nutrition science
and milk can be found on the market
already, but also meat, particularly
poultry, can be enriched with long
Dr Elisabeth Weichselbaum chain omega 3 fatty acids.
Nutrition Scientist
All these approaches aim to in-
crease the intake of omega 3 PUFA in
the UK population, particularly among
Omega 3 fatty acids in functional foods:
those who never or rarely eat oily fish.
But again, what about people who
what are the benefits and challenges? eat a vegetarian diet? How can they
Nowadays, the term ‘functional foods’ much lower average intake (113 mg)
increase their intake of EPA and DHA?
is widely used in the food industry, and
(Givens and Gibbs 2006).
A plant source of these two long chain
omega 3 fatty acids is algae, which is
functional foods can be found in the
Understandably, the primary goal
an important component in the food
shelves of virtually every supermarket
of public health specialists is to try to
chain of fish – and explains why fish is
or food store across the UK.
increase fish intake in the population.
rich in long chain omega 3 fatty acids.
They are commonly described to be
However, this is not necessarily straight-
Algal oil can therefore be used to
foods that have specific health promot-
forward. Many people dislike the taste
fortify foods with long chain omega 3
ing benefits over and above their usual
of fish, some are vegetarian, and
PUFA. These products would be suit-
nutritional value. Examples include
some don’t eat fish for other reasons.
able for vegetarians. However, fish oil is
vitamins or minerals added to fruit
Further, considering that overfishing is
still more commonly used to add long
juices and breakfast cereals, dietary
a concern for environmental reasons,
chain omega 3 PUFA to foods, mainly
fibre added to yoghurts, or margarines
many scientists are asking whether fish
because the production of algal oil is
which claim to reduce blood-choles-
resources are sufficient to increase the
very expensive.
terol concentrations. One of the latest
average fish consumption to two times
The use of fish oil also raises environ-
developments in the field of functional
a week among the whole population.
mental concerns, as it is extracted from
foods has been the fortification of a
Some scientists claim that some fish
the edible parts of fish. Even though
range of food and drinks with omega 3
species are already at serious risk of
the use of fish oil in fortifying foods may
polyunsaturated fatty acids (PUFA).
becoming extinct. Indeed, the Food
be of great value for people not eat-
A large number of epidemiological
Standards Agency (FSA) is currently
ing fish, its excessive use – particularly in
studies show that omega 3 PUFA have
reviewing the advice on fish intake to
animal feed – might be detrimental to
a beneficial effect on the cardiovas-
take into account concerns surround-
the survival of some fish species. There-
cular system. In particular, the long
ing sustainability.
fore, scientists from a large European
chain omega 3 PUFA, mainly found in
The food industry has now reacted
project called Lipgene are working on
oily fish, are effective for lowering the
to the reported health benefits and
introducing genes from marine algae
risk of cardiovascular disease (CVD).
the low average intake of long chain
into rapeseed plants to enable the
There is also some emerging evidence
omega 3 fatty acids, by fortifying se-
synthesis and accumulation of EPA and
that suggests that long chain omega 3
lected items from their product ranges.
DHA. If this project is successful, this
PUFA are important for cognitive func-
Typical fortified foods that are being
technique could provide an interest-
tion, and also possibly for alleviation of
sold across the UK include fat spreads,
ing alternative for the food industry for
inflammatory conditions. These health
yoghurts, bread or juices. The main
adding long chain omega 3 fatty acids
benefits become even more impor-
source of the omega 3 PUFA that is
to their products.
tant as our life expectancy increases.
used by food producers to be added
In summary, functional foods forti-
Although people are living longer,
to foods is fish oil, which is rich in the
fied with long chain omega 3 PUFA are
their later years are not always spent
long chain omega 3 PUFAs eicosapen-
a valuable source of healthy fatty ac-
in good health. Quality of life is often
taenoic acid (EPA) and docosahexae-
ids for people who do not eat oily fish.
poor after a heart attack or any other
noic acid (DHA) – those fatty acids that
However, most products on the market
cardiovascular incident.
have been found to possess the most
are not suitable for vegetarians as the
Oily fish are the richest source
beneficial effects on health. Produc-
main source of long chain omega 3
of long chain omega 3 fatty acids. ers sometimes make health claims on
fatty acids for the fortification of foods
Currently, the UK Government rec- products that are naturally rich in ALNA
is fish oil. Furthermore, excessive use of
ommends an intake of at least two (_-linolenic acid), a short chain omega
fish oil may have a detrimental im-
portions of fish per week, of which one 3 fatty acid derived from plant-based
pact on marine fish stock and so raises
should be oil-rich. This corresponds to foods (e.g. plant oils in margarines) that
environmental concerns. Developing
an average daily intake of approxi- is essential in the human diet. The body
plant sources that contain long chain
mately 450 mg long chain omega 3 can convert ALNA into the long chain
omega 3 fatty acids could therefore
PUFA (SACN/COT 2004); a goal that omega 3 PUFAs EPA and DHA, but this
be a valuable alternative in the future.
differs significantly from the status quo process is not very efficient.
For further information on the Lip-
in the UK. It is estimated that, on aver- Another way of enriching certain
gene project visit www.lipgene.ucd.ie.
age, British people consume around foods with long chain omega 3 PUFA
244 mg long chain omega 3 PUFA per is by feeding fish oil or fish meal, or a
References:
Napier JA & Sayanova A (2005) The production of very-long-chain
day. However, more than half of this plant source of omega 3 fatty acids
PUFA biosynthesis in transgenic plants: towards a sustainable
source of fish oils. Proceedings of the Nutrition Society 64:387-93.
intake is derived from oily fish, and only to livestock animals. By doing this, Givens DI, Gibbs RA (2006) Very long chain n-3 polyunsaturated
27 percent of the population consume the composition of the fat tissue of
fatty acids in the food chain in the UK and the potential of animal-
derived foods to increase intake. Nutrition Bulletin 31: 77-80.
oily fish, so the majority of the popula- animals and animal products can be
SACN/COT (Scientific Advisory Committee on Nutrition/Committee
on Toxicity) (2004) Advice on Fish Consumption: Benefits and Risks.
tion (who do not eat oily fish) have a manipulated. Omega 3 PUFA rich eggs
HMSO: London.
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