Browsing by Author "Li, Feiran (Fiona)"

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    Dietary intake and food sources of omega-3 polyunsaturated fatty acids of vegans living in New Zealand : a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Human Nutrition, Massey University, Albany, New Zealand
    (Massey University, 2024) Li, Feiran (Fiona)
    Background: The vegan diet, which excludes all animal products, poses a high risk of inadequate intake of n-3 long-chain polyunsaturated fatty acids (n-3 LCPUFAs). N-3 LCPUFAs are essential for cardiovascular health, cognitive function, and inflammatory regulation. There is currently limited evidence on the dietary intakes and food sources of n-3 LCPUFAs in vegans. Objective: To investigate the intake, adequacy and main food sources of n-3 LCPUFAs in New Zealand vegans. Methods: This study used a four-day food record to assess the dietary intake of 212 (155 female) New Zealand vegans including energy, total fat, polyunsaturated fatty acids (PUFAs), and omega-3 and omega-6 fatty acid intake. The study determined the adequacy of linoleic acid (LA), alpha-linolenic acid (ALA), and n-3 LCPUFAs by comparing intakes with the New Zealand National Health and Medical Research Council (NHMRC) recommended intakes and calculated the proportion of each fatty acid in the total intake. The main food sources of n-3 LCPUFA were also determined. Results: Mean energy, total fat, polyunsaturated fatty acid, and LA intakes were significantly higher in males than in females, whereas there were no significant differences in intakes of n-3 LCPUFAs, ALA, EPA, DPA, and DHA. Most participants had adequate intakes of LA and ALA, but only a few women met the Adequate Intake (AI) for n-3 LCPUFA. The main food sources were nuts and seeds, mixed dishes and grains, while seaweed dominated EPA and DHA intake. Conclusion: The majority of the participants in this study had inadequate n-3 long-chain polyunsaturated fatty acid intakes. It may be necessary to optimise the dietary intake of n- 3 long chain fatty acids encouraging the consumption of foods rich in these nutrients.