A Food-Based Intervention in a Military Dining Facility Improves Blood Fatty Acid Profile.

Asma S Bukhari,Scott J Montain,Michael R Hawes,Laura J Lutz,Adrienne Hatch-Mcchesney,Christopher T Carrigan,Tracey J Smith,Kristie L O’Connor,Catherine M Champagne,Susan M Mcgraw,Kathryn M Taylor

doi:10.3390/nu14040743

Abstract

Enhancing dietary omega-3 highly unsaturated fatty acids (n-3 HUFA) intake may confer neuroprotection, brain resiliency, improve wound healing and promote cardiovascular health. This study determined the efficacy of substituting a few common foods (chicken meat, chicken sausage, eggs, salad dressings, pasta sauces, cooking oil, mayonnaise, and peanut butter) lower in omega-6 polyunsaturated fatty acids (n-6 PUFA) and higher in n-3 HUFA in a dining facility on blood fatty acid profile. An eight-week prospective, between-subjects (n = 77), repeated measures, parallel-arm trial was conducted. Participants self-selected foods consumed from conventionally produced foods (control), or those lower n-6 PUFA and higher n-3 HUFA versions (intervention). Changes in blood omega-3 index, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), n-6 PUFA, lipid profile, and food satisfaction were main outcomes. Between-group differences over time were assessed using a linear mixed model to measure the effect of diet on blood serum fatty acids and inflammatory markers. The intervention group achieved a higher omega-3 index score (3.66 ± 0.71 vs. 2.95 ± 0.77; p < 0.05), lower total n-6 (10.1 ± 4.6 vs. 15.3 ± 6.7 µg/mL; p < 0.05), and higher serum concentration of EPA (5.0 ± 1.31 vs. 4.05 ± 1.56 µg/mL; p < 0.05) vs. controls. Satisfaction in intervention foods improved or remained consistent. Substitution of commonly eaten dining facility foods with like-items higher in DHA and EPA and lower in n-6 PUFA can favorably impact fatty acid status and the omega-3 index.

Highlights

The fatty acid composition of typical U.S diets has changed drastically over the past century, due to changes in food production practices, fish intake, and displacement of animal fat oils with plant-based oils [1,2]
Both groups achieved compliance with the required minimum number of weekly meals consumed at the dining facility (DFAC), with no group differences in the number of meals consumed between the control and intervention (98 ± 21) groups
Omega-3 index and blood fatty acid profiles were improved by consumption of eggs, chicken meat, chicken sausage, pasta sauce, salad dressings, and condiments that contained higher n-3 HUFA and lower n-6 PUFA compared to conventional alternatives

Summary

Introduction

The fatty acid composition of typical U.S diets has changed drastically over the past century, due to changes in food production practices, fish intake, and displacement of animal fat oils with plant-based oils [1,2]. The shift to plant-based, notably soybean sources, as feed for both animals and humans, has simultaneously reduced saturated fat intake and increased intake of omega-6 polyunsaturated fatty acids (n-6 PUFAs). Findings from the National Health and Nutrition Examination Survey (NHANES 2013–2016) regarding usual nutrient intake of n-3 and n-6 PUFA from food and beverages of adults (19–50 years) indicate above adequate intake (AI), of linoleic acid (LA) and alpha linolenic acid (ALA), but eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) [3] consumption were less than the minimum recommendation of 250 mg/day each [4]. The European Food Safety Authority recommends 250–500 mg of EPA and DHA per day from the diet to reduce cardiovascular risks among European adults [5]

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Discussion

Conclusion