"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 . . . . "12520" . "Importance of Knowledge on Lipid Composition of Foods to Support Development towards Consumption of Higher Levels of n-3 Fatty Acids via Freshwater Fish" . . . "RIV/60076658:12520/09:00010279" . "CZ - \u010Cesk\u00E1 republika" . "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 . . . "Importance of Knowledge on Lipid Composition of Foods to Support Development towards Consumption of Higher Levels of n-3 Fatty Acids via Freshwater Fish" . "Pickov\u00E1, Jana" . "0862-8408" . . "P(QH92307), Z(MSM6007665809)" . "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 . "1"^^ . "RIV/60076658:12520/09:00010279!RIV10-MZE-12520___" . . "318775" . "Physiological Research" . "7"^^ . . "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" . "1"^^ . . "000270857100008" . . "S1" . "58" . . . . "[BF256FC905BF]" . . "DHA; EPA; freshwater fish; n-6/n-3 ratio"@en . . .