TABLE 4.
Availability of essential fatty acids from current foods in 1909 and 19991
| Fatty acid | Availability |
Availability |
||||
| 1909 | 1999 | Percentage difference | 1909 | 1999 | Percentage difference | |
|
g ⋅ p−1 ⋅ d−1 |
% of energy |
|||||
| LA | 11.46 | 30.61 | 167 | 2.79 | 7.21 | 158 |
| ALA | 1.58 | 3.06 | 94 | 0.39 | 0.72 | 85 |
| AA | 0.181 | 0.217 | 22 | 0.044 | 0.051 | 25 |
| EPA | 0.056 | 0.048 | −17 | 0.014 | 0.011 | 0 |
| DPA n−3 | 0.020 | 0.025 | 50 | 0.005 | 0.006 | 20 |
| DHA | 0.079 | 0.091 | 13 | 0.019 | 0.022 | 0 |
1
LA, linoleic acid; ALA, α-linolenic acid; AA, arachidonic acid; EPA, eicosapentaenoic acid; DPA n−3, docosapentaenoic acid; DHA, docosahexaenoic acid; p, person.