Cited by 1,023Fatty Acid Research and HealthAquaculture Nutrition and GrowthEdible Oils Quality and Analysis

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Polyunsaturated fatty acids in the food chain in the United States

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Kris-Etherton, PM, Taylor, Denise Shaffer, Yu-Poth, Shaomei, Huth, Peter, Moriarty, Kristin, Fishell, Valerie, Hargrove, Rebecca L, Zhao, Guixiang, Etherton, Terry D·2000·The American Journal of Clinical Nutrition

DOI 10.1093/ajcn/71.1.179s

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Abstract

In the United States, intake of n-3 fatty acids is approximately 1.6 g/d ( approximately 0.7% of energy), of which 1.4 g is alpha-linolenic acid (ALA; 18:3) and 0.1-0.2 g is eicosapentaenoic acid (EPA; 20:5) and docosahexaenoic acid (DHA; 22:6). The primary sources of ALA are vegetable oils, principally soybean and canola. The predominant sources of EPA and DHA are fish and fish oils. Intake data indicate that the ratio of n-6 to n-3 fatty acids is approximately 9.8:1. Food disappearance data between 1985 and 1994 indicate that the ratio of n-6 to n-3 fatty acids has decreased from 12.4:1 to 10.6:1. This reflects a change in the profile of vegetable oils consumed and, in particular, an approximate 5.5-fold increase in canola oil use. The ratio of n-6 to n-3 fatty acids is still much higher than that recommended (ie, 2.3:1). Lower ratios increase endogenous conversion of ALA to EPA and DHA. Attaining the proposed recommended combined EPA and DHA intake of 0.65 g/d will require an approximately 4-fold increase in fish consumption in the United States. Alternative strategies, such as food enrichment and the use of biotechnology to manipulate the EPA and DHA as well as ALA contents of the food supply, will become increasingly important in increasing n-3 fatty acid intake in the US population.

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Authors: Kris-Etherton, P., Taylor, D. S., Yu-Poth, S., Huth, P., Moriarty, K., Fishell, V., Hargrove, R. L., Zhao, G., & Etherton, T. D.
Affiliations: Pennsylvania State University (US)
ORCID: Kris-Etherton, PM
Zhao, Guixiang
Venue: The American Journal of Clinical Nutrition
Publisher: Elsevier BV
Published: 2000-01
Volume: 71
Issue: 1
Pages: 179S-188S
ISSN: 0002-9165 (ISSN-L)
DOI: 10.1093/ajcn/71.1.179s
OpenAlex: W1907416804
Cited by: 1,023
References: 39
Citations by year: 2026: 4 · 2025: 17 · 2024: 11 · 2023: 17 · 2022: 16 · 2021: 28 · 2020: 25 · 2019: 34 · 2018: 34 · 2017: 42 · 2016: 39 · 2015: 43 · 2014: 52 · 2013: 66 · 2012: 49
FWCI: 3.66
Type: journal article
Language: en
Open access: bronze
doi.org
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
www.elsevier.com/legal/tdmrep-license (tdm)
www.elsevier.com/open-access/userlicense/1.0/ (vor, 8458 d)
Locations: American Journal of Clinical Nutrition (publishedVersion)
PubMed (publishedVersion)
Topics: Health Sciences › Nursing › Nutrition and Dietetics › Fatty Acid Research and Health
Life Sciences › Agricultural and Biological Sciences › Aquatic Science › Aquaculture Nutrition and Growth
Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
Keywords: omega-3 fatty acids, n-6/n-3 ratio, alpha-linolenic acid, eicosapentaenoic acid, docosahexaenoic acid, dietary intake, vegetable oils, canola oil, soybean oil, fish consumption, food disappearance, food enrichment, dietary recommendations
MeSH terms: Adolescent, Adult, Aged, Animals, Animal Feed, Biotechnology, Child, Dietary Fats, Unsaturated, Eating, Fatty Acids, Unsaturated, Female, Fish Oils, Fishes, Humans, Male, Middle Aged, Plant Oils, United States, Nutrition Policy, Dietary Supplements

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Polyunsaturated fatty acids in the food chain in the United States

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