EFA deficiency may be the result of the use of canola and soy oils

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Medical Department, Ross Products Division, Abbott Laboratories, Columbus,

Ohio 43215-1724, USA. phyllis.acosta

 

BACKGROUND: Investigators in Italy and Spain have suggested that therapy for

patients with phenylketonuria (PKU) may result in essential fatty acid (EFA)

deficiency.

 

Objectives of this study were to determine if the diets of

patients with PKU in the United States provided adequate EFA intakes and

whether patients could form long-chain polyunsaturated fatty acids. METHODS:

Patients (1-13 years of age) with classic PKU undergoing therapy and their

non-PKU sibling closest in age were compared.

 

Nutrient intakes were calculated from 3-day diet diaries. Fatty acids in

plasma and erythrocytes

were identified and quantified. Paired t tests compared results for the

patients and their non-PKU siblings.

 

RESULTS: Twenty-eight patients and 26

siblings were studied. Mean fat intake was greatest by siblings (34.8 +/-

1.3% of energy) and lowest by Phenyl-Free-fed patients (19.5 +/- 1.2% of

energy; P < 0.05). Fat intake (30.4 +/- 1.8% of energy) by Phenex-fed

patients did not differ from that of siblings. Percentage of energy ingested

as C18:2n-6 and C18:3n-3 did not differ significantly between patients and

siblings.

 

No clinically significant, consistent differences were found in

fatty acid levels (wt%) in plasma or erythrocytes between patients with PKU

and siblings. CONCLUSIONS: No patient in this study exhibited a Holman index

of EFA deficiency.

 

Siblings ingested animal protein containing C20:5n-3 and

C22:6n-3 fatty acids, and this may account for their greater wt% of these

plasma and erythrocyte fatty acids. Because patients with PKU do not ingest

fatty acids C18 but C20:4n-6, C20:5n-3, and C22:6n-3 were found in their

plasma and erythrocytes, in vivo synthesis from C18:2n-6 and C18:3n-3

appears to occur.

 

Lack of EFA deficiency in patients in this study are

the result of the use of canola and soy oils containing C18:2n-6 and

C18:3n-3 rather than olive oil in the diets.

 

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