Gli acidi grassi Omega 3 dall'infanzia alla vecchiaia. Ruolo dell'alimentazione e della supplementazione

Translated title of the contribution: Omega 3 fatty acids from infancy to ageing. Role of nutrition and supplementation

Claudio Galli, P. Risé, M. Scavini

Research output: Contribution to journalArticlepeer-review

Abstract

Long Chain Poly Unsaturated Fatty Acids (LC PUFA) Omega 3, EPA and DHA, play essential roles in modulating important functions in biological systems (e.g. Cardiovascular, Nervous, etc), and must be provided by the diet since they cannot be synthesized in animals. Their levels in the circulation change in the various life phases: high in the neonate, somewhat reduced in infants, they rise in adults and are reduced again in aged subjects. There are also significant differences in levels of these FA between populations with different dietary habits. Their limited supply by conventional diets, with the exception of fish, results in low intakes, and the use of Omega 3 containing food preparations, pleasant to the consumer and allowing efficient absorption, is required. Milk is an optimal vehicle of nutrients and of fats, present in micelles. Studies in healthy subjects consuming the Omega 3 Plus® Milk, with EPA and DHA, show that consumption of this type of milk, even for few weeks results in appreciable increments of blood levels of these FA. This dietary approach therefore represents a valid strategy aimed to reach optimal and recommended intakes of these very "precious" FA, also in subjects who do not consume fish.

Translated title of the contributionOmega 3 fatty acids from infancy to ageing. Role of nutrition and supplementation
Original languageItalian
Pages (from-to)167-171
Number of pages5
JournalProgress in Nutrition
Volume12
Issue number2
Publication statusPublished - 2010

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics

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