LC N-3 PUFAs Jay Whelan, PhD, MPH Department of Nutrition Tennessee Aricultural Experiment Station The University of Tennessee, Knoxville TN 2007 National Nutrient Databank Conference Washinton, DC April 27, 2007

2 Veetable oils, meats, es Specialty oils: i.e., borae and evenin primrose oils Meats, fish, es Prostalandins Thromboxane Prostacyclin Cancer CVD Inflammation n-6 Family n-3 Family LA linoleic acid GLA DGLA AA arachidonic acid COX-1 COX-2 delta-6 desaturase elonase delta-5 desaturase elonase elonase delta-6 desaturase ALA α-linolenic acid SDA stearidonic acid 20:4 n-3 EPA eicosapentaenoic acid DPA docosapentaenoic acid 24:5 n-3 24:6 n-3 peroxisomal oxidation DHA docosahexaenoic acid Veetable oils: i.e., canola, soybean, flax Fish & fish oil, Echium oil Black current oil GMO ve oils Terrestrial meats Fish & fish oil, Terrestrial meats Whelan et al., 2005

3 The Effect of EPA/DHA (fish & fish oil) Consumption on CVD Mortality Study N-3 PUFA /day Effect on CVD Mortality (RR) Ascherio (1995) 70 m/d vs 580 m/d NS (n=44,895) Sinh (1997) /d (EPA) (n=122) Albert (1998) 10 m/d vs 247 m/d NS (n=20,551) (Physicians Health Study) Marchioli (2002) +1 /d (EPA+DHA) (n=11,323) (GISSI Prev. Trial) Hu (2002) 67 m/d vs 533 m/d (n=84,688) Hu (2003) 40 m/d vs 250 m/d (n=5,103) (Nurses Health Study) Mozaffarian (2005) <250 m/d vs 250m/d (n=45,722) Yzebe (2004) Meta-Analysis (n=13,780)

4 Risk of Developin Cancer: Hihest Group vs Lowest Group of Omea-3 Fatty Acid MacLean, C. H. et al. JAMA 2006;295: Copyriht restrictions may apply.

5 Based on analysis of a sinle 24 hour recall in NHANES III, only 25% of the US population reported any amount of daily EPA or DHA intake. Translation: 75% of the US population is VEGANS

6 USDA Database Can it be related to reported levels of lon chain hihly unsaturated fatty acid compositions, i.e., AA, EPA, DPA, DHA?

7 Why is this important? The USDA database is the old standard database for nutrient composition The USDA database is the primary source for most of the food analysis software used in research It is used in settin public policy with reards to recommendations

8 Beef, rib eye, small end (ribs 10-12), separable lean and fat, trimmed to 0" fat, all rades, cooked, broiled Refuse: 8% (Bone and connective tissue) NDB No: (Nutrient values and weihts are for edible portion) (as of April 22, 2007) Nutrient Units Value per 100 rams Number of Data Points Std. Error Proximates Water Protein Total lipid (fat) Ash Fatty acids, total polyunsaturated :2 undifferentiated :3 undifferentiated : :4 undifferentiated :5 n-3 (EPA) :5 n-3 (DPA) :6 n-3 (DHA) However, 8 oz of Rib Eye contains 67 m EPA/DPA/DHA! And ~70% of that is DPA, not EPA or DHA! Taber et al., Lipids 33:1151, 1998

9 DPA: the forotten n-3 PUFA? DPA (22:5 n-3) is a major LC n-3 PUFA in terrestrial meats and maybe of particular importance in assessin risk for chronic diseases. For example, Howe et al. estimates that 43% of the LC n-3 PUFA in the Australian diet is derived from land-based meats DPA is the major LC n-3 PUFA in those food sources 18:3 (ALA) 20:5 (EPA) 22:5 (DPA) 22:6 (DHA)

10 Current estimates for the amounts of EPA+DHA in the diets of various countries: USA ~ m/d (Kris-Etherton 2003) Canada 143 m/d (prenant women) (Holub 2005) Australia 246 m/d (Howe 2004) Germany 215/315 m/d (women/men) (Linseisen 200 France 400/500 m/d (women/men) (Astor 2004)

