Medicine and Health Sciences Commons^™

Association Of Reported Fish Intake And Supplementation Status With The Omega-3 Index, Kristina H. Jackson, Jason M. Polreis, Nathan L. Tintle, Penny M. Kris-Etherton, William S. Harris

Faculty Work Comprehensive List

Background: An Omega-3 Index (O3I; EPA+DHA as a % of erythrocyte total fatty acids) in the desirable range (8%-12%) has been associated with improved heart and brain health.

Objective: To determine the combination of fish intake and supplement use that is associated with an O3I of >8%.

Design: Two cross-sectional studies comparing the O3I to EPA+DHA/fish intake.

Participants/setting: The first study included 28 individuals and assessed their fish and EPA+DHA intake using both a validated triple-pass 24-hr recall dietary survey and a single fish-intake question. The second study used de-identified data from 3,458 adults (84% from US) who self-tested their …

Ecological Correlations Of Dietary Food Intake And Mental Health Disorders, Jordan Hoerr, Joshua Fogel, Benjamin Van Voorhees

Publications and Research

This paper examines the ecological association of dietary food intake with mental health outcomes on the group level across countries. Published data from the World Mental Health Survey were used to compare lifetime prevalence of four categories of mental health disorders (anxiety disorders, mood disorders, impulse control disorders, and substance use disorders) with a country’s fish/seafood and sugar/sweetener supply quantity using the Spearman rank correlation. Data were compared for 17 countries across the world. Sugar and sweetener supply quantity was significantly and positively associated with anxiety disorders (rho = 0.75, p = 0.001), mood disorders (rho = 0.75, p = …

Assessment Of Red Blood Cell Membrane Fatty Acid Composition In Relation To Dietary Intake In Patients Undergoing Cardiac Catheterization, Nicole S. Litwin

Electronic Theses and Dissertations

Red blood cells (RBC) have been shown to mediate plaque development seen in coronary artery disease (CAD). This study determined whether differences in RBC fatty acid (FA) composition were related to CAD risk. FAs were extracted from RBCs of 38 individuals who have undergone cardiac catheterization, 9 of whom had obstructive CAD, and analyzed via gas chromatography. Ferric reducing ability of plasma (FRAP) assay was used to determine oxidative stress. Food frequency questionnaires were used to correlate RBC omega-3 FA to daily intake of omega-3 FA. No correlation was found between RBC content and intake of omega-3 FA. FRAP values …

Nutrition Intervention To Decrease Symptoms In Patients With Advanced Heart Failure, Terry A. Lennie, Debra K. Moser, Martha J. Biddle, Darlene Welsh, Geza G. Bruckner, D. Travis Thomas, Mary Kay Rayens, Alison L. Bailey

Nursing Faculty Publications

For a majority of patients with advanced heart failure, there is a need for complementary, non-pharmacologic interventions that could be easily implemented by health care providers to provide palliative care. Three major pathologic pathways underlying heart failure symptoms have been identified: fluid overload, inflammation, and oxidative stress. Prior research has demonstrated that three nutrients-sodium, omega-3 fatty acids, and lycopene-can alter these pathologic pathways. Therefore, the purposes of this study are to test the effects of a 6-month nutrition intervention of dietary sodium reduction combined with supplementation of lycopene and omega-3 fatty acids on heart failure symptoms, health-related quality of life, …

Correlation Of Omega-3 Fatty Acids Intakes With Acculturation And Socioeconomic Status In Midwestern Latinas, Karina R. Lora, Nancy M. Lewis, Kent M. Eskridge, Kaye Stanek-Krogstrand, Daryl A. Travnicek

Department of Nutrition and Health Sciences: Faculty Publications

Background: Low socioeconomic status (SES) and acculturation of Latino immigrants in the U.S. are linked to a decrease in diet quality. Methods: Interviews were conducted with 162 first-generation Latinas to examine the association of SES and acculturation with intake of omega-3 (n − 3) fatty acids. Each participant provided dietary intake by use of a validated n − 3 food frequency questionnaire administered twice, 4 weeks apart, three 24-h recalls, sociodemographic information and completed the 5-item Short Acculturation Scale. Results: Mean intakes of Total n − 3, α-linolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) (g/d) were …

Validity And Reliability Of An Omega-3 Fatty Acid Food Frequency Questionnaire For First-Generation Midwestern Latinas, Karina R. Lora, Nancy M. Lewis, Kent M. Eskridge, Kaye Stanek-Krogstrand, Paula K. Ritter-Gooder

Department of Nutrition and Health Sciences: Faculty Publications

This study tested the hypothesis that a culturally developed omega-3 (n-3) fatty acid food frequency questionnaire (FFQ) could be an accurate instrument to capture n-3 fatty acid food intakes of first-generation Midwestern Latinas. The goal of the study was to assess validity and test-retest reliability of an FFQ to estimate total n-3 fatty acid (total n-3), α-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) intakes. An n-3 FFQ was developed and pilot tested. Two FFQs and 3 nonconsecutive 24-hour recalls were collected from 162 participants. Pearson correlation and paired t test were used to test the hypothesis. Correlation …

The Importance Of Omega-3 Fatty Acids In Children's Diets, Barbara J. Meyer

Faculty of Health and Behavioural Sciences - Papers (Archive)

The 3 main types of fat in our diet are saturated fat, monounsaturated fat and polyunsaturated fat. Saturated fatty acids do not contain any carbon double bonds, as the fatty acid is fully saturated with hydrogens. Monounsaturated fatty acids, as the name suggests contain fatty acids with one carbon double bond (i.e. mono meaning one) and likewise polyunsaturated fatty acids contain two or more carbon double bonds.

