omega-3

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Time no impact on lower omega 3 concentrations in Vegans

 

Time no impact on lower omega 3 concentrations in vegetarians and

vegans

17/08/2005

 

http://www.foodnavigator.com/news/ng.asp?n=61926 & m=2fne817 & c=qdrhrvoeraoqydo

 

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.