Source: fishupdate.com (published December 3, 2007)

RESEARCHERS are claiming that, in order to gain most benefit from omega-3, it must come from seafood, as opposed to supplements or other foodstuffs.

Results from extensive research show that omega-3 works wonders for health. But is the omega-3 designation sufficiently precise to enable consumers to choose the source of their intake of omega-3?

Dr Alex Richardson from Oxford University in England is among those who consider that source is a major factor in terms of the health effect. The term “omega-3” is a designation for essential fatty acids that the body does not produce itself, but which must be ingested as dietary intake. The various omega-3 acids have different effects on the body.

Says Dr Richardson: “The simplest omega-3 type, known as alpha-linolenic acid or ALA, comes from vegetable sources. It is found in seaweed, green vegetables and linseed. In theory, the body can convert simple ALA to the essential omega-3 fatty acids EPA and DHA, which the brain and the body need. But research has shown that, in practice, this function does not occur in the human body. There are many reasons for this – for instance, the dietary intake must also include certain other vitamins and minerals in order to facilitate the conversion. So what should you do? Simple - eat more fish and seafood.”

Continues Dr Richardson: “The food industry has enthusiastically jumped on the omega-3 bandwagon. In supermarkets today, the consumer can find a whole range of foods containing omega-3 additives that make them believe they have found the “magic ingredient”. But consumers lack a knowledge of the difference between the various omega-3 fatty acids that the body needs, and they think that all it takes is the simple vegetable ALA found as an additive in many foodstuffs today.”

Professor Edel Elvevoll from the University of Tromsø supports Dr Richardson: “In themselves, omega-3 fatty acids are not enough – you need to eat fish. Seafood is rich in antioxidants, fat-soluble and water-soluble vitamins, easily digestible proteins with special amino acid composition, minerals, trace elements and fat of the healthy, polyunsaturated type. We have carried out a clinical study that shows the uptake of omega-3 is three to four times greater from salmon fillet than from fish oil. An earlier Italian study showed an even greater difference in favour of salmon compared to concentrated dietary supplements. Therefore we consider that it is best to eat seafood in its natural form.”