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Diet and health
Published in Sally Robinson, Priorities for Health Promotion and Public Health, 2021
Pregnant women need to take care with raw meats, poultry and shellfish which could cause salmonellasoft ripened cheeses, blue cheeses, pate, soft ice cream, which could cause listeriafood that is not heated through properly or out of date could cause listeriashark marlin, swordfish or high quantities of tinned tuna are linked to contaminants such as mercuryfoods that contain high quantities of retinol (vitamin A), such as liver and fish liver oils, which can harm the unborn babycaffeine, which can cause miscarriage and low birth weight(British Dietetic Association, 2016b)
Dietary supplements and food fortification
Published in Geoffrey P. Webb, Nutrition, 2019
EPO, starflower oil and blackcurrant oil are marketed as being rich in GLA (18:3 n6) and conversion of linoleic acid to GLA is the -limiting step in the n6 pathway, so supplemental GLA increases the availability DGLA (20:3 n6). As discussed in Chapter 12, both EPA and DGLA yield alternative families of eicosanoids (prostaglandins, thromboxanes and leukotrienes) with different activities to those produced from arachidonic acid. These eicosanoids are involved in the regulation of secretory processes, inflammatory and immune responses, reproductive function, cardiovascular and respiratory functions, etc. This means that altering the balance of eicosanoid production by taking supplements of their precursors may in theory effect favourable changes in these processes e.g. dampen inflammation or reduce platelet aggregation. EPA and DHA may increase membrane fluidity because they have lower melting points than their n6 equivalents. Cod and other fish liver oils were traditionally taken as rich sources of vitamins A and D.
Fish oils
Published in Linda M. Castell, Samantha J. Stear (Nottingham), Louise M. Burke, Nutritional Supplements in Sport, Exercise and Health, 2015
Philip C. Calder, Martin R. Lindley
Fish oils contain the long chain highly unsaturated omega-3 (n-3) fatty acids eicosapenteanoic acid (EPA) and docosahexaenoic acid (DHA), although EPA and DHA amounts and their ratio vary according to origin: type of fish; season; location where the fish is caught, etc. (Calder and Yaqoob, 2009). Many commonly available fish oils contain about 30% EPA plus DHA; more concentrated preparations are available. Most fish oils present fatty acids in triglyceride form although some supplements provide them as phospholipids, free fatty acids or ethyl esters. All forms have good bioavailability, although there may be small differences in this. Fish liver oils, e.g. cod liver oil, contain higher amounts of vitamins A and D than fish body oils. Typical daily intakes of EPA and DHA in people not consuming oily fish are likely to be < 200mg/day, perhaps even lower than this, which is below the recommendation of ~500mg/day. Thus, supplements can make a substantial contribution to the recommended n-3 fatty acid intake. When fish oil supplements are consumed, EPA and DHA become enriched within blood lipids, cells and tissues, and influence many aspects of metabolism and physiology; the changes induced are considered to lead to improved health or lowered risk of disease (Calder and Yaqoob, 2009). A daily intake of at least several hundred mg of EPA and DHA is apparently required to induce health benefits, but clear threshold doses and dose-response relationships are not established.
Mechanistic links between vitamin deficiencies and diabetes mellitus: a review
Published in Egyptian Journal of Basic and Applied Sciences, 2021
Tajudeen O. Yahaya, AbdulRahman B. Yusuf, Jamilu K. Danjuma, Bello M. Usman, Yahaya M. Ishiaku
Vitamin D (also called ‘calciferol’) is a fat-soluble vitamin that occurs naturally in some foods and is also available as additives and dietary supplements [64]. Fatty fish, including salmon, tuna, mackerel, trout, and fish liver oils are among notable sources of vitamin D [64]. Furthermore, vitamin D is synthesized by the body when the skin absorbs ultraviolet rays from the sun and stimulates vitamin D synthesis [64]. However, vitamin D obtained from foods, ultraviolet rays, and food additives are biologically inactive and must pass through two hydroxylation processes in the body to become active [64]. The first hydroxylation occurs in the liver, where vitamin D is converted to 25-hydroxyvitamin D [25 (OH) D], also known as ‘calcidiol’. The second hydroxylation occurs primarily in the kidney and results in the metabolically active 1,25-dihydroxyvitamin D [125OH], also known as “calcitriol [64].
Serum vitamin D and cognition in a cohort of Boston-area Puerto Ricans
Published in Nutritional Neuroscience, 2020
Natalia Palacios, Tammy Scott, Neha Sahasrabudhe, Xiang Gao, Katherine L. Tucker
The principal source of Vitamin D is its synthesis in the skin via sunlight exposure.13 Dietary sources of Vitamin D include fatty fish, meats, fish liver oils, eggs, dairy and vitamin-fortified products.14–16 Serum 25(OH)D is the accepted biomarker of Vitamin D status in humans and is commonly used in epidemiological studies of Vitamin D.14 Although debated, generally accepted cutoffs for serum 25(OH)D are: (1) sufficient (≥30 nmol/L), (2) insufficient (<30 nmol/L but >20 nmol/L) and (3) deficient (<20 nmol/L). More than 40% of the US population is estimated to be deficient in Vitamin D, and the deficiency disproportionally impacts minority populations.17
Exploring the relationship between vitamin D and mania: correlations between serum vitamin D levels and disease activity
Published in Nordic Journal of Psychiatry, 2018
Neslihan Altunsoy, Rabia Nazik Yüksel, Merve Cingi Yirun, Ayşegül Kılıçarslan, Çiğdem Aydemir
Appropriate exposure to sunlight, activity and dietary adjustments to normalize vitamin D levels may be benefical. Due to the lack of nutritional vitamin D, fortified food, fatty fish (such as tuna, salmon and mackerel) and fish liver oils can be used.