Dietary sources of omega 3 fatty acids: public health risks and benefits

被引：175

作者：

Tur, J. A. ^{[1
]}

Bibiloni, M. M. ^{[1
]}

Sureda, A. ^{[1
]}

Pons, A. ^{[1
]}

机构：

[1] Univ Illes Balears, Res Grp Community Nutr & Oxidat Stress, E-07122 Palma de Mallorca, Spain

来源：

BRITISH JOURNAL OF NUTRITION | 2012年 / 107卷

关键词：

Omega; 3; Public health; Health risks; Health benefits; Systematic review; FISH-OIL SUPPLEMENTATION; N-3; FATTY-ACIDS; ALPHA-LINOLENIC ACID; LONG-CHAIN OMEGA-3-FATTY-ACIDS; CORONARY-HEART-DISEASE; C-REACTIVE PROTEIN; DOUBLE-BLIND; DOCOSAHEXAENOIC ACID; FLAXSEED OIL; OLEIC-ACID;

D O I：

10.1017/S0007114512001456

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

Omega 3 fatty acids can be obtained from several sources, and should be added to the daily diet to enjoy a good health and to prevent many diseases. Worldwide, general population use omega-3 fatty acid supplements and enriched foods to get and maintain adequate amounts of these fatty acids. The aim of this paper was to review main scientific evidence regarding the public health risks and benefits of the dietary sources of omega-3 fatty acids. A systematic literature search was performed, and one hundred and forty-five articles were included in the results for their methodological quality. The literature described benefits and risks of algal, fish oil, plant, enriched dairy products, animal-derived food, krill oil, and seal oil omega-3 fatty acids.

引用

页码：S23 / S52

页数：30

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