HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH SEARCH RESULT		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text Full Text (PDF) Purchase Article View Shopping Cart Alert me when this article is cited Alert me if a correction is posted Citation Map Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Davis, B. C Articles by Kris-Etherton, P. M Search for Related Content PubMed PubMed Citation Articles by Davis, B. C Articles by Kris-Etherton, P. M Agricola Articles by Davis, B. C Articles by Kris-Etherton, P. M

Achieving optimal essential fatty acid status in vegetarians: current knowledge and practical implications^1,2,3

¹ Private-practice nutrition consultant, Kelowna, Canada (BCD), and from the Department of Nutritional Sciences, Pennsylvania State University, University Park (PMK-E).

Although vegetarian diets are generally lower in total fat, saturated fat, and cholesterol than are nonvegetarian diets, they provide comparable levels of essential fatty acids. Vegetarian, especially vegan, diets are relatively low in -linolenic acid (ALA) compared with linoleic acid (LA) and provide little, if any, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Clinical studies suggest that tissue levels of long-chain n-3 fatty acids are depressed in vegetarians, particularly in vegans. n-3 Fatty acids have numerous physiologic benefits, including potent cardioprotective effects. These effects have been demonstrated for ALA as well as EPA and DHA, although the response is generally less for ALA than for EPA and DHA. Conversion of ALA by the body to the more active longer-chain metabolites is inefficient: < 5–10% for EPA and 2–5% for DHA. Thus, total n-3 requirements may be higher for vegetarians than for nonvegetarians, as vegetarians must rely on conversion of ALA to EPA and DHA. Because of the beneficial effects of n-3 fatty acids, it is recommended that vegetarians make dietary changes to optimize n-3 fatty acid status.

Key Words: Essential fatty acids (EFAs) • vegetarians • vegans • eicosapentaenoic acid (EPA) • docosahexaenoic acid (DHA) • -linolenic acid (ALA) • cardiovascular disease

This article has been cited by other articles:

				S. Rajaram, E. H. Haddad, A. Mejia, and J. Sabate Walnuts and fatty fish influence different serum lipid fractions in normal to mildly hyperlipidemic individuals: a randomized controlled study Am. J. Clinical Nutrition, May 1, 2009; 89(5): 1657S - 1663S. [Abstract] [Full Text] [PDF]

				M.F. Ramadan, M.M. Afify Amer, S.S. El-Saadany, R. Abd El-Fatah El-Masry, and A. El-Said Awad Changes in Lipid Profile by Vegetable Oil Blends Rich in Polyunsaturated Fatty Acids in Rats with Hypercholesterolemia Food Science and Technology International, April 1, 2009; 15(2): 119 - 130. [Abstract] [PDF]

				V. S. Retelny, A. Neuendorf, and J. L. Roth Nutrition Protocols for the Prevention of Cardiovascular Disease Nutr Clin Pract, October 1, 2008; 23(5): 468 - 476. [Abstract] [Full Text] [PDF]

				R. J de Souza, J. F Swain, L. J Appel, and F. M Sacks Alternatives for macronutrient intake and chronic disease: a comparison of the OmniHeart diets with popular diets and with dietary recommendations Am. J. Clinical Nutrition, July 1, 2008; 88(1): 1 - 11. [Abstract] [Full Text] [PDF]

				I. J. Edwards, H. Sun, Y. Hu, I. M. Berquin, J. T. O'Flaherty, J. M. Cline, L. L. Rudel, and Y. Q. Chen In Vivo and in Vitro Regulation of Syndecan 1 in Prostate Cells by n-3 Polyunsaturated Fatty Acids J. Biol. Chem., June 27, 2008; 283(26): 18441 - 18449. [Abstract] [Full Text] [PDF]

				S. K Gebauer, T. L Psota, W. S Harris, and P. M Kris-Etherton n-3 Fatty acid dietary recommendations and food sources to achieve essentiality and cardiovascular benefits Am. J. Clinical Nutrition, June 1, 2006; 83(6): S1526 - 1535S. [Abstract] [Full Text] [PDF]

				M. S Rosell, Z. Lloyd-Wright, P. N Appleby, T. A. Sanders, N. E Allen, and T. J Key Long-chain n-3 polyunsaturated fatty acids in plasma in British meat-eating, vegetarian, and vegan men Am. J. Clinical Nutrition, August 1, 2005; 82(2): 327 - 334. [Abstract] [Full Text] [PDF]

				P. D. Terry, J. B. Terry, and T. E. Rohan Long-Chain (n-3) Fatty Acid Intake and Risk of Cancers of the Breast and the Prostate: Recent Epidemiological Studies, Biological Mechanisms, and Directions for Future Research J. Nutr., December 1, 2004; 134(12): 3412S - 3420S. [Abstract] [Full Text] [PDF]

				J. N Din, D. E Newby, and A. D Flapan Omega 3 fatty acids and cardiovascular disease--fishing for a natural treatment BMJ, January 3, 2004; 328(7430): 30 - 35. [Full Text] [PDF]