omega-3 fatty acids

Long-chain omega-3 fatty acids, fish intake, and the risk of type 2 diabetes mellitus Authors: Manas Kaushik, et al. Harvard School of Public Health Journal: American Journal of Clinical Nutrition, September 2009

Direct Diet Quantification Indicates Low Intakes of (n-3) Fatty Acids in Children 4-8 Years Old Authors: Sarah M. M. Madden, et al,University of Guelph, Canada

Journal Articles Leave even some Seafood Scientists Scratching their Heads July 8, 2008 Washington – A pair of articles focusing on the fats in fish from the July issue of the Journal of the American Dietetic Association is puzzling consumers and health professionals alike. Fish, particularly oily fish, at least twice per week is recommended as a front-line fighter against heart disease because it is high in protein, low in total fat, and one of the only naturally-rich sources of long-chain omega-3 fatty acids. But a controversial article claiming fish with lower amounts of omega-3s than omega-6s may be harmful to heart health flies in the face of this recommendation.  The article suggests hamburger and bacon might have more heart-healthful properties than tilapia based solely on their lower omega-6 content. “There is an on-going discussion about these fatty acids, but it’s a dangerous reach to even suggest that replacing a meal of low-fat tilapia with ground beef or bacon would be a healthful choice,” said Jennifer Wilmes a registered dietitian with the National Fisheries Institute. There is currently no scientific consensus that lower-omega-3, higher-omega-6 fish are unhealthy. William Harris, PhD devotes a three page research editorial in the same July edition to challenging the theory, pointing out that it “fails to consider relevant human experimental evidence” and attacks the dramatic comparison of tilapia to hamburger and bacon, calling it a “potentially flawed concept” that overstates the impact of omega-6. “We need more science to agree on the impact of an omega-3 to omega-6 ratio,” said Wilmes. “But what we do have scientific consensus on is that omega-3s – which you can get plenty of by eating a variety of fish – are paramount to heart disease prevention.” For more than 60 years, the National Fisheries Institute (NFI) and its members have provided American families with the variety of sustainable seafood essential to a healthy diet. For more information visit: www.AboutSeafood.com. Contact Information:  Gavin Gibbons 703.752.8891 ggibbons@nfi.org

Harvard Doctor says Seafood should be Medicine, Not Just Dinner July 08, 2008 Washington – The July issue of the American Journal of Clinical Nutrition reports on evidence that fish and its omega-3 fatty acids should be considered more than just a healthy part of a diet, but among the most important treatments for coronary heart disease (CHD) and sudden cardiac death (SCD). “…modest consumption of fish or fish oil, together with smoking cessation and regular moderate physical activity, should be among the first-line treatments for prevention of CHD death and SCD,” writes Dr. Dariush Mozaffarian. The in-depth review concludes the “strength and consistence of the evidence” shows eating oily fish (i.e., farmed salmon, anchovies, and herring) about twice per week can cut risk of dying from a heart attack by 36 percent.  Alternatively, the study suggests people can eat less-oily fish more often to meet their omega-3 needs. As it pertains to heart health, the report also addresses the issue of contaminants in fish and offers a doctor’s perspective on concerns—or lack there of-- about mercury. “Any potential health risks of contaminants in fish are substantially outweighed by cardiovascular benefits of fish consumption,” writes Dr. Mozaffarian. “As nutrition professionals, we look for consensus among a sea of studies,” said Jennifer Wilmes a dietitian at the National Fisheries Institute, “and this review positions seafood as an indisputable part of preventing the number one cause of death in the US.” For more than 60 years, the National Fisheries Institute (NFI) and its members have provided American families with the variety of sustainable seafood essential to a healthy diet. For more information visit: www.AboutSeafood.com. Contact Information:  Gavin Gibbons 703.752.8891 ggibbons@nfi.org

Mercury, Fish Oils, and the Risk of Myocardial Infarction Authors:       Eliseo Guallar, et al. Johns Hopkins Medical Institutions Journal:         New England Journal of Medicine, November 2002

Omega-3 Fatty Acids for Cardioprotection Authors:        John H. Lee, et al. Mid America Heart Institute and University of Missouri-Kansas City Journal:         Mayo Clinic Proceedings, March 2008

Plasma Phosphatidylcholine Docosahexaenoic Acid Content and Risk of Dementia and Alzheimer Disease Authors:         Ernst J. Schaefer, et al. Tufts University Journal:        Archives of Neurology, November 2006

Omega-3 Fatty Acids:  Evidence Basis for Treatment and Future Research in Psychiatry Authors:          Marlene P. Freeman, et al. University of Arizona College of Medicine Journal:       Journal of Clinical Psychiatry, 2006

The Links Between Diet and Behaviour:  The Influence of Nutrition on Mental Health Authors:        The Associate Parliamentary Food and Health Forum, United Kingdom Journal:         Report of an inquiry held by the Associate Parliamentary Food and Health Forum, January 2008

Essential n-3 Fatty Acids in Pregnant Women and Early Visual Acuity Maturation in Term Infants Authors:        Sheila M. Innis, et al. Child and Family Research Institute, Canada Journal:        American Journal of Clinical Nutrition, March 2008