Positive Health Online

Abstract

DAVIS and KRIS-ETHERTON, Department of Nutritional Sciences, Pennsylvania State University, University Park, PA 16802, USA, pmk3@psu,edu, have reviewed (61 references) the current knowledge of optimal fatty acid status in vegetarians. Abstract: Vegetarian, and especially vegan, diets are generally lower in fat than nonvegetarian ones. They are particularly low in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), both essential n-3 polyunsaturated fatty acids that have numerous physiological benefits including cardioprotection. It has been shown that tissue levels of EPA and DHA in vegetarians and in vegans are lowered. Vegetarian and vegan diets are also low in alpha-linoleic acid, a potential precursor for EPA and DHA, and thus the conversion is particularly inefficient. It looks therefore as though vegetarians may have a higher requirement for n-3 fatty acids than nonvegetarians. It is recommended that vegetarians and especially vegans modify their diet to ensure appropriate levels of n-3 polyunsaturated fatty acids.

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References

Davis BC, Kris-Etherton PM. Achieving optimal essential fatty acid status in vegetarians: current knowledge and practical implications. The American Journal of Clinical Nutrition 78 (3 Suppl): 640S-646S, Sep 2003.