University:
California State University, Northridge
Course:
CHEM 321/L| Chemical Analysis I and Lab
Academic year:

2018
Views:

86

Pages:

11
Author:

Angelica Kent

Omega Fatty Acids Omega Fatty Acids Definition ● ● ● ● ● Carboxyl group with carbon chain Double bonds ALA, DHA, EPA Placement of first double bond AA, LA History ● Burr and Burr 1929 ○ University of Minnesota ○ Observed fat free diet fed to rats ○ Determined the essentiality of linoleic acid Benefits ● Reduce inflammation ● Improved cardiac health ● Lower blood pressure USDA Recommendations Omega 3: - Between 0.5 and 1.6 grams Roughly 2% total daily energy Omega 6: - Between 4.4 and 17 grams Roughly 6% total daily energy Sources of Omega 3 Fatty Acids ● Seafood ● Nuts and Seeds ● Fortified Foods Sources of Omega 6 Fatty Acids ● Most plant oils ● Poultry and Eggs ● Corn and Soybean Products Do you think Americans are meeting or exceeding the recommended intake of either fatty acids? Results of deficiency and overconsumption of n-3 Overconsumption: Deficiencies: ● ● ● ● ● ● elevated LDL levels coronary heart disease scaly skin, rash rheumatoid arthritis possible cancer and macular degeneration Schizophrenia ● ● ● ● ● ● nausea smelly sweat heartburn diarrhea headache bleeding problems Overconsumption of Omega-6 ● 15:1-16.7:1 ratio ● Proinflammatory effect ● May increase risks of ○ ○ ○ ○ Atherosclerosis/CVD Inflammatory Bowel Disease Rheumatoid Arthritis Alzheimer’s Disease ● May decrease cognitive functions Recommendations for Meal Managers ● Limit excess amounts of Omega-6 Fatty Acids ● Eat a handful of walnuts once in a while ● Have seafood as your main protein source in 3 meals a week

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