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Importance of seafood as nutrient source in the diet of Belgian adolescents
Sioen, I.; Matthys, C.; De Backer, G.; Van Camp, J.; De Henauw, S. (2007). Importance of seafood as nutrient source in the diet of Belgian adolescents. J. hum. nutr. diet. (Print) 20(6): 580-589. https://dx.doi.org/10.1111/j.1365-277X.2007.00814.x
In: Journal of Human Nutrition and Dietetics. Blackwell Publishing: Oxford. ISSN 0952-3871; e-ISSN 1365-277X, meer
Peer reviewed article  
Beschikbaar in  Auteurs 
Trefwoorden
    Belgium
    Diets
    Food > Human food
    Food > Human food > Seafood
    België [Marine Regions]
    Marien/Kust
Author keywords
    adolescents; dietary intake; omega-3 fatty acids; seafood; vitamin D
Auteurs  Top 
  • Sioen, I., meer
  • Matthys, C., meer
  • De Backer, G.
  • Van Camp, J., meer
  • De Henauw, S., meer
Abstract
    Regular seafood consumption is recommended in dietary guidelines. The aim of this study was to investigate the importance of seafood as a nutrient source in adolescents’ diet and the extent to which seafood consumption can increase the intake of omega-3 polyunsaturated fatty acids and vitamin D. Consumption data recorded during seven consecutive days for 341 adolescents selected in Ghent (Belgium) were used to estimate the intake of vitamin D, linoleic (LA), a-linolenic (LNA), arachidonic (AA), eicosapentaenoic (EPA), docosapentaenoic (DPA) and docosahexaenoic (DHA) acid. The adolescents consumed on average 3.21 µg/day vitamin D, 11.7 g/day LA and 1.4 g/day LNA. The mean intakes of AA, EPA, DPA and DHA were 83.2, 55.9, 18.4 and 111.4 mg/day respectively. The major source of vitamin D was fortified margarine. Fats and oils were the main sources for LA and LNA. The intake of AA was mainly contributed by meat, poultry and eggs. Fish and seafood contributed for 84.1%, 59.3% and 64.4% respectively for EPA, DPA and DHA. Flemish adolescents would benefit from increased seafood consumption, as this would lead to a higher intake of EPA and DHA as well as of vitamin D. Moreover, replacement of foods rich in saturated fat (SFA) by seafood products can help to reduce SFA intake.
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