About: Importance of Knowledge on Lipid Composition of Foods to Support Development towards Consumption of Higher Levels of n-3 Fatty Acids via Freshwater Fish

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An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The need of better labelling of fats in processed animal origin products is urgent. The lack of information makes it possible to exclude n-3 fatty acids in preparations of foods. The higher fat content, the higher n-6/n-3 ratio seems to be a rule. It is desirable to broaden the labelling into which oils have been used when foods are processed. The dietary balance of n-6 and n-3 fatty acids is important for homeostasis and normal development in humans. The ratio between n-6/n-3 fatty acids suggested to be evolutionary developed is between 1 and 4. The main conclusion is that the fat sources used during processing and preparation of convenient foods have the largest impact on the food FA content and composition. A proposal is therefore that this should be declared on the product label especially the n-3 FA content. It is also of large importance to increase consumption of freshwater fish fed suitable feeds containing n-3 fatty acids in central Europe to enable a generally lower n-6/n-3 ratio in the hu The need of better labelling of fats in processed animal origin products is urgent. The lack of information makes it possible to exclude n-3 fatty acids in preparations of foods. The higher fat content, the higher n-6/n-3 ratio seems to be a rule. It is desirable to broaden the labelling into which oils have been used when foods are processed. The dietary balance of n-6 and n-3 fatty acids is important for homeostasis and normal development in humans. The ratio between n-6/n-3 fatty acids suggested to be evolutionary developed is between 1 and 4. The main conclusion is that the fat sources used during processing and preparation of convenient foods have the largest impact on the food FA content and composition. A proposal is therefore that this should be declared on the product label especially the n-3 FA content. It is also of large importance to increase consumption of freshwater fish fed suitable feeds containing n-3 fatty acids in central Europe to enable a generally lower n-6/n-3 ratio in the hu (en)
Title	Importance of Knowledge on Lipid Composition of Foods to Support Development towards Consumption of Higher Levels of n-3 Fatty Acids via Freshwater Fish Importance of Knowledge on Lipid Composition of Foods to Support Development towards Consumption of Higher Levels of n-3 Fatty Acids via Freshwater Fish (en)
skos:prefLabel	Importance of Knowledge on Lipid Composition of Foods to Support Development towards Consumption of Higher Levels of n-3 Fatty Acids via Freshwater Fish Importance of Knowledge on Lipid Composition of Foods to Support Development towards Consumption of Higher Levels of n-3 Fatty Acids via Freshwater Fish (en)
skos:notation	RIV/60076658:12520/09:00010279!RIV10-MZE-12520___
http://linked.open...avai/riv/aktivita	P Z
http://linked.open...avai/riv/aktivity	P(QH92307), Z(MSM6007665809)
http://linked.open...iv/cisloPeriodika	S1
http://linked.open...vai/riv/dodaniDat	2010
http://linked.open...aciTvurceVysledku	Picková, Jana
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Jihočeská univerzita v Českých Budějovicích / Fakulta rybářství a ochrany vod
http://linked.open...dnocenehoVysledku	318775
http://linked.open...ai/riv/idVysledku	RIV/60076658:12520/09:00010279
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	DHA; EPA; freshwater fish; n-6/n-3 ratio (en)
http://linked.open.../riv/klicoveSlovo	DHA EPA n-6/n-3 ratio freshwater fish
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[BF256FC905BF]
http://linked.open...i/riv/nazevZdroje	Physiological Research
http://linked.open...in/vavai/riv/obor	GL
http://linked.open...ichTvurcuVysledku	1 (xsd:int)
http://linked.open...cetTvurcuVysledku	1 (xsd:int)
http://linked.open...vavai/riv/projekt	The use of inovative biotechnological and genetical procedures for production of high-quality carp flesh with increased amount of omega 3 fatty acids and its effect on recovery of pacients suffering from arterosclerosis.
http://linked.open...UplatneniVysledku	2009
http://linked.open...v/svazekPeriodika	58
http://linked.open...iv/tvurceVysledku	Picková, Jana
http://linked.open...ain/vavai/riv/wos	000270857100008
http://linked.open...n/vavai/riv/zamer	Biologické, enviromentální a chovatelské aspekty v rybářství
issn	0862-8408
number of pages	7 (xsd:int)
http://localhost/t...ganizacniJednotka	12520
is http://linked.open...avai/riv/vysledek of	Importance of Knowledge on Lipid Composition of Foods to Support Development towards Consumption of Higher Levels of n-3 Fatty Acids via Freshwater Fish Importance of Knowledge on Lipid Composition of Foods to Support Development towards Consumption of Higher Levels of n-3 Fatty Acids via Freshwater Fish Importance of Knowledge on Lipid Composition of Foods to Support Development towards Consumption of Higher Levels of n-3 Fatty Acids via Freshwater Fish Importance of Knowledge on Lipid Composition of Foods to Support Development towards Consumption of Higher Levels of n-3 Fatty Acids via Freshwater Fish

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