Development And Pilot Testing Of An Omega-3 Fatty Acid Food Frequency Questionnaire, Paula K. Ritter-Gooder, Nancy M. Lewis, Kimberly Barber-Heidal, Megan Waltz-Hill

Department of Nutrition and Health Sciences: Faculty Publications

Omega-3 fatty acids are essential to health and provide cardio-protective benefits. To estimate omega-3 fatty acid dietary intake, we developed a semi-quantitative food frequency questionnaire (FFQ) and pilot tested its reliability and validity in a convenience sample of cardiac patients in the Midwest. The FFQ was developed using the USDA Nutrient Database for Standard Reference and the ESHA Food Processor, ESHA Research, Salem, Oregon. Three 24-h recalls and two administrations of the FFQ two weeks apart were obtained by a dietitian by phone and home visit from 28 volunteers. Pearson correlation was used to assess the association between food recalls …

The Composition And Comparison Of Essential Oils And Their Nutritional Benefits To Enhance And Decrease Risk For Chronic Disease, Heather Wollschleger

Undergraduate Honors Capstone Projects

This paper reviews the current status of our knowledge of essential oils and their nutritional contribution to our diet. The effects of dietary fats on our health differ markedly from the type and form of the fat. Special emphasis is placed on omega-3 and omega-6 fatty acids, and their dietary involvement. Specific oils increase our levels of vital vitamin E and the essential omega-3 and omega-6 fats humans need for mental and physical health. Chronic diseases remain a major cause of death and disability, and risk factors include diets high in saturated fatty acids and trans fatty acids. This risk …

Omega-3 Fatty Acid Consumption And Food Sources Differ Among Elderly Men Living In Coastal And Internal Regions Of Saudi Arabia, Khalid Al-Numair, Nancy M. Lewis, Sharon Evans

Department of Nutrition and Health Sciences: Faculty Publications

Research suggests that omega-3 fatty acids (n-3 FAs) play an important role in reducing the risk of heart diseases. The objectives of the current study were to investigate the consumption and the food sources of n-3 FAs in two samples of elderly men living in different geographic locations (coastal and internal regions) of Saudi Arabia. Sixty men from each of the coastal and the internal regions provided a 24-hour recall and 2-day food record and a food frequency questionnaire. Food Processor Plus computer program software (ESHA Version 0.7; Salem, Oregon, 2002) was used to analyze the dietary intake. The intake …

Consumption Of Omega-3 Fatty Acid-Enriched Eggs And Serum Lipids In Humans, Ji-Young Lee, Nancy M. Lewis, Sheila Scheideler, Timothy P. Carr

Department of Nutrition and Health Sciences: Faculty Publications

This study examined the effectiveness of consuming omega-3 fatty acid-enriched eggs (Omega Eggs) in increasing total diclary omega-3 fatty acids. Also examined was the impact of Omega Egg consumption on serum lipids. Sixteen hypercholesterolemic men and women with baseline serum total cholesterol concentrations of 5.17-7.76 mmol/L (200-300 mg/dL) followed the National Cholesterol Education Program Step I diet guidelines under the following conditions: (a) Step 1 diet without eggs, (b) Step I diet plus 12 regular eggs per week, and (c) Step I diet plus 12 Omega Eggs per week. The study design was a repeated 3 x 3 Latin square …

Enriched Eggs As A Source Of N-3 Polyunsaturated Fatty Acids For Humans, Nancy M. Lewis, S. Seburg, N. L. Flanagan

Department of Nutrition and Health Sciences: Faculty Publications

Dietary intake of omega-3 fatty acids (n-3 PUFA) decreases the risk of heart disease, inhibits the growth of prostate and breast cancer, delays the loss of immunological functions, and is required for normal fetal brain and visual development. The US has not established a recommended daily intake for n-3 PUFA. However, Canada has established the Canadian Recommended Nutrient Intake (CRNI) at 0.5% of energy. Dietary sources of n-3 PUFA include fish, chicken, eggs, canola oil, and soybean oil. Food consumption studies in the US indicate that the majority of Americans do not meet the CRNI for n-3 PUFA. Mean n-3 …

Survey Of Omega-3 Fatty Acids In Diets Of Midwest Low-Income Pregnant Women, Nancy M. Lewis, Anne C. Widga, Janet S. Buck, Andrea M. Frederick

Department of Nutrition and Health Sciences: Faculty Publications

The objectives of this project were to detennine the omega-3 fatty acid (ω-3 FA) consumption of low-income pregnant women, and to identify food sources of ω-3 FA in their diets. Thirty women provided three days of dietary intake that were analyzed using the Food Processor Plus computer program. Mean daily consumption of ω-3 FA was 1.060 ± 0.030 g/day. The major form of the ω-3 FA was α-linolenic acid (α-LNA; 93%), with less from eicosapentanoic acid (EPA; 2%), and docosahexanoic acid (DHA; 5%). Foods that provided the most α-LNA were fats, oils, salad dressings, and milk products. EPA …