Global survey of the omega-3 fatty acids, docosahexaenoic acid and eicosapentaenoic acid in the blood stream of healthy adults

Published by Elsevier, and Made available in open-access under the CC-BY-4.0 International license http://creativecommons.org/licenses/by/4.0/. http:/dx.doi.org/10.1016/j.plipres.2016.05.001Studies reporting blood levels of the omega-3 polyunsaturated fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), were systematically identified in order to create a global map identifying countries and regions with different blood levels. Included studies were those of healthy adults, published in 1980 or later. A total of 298 studies met all inclusion criteria. Studies reported fatty acids in various blood fractions including plasma total lipids (33%), plasma phospholipid (32%), erythrocytes (32%) and whole blood (3.0%). Fatty acid data from each blood fraction were converted to relative weight percentages (wt.%) and then assigned to one of four discrete ranges (high, moderate, low, very low) corresponding to wt.% EPA + DHA in erythrocyte equivalents. Regions with high EPA + DHA blood levels (>8%) included the Sea of Japan, Scandinavia, and areas with indigenous populations or populations not fully adapted to Westernized food habits. Very low blood levels (<= 4%) were observed in North America, Central and South America, Europe, the Middle East, Southeast Asia, and Africa. The present review reveals considerable variability in blood levels of EPA + DHA and the very low to low range of blood EPA + DHA for most of the world may increase global risk for chronic disease. (C) 2016 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY license.DSM Nutritional Product

Dietary Menhaden Oil Influences Sensory Characteristics and Headspace Volatiles of Shell Eggs

Eggs from hens fed n‐3 fatty acids (n‐3FA) may provide a means for increased marketing of these healthful fatty acids. Eggs from hens fed graded levels (0, 0.5, 1.5, 3.0%) of menhaden oil (MO) were evaluated for fatty acid composition, sensory characteristics, and headspace volatiles. Eggs from hens fed 1.5% and 3.0% MO contained the greatest n‐3 FA content and were not different. A linear increase in fishy notes occurred as level of dietary MO increased from 0 to 1.5%; however, these notes were not different between 1.5% and 3.0% eggs. Changes in headspace volatile profiles were quantitative. No unique volatiles characterized eggs from hens fed MO; however, concentration differences were noted between eggs from hens fed all levels of dietary MO. Changes in volatile profiles in response to dietary MO may be responsible for perception of fishy notes in such eggs