Whole food, functional food, and supplement sources of omega-3 fatty acids and omega-3 HUFA scores among U.S. soldiers. (May 2016)

• Record Type: Journal Article
• Authors: Hanson, Jennifer A.; Lin, Yu-Hong; Dretsch, Michael N.; Strandjord, Sarah E.; Haub, Mark D.; Hibbeln, Joseph R.
• Is Part Of: Journal of functional foods. Volume 23(2016)
• Page Start: 167
• Page End: 176
• Publication Date: 2016-05
• Subjects: Omega-3 fatty acids -- Functional food -- Food frequency questionnaire -- Docosahexaenoic acid -- Eicosapentaenoic acid -- Military personnel; Docosahexaenoic acid (PubChem CID:445580) -- Eicosapentaenoic acid (PubChem CID:446284); Functional foods -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Nutrition -- Periodicals; 613.2
• DOI: 10.1016/j.jff.2016.02.017
• Languages: English
• ISSNs: 1756-4646

Abstract

Highlights: Dietary intake and omega-3 biomarkers were measured in a sample of U.S. soldiers. Eighteen percent of participants consumed at least one omega-3 functional food. Thirteen percent of participants had taken an omega-3 supplement. Supplements and functional foods were associated with higher biomarkers. Smoking and beef intake were associated with lower biomarkers. Abstract: A questionnaire to measure consumption of contemporary sources of omega-3 fatty acids including (i) seafood, (ii) poultry and eggs, (iii) omega-3 functional foods, and (iv) dietary supplements was completed by U.S. soldiers (N = 191). Omega-3 highly unsaturated fatty acid (HUFA) scores were higher (p < 0.01) among those who (i) took an omega-3 supplement, (ii) consumed sushi, (iii) consumed omega-3 functional foods, (iv) consumed beef less than twice per week, and (v) ate seafood at least twice a week. Omega-3 HUFA was positively correlated with EPA + DHA intake (β = 0.39; p < 0.01) and age (β = 0.14; p = 0.03) and negatively correlated with beef intake (β = −0.13; p = 0.05) and smoking (β = −0.12; p = 0.08). Intake of contemporary foods rich in omega-3s were associated with higher biomarker values while smoking and beef intake were associated with lower values.