Take a walk through a supermarket in any wealthy nation and the promise of omega-3 health benefits screams off products from bread to milk to juice. But are consumers getting the superfood they paid for?
“Consumers don’t understand what it is,” Vivian Tysse, sales manager with Norwegian fish-oil producer Denomega, said at a health ingredients trade show in Paris this month.
Processed foods labeled with nutritious omega-3 fatty acids can contain anything from Peruvian anchovy oil, Norwegian cod liver oil, micro algae produced in vats, or prairie flaxseed.
Added to other foods, omega-3 pledges to deliver the health benefits of fish oil without its smell or taste. And scientific literature links the acids to cardiovascular protection and generally better heart, brain and eye health.
But the nutrition industry says there is continuing confusion around the additives.
Unless cleared up, the world will continue to face “a high risk of chronic disease that costs health care systems trillions of dollars,” said Adam Ismail, executive director of the Global Organization for EPA and DHA Omega-3 (GOED).
According to GOED, a trade group based in Salt Lake City, “omega-3” is a blanket term that misleads consumers because it refers to three separate fatty acids — EPA, DHA and ALA — which do not perform in the same way.
While in most countries ALA (alpha-linolenic acid), which is derived from plant sources such as flaxseed, can be labeled “omega-3,” it does not carry the same nutritional punch as EPA and DHA.
EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) are longer chain fatty acids derived from marine sources such as oily fish, while DHA can also be taken from micro algae.
“Consumers don’t really get the difference, but it’s EPA and DHA that your body really needs,” said Ian Lucas, executive vice-president of innovation and strategy at Ocean Nutrition Canada, an omega-3 fish-oil producer.
Nutritional balance can be achieved by eating about two portions of oily fish, containing both EPA and DHA, per week, according to Tysse.
“But people don’t eat enough fish,” said Tysse of Norway, so omega-3 added foods are “the next best way.”
Producers of omega-3 fish oil hail Sweden’s recent decision to essentially ban use of the term “omega-3” on food packaging meaning food manufacturers there will now have to specify which of the three fatty acids their product contains.
EAT MORE FISH
“Consumers need to be informed and make their own choice,” said Philip Fass, executive director of industry and commercial relations at Martek Biosciences Corporation, a US manufacturer of oil from micro algae rich in DHA.
Martek has avoided some of the omega-3 confusion by branding its ingredients as “Life’s DHA” on major food brand labels from Yoplait to Minute Maid.
But if consumers are confused, the industry itself offers little clarity.
Contrary to the message issued by fish-oil producers, Martek for instance claims DHA works alone as a nutrient. “We believe that DHA supplies all the health benefits you need,” said Fass.
Meanwhile suppliers of plant-derived omega-3s claim their ingredients are more appealing to consumers and safer than fish products.
Fish-oil producers counter that contaminants found in fish are sifted out of the oil and that new technologies such as micro-encapsulation — which turns fish oil into a long lasting powder — have removed obstacles of putting fish oil into food.
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