Imbalance of Long-Chain Omega 3 Polyunsaturated Fatty Acids and Sterols in the Diet of Healthy Young People

Abstract

ObjectivesThe present research was aimed at studying the content of lipid components with high biological activity in the diet of healthy young people, which regulate the risk of developing cardiovascular pathology. The purpose of this series of studies was the prevention of actual metabolic disorders as a result of changing the stereotypes choice food sources of the essential lipid components. MethodsThis study analyzed the diets of a representative group of students of the I.M.Sechenov First Moscow State Medical University: 77 men and 237 women aged 17–27. The 24 hour recall method was used three times and nutrient content was further assessed using a standard database. ResultsThe average energy value was 1788 ± 428.6 kcal for men and 1618 ± 605 kcal for women. The percentage of energy from total fat was higher than the recommended one (more than 30% of fat calories from the total energy value of the diet): by 75% (84.2 ± 23.3 g) and 95.3% (70.5 ± 23.2 g) in men and women respectively. Of greatest interest was the analysis of the amount and ratio of essential polyunsaturated fatty acids (PUFAs) of the omega 6 and omega 3 groups, as well as sterols. While the ratio of linoleic acid/α-linolenic acid was the same (9/1) in both men and women, a significant difference was shown in their amount: linoleic acid/α-linolenic acid in men was estimated at 12 g/1.4 g and 9.7 g/1.2 g in women. The amount of essential fatty acids was 6.1% and 0.7% of the total calorie content of the diet. Consumption of long-chain omega 3 PUFAs was extremely low: 80.5 ± 53.5 mg and 209.4 ± 139.5 mg of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), respectively, in the men group; 79.2 ± 68.05 mg and 229.7 ± 180.2 mg in the women group. The intake of cholesterol and plant sterols, as well as their ratio, turned out to be suboptimal both in men 1.40/1 (455 ± 204.8 mg/357 ± 163.9 mg) and in women 1.38/1 (372.3 ± 168.3 mg/295.8 ± 150.8 mg). ConclusionsThe results showed a significant imbalance of PUFAs and sterols in the students’ diet. To optimize the fatty acid composition of the diet, on the one hand, it is necessary to reduce the proportion of total fat, and also include sources of long-chain omega 3 PUFAs (EPA and DHA) in the diet 2–3 times a week, primarily through oily (but not salty) marine fish, on the other hand, consume low-fat foods containing plant sterols such as cereals products and vegetables daily. Funding SourcesNo funding.