XXII. BIOCHEMICKÝ ZJAZD - Jesseniova lekárska fakulta

Posters
69.
CONTENT OF faTTY ACIDS IN FOOD AND HEALTH STATUS
Ladislav Vaško and Janka Vašková
Department of Medical Chemistry, Biochemistry and Clinical Biochemistry, Faculty of
Medicine, Pavol Jozef Šafárik University in Košice, 040 66 Košice
Change in blood and tissue fatty acid composition join and trigger quite a few of pathological
variations. Even incorrect lipid nutrition could be negatively affecting the health
status. Know edge of fatty acid content and ratio is important to ensure suitable lipid
nutrition depending on organism physiological needs to prevent morbidity. In case of
congenital afflictions determination of fatty acid content elaborates diagnostics and
predestinates diet treatment with defined fatty acids. Demand of cognizance the food
fatty acid composition, either their influence on health state or prevention infers possible
solution for right lipid nutrition including direct n-6 and n-3 polyunsaturated fatty acids
ratio. In feeding trial on laying hens the addition of flax oil in first treatment group and
fish oil in the second treatment group led to outstanding increase of polyunsaturated
fatty acid content. It concerned, especially, n-3 acid content in blood, eggs and although
in fat tissue of laying hens. Results attained n-6: n-3 ratio making possible for consumers
to improve existing adverse n-6: n-3 ratio by eating such improved white meat and eggs.
Acknowledgement: Study was supported by Slovak grant agency for Science VEGA
1/0799/09.
XXII. Biochemistry Congress, Martin
191