# Presentation: 798183

## Quantitative changes in the availability of fats in the U.S. food supply  

**during the 20****th**** century**
- Joseph R. Hibbeln, M.D.   Etienne T. Lamoreaux,
- William E.M. Lands, Ph.D.
- Laboratory of Membrane Biochemistry and Biophysics, National Institute on Alcohol Abuse and Alcoholism, NIH, Rockville, MD

## Slide 2

## U.S. Department of Agriculture’s Center for Nutrition Policy and Promotion prepared food and nutrient availability data, the only continuous source of U.S. food and nutrient availability extending back to 1909. The Economic Research Service of the USDA provided the amounts of 987 foods available for consumption based on disappearance. Disappearance =(Production+imports+starting stocks) -(Exports+industrial use+end stocks)The nutrient content of each food: the Standard Nutrient Database SR 13, Agricultural Research Service, Nutrient Data Laboratory, USDA.  Nutrient compositions were adjusted throughout the century to reflect known changes 

- Quantitative Estimation of Nutrients
- _Available for Consumption_in the U.S. Food Supply in each year, 1909-1999

## Amount of each nutrient available for consumption /y/person =(amount of each of 987 foods available for consumption) X (nutrient content of that food in that year)  by the  population of the U.S. for that year

## Slide 5

## Slide 6

## Slide 7

## Slide 8

## Slide 9

## Slide 10

## The  tissue is  the  issue!

## Estimated tissue concentrations of arachidonic acid (+20:3n-6) 

**Estimated **_**tissue concentrations**_** of arachidonic acid ****(+20:3n-6)**** **
**- Population averages -**

## Estimated tissue availability of n-6 eicosanoid precursors, 

- Estimated tissue availability of n-6 eicosanoid precursors,
- (20:4n-6+20:3n-6, % PL-HUFA)
- Based on foods available for consumption in the U.S. 1909-1999

## lbs/person/y

**1909 - 0.02 lbs/person/y**

**1999 - 25 lbs/person/y**

**lbs/person/y**

## Slide 15

## One interesting question is whether the change in linoleic acid over the last 100 years 

- correlates with changes in the prevalence rates of major depression in the same time period
- The next slide describes the correlations between changing cumulative  rates of major depression
- at each age estimated from the ECA data and the linolenic acid (en%) available for consumption
- in the food supply.

## Increases in cumulative rates of major depression during the 20th century 

**and increased linoleic acid (en%) in the U.S. food supply. **

**Linoleic acid, energy % of all foods available for consumption**

**2**

**3**

**4**

**5**

**6**

**7**

**8**

**Cumulative rates of depression **

**-0.02**

**0.00**

**0.02**

**0.04**

**0.06**

**0.08**

**0.10**

**1925**

**1955**

**1965**

**1975**

**1935**

**1945**

**1985**

**Age 35**
**r = 0.999**
**F= 268**
**p<0.00001 **

**Age 25**
**r = 0.978**
**F= 89**
**p<0.0007 **

**Age 45**
**r = 0.994**
**F= 286**
**p<0.0007 **

**Hibbeln et al 2002, unpublished**

## Convert your food choices into your tissue essential fatty acid composition and the intensity of your n-6 eicosanoid responses

- http:ods.od.nih.gov/eicosanoids
- www.nagoya-cu.ac.jp/eicosanoids

## Omega-3

- <date/time>

- O

- C- OH

- O

- C- OH

- O

- C- OH

- C- OH

- O

- C- OH

- O

- C- OH

- O

- C- OH

- O

- O

- C- OH

- O

** ****competition for**
** ********and ********desaturase**
** ****and**
**elongation**
**enzymes**

_**Omega-3**_

_**Omega-6**_

**18:2n6 lino**_**le**_**ic acid, LA**

**18:3n3 lino**_**len**_**ic acid, LNA**