I needed some numbers on PUFA consumption and found this study:
Blasbalg et al. (2011) Changes in consumption of omega-3 and omega-6 fatty acids in the United States during the 20th century
Here, a few excerpts:
"[...] To our knowledge, no estimate of changes in the n23 or n26 tissue status of Americans throughout the 20th century has previously been published. [...]"
"[...] Because the essential fatty acid composition of foods produced in the early 20th century were likely to be different from those produced by modern practices (14–16), the essential fatty acid content for 1909 was modeled twice: 1909-C designating modeling with foods with current fatty acid compositions and 1909-T designating modeling using nutrient composition data from the direct analysis of foods produced via practices that were common in the early 20th century (1909-T) (Table 1). [...]"
"[...] In general, the consumption of oils increased; however, a few specific oils were responsible for this change. After the market introduction in 1986, the estimated per capita consumption of canola oil increased 167-fold in 13 y from 0.01 to 0.8 kg canola oil [per] capita [per year]. The estimated per capita consumption of soybean oil increased from 0.009 kg soybean oil [per] capita [per year] in 1909 to 11.64 kg soybean oil [per] capita [per year] in 1999 (a 1163-fold increase), which made it the primary driver of the overall increase in oil consumption (Figure 1C).
FIGURE 1. Trends in the estimated per capita consumption of [...] vegetable and seed oils (C) between 1909 and 1999. kg/p/y, kilograms per person per year.
More numbers:
Blasbalg et al. (2011) Changes in consumption of omega-3 and omega-6 fatty acids in the United States during the 20th century
Here, a few excerpts:
"[...] To our knowledge, no estimate of changes in the n23 or n26 tissue status of Americans throughout the 20th century has previously been published. [...]"
"[...] Because the essential fatty acid composition of foods produced in the early 20th century were likely to be different from those produced by modern practices (14–16), the essential fatty acid content for 1909 was modeled twice: 1909-C designating modeling with foods with current fatty acid compositions and 1909-T designating modeling using nutrient composition data from the direct analysis of foods produced via practices that were common in the early 20th century (1909-T) (Table 1). [...]"
"[...] In general, the consumption of oils increased; however, a few specific oils were responsible for this change. After the market introduction in 1986, the estimated per capita consumption of canola oil increased 167-fold in 13 y from 0.01 to 0.8 kg canola oil [per] capita [per year]. The estimated per capita consumption of soybean oil increased from 0.009 kg soybean oil [per] capita [per year] in 1909 to 11.64 kg soybean oil [per] capita [per year] in 1999 (a 1163-fold increase), which made it the primary driver of the overall increase in oil consumption (Figure 1C).
FIGURE 1. Trends in the estimated per capita consumption of [...] vegetable and seed oils (C) between 1909 and 1999. kg/p/y, kilograms per person per year.
More numbers:
