Baking & Snack - June 2009 - 59

FATS & OILS

Omega-3, -6 and -9 Fatty Acids
Fatty acid

Common fatty acids in this group

Food sources

Health effects

ALA - Alpha-linolenic acid has an 18-carbon chain
with three cis-double bonds.

Canola, soybeans,
walnuts and flaxseed

Studies show a diet high in ALA
helps reduce heart disease and
stroke by reducing cholesterol
and triglyceride levels, enhancing
the elasticity of blood vessels and
preventing the build-up of harmful
fat deposits in the arteries.

Oily fishes such as
cod liver, herring,
mackerel, salmon
and sardines

Studies show that diets high in
EPA and DHA help with brain
and eye development, prevent
cardiovascular disease and help to
prevent Alzheimer's disease.

Omega-3
Omega-3 fatty acids are a type
of polyunsaturated fat (PUFA)
that is considered essential
because it cannot be made
in the body and needs to be
sourced through the diet. The
first double bond of these
fatty acids is located in the n-3
position or at the omega end
of the fatty acid.

EPA - Eicosapentaenoic acid has a 20-carbon chain
with five cis double bonds.
O

Applications
New refined oils and powders
have no "fishy" flavors.
Findings published in the Journal of Functional Foods indicate
that calcium- and magnesiumfatty acid salts of omega-3 fish
oil are equally bioavailable as
traditional liquid fish oil.

DHA - Docosahexaenoic acid is a 22-carbon chain
with six cis double bonds.
O

Oily fishes such as
cod liver, herring,
mackerel, salmon
and sardines. It is also
produced from algal
fermentation

Omega-6
Omega-6 fatty acids are also
a type of PUFA essential for
human health because the
body cannot make them.
For this reason, people must
obtain them by consuming
foods high in these products.
The first double bond is
located at the sixth carbon
from the omega end of the
fatty acid.
Applications
Most applications then are
focused on the addition of
more omega-3 fatty acids or
oils that contain an adequate
proportion of fatty acids to
bring back the balance.
One exception may be the use
of CLA because of its specific
health benefits. In 2008, CLA
ingredients received FDAGRAS approval for several applications that included meal
replacement nutritional bars.

LA - Linoleic acid has an 18-carbon chain with two
cis double bonds.
O

Conjugated linoleic acids (CLA) are a family of isomers of linoleic acid found especially in the meat and
dairy products derived from ruminants. As the name
implies, the double bonds of CLAs are conjugated.
O

Corn oil, cottonseed
oil, soybean oil,
safflower oil, poppy
seed oil, hemp oil,
canola oil, walnut oil,
grain-fed cow milk,
olive oil, sunflower
oil, peanut oil, rice
bran oil, wheat germ
oil, grape seed oil,
sesame oil

γ-LA - Linolenic acid has an 18-carbon chain with
three cis double bonds.
O

AA - Arachidonic acid has a 20-carbon chain with
four cis double bonds.

Soybean oil, corn
oil, safflower oil,
sunflower oil, peanut
oil, cottonseed oil,
borage, rice bran oil
and evening primrose

Conjugated linoleic acid is both
a trans fatty acid and a cis fatty
acid. The cis bond causes a lower
melting point and ostensibly
also the observed beneficial
health effects reported for CLA.
Unlike other trans fatty acids,
it is not harmful, but beneficial.
Antioxidant and anti-cancer
properties have been attributed to
CLA. There is evidence that CLA is
one of the most potent defenses
against inflammation. A number
of studies support its ability to
reduce body fat.
Excessive amounts of linolenic acid can contribute to
inflammation and result in heart
disease, cancer, asthma, arthritis
and depression.

Peanut oil, meat eggs
and dairy products

Omega-9
Omega-9 fatty acids are
from a family of unsaturated
fats commonly found in
vegetable and animal fats.
Omega-9 fatty acids are
produced by the body but
are also beneficial when they
are obtained in food.
Applications
Omega-9 oils can be used in
various applications including frying, baking, spraying
and parfrying.

Oleic acid is a monounsaturated omega-9 fatty acid
found in various animal and vegetable sources.
O

Olive oil, canola
oil, sunflower oil
and almonds

Research has shown that omega-9 fatty acids can help reduce
the risk of cardiovascular disease
and stroke. Because omega-9
fatty acids have been shown to
increase HDL ("good") cholesterol
and decrease LDL ("bad") cholesterol, they help eliminate plaque
build-up in the arteries.

DOW AGROSCIENCES, LLC; OCEAN NUTRITION CANADA; LIPID
NUTRITION, A DIVISION OF LODERS COCKRAN; KERRY INGREDIENTS

Baking & Snack - June 2009

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