English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/171763
Share/Impact:
Statistics
logo share SHARE   Add this article to your Mendeley library MendeleyBASE
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE
Exportar a otros formatos:

DC FieldValueLanguage
dc.contributor.authorVaquero, M. Pilar-
dc.contributor.authorSalvador, A. M.-
dc.contributor.authorGallego-Narbón, Angélica-
dc.contributor.authorZapatera, Belén-
dc.date.accessioned2018-10-31T10:00:28Z-
dc.date.available2018-10-31T10:00:28Z-
dc.date.issued2018-
dc.identifier.citationXVII Congreso de la Sociedad Española de Nutrición (2018)-
dc.identifier.urihttp://hdl.handle.net/10261/171763-
dc.descriptionResumen del póster presentado al XVII Congreso de la Sociedad Española de Nutrición [XVII Conference of the Spanish Nutrition Society (SEÑ) and the X Meeting of the Catalan Association of Food Science (ACCA)], celebrado en Barcelona (España) del 27 al 29 de junio de 2018.-
dc.description.abstract[Introduction]: Plant food-based diets have become progressively common in developed countries, including Spain. However, information on the nutritional status of vegetarians according to biochemical determinations is lacking. [Objectives]: The aim of this study was to characterise the fatty acid profile of a Spanish vegetarian population. [Methods]: The design was a cross-sectional observational pilot study. Healthy adult vegetarians were recruited in the Madrid region (n=104, 83 women, 21 men). According to the type of diet, 49 were ovo-lacto vegetarians (11 men and 38 women) and 55 vegans (12 men and 43 women). Food intake and the use of supplements were assessed by a food frequency questionnaire and blood samples were collected and stored. Serum fatty acids were analysed by gas chromatography. [Results]: Fatty acid profiles did not vary significantly between vegetarians and vegans, or in relation to gender. Percentages of fatty acids of the whole studied population were 27.5% saturated (SFA), 24.6% monounsaturated (MUFA), and 47.9% polyunsaturated (PUFA) of which 45.2% were omega-6 (n-6) and 2.7% omega-3 (n-3). The main serum fatty acids were linoleic acid (34.4 ± 4.4%), oleic acid (23.4 ± 5.6%), palmitic acid (19.2 ± 2.3%), and arachidonic acid (8.3 ± 1.8%). A high PUFA n-6/n-3 ratio (19:1) was found in this population. Consumers of n-3 supplements (n=9, 10% of the population) compared to non-consumers presented a significantly lower serum n-6/n-3 ratio, 14:1 compared to 19:1 (p=0.025), due to significantly higher serum n-3 levels (3.7% compared to 2.6%, p=0.003) and a tendency to lower n-6 levels (42.6 % compared to 45.5%). [Conclusions]: Vegetarians whose diets are n-3-supplemented presented a more adequate serum lipid profile with higher PUFA n-3 levels and n-6/n-3 ratio.-
dc.description.sponsorshipResearch project was financed by Zamdeh laboratories.-
dc.rightsclosedAccess-
dc.subjectSerum fatty acids-
dc.subjectVegetarians-
dc.subjectn6/n3-ratio.-
dc.subjectVegans-
dc.titleSerum fatty acid composition in Spanish vegetarians-
dc.typepóster de congreso-
dc.date.updated2018-10-31T10:00:28Z-
dc.description.versionPeer Reviewed-
dc.language.rfc3066eng-
dc.contributor.funderLaboratorios Zamdeh-
dc.relation.csic-
Appears in Collections:(ICTAN) Comunicaciones congresos
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,38 kBAdobe PDFThumbnail
View/Open
Show simple item record
 


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.