Changes in consumption of omega-3 and omega-6 fatty acids in the United States during the 20th century.

By Tanya L Blasbalg, J. Hibbeln, C. Ramsden, Sharon F Majchrzak, R. Rawlings. American Journal of Clinical Nutrition, 2011

865 citations recorded by the source corpus.

Subfields: Biochemistry, Nutrition and Dietetics, Public Health, Environmental and Occupational Health

View Paper: https://www.semanticscholar.org/paper/82e81d65bbaf1d1e406f88f31e7bff316537bd52

How researchers see this paper

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

In Biochemistry

1. Jacqueline K. Innes
2. P. Calder
3. Y. Keum
4. R. Saini
5. I. Djuricić
6. M. Rogero

In Nutrition and Dietetics

1. Jacqueline K. Innes
2. P. Calder
3. Y. Keum
4. R. Saini
5. I. Djuricić
6. M. Rogero

In Public Health, Environmental and Occupational Health

1. P. Calder

Citations in the corpus

• Functional Roles of Fatty Acids and Their Effects on Human Health. (2015, background): “Over the second half of the 20th century, there was a move in Western countries to increased use of vegetable oils for culinary purposes and for replacement of butter and other animal fats with margarine-type spreads, resulting in marked increases in intake of linoleic acid in these populations.(40)”
• Mechanisms of action of (n-3) fatty acids. (2012, background): “The (n-6) fatty acid linoleic acid is the main PUFA in most Western diets and is typically consumed in 5- to 20-fold greater amounts than a-linolenic acid (2,7,8).”
• Omega-6 fatty acids and inflammation. (2018, background): “The estimated contribution of LA to energy intake among adults in the US is about 7% [10].”
• Omega-3 and omega-6 polyunsaturated fatty acids: Dietary sources, metabolism, and significance - A review. (2018, background): “95% in 1999-C) and n-3 index (ratio of erythrocyte EPA + DHA to total FAs) [27].”