Cereal Foods World 42(3):126-131

Full-text article: Publication no. W-1997-0210-01F

Nutritional Aspects of Long-Chain Omega-3 Fatty Acids and Their Use in Bread Enrichment. I. Newton and D. Snyder. Roche Vitamins Inc., Paramus, NJ. Copyright 1997 American Association of Cereal Chemists, Inc.

The current Western diet, which is high in long-chain omega-6 polyunsaturated fatty acids (PUFA) and low in long-chain omega-3 PUFA may not supply sufficient omega-3 long-chain PUFA or an appropriate balance between these critical nutrients. This imbalance is believed to cause many varied diseases. Long-chain PUFA are particularly important during pregnancy for the developing fetus. Furthermore, scientific evidence continues to show that low dietary intakes of omega-3 long-chain PUFA are a prime factor in the development of cardiovascular disorders. The dietary intake of most Western nations is 150–250 mg of omega-3 long-chain PUFA per day, causing a "dietary gap." New refined oils and powders having no "fishy" flavors can now be used to fortify foodstuffs, including baked goods, and thus help alleviate dietary deficiencies.