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Sources of dietary n-3 PUFA in fish-eating, meat-eating and vegetarian middle-aged women in the EPIC-Norfolk cohort

Published online by Cambridge University Press:  30 June 2021

A. Welch ,
S. Shakya-Shrestha ,
S. Bingham  and
K. T. Khaw
A. Welch
Affiliation:
University of Cambridge, Cambridge, UK
S. Shakya-Shrestha
Affiliation:
University of Cambridge, Cambridge, UK
S. Bingham
Affiliation:
University of Cambridge, Cambridge, UK
K. T. Khaw
Affiliation:
University of Cambridge, Cambridge, UK
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Abstract

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Abstract
Information
Proceedings of the Nutrition Society , Volume 67 , Issue OCE5: Joint meeting of the Société Française de Nutrition and The Nutrition Society, 6–7 December 2007 , May 2008 , E176
Copyright
Copyright © The Authors 2008

The n-3 PUFA (EPA and DHA), supplied by fish in the diet, are thought to be protective for CVD, but little is known about which foods supply EPA and DHA in the diet of non-fish-eaters that is, vegetarians and meat-eaters.

Sources of intake of EPA and DHA were investigated in women aged 39–78 years with different dietary habits in Norfolk, UK (vegetarians, meat-eaters and fish-eaters). Dietary intakes were obtained from a 7 d food diary using the DINER data entry system and a newly-developed database of fatty acids( Footnote 1 ). Mean intake of EPA and DHA was calculated by food group.

For vegetarians the main sources of EPA and DHA were spreading fats and soups and sauces whereas for meat-eaters the main sources were meats and spreading fats. As expected, for fish-eaters fatty fish supplied the majority of dietary EPA and DHA.

Although total intake of EPA and DHA in the diet of vegetarians and meat-eaters was only 0.7–18% of that of fish-eaters, non-fish sources are probably important in the diets of vegetarians and meat-eaters.

References

1. Welch, AA, McTaggart, A, Mulligan, A, Luben, R, Walker, N, Khaw, KT, Day, NE & Bingham, SA (2001) Public Health Nutr 4, 1253–1265.CrossRefGoogle Scholar