General
Nutrient profile of pan-fried fish
A new study in the Journal of Food Science analysed the changes in the nutrient profile of lean fish (cod) and oily fish (farmed salmon) after it had been pan-fried in either extra-virgin olive oil or sunflower oil.
Preventable deaths linked to low omega-3 intakes
A new study found that a low intake of omega-3s in the diet causes up to 96,000 preventable deaths annually in the United States.
Among the dozen dietary, lifestyle and metabolic risk factors researchers at the Harvard School of Public Health examined, low omega-3 intake ranked as the sixth highest killer, responsible for 72,000 to 96,000 preventable deaths in 2005.
The study found low omega-3 intake to be a greater risk factor than high trans fatty acid intake (63,000 to 97,000 preventable deaths).
Danaei G, Ding E, Mozaffarian D, Taylor B, Rehm J, Murray C, Ezzati M. The preventable causes of death in the United States: comparative risk assessment of dietary, lifestyle, and metabolic risk factors. PLoS Med 6(4): e1000058. doi:10.1371/journal.pmed.1000058.
ALA does not convert to DHA
Click here for a copy of the abstract.
Alpha-linolenic acid, (ALA) does not convert to docosahexaenoic acid (DHA) at levels that confer any physiological benefit, according to a summary of omega-3 research conducted by the International Society for the Study of Fatty Acids and Lipids (ISSFAL).
Brenna et al. Alpha-linolenic supplementation and conversion to n-3 long chain polyunsaturated fatty acids in humans. Prostaglandins, Leukotrienes and Essential Fatty Acids. 2009; 80: 85-91.
New review on food labeling changes for EPA and DHA
Click here for the review article
The review examines issues related to the development of a recommended daily allowance or adequate intake, two of the categories of dietary reference intakes, for long-chain omega-3s.
Brownawell A, Harris W, Hibbeln J, Klur feld D, Newton I,Yates A. Assessing the environment for regulatory change for eicosapentaenoic acid and docosahexaenoic acid nutrition labeling. Nutrition Reviews. 2009;67(7):391-397.
A review on healthy ageing
Chemistry In Australia - Nov 2008
Research into healthy ageing has shown that DHA and EPA have health benefits in the areas of cardiovascular health, rheumatoid arthritis, cognitive and memory function, eye health, weight management and mood disorders (including depression). Click on the following link for a review of omega-3s and healthy ageing.
Brown I & Patch C. Long chain omega-3 PUFAS and their role in healthy ageing. Chemistry in Australia. Nov 2008; 14-16.
Fish intake, contaminants & human health
Click Here for further information
This review evaluates the benefits and risks of the following:
- intake of fish or fish oil and cardiovascular risk
- effects of methylmercury and fish oil on early neurodevelopment
- risks of methylmercury for cardiovascular and neurologic outcomes in adults
- health risks of dioxins and polychlorinated biphenyls in fish.
The authors conclude that for major health outcomes among adults, based on both the strength of the evidence and the potential magnitudes of effect, the benefits of fish intake exceed the potential risks. For women of childbearing age, benefits of modest fish intake, excepting a few selected species, also outweigh risks.
Mozaffarian D, Rimm EB. Fish intake, contaminants, and human health: evaluating the risks and the benefits. JAMA. 2006;296(15):1885-99.
The case of health benefits and risks from eating seafood
The US Center for Food, Nutrition, and Agriculture Policy has found that there is significant confusion among consumers about the relative benefits and risks of seafood consumption. Overall the benefits are found to outweigh the risks with current advice to increase seafood consumption substantiated. More more information on Seafood Risks and Benefits click hereSeafood_Risks__Benefits.pdf.
Omega-3 containing foods
Paper 1 - Attitudes and purchase intentions
Paper 2 - Barriers to purchase
Craig Patch from the University of Wollongong has conducted some well designed studies into people’s attitudes and intentions toward purchasing foods enriched with omega-3 fatty acids and barriers to their purchase. The people in the Attitudes study responded to advertisements so may reflect consumers with a greater interest in foods and health.
One finding is that people are more likely to purchase products when they understand the benefits of omega-3s - a challenge for food manufacturers when claims are very resticted by food law.
