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Meat-based functional foods for dietary equilibrium omega-6/omega-3. 2008
Guillermo Reglero, and
Paloma Frial, and
Alejandro Cifuentes, and
Mónica R García-Risco, and
Laura Jaime, and
Francisco R Marin, and
Vicente Palanca, and
Alejandro Ruiz-Rodríguez, and
Susana Santoyo, and
Francisco J Señoráns, and
Cristina Soler-Rivas, and
Carlos Torres, and
Elena Ibañez
Sección Departamental Ciencias de la Alimentación, Universidad Autónoma de Madrid, Ciudad Universitaria de Cantoblanco, Madrid, Spain. guillermo.reglero@uam.es
Nutritionists encourage improving the diet by combining meat products with fish or other sea-related foods, in order to equilibrate the omega-6/omega-3 ratio. Strong scientific evidence supports the beneficial health effects of a balanced omega-6/omega-3 PUFA (poly unsaturated fatty acids) diets. In the present work, the scientific bases of new functional meat products with both a balanced omega-6/omega-3 ratio and a synergic combination of antioxidants are discussed. The aim is to contribute to the dietary equilibrium omega-6/omega-3 and to increase the antioxidant intake. Conventional meat products supplemented with a specific fatty acids and antioxidants combination led to functional foods with healthier nutritional parameters.
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