Author:

Keywords:

adolescents, dietary intake, omega-3 fatty acids, seafood, vitamin d, polyunsaturated fatty-acids, cardiovascular-disease, vitamin-d, fish-oil, food, consumption, omega-3-fatty-acids, supplements, Science & Technology, Life Sciences & Biomedicine, Nutrition & Dietetics, vitamin D, POLYUNSATURATED FATTY-ACIDS, CARDIOVASCULAR-DISEASE, VITAMIN-D, FISH-OIL, FOOD, CONSUMPTION, OMEGA-3-FATTY-ACIDS, SUPPLEMENTS, Adolescent, Adolescent Nutritional Physiological Phenomena, Belgium, Diet, Diet Surveys, Dietary Fats, Dietary Fats, Unsaturated, Energy Intake, Fatty Acids, Omega-3, Fatty Acids, Omega-6, Fatty Acids, Unsaturated, Female, Food Analysis, Humans, Male, Nutrition Assessment, Nutrition Policy, Nutritional Requirements, Seafood, Vitamin D, 0601 Biochemistry and Cell Biology, 1111 Nutrition and Dietetics, 3202 Clinical sciences, 3210 Nutrition and dietetics

Abstract:

Background Regular seafood consumption is recommended in dietary guidelines. The aim of this study was to investigate the importance of seafood as a nutrient source in adolescents' diet and the extent to which seafood consumption can increase the intake of omega-3 polyunsaturated fatty acids and vitamin D.