11 Problems with modifyin foods with LC n-3 PUFA: Our food supply is rapidly chanin with reards to n-3 PUFA content and this complicates our inability to accurately assess n-3 PUFA intake because 1. We lack appropriate tools to do this now 2. Enrichin/fortifyin non-traditional foods will provide a continually movin taret

12 Non-Traditional Dietary Sources of N-3 PUFA Food Servin ALA (m) EPA+DHA (m) Breads and Pasta Cereals (and ranola bars) 1 cup (55 ) Milk 250 ml Es 1 e (50 ) Processed Meats Salad Dressin Mararine spreads Pizza 1 slice Nutrition Bars Juices 6 oz Whelan and Rust, Annual Review of Nutrition, 26:75-103, 2006.

13 Weman s n-3 Breads microencapsulated powder (80 m LC n-3) Omea 3 Super Es Flax fed chickens Texas per e - OMEGA 3 DHA 150 m Tip-Top Bakeries Australia Parmalat Omea 3 Milk Europe/S.A Pasta with Omea 3 es France per slice -OMEGA m -OMEGA 3 ALA - OMEGA 3 EPA - OMEGA 3 DHA 84 m 6m 27 m -OMEGA 3 - OMEGA 3 EPA per 200 ml 120 m 60 m - OMEGA 3 DHA 60 m

14 Microencapsulated Tuna oil (Nu Mea) Orane Juice with MEG-3* (fish oil and fish elatin) Ocean Nutrition Canada per slice -OMEGA 3 32 m Cheeses per servin -OMEGA 3 50 m

15 The primary ways that these products are bein enriched/fortified with n-3 PUFA: Bio-delivery: feedin an animal the n-3 PUFA precursor (i.e., ALA) and enrichin their tissues with LC n-3 PUFA (i.e., EPA, DPA in meats, and DHA in es) Addin the n-3 PUFA rich/enriched oils directly to foods (post-harvest modification of the foods) Post harvest modification of the oils: Micro-encapsulation of the oil to maintain stability and mask flavors Whelan and Rust, Annual Review of Nutrition, 26:75-103, 2006.

16 BASF, Roche, Clover, Nu-Mea, Wudel, Inc and Ocean Nutrition Canada (ONC), have created microencapsulated fish oil powders for use in food products. These companies used spray dried emulsion technoloy or a process involvin complex coacervation to form powders to create the shell of the microcapsule. A powder you add to foods to supplement the diet Omea-3 Fish Oil Powder you can add to juice or food 500m Omea-3 (DHA + EPA) per servin No fish taste or smell No lare fish oil capsule No unpleasant fish burps Convenient delivery system for adults and children Wudel, Inc

17 Ubisol-Aqua usin nanotechnoloy has enerated a water soluble fish oil/ n-3 PUFA by Zymes LLC Ideal for fish oil / omea 3-fortified fruit juices, i.e., rape juice or in apple juice

18 Development of plant sources LC n-3 PUFA DHA enerated from alae, i.e., Martek s DHASCO oil (40% DHA) Genetically modified plant oils, (i.e., Monsanto s SDA-enriched canola oil, and enetically-modified soybean by a number of companies)

19 SUMMARY These chanes further exacerbate our inability to maintain accurate, up-todate food composition databases for n-3 PUFA, and further challene the ability of scientists to ascertain true health risks associated with their consumption. With the ability to provide cheaper and safer sources of LC n-3 PUFA (compared to fish), alon with the technoloical advances that improve palatability and stability, commercial development of non-traditional foods that are enriched/fortified with n-3 PUFA will only increase. The Result: Quantifyin LC n-3 PUFA intakes in the US will become even more dauntin.

20 Thank You Supported by Tennessee Aricultural Experiment Station, Institute of Ariculture, The University of Tennessee, Knoxville, TN. (Portions of this research were recently published in the Annual Review of Nutrition 26:75-103, 2006)