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polyunsaturated fatty acids
Also known as: PUFAs, polyunsaturated fatty acid
Facts (17)
Sources
Immunity In Depth | Linus Pauling Institute lpi.oregonstate.edu 6 facts
claimThe alpha-tocopherol form of vitamin E protects against the peroxidation of polyunsaturated fatty acids, which can cause cellular damage and lead to improper immune responses.
claimDietary lipids, specifically long-chain polyunsaturated fatty acids (PUFAs) of the omega-3 and omega-6 classes, can modulate the immune response.
claimLong-chain polyunsaturated fatty acids (PUFAs) modulate the production of eicosanoids and other lipid mediators.
claimLong-chain polyunsaturated fatty acids (PUFAs) are incorporated into the membrane phospholipids of immune cells, where they modulate cell signaling processes such as phagocytosis and T-cell signaling.
claimDuring an inflammatory response, long-chain polyunsaturated fatty acids (such as arachidonic acid and eicosapentaenoic acid) in immune cell membranes are metabolized by enzymes into eicosanoids, including prostaglandins, leukotrienes, and thromboxanes, which have varying effects on inflammation.
formulaPolyunsaturated fatty acids (PUFAs) are defined as fatty acids with more than one double bond between carbons.
Global dietary quality in 185 countries from 1990 to 2018 show wide ... nature.com Sep 19, 2022 4 facts
measurementAmong the components of the AHEI score, polyunsaturated fatty acid (PUFA) and non-starchy vegetable scores varied the least across the world's 25 most populous countries in 2018, with two-fold and three-fold differences respectively.
claimIn low-income countries in South Asia and Sub-Saharan Africa, consumption of healthy components such as fruit, non-starchy vegetables, legumes/nuts, seafood omega-3 fat, and polyunsaturated fatty acids (PUFAs) remained far from optimal in 2018.
measurementGlobally, between 1990 and 2018, AHEI scores increased for non-starchy vegetables (+1.1), legumes/nuts (+1.1), and fruit (+0.1); decreased for red/processed meat (−1.4), sugar-sweetened beverages (−0.6), and sodium (−0.4); and remained stable for whole grains (+0.1), PUFAs (0), and seafood omega-3 (0).
measurementGlobally, children had higher AHEI component scores than adults for polyunsaturated fatty acids (2.1 vs 1.4) and sodium (4.6 vs 3.2).
How do the indices based on the EAT-Lancet recommendations ... medrxiv.org May 14, 2024 3 facts
measurementThe EAT-Lancet Index (ELI), which uses semi-quantitative scores, shows positive associations with polyunsaturated fatty acids and vitamins D and E, but negative associations with protein, B-complex vitamins, phosphorus, calcium, and iron.
claimThe ELD-I dietary index showed significant differences of small magnitude for polyunsaturated fatty acids (ALA, DHA, and EPA+DHA), vitamins (A, riboflavin, niacin, pantothenic acid, B-6, D, and E), and minerals (iodine, magnesium, potassium, selenium, copper, and calcium).
measurementThe WISH, PHDI, and ELD-I indices, which use quantitative scoring, were positively correlated with the adequacy of most nutrients, including polyunsaturated fatty acids, vitamins (e.g., A, thiamine, B-6, and E), and minerals (e.g., manganese, magnesium, copper, and selenium).
Dietary Guidelines and Quality - Principles of Nutritional Assessment nutritionalassessment.org 1 fact
measurementIn the HEI-2015, the maximum score for fatty acids is achieved when the ratio of (polyunsaturated fatty acids + monounsaturated fatty acids) to saturated fatty acids is greater than or equal to 2.5, while the minimum score is achieved when this ratio is less than or equal to 1.2.
A Scoping Review of Indicators for Sustainable Healthy Diets frontiersin.org Jan 12, 2022 1 fact
claimSuboptimal diets are characterized by low intake of fibers, fruits, vegetables, legumes, whole grains, nuts, seeds, milk, seafood, calcium, and healthy fats (omega-3 fatty acids, polyunsaturated fatty acids) and high intake of trans-fatty acids, sodium, red or processed meat, and sugar-sweetened beverages, according to Afshin et al. (2019).
Origins and evolution of the Western diet: health implications for the ... academia.edu 1 fact
referenceKris-Etherton PM, Taylor DS, Yu-Poth S, et al. published a study on polyunsaturated fatty acids in the food chain in the United States in the American Journal of Clinical Nutrition in 2000.
Evolutionary Eating — What We Can Learn From Our Primitive Past todaysdietitian.com Apr 1, 2009 1 fact
claimCordain asserts that late Paleolithic hunter-gatherer diets differed from the modern Western diet in fatty acid intake, specifically having higher omega-3s, lower omega-6s, more highly unsaturated fatty acids, lower trans fatty acids, and higher monounsaturated and polyunsaturated fatty acids.