4.6

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2.2

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  • ISSN 1674-8301
  • CN 32-1810/R
Ming Yu, Qianqian Gao, Yan Wang, Wei Zhang, Lin Li, Ying Wang, Yifan Dai. Unbalanced omega-6/omega-3 ratio in red meat products in China[J]. The Journal of Biomedical Research, 2013, 27(5): 366-371. DOI: 10.7555/JBR.27.20130066
Citation: Ming Yu, Qianqian Gao, Yan Wang, Wei Zhang, Lin Li, Ying Wang, Yifan Dai. Unbalanced omega-6/omega-3 ratio in red meat products in China[J]. The Journal of Biomedical Research, 2013, 27(5): 366-371. DOI: 10.7555/JBR.27.20130066

Unbalanced omega-6/omega-3 ratio in red meat products in China

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This work was supported by the National Natural Science Foundation of China (No. 81070671) and the National Basic Research Program (973 Program, No. 2009CB918904).

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  • Received Date: May 01, 2013
  • Dietary meats play a crucial role in human health. The objective of this survey was to determine the fatty acid content and omega-6/omega-3 polyunsaturated fatty acids (n-6/n-3 PUFA) ratio of fresh red meat (beef and pork) from four cities (Shanghai, Nanjing, Yinchuan and Hohhot) in China. The results showed that the n-6/n-3 PUFA ratio from all the samples ranged from 6 to 23. The total n-6 PUFA concentrations ranged from 290.54 mg/100 g in beef from Nanjing to 1601.48 mg/100 g in pork from Hohhot, whereas the total concentrations of n-3 PUFA ranged from 46.34 mg/100 g in beef from Nanjing to 96.03 mg/100 g in pork from Nanjing. The results indicated that the n-6/n-3 ratio in the red meat from all four regions is unbalanced and is much higher than that (< 5:1) rec?ommended by the WHO/FAO. The total amount of n-3 PUFA was far lower than the required daily dose. There?fore, potential solutions to increase the n-3 PUFA content in meat products or to provide alternative source of n-3 PUFA should be explored.
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