1. Blood docosahexaenoic acid and eicosapentaenoic acid in vegans: Associations with age and gender and effects of an algal-derived omega-3 fatty acid supplement
- Author
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Todd A. Schwartz, Kristine Kelsey, William S. Harris, and Barbara Sarter
- Subjects
Adult ,Male ,Docosahexaenoic Acids ,Nutritional Status ,Critical Care and Intensive Care Medicine ,chemistry.chemical_compound ,Sex Factors ,Vegetarian ,Fatty Acids, Omega-3 ,Omega-3 fatty acids ,Humans ,Medicine ,Food science ,Omega 3 fatty acid ,Nutrition and Dietetics ,alpha-Linolenic acid ,business.industry ,Vegan ,Diet, Vegetarian ,Erythrocyte Membrane ,Fatty Acids ,Age Factors ,Middle Aged ,Dietary Fats ,Eicosapentaenoic acid ,Dried blood spot ,Ageing ,Treatment Outcome ,Eicosapentaenoic Acid ,chemistry ,Docosahexaenoic acid ,Dietary Supplements ,Cohort ,Female ,Docosapentaenoic acid ,business ,Biomarkers ,Omega-3 index - Abstract
BACKGROUND & AIMS: Several studies have demonstrated that vegetarians and vegans have much lower plasma concentrations of omega-3 fatty acids (i.e., docosahexaenoic and eicosapentaenoic acids) when compared to those who eat fish. The purposes of this study were 1) to define the age and/or sex-specific docosahexaenoic plus eicosapentaenoic acids levels in red blood cell membranes (expressed as a percent of total fatty acids; hereafter the omega-3 index) in long-term vegans, and 2) to determine the effects of a vegetarian omega-3 supplement (254 mg docosahexaenoic plus eicosapentaenoic acids/day for 4 months) on the omega-3 index. METHODS: A sample (n = 165) of vegans was recruited, and their omega-3 index was determined using a dried blood spot methodology. A subset of 46 subjects with a baseline omega-3 index of
- Published
- 2015
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