Abstract
Linoleic acid (18:2n-6) and α-linolenic acid (18:3n-3, ALA) from plants give rise to long-chain omega-6 and omega-3 polyunsaturated fatty acids (PUFA), respectively. In human tissues, linoleic acid is converted mainly to arachidonic acid and ALA less efficiently to docosahexaenoic acid (22:6n-3; DHA). Compared to omnivores, vegetarians and vegans have higher intakes of linoleic and similar/greater intakes of ALA, but they usually lack DHA and have higher proportions in blood, milk, and tissue lipids of linoleic acid and long-chain omega-6 PUFA, and fewer long-chain omega-3 PUFA. The regular consumption of eggs or single-cell oils increases DHA levels in blood lipids and breast milk. However, there is a lack of evidence based on meaningful clinical outcomes to support supplementing pregnant and lactating vegetarian women with DHA. Despite the lack of dietary long-chain omega-3 PUFA, vegetarians and vegans are not at increased risk of cardiovascular disease.
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