Length of Adherence to Vegetarian Diet Does Not Impact Omega-3 Levels

OXFORD, England--While vegetarians and vegans appear to have lower plasma concentrations of omega-3 essential fatty acids (EFAs) than adults on an omnivorous diet, the length of time adhering to a vegetarian diet does not further impact omega-3 levels, according to a study published in the American Journal of Clinical Nutrition (82, 2:327-34, 2005).

Researchers from the University of Oxford and King's College London compared plasma fatty acid composition in 196 meat-eating, 231 vegetarian and 232 vegan men in the United Kingdom. Proportions of plasma eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were lower in the vegetarians and vegans than in the meat eaters. However, there was no significant variance among the vegetarians and vegans after examining the length of time the men had followed the diet (between one and 20 years).

The conclusion was that the body's endogenous production of DHA and EPA (converted from intake of alpha-linolenic acid) results in low but stable plasma concentrations of the long-chain omega-3s.

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