EPA and DHA—Protein, not fat is “Where It's at”?

Abstract

Guidelines and recommendations for the dietary intake of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are topics of debate. Recently, EPA and DHA intakes have been demonstrated to be associated with dietary protein intakes and not dietary fat intakes that are distinct from α-linolenic acid. We presently confirm these observations in a secondary analysis of baseline dietary intake data for the validation of a food frequency questionnaire (n=99). DHA intakes measured by both 3 d dietary record and food frequency questionnaire and EPA intakes measured by food frequency questionnaire were positively correlated with protein intakes. EPA and DHA were not associated with fat intakes in either assessment, while ?-linolenic acid was positively correlated with fat intakes. Future recommendations regarding the intake of omega-3 polyunsaturated fatty acids, and EPA and DHA specifically, should consider these associations that provide insight on dietary sources of EPA and DHA in the food supply.