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Long-chain omega-3 fatty acids in red meat.(Section 2: Key nutrients delivered by red meat in the diet)

Nutrition & Dietetics: The Journal of the Dieticians Association of Australia

| September 01, 2007 | Howe, Peter; Buckley, Jon; Meyer, Barbara | COPYRIGHT 2007 Dietitians Association of Australia. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan.  All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)Copyright

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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