Polyunsaturated Fatty Acids: Health Impacts.
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Date
2016-07
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Abstract
In order to encourage discussions on "polyunsaturated fatty acids" and health, the Brazilian branch
of the International Life Sciences Institute (ILSI) promoted the XII International Workshop Series on
Foods with Functional Properties and/or Health Claims (28-29 November 2013) which consolidated
knowledge, presented scientific advances, and promoted exchange of experiences on
"Polyunsaturated Fatty Acids: Health Impacts". Various topics were addressed at this meeting
including: nutritional needs and consumption issues; impact on chronic diseases: cardiovascular
diseases and cancer; influence on gene expression; immunological system and inflammation;
sources of these fatty acids; benefits during pregnancy and childhood; cost and benefit of
supplementation; and regulations (legislation). In general terms, the event presented evidence of
the benefit of polyunsaturated fatty acids on cardiovascular diseases, pregnancy, breastfeeding,
and infant development, as well as possible influence on gene expression, contributing to their
relationship with the immunological system and, therefore, inflammatory processes. The recommendations of consumption and/or supplementation with these fatty acids are specific to
particular groups and still require further studies. With respect to regulations in terms of legislation,
each country/authority recommends different content properties and/or health claims. The event
generated prospects for research fields, development, and regulation of polyunsaturated fatty acids
in the scientific community and industries.
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Keywords
Polyunsaturated fatty acids, docosahexaenoic acid, arachidonic acid, eicosapentaenoic acid, benefits of health
Citation
Kus-Yamashita Mahyara Markievicz Mancio, Filho Jorge Mancini, Mcdonald Brent, Ravacci Graziela, Rogero Marcelo M, Santos Raul Dias, Waitzberg Dan, Reyes María Soledad, Yehuda Shlomo, Gierke Juergen, Cori Hector, Pires Tatiana, Lajolo Franco Maria. Polyunsaturated Fatty Acids: Health Impacts. European Journal of Nutrition & Food Safety. 2016 Jul-Sept; 6(3): 111-131.