From the Research
A diet plan for patients with fatty acid disorders should prioritize managing fat intake while ensuring adequate nutrition, focusing on a balanced intake of omega-3 and omega-6 fatty acids, as evidenced by the most recent study 1. To achieve this balance, the following guidelines are recommended:
- Limit total fat consumption to 20-30% of daily calories
- Emphasize monounsaturated fats from sources like olive oil and avocados
- Reduce saturated and trans fats
- Include lean proteins such as chicken breast, fish, egg whites, and plant proteins like legumes and tofu
- Prioritize complex carbohydrates from whole grains, fruits, and vegetables to provide sustained energy
- For patients with medium-chain acyl-CoA dehydrogenase deficiency (MCADD), incorporate MCT oil starting at 1-2 tablespoons daily, divided between meals
- Maintain regular eating patterns with 3 main meals and 2-3 snacks to prevent metabolic stress
- Ensure adequate hydration with 2-3 liters of water daily The optimal ratio of omega-6 to omega-3 fatty acids is still a topic of debate, but a lower ratio is generally considered more desirable in reducing the risk of chronic diseases, as suggested by studies 2 and 3. Regular monitoring of nutritional status and metabolic parameters is essential to adjust the diet as needed, taking into account the individual patient's response to the diet plan and any changes in their condition. It is also important to consider the importance of omega-3 fatty acids, particularly EPA and DHA, in reducing the risk of chronic diseases, as highlighted in studies 4 and 1, which recommend a daily intake of 1,000-1,500 mg of EPA plus DHA as triglycerides for at least 12 weeks to improve the omega-3 index.