Hygienic assessment of dietary intake of long-chain omega-3 polyunsaturated fatty acids

Abstract

Introduction. The concept of a balanced diet provides for the need for adequate intake of not only energy, macro- and micronutrients, but also a number of minor components with proven physiological significance (biological activity) with the diet. These compounds include long-chain omega-3 fatty acids. Materials and methods. Actual nutrition was studied by reproduction methods: three times 24-hour recall. Based on the results of the studies, the content of eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids was calculated, and their main sources were determined. The study involved three hundred fourteen students of the First Moscow State Medical University named after I.M. Sechenov. The comparison groups were divided by gender and by course of study. Results. An adequate level of consumption of DHA and EPA was registered in 50.6% and 35.7% of students, respectively. Extremely low intake (less than 25% of the recommended level) with the diet of EPA and DHA was observed in 30.9% and 15% of respondents, respectively. Deficiency in EPA and DHA intake (less than 50% of the recommended level) was found in 44.6% and 34.1% of students. The study did not find a gender difference in the content of EPA and DHA in the diet. The level of medical education significantly affected the quality of the diet in terms of the content of EPA and DHA: an almost direct relationship was established between the course of study and the amount of EPA and DHA received. In the diet of senior students, the amount of EPA and DHA exceeded the similar average values in first-year students by 81.9% and 67.4%, respectively. Limitations. The study has age and regional restrictions: young people aged of 18-29 years living in the Moscow region, and restrictions on the analyzed indicators: long-chain omega-3 polyunsaturated fatty acids supplied with the diet. Conclusions. A significant deficit in the intake of long-chain omega-3 polyunsaturated fatty acids (EPA and DHA) with the diet was established in more than half of the respondents. To achieve an adequate intake of EPA and DHA, several servings of fish and crustaceans should be included in the weekly diet.