Algal supplementation of vegetarian eating patterns improves plasma and serum docosahexaenoic acid concentrations and omega-3 indices: a systematic literature review.

Citation data:

Journal of human nutrition and dietetics : the official journal of the British Dietetic Association, ISSN: 1365-277X, Vol: 30, Issue: 6, Page: 693-699

Publication Year:
2017
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Repository URL:
https://ro.uow.edu.au/smhpapers/4812
PMID:
28417511
DOI:
10.1111/jhn.12474
Author(s):
Craddock, Joel; Neale, Elizabeth; Probst, Yasmine; Peoples, Gregory E
Publisher(s):
Wiley-Blackwell
Tags:
Medicine; Nursing; supplementation; vegetarian; eating; algal; patterns; review; improves; plasma; serum; docosahexaenoic; acid; concentrations; omega-3; indices:; systematic; literature; Medicine and Health Sciences; Social and Behavioral Sciences
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review description
Vegetarians are likely to have lower intakes of preformed docosahexaenoic acid (DHA) than omnivorous populations who consume fish and animal products. As such, vegetarian populations have omega-3 indices up to 60% lower than those who consume marine products. Algae, the primary producer of DHA in the marine food chain, offer an alternative source of DHA for those who do not consume marine or animal products. This systematic review aims to examine the evidence for the relationship between supplementation with algal forms of DHA and increased DHA concentrations in vegetarian populations.