Abstract Linoleic acid (LA)(n− 6) and α-linolenic acid (ALA)(n− 3) are essential fatty acids
(EFAs) as they cannot be synthesized by humans or other higher animals. In the human …

Background Interest in vegetarian diets is growing in Italy and elsewhere, as government
agencies and health/nutrition organizations are emphasizing that regular consumption of …

Objective This report presents national estimates of the use of complementary health
approaches among adults in the United States across three time points. Trends in the use of …

α‐linolenic acid (ALA, 18: 3n‐3) is a carboxylic acid composed of 18 carbon atoms and three
cis double bonds, and is an essential fatty acid indispensable to the human body. This study …

In the 40 years since the essentiality of polyunsaturated fatty acids (PUFA) in fish was first
established by determining quantitative requirements for 18: 3n− 3 and 18: 2n− 6 in rainbow …

As the global population and its demand for seafood increases more of our fish will come
from aquaculture. Farmed Atlantic salmon are a global commodity and, as an oily fish …

Flaxseed is emerging as an important functional food ingredient because of its rich contents
of α-linolenic acid (ALA, omega-3 fatty acid), lignans, and fiber. Flaxseed oil, fibers and flax …

More polyunsaturated fats in processed foods and fewer additives are a huge demand of
public health agencies and consumers. Consequently, although foods have an enhanced …

Food Emulsions: Principles, Practice, and Techniques, Second Edition introduces the
fundamentals of emulsion science and demonstrates how this knowledge can be applied to …

Red meat is long established as an important dietary source of protein and essential
nutrients including iron, zinc and vitamin B12, yet recent reports that its consumption may …