Abstract
Linoleic acid (18:2n-6) and α-linolenic acid (18:3n-3, ALA) from plants give rise to long-chain omega-6 and omega-3 polyunsaturated fatty acids (PUFA), respectively. In human tissues, linoleic acid is converted mainly to arachidonic acid and ALA less efficiently to docosahexaenoic acid (22:6n-3; DHA). Compared to omnivores, vegetarians and vegans have higher intakes of linoleic and similar/greater intakes of ALA, but they usually lack DHA and have higher proportions in blood, milk, and tissue lipids of linoleic acid and long-chain omega-6 PUFA, and fewer long-chain omega-3 PUFA. The regular consumption of eggs or single-cell oils increases DHA levels in blood lipids and breast milk. However, there is a lack of evidence based on meaningful clinical outcomes to support supplementing pregnant and lactating vegetarian women with DHA. Despite the lack of dietary long-chain omega-3 PUFA, vegetarians and vegans are not at increased risk of cardiovascular disease.
| Original language | English |
|---|---|
| Title of host publication | Vegetarian and Plant-Based Diets in Health and Disease Prevention |
| Publisher | Elsevier Inc. |
| Pages | 667-681 |
| Number of pages | 15 |
| ISBN (Electronic) | 9780128039694 |
| ISBN (Print) | 9780128039687 |
| DOIs | |
| Publication status | Published - 30 May 2017 |
Keywords
- Alpha linolenic acid
- Blood lipids
- Breastmilk
- Cardiovascular risk
- Docosahexaenoic acid
- Eicosapentaenoic acid
- Lactation
- Linoleic acid
- Polyunsaturated fatty acids
- Pregnancy
- Vegans
- Vegetarians
