N-3 fatty acids in the Mediterranean diet

A review. Dietary fats in countries in the Mediterranean basin are typically represented by olive oil, but high consumptions of vegetables and to some extent of fish also result in appreciable intakes of n-3 fatty acids. Various plant foods are relatively rich in a-linolenic acid (ALA, C18:3n-3), while the generally moderate consumption of fish, except for certain communities living close to the sea, contributes to dietary intakes of long-chain n-3 fatty acids. Although the amts. of fats in ALA-contg. plant foods are low, the relatively high concns. of this fatty acid and the large portions consumed allow to reach appreciable doses of ALA that can have favorable effects in cardiovascular protection. Consumption of relatively small amts. of certain typical dry fruits, such as walnuts, provides a sizable supply of ALA that can be efficiently converted to eicosapentaenoic acid (EPA, C20:5n-3). Rather typical wild foods in certain countries, i.e. snails and frogs, are also appreciable sources of ALA. Thus, the consumption of typical Mediterranean foods provides relevant intakes of n-3 fatty acids, esp. ALA, that appears to be efficiently absorbed and transformed at least to EPA