Unbalanced omega-6/omega-3 ratio in red meat products in China

Unbalanced omega-6/omega-3 ratio in red meat products in China

Dietary meats play a crucial role in human health. The objective of this survey was to determine the fatty acid content and omega-6/omega-3 polyunsaturated fatty acids (n-6/n-3 PUFA) ratio of fresh red meat (beef and pork) from four cities (Shanghai, Nanjing, Yinchuan and Hohhot) in China. The resul...

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Main Authors: Yu, Ming, Gao, Qianqian, Wang, Yan, Zhang, Wei, Li, Lin, Wang, Ying, Dai, Yifan
Format: Online
Language:English
Published: Editorial Department of Journal of Biomedical Research 2013
Online Access:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3783821/
id pubmed-3783821
recordtype oai_dc
spelling pubmed-37838212013-10-01 Unbalanced omega-6/omega-3 ratio in red meat products in China Yu, Ming Gao, Qianqian Wang, Yan Zhang, Wei Li, Lin Wang, Ying Dai, Yifan Research Paper Dietary meats play a crucial role in human health. The objective of this survey was to determine the fatty acid content and omega-6/omega-3 polyunsaturated fatty acids (n-6/n-3 PUFA) ratio of fresh red meat (beef and pork) from four cities (Shanghai, Nanjing, Yinchuan and Hohhot) in China. The results showed that the n-6/n-3 PUFA ratio from all the samples ranged from 6 to 23. The total n-6 PUFA concentrations ranged from 290.54 mg/100 g in beef from Nanjing to 1601.48 mg/100 g in pork from Hohhot, whereas the total concentrations of n-3 PUFA ranged from 46.34 mg/100 g in beef from Nanjing to 96.03 mg/100 g in pork from Nanjing. The results indicated that the n-6/n-3 ratio in the red meat from all four regions is unbalanced and is much higher than that (< 5:1) recommended by the WHO/FAO. The total amount of n-3 PUFA was far lower than the required daily dose. Therefore, potential solutions to increase the n-3 PUFA content in meat products or to provide alternative source of n-3 PUFA should be explored. Editorial Department of Journal of Biomedical Research 2013-09 2013-06-10 /pmc/articles/PMC3783821/ /pubmed/24086169 http://dx.doi.org/10.7555/JBR.27.20130066 Text en © 2013 by the Journal of Biomedical Research. All rights reserved.
repository_type Open Access Journal
institution_category Foreign Institution
institution US National Center for Biotechnology Information
building NCBI PubMed
collection Online Access
language English
format Online
author Yu, Ming
Gao, Qianqian
Wang, Yan
Zhang, Wei
Li, Lin
Wang, Ying
Dai, Yifan
spellingShingle Yu, Ming
Gao, Qianqian
Wang, Yan
Zhang, Wei
Li, Lin
Wang, Ying
Dai, Yifan
Unbalanced omega-6/omega-3 ratio in red meat products in China
author_facet Yu, Ming
Gao, Qianqian
Wang, Yan
Zhang, Wei
Li, Lin
Wang, Ying
Dai, Yifan
author_sort Yu, Ming
title Unbalanced omega-6/omega-3 ratio in red meat products in China
title_short Unbalanced omega-6/omega-3 ratio in red meat products in China
title_full Unbalanced omega-6/omega-3 ratio in red meat products in China
title_fullStr Unbalanced omega-6/omega-3 ratio in red meat products in China
title_full_unstemmed Unbalanced omega-6/omega-3 ratio in red meat products in China
title_sort unbalanced omega-6/omega-3 ratio in red meat products in china
description Dietary meats play a crucial role in human health. The objective of this survey was to determine the fatty acid content and omega-6/omega-3 polyunsaturated fatty acids (n-6/n-3 PUFA) ratio of fresh red meat (beef and pork) from four cities (Shanghai, Nanjing, Yinchuan and Hohhot) in China. The results showed that the n-6/n-3 PUFA ratio from all the samples ranged from 6 to 23. The total n-6 PUFA concentrations ranged from 290.54 mg/100 g in beef from Nanjing to 1601.48 mg/100 g in pork from Hohhot, whereas the total concentrations of n-3 PUFA ranged from 46.34 mg/100 g in beef from Nanjing to 96.03 mg/100 g in pork from Nanjing. The results indicated that the n-6/n-3 ratio in the red meat from all four regions is unbalanced and is much higher than that (< 5:1) recommended by the WHO/FAO. The total amount of n-3 PUFA was far lower than the required daily dose. Therefore, potential solutions to increase the n-3 PUFA content in meat products or to provide alternative source of n-3 PUFA should be explored.
publisher Editorial Department of Journal of Biomedical Research
publishDate 2013
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3783821/
_version_ 1612014456696471552

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