Omega-3s

What are OMEGA-3s?

The Omega-3 family are essential nutrients that need to be obtained through the diet. Omega-3 DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid) are long chain Omega-3s found mainly in oily fish but also in smaller amounts in other seafood, meat and eggs. The Heart Foundation recommends 2-3 oily fish meals a week. Foods enriched with long chain Omega-3s can help boost your intake of these important nutrients.

Why are long chain OMEGA-3s important?^1,2

The importance of long chain Omega-3s for heart health has been recognised by many health authorities. Long chain Omega-3s DHA and EPA help heart health in many different ways such as their significant role in blood flow and assistance in keeping blood vessels flexible and strong.

What is the recommended daily intake of OMEGA-3s?

It is recommended by the National Health and Medical Research Council (NHMRC) that the optimal daily intake of long chain Omega-3s is 610mg for men and 430mg for women³ but most Australians consume less than 125mg of long chain Omega-3s daily⁴ .

See the following websites for further information:

• The Omega-3 Centre provides up-to-date information on omega-3s at http://www.omega-3centre.com
• For more information about healthy eating and your heart see http://www.betterhealth.vic.gov.au
• The American Heart Association also has recommendations on Omega-3s at http://www.americanheart.org

References:

1. NHMRC. Nutrient reference values for Australia and New Zealand. Commonwealth of Australia, 2006 from Chapter Fats: total fat and fatty acids, p36.
2. Food and Nutrition Board: Institute of Medicine. Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (Macronutrients). The National Academies Press: Washington, DC, 2002 from Chapter 8. Dietary Fats: Total Fat and Fatty Acids, p422-541.
3. NHMRC. Nutrient reference values for Australia and New Zealand. Commonwealth of Australia, 2006 from Chapter Optimising diets for lowering chronic disease risk, Table 1, p270.
4. Howe P et al. Dietary intake of long-chain omega-3 polyunsaturated fatty acids: contribution of meat sources. Nutrition 2006;22:47-53