Polyunsaturated fatty acids in the food chain in the United States.

By P. Kris-Etherton, D. S. Taylor, S. Yu-Poth, P. Huth, Kristin Moriarty, V. Fishell, Rebecca L Hargrove, Guixiang Zhao, T. Etherton. American Journal of Clinical Nutrition, 2000

1,071 citations recorded by the source corpus.

Subfields: Endocrinology, Diabetes and Metabolism, Nutrition and Dietetics, Public Health, Environmental and Occupational Health

View Paper: https://www.semanticscholar.org/paper/2e3670cd0091cb2ad5a01d85970bf4e6b57c1f29

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Endocrinology, Diabetes and Metabolism

1. P. Calder
2. Barry M. Popkin
3. J. Breslow

In Nutrition and Dietetics

1. J. Breslow
2. P. Calder
3. G. Burdge
4. G. Barceló-Coblijn
5. E. Murphy
6. Barry M. Popkin
7. P. Pingali
8. B. Caballero

In Public Health, Environmental and Occupational Health

1. P. Calder
2. Barry M. Popkin
3. G. Burdge
4. P. Pingali
5. B. Caballero
6. Wcr Fund

Citations in the corpus

• Individuals with obesity and COVID‐19: A global perspective on the epidemiology and biological relationships (2020, background): “currently in a 10:1 ratio due to the widespread consumption of vegetable oils.(124) Fatty acid derivatives can directly influence COVID-19 in individuals with obesity.”
• Conversion of alpha-linolenic acid to longer-chain polyunsaturated fatty acids in human adults. (2005, background): “Data for UK from [1]; data for Australia from [3]; data for USA from [4]; data for Canada from [5].”
• Functional foods: benefits, concerns and challenges-a position paper from the american council on science and health. (2002, neutral): “Probably the most intensively investigated class of physiologically-active components derived from animal products are the (n-3) fatty acids, predominantly found in fatty fish such as salmon, tuna, mackerel, sardines and herring (8).”
• n-3 fatty acids and cardiovascular disease. (2006, background): “In the food chain, some higher plants make ALA but only cold water algae make EPA and DHA, which are in turn ingested by fish and incorporated into fish oil (70, 71).”
• Fish consumption, fish oil, omega-3 fatty acids, and cardiovascular disease. (2002, neutral): “7% of energy intake).(103) Of this, -linolenic acid accounts for 1.”
• Alpha-linolenic acid and its conversion to longer chain n-3 fatty acids: benefits for human health and a role in maintaining tissue n-3 fatty acid levels. (2009, background): “as DHA and EPA, but surprisingly not DPAn 3, is 200–400 mg/d [131,268,269], while the recommendation for ALA intakes ranges”