Omega-3s Make Headlines Again
The U.S. Food and Drug Administration announced a qualified health claim for the use of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), commonly known as omega-3 fatty acids. Previously, labels could state that a food contained omega-3’s, but could not make any claims regarding the benefits of consuming them. This ruling allows seafood processors to use the following statement on their omega-3 containing foods, as well as on shelf labels, brochures and marketing materials: “supportive but not conclusive research shows that consumption of EPA and DHA omega-3 fatty acids may reduce the risk of coronary heart disease.” Seafood packagers must list the amount of EPA and DHA contained in a serving of the product in question.
...men who consume salmon at least once per week
have
a 70% lower likelihood of cardiac arrest
While the U.S. government has not issued any specific recommendations regarding how much omega-3 containing seafood should be consumed, it is clear that the recognition of omega-3’s health benefits is gaining wider acceptance. The American Heart Association, for example, recommends eating two 85g servings of fish, preferably fatty fish, per week. Scientists have also suggested that individuals with a family history of heart disease should also add a daily supplement of fish oil. The evidence of the beneficial effects of omega-3’s is substantial – several studies have shown that men who consume salmon at least once per week have a 70% lower likelihood of cardiac arrest.
USDA may soon issue a statement that mirrors the current American Heart Association recommendation of two servings of fish per week. A draft of this advisory is currently under an internal review by both USDA and the Department of Health and Human Services, and should emerge from the review process in 2005.
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