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Ming Yu,Qianqian Gao,Yan Wang,Wei Zhang,Lin Li,Ying Wang,Yifan Dai.Journal of Biomedical Research,2013,27(5):366-371
Unbalanced omega-6/omega-3 ratio in red meat products in China
Received: May 02, 2013  
DOI:10.7555/JBR.27.20130066
Keywordslipid; polyunsaturated fatty acid; red meat
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Ming Yu State Key Laboratory of Reproductive Medicine, Jiangsu Key Laboratory of Xenotransplantation, Nanjing Medical University, Nanjing, Jiangsu 210029, China. 
Qianqian Gao State Key Laboratory of Reproductive Medicine, Jiangsu Key Laboratory of Xenotransplantation, Nanjing Medical University, Nanjing, Jiangsu 210029, China. 
Yan Wang State Key Laboratory of Reproductive Medicine, Jiangsu Key Laboratory of Xenotransplantation, Nanjing Medical University, Nanjing, Jiangsu 210029, China. 
Wei Zhang State Key Laboratory of Reproductive Medicine, Jiangsu Key Laboratory of Xenotransplantation, Nanjing Medical University, Nanjing, Jiangsu 210029, China. 
Lin Li State Key Laboratory of Reproductive Medicine, Jiangsu Key Laboratory of Xenotransplantation, Nanjing Medical University, Nanjing, Jiangsu 210029, China. 
Ying Wang State Key Laboratory of Reproductive Medicine, Jiangsu Key Laboratory of Xenotransplantation, Nanjing Medical University, Nanjing, Jiangsu 210029, China. 
Yifan Dai State Key Laboratory of Reproductive Medicine, Jiangsu Key Laboratory of Xenotransplantation, Nanjing Medical University, Nanjing, Jiangsu 210029, China. 
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Abstract
      Dietary meats play a crucial role in human health. The objective of this survey was to determine the fatty acid content and omega-6/omega-3 polyunsaturated fatty acids (n-6/n-3 PUFA) ratio of fresh red meat (beef and pork) from four cities (Shanghai, Nanjing, Yinchuan and Hohhot) in China. The results showed that the n-6/n-3 PUFA ratio from all the samples ranged from 6 to 23. The total n-6 PUFA concentrations ranged from 290.54 mg/100 g in beef from Nanjing to 1601.48 mg/100 g in pork from Hohhot, whereas the total concentrations of n-3 PUFA ranged from 46.34 mg/100 g in beef from Nanjing to 96.03 mg/100 g in pork from Nanjing. The results indicated that the n-6/n-3 ratio in the red meat from all four regions is unbalanced and is much higher than that (< 5:1) rec?ommended by the WHO/FAO. The total amount of n-3 PUFA was far lower than the required daily dose. There?fore, potential solutions to increase the n-3 PUFA content in meat products or to provide alternative source of n-3 PUFA should be explored.
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