Futuristic food fortification with a balanced ratio of dietary ω-3/ω-6 omega fatty acids for the prevention of lifestyle diseases
Alok Patel, Sneha Sawant Desai, Varsha Kelkar Mane, Josefine Enman, Ulrika Rova, Paul Christakopoulos, Λεωνίδας Μάτσακας
Abstract
Over the last three decades, consumption of total and saturated fat has steadily declined in Western diets as a proportion of calories intake. At the same time, omega (ω)-6 fatty acid intake has risen at the expense of ω-3 fatty acids, resulting in an ω-6/ω-3 ratio of 20:1 or higher. The observed changes in fatty acids ratio coincide with a significantly increased prevalence of coronary heart disease, hypertension, cancer, diabetes, obesity, rheumatoid arthritis, and autoimmune or neurodegenerative disorders. The low intake of ω-3 fatty acids may be attributed to their absence from the diet or lack of awareness about suitable dietary sources. A sustainable and cost-effective way of reaching a large population with essential ω-3 fatty acids is fortification of staple foods. A variety of food items enriched with ω-3 have entered the market in recent years, including beef, fish, dairy products, cereals, cereal bars, and infant formula. The present review discusses the role of ω-3 and ω-6 fatty acids, as well as their ratio, on human health. Additionally, it focuses on the latest developments regarding dietary sources, innovative technologies, and challenges of food fortification with ω-3 fatty acids.