News and media
July 2008 - Doctors clarify all fish is healthy
A confusing report, in the July issue of the Journal of the American Dietetic Association about the types of fats in popular seafood has led to an international coalition of more than a dozen doctors speaking out to clarify that all fish are low in total and saturated fat, high in protein and clearly part of a healthy diet. For the response letter click here
The Omega-3 Centre appoints a new Executive Director
Ms Wendy Morgan, the founding Executive Director of the Omega-3 Centre, resigned from the role in December 2007 to become the Centre's Scientific Advisor on Nutrition. The Centre has now appointed a new Executive Director, Ms Monique Cashion, who is in the midst of planning new exciting events for 2008.
We would like to thank Wendy for all her efforts and enthusiasm in establishing and coordinating the O3C activities to date. She has done a fantastic job and the Centre looks forward to continue working with Wendy as the Scientific Advisor on Nutrition.
See the media release click here
For the media release click here
New test for predicting heart disease risk - Expert at Omega-3 Conference being held on 3 December 2007 at the Sydney Fish Market
The Heart Foundation says cardiovascular disease is the leading cause of death killing one Australian every 10 minutes!
Research from around the world over many years has now shown that higher intakes of omega-3s are an effective way to reduce risk of heart attack, regardless of other risk factors like cholesterol or body weight. Research by Dr Bill Harris and his colleagues shows that the level of omega-3s in your blood, which is a good reflection of dietary intake, is a better predictor of future risk for fatal heart attack than many current tests such as good or bad cholesterol testing
See the media release click here
For more details on the Omega-3 Index click here and here
For media interviews contact Reed Weir Communications: Owen Craig on Tel: +61 2 9436 2088 Mob: 0411 584 415 or Jasmine Kaur on Tel: +61 2 9436 2088 Mob: 0416 001 586
Children and Omega-3s - Expert Report released
19 September 2007
Why children need long chain omega-3s and are they getting enough?
International experts gathered in Sydney earlier in the year to discuss the health benefits of long chain omega-3 fatty acids for children. The outcomes have now been released and will help raise community and government awareness and understanding of this key nutritional issue. "Our children’s health is too important to ignore the roles of Omega-3s” Wendy Morgan, Executive Director of the Centre said.
Professor Andrew Sinclair, Scientific Adviser to the Omega-3 Centre said “Government nutrition policy currently pays scant attention to the need for long chain Omega-3 fatty acids in children and adolescents. We need to understand the role of Omega-3s in children’s health and ensure recommendations and advice on Omega-3s are communicated effectively to improve children’s intakes.”
For more details contact Wendy Morgan on 0401 134 334 or wmorgan@omega-3centre.com
See the media release click here
For more details click here
For media interviews contact Reed Weir Communications: Owen Craig on Tel: +61 2 9436 2088 Mob: 0411 584 415 or Jasmine Kaur on Tel: +61 2 9436 2088 Mob: 0416 001 586
The Omega-3 Centre E-NEWS June 2007
Keep up-to-date with this new publication - to subsribe click here
To view the latest issue click here
To view the first issue click here
Behind the media...An update to the Today Tonight story on 11 April 2007
Canned tuna - why is the Omega-3 content variable?
There are at least 7 good reasons for the variability of Omega-3s in canned tuna
1. There are different species of tuna with different levels of Omega-3s
A CSIRO analysis indicates, for example, that Yellowfin tuna contains 114mg EPA and DHA (the long chain Omega-3s) per 100g and Southern bluefin tuna contains 219mg EPA and DHA*.
2. There are seasonal variations in tuna's Omega-3 content
The age of the fish will make a difference too.
3. Different canning plants use different methods to clean and cook tuna
The cleaning and cooking process prior to canning may cause some oil to be lost from the fish. This oil, which contains Omega-3s, used to be simply discarded or burnt as fuel but nowadays this valuable resource is often collected, refined and re-enters the food supply. Note that there is no deliberate removal of Omega-3s in the canning process.
4. The Omega-3 rich part of the tuna - the dark meat - may not be included in canned tuna
Many consumers do not like the look or taste of the dark tuna meat so manufacturers do not include this part in specific canned tuna products. The amount of Omega-3 rich oil can vary 5-fold depending on which part of the tuna is analysed.
5. Tuna may be sliced or, cut into chunks - this can affect how much Omega-3 is lost
The greater the surface area, the greater are the likely Omega-3 losses.
6. The Omega-3s in tuna canned in oil can dissolve into the oil and are lost when the oil is drained off
7. The analytical method to identify the levels of long chain Omega-3s is difficult and requires specific types of equipment
More important points to consider...
Remember that many of us would benefit from more long chain Omega-3s in our diet
Even an extra 60mg a day will double the intake of many people. The average recommended adequate daily intake of long chain Omega-3s for people 14 years and over is 125mg and so 60mg reflects almost 50%of our needs.
We need to get our nutrients from a variety of sources
Very few foods will ever contain 100% of your daily nutrient needs in one serve! For example: even milk, a great source of calcium, will only provide around 25% of daily needs in a glass - that's why we need 3 serves of dairy a day.
Tuna is high in nutritional value - it is a source of high quality protein, the minerals selenium and iodine as well as the vitamins B12 and E. Great nutrition for all ages!
Check the label!
Check the label of canned fish and other foods which you think may contain the important Omega-3 nutrients to compare how much is actually there. If there is no listing in the Nutrition Panel on-pack it could mean the product has none or few Omega-3s. Call the manufacturer to ask them - most now have consumer hotlines.
The Omega-3 Centre asks all food suppliers to highlight their long chain Omega-3s content on-pack - but only if at least 30mg per serve is present.
The Australian and New Zealand food regulations state that a claim about the content of Omega-3s can only be made if at least 30mg EPA and DHA is present in a serve (or at least 200mg of the shorter chain Omega-3 - alpha-linolenic acid).
* Nichols PD, Virtue P, Mooney BD, Elliott NG, Yearsley GK. Seafood: The good food. CSIRO Marine Research, 1998
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