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Jumping on the Omega-3 Bandwagon: Distinguishing the Role of Long-Chain and Short-Chain Omega-3 Fatty Acids
journal contribution
posted on 2023-05-19, 09:01 authored by Turchini, GM, Peter Nichols, Barrow, C, Sinclair, AJOmega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) are almost unanimously recognized for their health benefits, while only limited evidence of any health benefit is currently available specifically for the main precursor of these fatty acids, namely α-linolenic acid (ALA, 18:3n-3). However, both the n-3 LC-PUFA and the short-chain C18 PUFA (i.e., ALA) are commonly referred to as “omega-3” fatty acids, and it is difficult for consumers to recognize this difference. A current gap of many food labelling legislations worldwide allow products containing only ALA and without n-3 LC-PUFA to be marketed as “omega-3 source” and this misleading information can negatively impact the ability of consumers to choose more healthy diets. Within the context of the documented nutritional and health promoting roles of omega-3 fatty acids, we briefly review the different metabolic fates of dietary ALA and n-3 LC-PUFA. We also review food sources rich in n-3 LC-PUFA, some characteristics of LC-PUFA and current industry and regulatory trends. A further objective is to present a case for regulatory bodies to clearly distinguish food products containing only ALA from foods containing n-3 LC-PUFA. Such information, when available, would then avoid misleading information and empower consumers to make a more informed choice in their food purchasing behavior.
History
Publication title
Critical Reviews in Food Science and NutritionVolume
52Issue
9Pagination
795-803ISSN
1040-8398Department/School
Institute for Marine and Antarctic StudiesPublisher
Crc Press LlcPlace of publication
2000 Corporate Blvd Nw, Journals Customer Service, Boca Raton, USA, Fl, 33431Rights statement
Copyright Taylor and Francis Group, LLCRepository Status
- Restricted