Proceedings of the Nutrition Society

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Proceedings of the Nutrition Society (2010), 69:144-155 Cambridge University Press
Copyright © The Authors 2009
doi:10.1017/S0029665109991716

Research Article

Postgraduate Symposium Long-chain n-3 PUFA: intakes in the UK and the potential of a chicken meat prototype to increase them

Conference on ‘Over- and undernutrition: challenges and approaches’

on 30 June–2 July 2009, The Summer Meeting of the Nutrition Society, was held at the University of Surrey, Guildford.


Rachael A. Gibbsa1 c1, Caroline Rymera1 and D. Ian Givensa1

a1 Nutritional Sciences Research Unit, School of Agriculture, Policy and Development, Faculty of Life Sciences, University of Reading, Reading, RG6 6AR
Article author query
gibbs ra [PubMed]  [Google Scholar]
rymer c [PubMed]  [Google Scholar]
givens di [PubMed]  [Google Scholar]

Abstract

With the wide acceptance of the long-chain (LC) n-3 PUFA EPA and DHA as important nutrients playing a role in the amelioration of certain diseases, efforts to understand factors affecting intakes of these fatty acids along with potential strategies to increase them are vital. Widespread aversion to oil-rich fish, the richest natural source of EPA and DHA, highlights both the highly suboptimal current intakes in males and females across all age-groups and the critical need for an alternative supply of EPA and DHA. Poultry meat is a popular and versatile food eaten in large quantities relative to other meats and is open to increased LC n-3 PUFA content through manipulation of the chicken's diet to modify fatty acid deposition and therefore lipid composition of the edible tissues. It is therefore seen as a favourable prototype food for increasing human dietary supply of LC n-3 PUFA. Enrichment of chicken breast and leg tissue is well established using fish oil or fishmeal, but concerns about sustainability have led to recent consideration of algal biomass as an alternative source of LC n-3 PUFA. Further advances have also been made in the quality of the resulting meat, including achieving acceptable flavour and storage properties as well as understanding the impact of cooking on the retention of fatty acids. Based on these considerations it may be concluded that EPA- and DHA-enriched poultry meat has a very positive potential future in the food chain.

(Online publication December 03 2009)

Key Words:EPA and DHA intakes; Chicken meat; Enrichment

Correspondence:

c1 Corresponding author: Dr Rachael A. Gibbs, fax +44 118 3786595, email r.a.gibbs@reading.ac.uk