Pufas Vs Omega
Omega-3 and omega-6 fatty acids are essential PUFAs which cannot be synthesized in the human body and must therefore be derived through the diet. The difference between omega-3 and omega-6 PUFAs is in the location of the first double bond from the methyl end of the molecule. Linoleic acid (LA) and α-linolenic acid (ALA) are precursors for the long chained PUFAs (LCPUFAs). LA can, through series of desaturation and elongation reactions, be metabolized to the important LCPUFA arachidonic acid (AA), whereas ALA can be converted to eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The conversion of LA and ALA to LCPUFA derivatives are catalyzed by the same desaturases and elongases. Since the n-6 and n-3 fatty acids follow the same pathway with the same enzymes, they
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Fish/seafood, red lean meat, eggs, and n-3 LCPUFA enriched products and supplements are the most contributable sources of n-3 LCPUFA. Despite fish and seafood being the richest source of n-3 LCPUFA, they are not widely consumed by adults and children in the United States or other countries where the Western diet is popular. Common reasons for not consuming fish include the smell, bones, pollutants, family members not liking it, taste, the preparation and price. Among fish consumers, price was the main negative effect for consuming fish, however, the average cost of fish is similar to that of lean red meat, yet fish supplies 10 times more n-3 LCPUFA than lean red meat.2
The Western diet is replete with n-6 LCPUFA. The widespread use of plant oils, such as soybean oil, in the production of manufactured or processed food products and in foodservice frying oils has led to an increase in omega-6 polyunsaturated fats. n-6 LCPUFA is highly prevalent in vegetable oil, salad dressings, mayonnaise, sunflower seeds, potato chips, fast foods, cookies, candies, cakes, and cooked
Fish/seafood, red lean meat, eggs, and n-3 LCPUFA enriched products and supplements are the most contributable sources of n-3 LCPUFA. Despite fish and seafood being the richest source of n-3 LCPUFA, they are not widely consumed by adults and children in the United States or other countries where the Western diet is popular. Common reasons for not consuming fish include the smell, bones, pollutants, family members not liking it, taste, the preparation and price. Among fish consumers, price was the main negative effect for consuming fish, however, the average cost of fish is similar to that of lean red meat, yet fish supplies 10 times more n-3 LCPUFA than lean red meat.2
The Western diet is replete with n-6 LCPUFA. The widespread use of plant oils, such as soybean oil, in the production of manufactured or processed food products and in foodservice frying oils has led to an increase in omega-6 polyunsaturated fats. n-6 LCPUFA is highly prevalent in vegetable oil, salad dressings, mayonnaise, sunflower seeds, potato chips, fast foods, cookies, candies, cakes, and cooked