March 2009 Press Release

World’s Experts Agree – Terrestrial plant-based Omega-3 Fats No Substitute for Seafood–based Omega-3 Sources

All omega-3 fats not created equal

(March 16, 2009) – The world’s experts on dietary fats have released a new (5th) statement detailing the importance of specific fat components – omega-3s – and their health contributions. This is important because in general, consumption of the essential nutrient omega-3 (also known among scientists as n-3) is usually lower than recommended for optimal health.

Members of the International Society for the Study of Fatty Acids and Lipids (ISSFAL) presented the latest data concerning omega-3s, a subset of polyunsaturated fatty acids (PUFA). Their report’s key finding is that among omega-3s, not all are equal.

“Each type of omega-3 has distinct nutritional functions. Nevertheless, seafood/algal omega-3s—also known as long-chain omega-3s—are more potent than terrestrial plant sources of omega 3s and boast certain critical functions that terrestrial plant-based omega-3s simply cannot perform,” noted Tom Brenna, Professor of Nutritional Sciences at Cornell University in Ithaca, New York, and chair of the ISSFAL Committee which drafted the statement.

Brenna explained that seafood, especially fatty fish, offers two critical omega-3s, eicosapentaenoic acid, (EPA) and docosahexaenoic acid (DHA). DHA, in particular, is critical for brain development and function, and it’s an essential part of every brain cell. The brain produces very little of its own DHA and, instead, must rely on dietary supplies or body stores of these omega-3s.

Also in their report – the 5th ISSFAL Statement: Alpha-Linolenic Acid Supplementation and Conversion to n-3 Long-chain Polyunsaturated Fatty Acids in Humans – the researchers concluded that though the body can convert an omega-3 found mainly in terrestrial plant-based foods, alpha-linolenic acid, (ALA) to EPA/DHA, recent scientific thinking has concluded that conversion is minimal and not significant nutritionally. For adults consuming diets that are typical of those found in developed Western economies, conversion of ALA to EPA is very low, and to DHA is even less—essentially negligible. These very low conversion rates mean that ALA cannot meet the body’s need for DHA.

While ALA has little effect on raising the body’s DHA levels, consumption of DHA-containing foods and supplements significantly raises those levels. And, the statement emphasized, because DHA is vital for infant brain development, DHA from human breast milk and supplemented infant formula contributes critical amounts of DHA to infants. Finally, DHA levels in infants and adults who consume seafood or fish/algal oil supplements are greater than those in people who do not consume such sources.

For the 5th ISSFAL Statement, please visit the organization’s Web site at http://www.issfal.org.uk/pufa-recommendations.html

Established in 1991, the International Society for the Study of Fatty Acids and Lipids (ISSFAL) comprises more than 500 members from more than 40 countries. Organization members are scientists, medical professionals, educators, administrators, communicators and other professionals with an interest in the health effects of dietary fats, oils and lipids. Membership also include researchers carrying out studies on the health effects of omega-3 and omega-6 fatty acids, conjugated linoleic acids (CLA),trans, saturated and monounsaturated fatty acids, as well as other lipids. ISSFAL is the foremost international scientific society dealing exclusively with the health impact of dietary lipids. For more information, visit http://www.issfal.org.uk.