Oléagineux, Corps gras, Lipides (Jan 2007)
Apports en DHA (acide gras oméga-3) par les poissons et les fruits de mer consommés en France
Abstract
This present work measures the contributions of seafood (finfish and shellfish, wild and farmed) to the intakes of DHA in France, year 2005, and consequently to the French recommended daily intakes (RDA) of DHA. For this purpose, we measured the concentrations of DHA in each individual seafood by analysis of many published data. We also determined the exact consumption of the main products of seafood (fishing and farming) in France (year 2005) using the modified method of the dietary intake measurement defined by the FAO. For year 2005, the 34 species of finfish and shellfish whose DHA contents are known account for 150% of the RDA of this omega-3 fatty acid. Taking all the species individually and extrapolating to include those whose DHA contents are not known, gives 156% of the RDA. The 10 greatest contributors to the DHA intake in the present diet are: salmon (47.6 mg/day/person), sardine (28.4), tuna (20.5, mackerel (15.7), herring (12.4), Alaskan pollock (8.9), cod (6.9), trout (6.5), hake (4.7), saithe (4.6). The 5 species of oily fish (salmon, sardine, tuna, mackerel and herring) provide 63% of the DHA intake, and thus approx 95% of the French RDA. Besides DHA, seafood contains low amounts of ALA, but it can very high in farmed fish fed on rapeseed or linseed products. Omega-3 fatty acids (including EPA and DHA) have an important role in human diet, both for prevention and the therapy of different pathologies. Data from many epidemiological studies has shown an inverse association between fish consumption, generally oily fish, and reductions in certain diseases. Although number of people do not lack dietary DHA, others, mainly pregnant women and nursing mothers and those people whose life styles or socio-economic positions restrict their seafood intakes, would benefit greatly from an increased intake of this omega-3 fatty acid.
Keywords
