I agree with Professor Robert Winston that the challenge is how to increase the intake of Omega-3 in its most usable form by the body. He would, undoubtedly, stress the particular importance of the long chain Omega-3 fatty acids EPA and DHA in delivering the unquestionable health benefits.
The development of a new milk brand (The Grocer, July 23, p55) which, very astutely, benefits from having the health-enhancing fatty acids added to it as a result of scientific trials in Durham, is a great example of how robust science can assist NPD and marketing messages.
There are more than 5,000 scientific studies showing that Omega-3 fatty acids help keep at bay a range of ailments, including heart disease, depression, hyperactivity, and even sunburn and skin cancer.
This has clearly influenced the trend to add Omega-3 to foods. But I am concerned about reports suggesting that some foods fortified by short chain fatty acids will not deliver the claimed benefits. Both short chain and long chain are beneficial for health, but there is widespread scientific agreement that the long chain fatty acids such as EPA and DHA provide the significant health benefits.
The heart health claim by the Joint Health Claims Initiative is specific to EPA and DHA. Durham advocates these. So I believe long chain Omega-3, in particular EPA and DHA- characteristics of Scottish farmed salmon - are the most effective health-enhancing form.
Omega-3 is increasingly added to foods, but Scottish farmed salmon will remain a primary source. The only meaningful natural source of EPA and DHA is oil-rich fish such as salmon. Eating only two portions a week will deliver at least the levels of EPA and DHA referred to by the JHCI (3g per week).
The key to increased consumer consumption is education. Not forgetting the impending EC Regulation on Nutrition and Health Claims, perhaps the FSA should give long chain Omega-3s EPA and DHA equal importance to its 5-a-day message?
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Email richard.clarke@william-reed.co.uk or call him on 01293 610404