The effects of taking n-3 fatty acids is attracting attention but little research has been done on the effects to the athletes ' physique. The purpose of this survey was to examine the effects of a six-month food intake of Egoma oil containing n-3 fatty acids, and the changes on the blood composition of long-distance female athletes. Eighteen female athletes were divided into three groups: a non-consuming group, a 9g consuming group and a 18g consuming group. Both, body weight and blood, were measured and a diet survey was conducted. Both, the 9g and 18g group subjects, consumed Egoma oil daily with their meals. As a result, in the 18g consuming group,serum EPA increased 31.1% in two months and 33.8% in six months (p <0.05) compared to pre-intake. In addition, EPA/AA ratio increased 44.4% in four months (p <0.05). In the 9g consuming group, EPA increased 45.8% in four months (p <0.05) compared to pre-intake. On the other hand, no changes were observed in body weight,Triglyceride (TG) and LDL cholesterol levels. In addition, the results of this study suggest that taking doses of 9g or more of Egoma oil elevate the EPA and also the EPA/AA ratio.

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The World Health Organization （WHO） was concerned about the effect of increased intake of free sugars on the global public health （an increase in noncommunicable diseases） and published the “Guideline： Sugars Intake for Adults and Children ” in 2015. The guideline provides recommendations on the intake of free sugars based on scientific evidence from a systematic review （SR） of obesity and dental caries. The author confirmed the details of the SR in the original paper and had the following findings： （1） while a meta-analysis of increased sugar intake suggested a comparable weight increase, another meta-analysis of isoenergetic exchanges of free sugars with other carbohydrates showed no change in body weight; and （2） although the recommendations of the guideline are based on scientific evidence from a SR of free sugars intake and dental caries, the quality of some available evidence was considered to be very low. The guideline is also used as a reference by Japanese nutrition policy makers. This paper explores how we dietitians can use the guideline.

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