The Return of ω3 Fatty Acids into the Food Supply I. Land-Based Animal Food Products and Their Health Effects

Abstract

This volume details the proceedings of the 1st International Conference on the Return of ω3 Fatty Acids into the Food Supply. 1. Land-based Animal Food Products and Their Health Effects held in Bethesda, MD, USA in September 1997. Individual papers include: Overview of evolutionary aspects of ω3 fatty acids in the diet; Dietary intake of long-chain polyunsaturated fatty acids during the palaeolithic; ω3 Fatty acids and cardiovascular disease; Regulatory effects of polyunsaturates on bone modeling and cartilage function; ω3 Fatty acid status in patients with retinitis pigmentosa; Production of docosahexaenoic acid from microalgae and its benefits for use in animal feeds; Production of docosahexaenoic acid-enriched poultry eggs and meat using algae-based feed ingredient; Designer eggs and their nutritional and functional significance; Poultry-based alternatives for enhancing the ω3 fatty acid content of American diets; Single-cell oil sources of docosahexaenoic acid-clinical studies; ω3 enriched pork; Enrichment of beef with ω3 fatty acids; Docosahexaenoic acid-enriched milk; ω3 Products from research to retail; Utilization of ω3 fatty acids in companion animal nutrition; Metabolism of α-linolenic acid from flaxseed in dogs; Global food fortification perspectives of long chain ω3 fatty acids; Regulatory aspects of ω3 fatty acid labelling in Canada; ω3 Fatty acids-an Australian perspective; Redefining dietary reference values and food safety; Utilization of ω3 fatty acids in ruminants; Use of marine resources to enrich the most consumed animal origin products in Mexico with ω3 fatty acids; The fatty acid composition of muscle, brain, marrow and adipose tissue in elk-evolutionary implications for human dietary lipid requirements; Fish consumption may predict a lower prevalence of major depression-a cross-national analysis; Fish oils as potential immune-enhancers in clinical enteral nutritional support-a support of professional users; Present estimates of ω3 fatty acid intake in the US; Incorporation of ω3 fatty acid-enriched eggs in low fat diets of hypocholesterolaemic humans; Marine crustacea red crab (Pleuroncodes planipes) as a potential source of ω3 fatty acids; Factors affecting ω3 fatty acid deposition from dietary flaxseed and elongation of C18:3 to C22:6 in the egg; Distribution of ω3 fatty acid levels and prevalence of low levels of ω3 fatty acids in subjects participating in the Framingham Offspring Heart Study Cycle 4; ω3 Fatty acids in meat raise plasma levels of eicosapentaenoic and docosahexaenoic acids; and Effect of feeding flaxseed to laying hens on the hen performance and fatty acid composition of yolk eggs.