دورية أكاديمية
A Food-Based Intervention in a Military Dining Facility Improves Blood Fatty Acid Profile
| العنوان: | A Food-Based Intervention in a Military Dining Facility Improves Blood Fatty Acid Profile |
|---|---|
| المؤلفون: | Asma S. Bukhari, Laura J. Lutz, Tracey J. Smith, Adrienne Hatch-McChesney, Kristie L. O’Connor, Christopher T. Carrigan, Michael R. Hawes, Susan M. McGraw, Kathryn M. Taylor, Catherine M. Champagne, Scott J. Montain |
| المصدر: | Nutrients, Vol 14, Iss 4, p 743 (2022) |
| بيانات النشر: | MDPI AG, 2022. |
| سنة النشر: | 2022 |
| المجموعة: | LCC:Nutrition. Foods and food supply |
| مصطلحات موضوعية: | omega-3 fatty acid, omega-6 fatty acid, lipid profile, dining facility, omega-3 index, Nutrition. Foods and food supply, TX341-641 |
| الوصف: | Enhancing dietary omega-3 highly unsaturated fatty acids (n-3 HUFA) intake may confer neuroprotection, brain resiliency, improve wound healing and promote cardiovascular health. This study determined the efficacy of substituting a few common foods (chicken meat, chicken sausage, eggs, salad dressings, pasta sauces, cooking oil, mayonnaise, and peanut butter) lower in omega-6 polyunsaturated fatty acids (n-6 PUFA) and higher in n-3 HUFA in a dining facility on blood fatty acid profile. An eight-week prospective, between-subjects (n = 77), repeated measures, parallel-arm trial was conducted. Participants self-selected foods consumed from conventionally produced foods (control), or those lower n-6 PUFA and higher n-3 HUFA versions (intervention). Changes in blood omega-3 index, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), n-6 PUFA, lipid profile, and food satisfaction were main outcomes. Between-group differences over time were assessed using a linear mixed model to measure the effect of diet on blood serum fatty acids and inflammatory markers. The intervention group achieved a higher omega-3 index score (3.66 ± 0.71 vs. 2.95 ± 0.77; p < 0.05), lower total n-6 (10.1 ± 4.6 vs. 15.3 ± 6.7 µg/mL; p < 0.05), and higher serum concentration of EPA (5.0 ± 1.31 vs. 4.05 ± 1.56 µg/mL; p < 0.05) vs. controls. Satisfaction in intervention foods improved or remained consistent. Substitution of commonly eaten dining facility foods with like-items higher in DHA and EPA and lower in n-6 PUFA can favorably impact fatty acid status and the omega-3 index. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 14040743 2072-6643 |
| Relation: | https://www.mdpi.com/2072-6643/14/4/743; https://doaj.org/toc/2072-6643 |
| DOI: | 10.3390/nu14040743 |
| URL الوصول: | https://doaj.org/article/461c3d07dc984645971ce0e1655e58a4 |
| رقم الأكسشن: | edsdoj.461c3d07dc984645971ce0e1655e58a4 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 14040743 20726643 |
|---|---|
| DOI: | 10.3390/nu14040743 |