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Omega Fatty Acids Brooke Howard, Jesse Augenstein, Josefina Tomas, - PowerPoint PPT Presentation

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Omega Fatty Acids Brooke Howard, Jesse Augenstein, Josefina Tomas, Karah Lewis, Keith Valencia, and Sidney Veneris Omega Fatty Acids Definition Carboxyl group with carbon chain Double bonds ALA, DHA, EPA Placement of first

  1. Omega Fatty Acids Brooke Howard, Jesse Augenstein, Josefina Tomas, Karah Lewis, Keith Valencia, and Sidney Veneris

  2. Omega Fatty Acids Definition ● Carboxyl group with carbon chain ● Double bonds ● ALA, DHA, EPA ● Placement of first double bond ● AA, LA

  3. http://www.dhaomega3.org/Overview/Structures-of-Omega-3- Fatty-Acids

  4. History ● Burr and Burr 1929 ○ University of Minnesota ○ Observed fat free diet fed to rats ○ Determined the essentiality of linoleic acid

  5. Benefits ● Reduce inflammation ● Improved cardiac health ● Lower blood pressure

  6. USDA Recommendations Omega 6: Omega 3: - Between 4.4 and 17 grams - Between 0.5 and 1.6 grams - Roughly 6% total daily energy - Roughly 2% total daily energy

  7. Sources of Omega 3 Fatty Acids Sources of Omega 6 ● Seafood Fatty Acids ● Nuts and Seeds ● Fortified Foods ● Most plant oils ● Poultry and Eggs ● Corn and Soybean Products

  8. Do you think Americans are meeting or exceeding the recommended intake of either fatty acids?

  9. Results of deficiency and overconsumption of n-3 Overconsumption: Deficiencies: ● nausea ● elevated LDL levels ● smelly sweat ● coronary heart disease ● heartburn ● scaly skin, rash ● diarrhea ● rheumatoid arthritis ● headache ● possible cancer and macular ● bleeding problems degeneration ● Schizophrenia

  10. Overconsumption of Omega-6 ● 15:1-16.7:1 ratio ● Proinflammatory effect ● May increase risks of ○ Atherosclerosis/CVD ○ Inflammatory Bowel Disease ○ Rheumatoid Arthritis Alzheimer’s Disease ○ ● May decrease cognitive functions

  11. Recommendations for Meal Managers ● Limit excess amounts of Omega-6 Fatty Acids ● Eat a handful of walnuts once in a while ● Have seafood as your main protein source in 3 meals a week

  12. Conclusions

  13. References Engel, P., Dr. (2017, June 30). Intake Recommendations. Retrieved from https://www.nutri-facts.org/en_US/nutrients/essential-fatty-acids/essential- fatty-acids/intake-recommendations.html Foods rich in omega 3 fatty acids. (2016, October 20). Retrieved from https://www.fittingimage.net/foods-rich-omega-3-fatty-acids/ Gurevich, A. R., Richards, J. A., Jonas, S. M., Keller, R. A., Caradonna, A. R., Ondrejko, R. L., . . . Timmerman, K. L. (2016). Correlations between omega-6:omega-3 fatty acid ratio and physical and cognitive function in older adults 1546 board #199 June 2, 9 00 AM - 10 30 AM. Medicine & Science in Sports & Exercise, 48 (5S), 422. Doi: 10.1249/01.mss.0000486271.88177.36 Oliver, K. (2016, April 24). Omega-6: Do the Benefits Outweigh the Risks? Retrieved from https://draxe.com/omega-6/ Patterson, E., Wall, R., Fitzgerald, G. F., Ross, R.P., & Stanton, C. (2012). Health implications of high dietary omega-6 polyunsaturated fatty acids. Journal of Nutrition and Metabolism. Doi: 10.1155/2012/539426 Sheppard, K.W., & Cheatham, C.L. (2013). Omega-6 to omega-3 fatty acid ratio and higher cognitive functions in 7- to 9-year olds: a cross-sectional study. The American Journal of Clinical Nutrition, 98 (3), 659-667. Doi: 10.3945/ajcn.113.058719 Simopoulos, A. P. (2002, October). The importance of the ratio of omega-6/omega-3 essential fatty acids. Retrieved from https://www.ncbi.nlm.nih.gov/pubmed/12442909

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