Omega-3 fatty acids health benefits

Ruxton, C.H.S., Reed, S.C., Simpson, M.J.A., Millington, K.J. (2004). The health benefits of omega-3 polyunsaturated fatty acids a review of the evidence. Journal of Human Nutrition and Dietetics, 17, 449-459. 

Ruxton C. Health benefits of omega-3 fatty acids. 

The study by Hites et al. (2004) of BDEs in farmed and wild salmon promoted discussions regarding the consumption of fatty fish. The health benefits of omega-3 fatty acids are clear, but the consumption of (especially) farmed fish exposes consumers to higher intakes of lipophilic contaminants (including BDEs) and so presumably to an additional health risk (Law et al, 2006a). The development of less contaminated feeds for use in salmon farms may be a way of reducing this risk. 

The demand for healthy foods has led to the development of several entirely new healthy ingredient and additive categories (Heasman and Mellentin 2001 Sloan 2004). An entirely new sector of functional food ingredients has developed, including products such as omega-3 fatty acids and phytosterols for cardiovascular health, prebiotics and probiotics for gut health, antioxidants, polyphenols and phytochemicals, and bioactive peptides. The established vitamins and minerals sector has also benefited from this functional food trend, with more and more products being fortified with beneficial vitamins and minerals. 

Flax seed oil has recently received much attention for its health benefits, primarily attributed to the high omega-3 fatty acid content. Omega-3 fatty acids have been shown to dampen the effects of omega-6 fatty acids through competitive inhibition omega-6 fatty acids are linked to increased inflammation. It is believed that the overall effect of... 

So many studies have shown the enormous benefits of consuming omega-3 fatty acids from both fish and supplements. They have a powerful influence on improving blood pressure and have many other advantages for heart health. 

The fish fats that appear to convey heart-healthly benefits are the omega-3 fatty acids EPA and DHA. Their potential for lowering... 

Ruxton, C. Health benefits of omega-3 fatty acids. Nurs. Stand. 2004 18 38. 

Possible health benefits of consuming fish oils and omega-3 fatty acids have been reviewed by various authors (1-5). These oils can also be obtained from phytoplankton (6-8). Oils obtained from phytoplankton do not contain cholesterol. Phytoplankton require very simple nutrients in easy-to-maintain growth conditions. They can be harvested in short culture cycles. They can be manipulated by genetic engineering to increase their yield and their resistance to environmental stresses. 

Concerning interactions with other chemicals, there is an ongoing debate about the value of fish in the diet versus the risk from increased exposure to methylmercury that may be in the fish. One recent study reported a beneficial effect from increased fish consumption even though mercury body burdens were increased to some extent (Davidson et al. 1998). One possible factor in the fish that could improve health is omega 3-fatty acid. Children and adults both benefit from a healthy diet, but there may more emphasis on the benefits to growing children. Other interactions for mercury include the effect of various substances on its gastrointestinal absorption (e.g., iron, zinc) or possibly protective effects from prevention or repair of mercury related oxidative damage (e.g., interactions with selenium as an antioxidant). No information was identified that specifically addresses differences in these interactions for children compared to adults. 

Lipids Omega-3 fatty acids SDA, Nutraceuticals, fish oil Fish (e.g., salmon, sardine, tuna. Numerous health benefits Borowitzka, 1993 Cohen et al.. 

Shahidi, F. and Finley, J.W., The chemistry, processing, and health benefits of highly unsaturated fatty acids An overview, in Omega-3 Fatty Acids Chemistry, Nutrition, and Health Effects, Shahidi, F. and Finley, J.W., Eds., ACS Symposium Series 788, Washington, DC, 2001, pp. 2-13. 

Omega-3 acids are considered essential to human health, but eannot be manufactured by the human body and must therefore be obtained from food. These acids are naturally present in most fishes and certain plant oils such as soybean and canola, which are foods that people rarely consume in large quantities. Moreover, the direct addition of omega-3 fatty acids to many foods is prevented due to some characteristics (fishy flavors, readily oxidized), which together reduce the sensory acceptability of foods containing fatty acids, limit shelf life, and potentially reduce the bioavailability of the acids. Encapsulation responds to the challenges of omega-3 fatty acid delivery and extends the reach of its health benefits. 

Holub, B.J. (1992) Potential health benefits of the omega-3 fatty acids in fish. In Seafood Science and Technology, (ed. Bligh, E.G.) Fishing News Books, Farnham, pp. 40-45. 

Uauy-Dagach, R. and Valenzuela, A. (1992) Marine oils as a source of omega-3 fatty acids in the diet how to optimize the health benefits. Prog. Food Nutr. Sci. 16, 199-243. 

New health-related and environmental applications are included in margin notes and problems. Topics include the health benefits of omega-3 fatty acids, a-hydroxy acids in skin care products, drugs such as Benadryl that contain ammonium salts, chloroethane as a local anesthetic, rebaudioside A (trade name Truvia), a sweetening agent isolated from a plant source, and many others. 

While a number of margarines and spreads have been introduced that claim or infer benefits to gut health or bone health, the major focus of activity in this sector has been in phytosterol-enriched heart-benefit products. The first of these were laimched in Finland in 1995, but the sector did not really take off until 1999, when a number of products were launched in the USA, Europe and Australia. While heart-benefit spreads have been introduced based on n-3 (also known as omega-3 or co-3) fatty acids, these have not enjoyed anything like the commercial success of their phytosterol-enriched counterparts. 

The DHA blend will offer Omega-9 canola oil s high stability oil background with the known health benefits of omega-3 DHA fatty acid. 

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