Domanda e risposta
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Le sardine sono salve
Risposta a: Pi - 01/11/2012
http://www.bioradar.net/bionews/omega-3-hanno-ragione-i-vegetariani/ Caro Dott.Bona ho letto questo articolo....forse illuminante, ci faccia sapere cosa ne pensa. Un abbraccio.
Risposta:
Cara Pi, la conversione di ALA in EPA e DHA sta interessandomi moltissimo. Fino ad oggi era dato per scontato che gli omega 3 EPA e DHA potessero derivare soltanto dal pesce o dalla carne. La questione è molto controversa, ma si sta aprendo una nuova prospettiva alimentare. Parrebbe che aumentando l'ALA dalle noci e dai semi di lino si possa eliminare il pesce. L'ALA deve essere comunque alto e spero possa confermarti che questa mia ricerca giungerà alla conclusione di risparmiare i pesciolini.Sospendo ancora il giudizio, ma per ora sospendo anche di nutrirmi delle povere sardine in vista di successive certezze. Grazie, continuiamo a cercare insieme l'Uno. Buona Vita Angelo Bona Am J Clin Nutr, 2011, Mar; 93(3):676. Dietary intake and status of n-3 polyunsaturated fatty acids in a population of fish-eating and non-fish-eating meat-eaters, vegetarians, and vegans and the product-precursor ratio [corrected] of ?-linolenic acid to long-chain n-3 polyunsaturated fatty acids: results from the EPIC-Norfolk cohort. Abstract BACKGROUND: Intakes of n-3 (omega-3) polyunsaturated fatty acids (PUFAs) are important for health. Because fish is the major source of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), non-fish-eaters may have suboptimal n-3 PUFA status, although the importance of the conversion of plant-derived ?-linolenic acid (ALA) to EPA and DHA is debated. OBJECTIVE: The objective was to determine intakes, food sources, and status of n-3 PUFAs according to dietary habit (fish-eaters and non-fish-eating meat-eaters, vegetarians, or vegans) and estimated conversion between dietary ALA and circulating long-chain n-3 PUFAs. DESIGN: This study included 14,422 men and women aged 39-78 y from the EPIC (European Prospective Investigation into Cancer and Nutrition)-Norfolk cohort with 7-d diary data and a substudy in 4902 individuals with plasma phospholipid fatty acid measures. Intakes and status of n-3 PUFAs were measured, and the product-precursor ratio [corrected] of ALA to circulating n-3 PUFAs was calculated. RESULTS: Most of the dietary intake of EPA and DHA was supplied by fish; however, meat was the major source in meat-eaters, and spreading fats, soups, and sauces were the major sources in vegetarians. Total n-3 PUFA intakes in non-fish-eaters were 57-80% of those in fish-eaters, but status differences were considerably smaller [corrected]. The estimated product-precursor ratio [corrected] was greater in women than in men and greater in non-fish-eaters than in fish-eaters. CONCLUSIONS: Substantial differences in intakes and in sources of n-3 PUFAs existed between the dietary-habit groups, but the differences in status were smaller than expected, possibly because the product-precursor ratio [corrected] was greater in non-fish-eaters than in fish-eaters, potentially indicating increased estimated conversion of ALA. If intervention studies were to confirm these findings, it could have implications for fish requirements.
