Meat-based functional foods for dietary equilibrium omega-6/omega-3.

doi:10.1002/mnfr.200700367

Paper

Meat-based functional foods for dietary equilibrium omega-6/omega-3.

Published Oct 1, 2008 · G. Reglero, Paloma Frial, A. Cifuentes

Molecular nutrition & food research

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Abstract

Nutritionists encourage improving the diet by combining meat products with fish or other sea-related foods, in order to equilibrate the omega-6/omega-3 ratio. Strong scientific evidence supports the beneficial health effects of a balanced omega-6/omega-3 PUFA (poly unsaturated fatty acids) diets. In the present work, the scientific bases of new functional meat products with both a balanced omega-6/omega-3 ratio and a synergic combination of antioxidants are discussed. The aim is to contribute to the dietary equilibrium omega-6/omega-3 and to increase the antioxidant intake. Conventional meat products supplemented with a specific fatty acids and antioxidants combination led to functional foods with healthier nutritional parameters.

Study Snapshot

Meat-based functional foods with a balanced omega-6/omega-3 ratio and synergistic combination of antioxidants contribute to dietary equilibrium and healthier nutritional parameters.

PopulationOlder adults (50-71 years)

Sample size24

MethodsObservational

OutcomesBody Mass Index projections

ResultsSocial networks mitigate obesity in older groups.

Meat-based functional foods for dietary equilibrium omega-6/omega-3.

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