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Long-chain omega-3 fatty acids in red meat.(Section 2: Key nutrients delivered by red meat in the diet)
KEY POINTS
* Newly introduced Nutrient Reference Values indicate that most Australians need to increase their dietary intake of the long chain omega-3 polyunsaturated fatty acids (LC omega-3 PUFA), viz. eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA) and docosahexaenoic acid (DHA), to reduce the risk of chronic disease.
* Analysis of the 1995 National Nutrition Survey revealed that meat contributed almost as much as seafood to the LC omega-3 PUFA intake of adult Australians.
* Meat has a relatively high content of DPA, relative to EPA and DHA. Thus DPA accounts for 29% of the average LC omega-3 PUFA intake of adult Australians.
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