Balancing omega-6 and omega-3 fatty acids in ready-to-use therapeutic foods (RUTF)

• Main Authors: Brenna, J. (Author), Akomo, P. (Author), Bahwere, P. (Author), Berkley, J. (Author), Calder, P.C (Author), Jones, K. (Author), Liu, L. (Author), Manary, M. (Author), Trehan, I. (Author), Briend, A. (Author)
• Format: Article
• Language: English
• Published: 2015-05-15.
• Subjects: Article
• Online Access: Get fulltext; Get fulltext; Get fulltext

 Ready-to-use therapeutic foods (RUTFs) are a key component of a life-saving treatment for young children who present with uncomplicated severe acute malnutrition in resource limited settings. Increasing recognition of the role of balanced dietary omega-6 and omega-3 polyunsaturated fatty acids (PUFA) in neurocognitive and immune development led two independent groups to evaluate RUTFs. Jones et al. (BMC Med 13:93, 2015), in a study in BMC Medicine, and Hsieh et al. (J Pediatr Gastroenterol Nutr 2015), in a study in the Journal of Pediatric Gastroenterology and Nutrition, reformulated RUTFs with altered PUFA content and looked at the effects on circulating omega-3 docosahexaenoic acid (DHA) status as a measure of overall omega-3 status. Supplemental oral administration of omega-3 DHA or reduction of RUTF omega-6 linoleic acid using high oleic peanuts improved DHA status, whereas increasing omega-3 alpha-linolenic acid in RUTF did not. The results of these two small studies are consistent with well-established effects in animal studies and highlight the need for basic and operational research to improve fat composition in support of omega-3-specific development in young children as RUTF use expands