Supplementation with Polyunsaturated Fatty Acids as the Main Dietary Factor Is Associated with the Omega-3 Index in Lithuanian Professional Athletes.

Average daily carbohydrate intake in professional athletes did not reach the minimum recommended limit despite relatively frequent consumption of carbohydrate-containing foods.

• Average daily carbohydrate content was 5.5 g/kg of body weight/day
• This level did not reach the minimum recommended limit for athletes
• A 3-day food record was used to document all dishes and beverages consumed over three consecutive days

Professional athletes following a Western pattern diet had sufficient protein intake but overconsumption of dietary fat, particularly saturated fatty acids.

• Average protein intake was 1.7 g/kg of body weight/day, considered sufficient
• Dietary fat intake was 40.3% of energy intake (EI), representing overconsumption
• Saturated fatty acid intake was 13.8% of EI
• Body composition was assessed using bioelectrical impedance analysis

Fish product consumption ranked lowest among food groups, resulting in low polyunsaturated, omega-6, and omega-3 fatty acid intakes.

• Polyunsaturated fatty acid intake was 6.2% of EI
• Omega-6 fatty acid intake was 5.7% of EI
• Omega-3 fatty acid intake was 0.3% of EI
• The frequency of fish product consumption was considered to fulfill the lowest rank among food groups

Athletes exhibited an unhealthy omega-6 to omega-3 fatty acid ratio that was not directly related to the intermediate-desirable estimated omega-3 index level.

• The dietary omega-6/omega-3 FA ratio was 18.4:1, described as 'unhealthy'
• Despite this ratio, the sample of professional athletes showed an intermediate-desirable level (5.5–9.8%) of the estimated omega-3 index
• A valid equation proposed by Swiss scientists was used to estimate the omega-3 index
• A food frequency questionnaire was also applied to assess dietary habits and supplementation

Polyunsaturated fatty acid supplementation was significantly and positively associated with the estimated omega-3 index in professional athletes after adjustment for sports and sex.

• β = 1.5, 95% CI: 1.3–1.6, p < 0.001 for polyunsaturated FA supplementation
• Fish product consumption was also significantly associated: β = 1.1, 95% CI: 1.0–1.2, p < 0.001
• Energy percentage from dietary omega-3 FA was also significantly associated: β = 0.8, 95% CI: 0.1–1.6, p = 0.049
• The regression model was adjusted for sports and sex
• Increased fish consumption was acknowledged as an equally strong potential predictor for the indirect omega-3 index magnitude