Omega-3 3 Intakes in the UK & Options for Increase Rachael A. Gibbs Omega 3 intakes key issues Knowledge of current intakes of are essential for developing strategies to increase them Highlight sub-groups of the population whose intakes are poor Knowing the contribution of different dietary sources to intakes is vital Choose the key foods which could enhance dietary intakes if enriched Intake is a function of degree of enrichment and intake of food Increasing intakes: enriching staple fat sources is a favourable option Including: animal-derived foods, margarine/spreads Omega 3 polyunsaturates Most important: Very Long Chain Eicosapentanoic Acid (EPA) C2:5 n-3 Docosapentanoic Acid (DPA) C22:5 n-3 Docosahexanoic Acid (DHA) C22:6 n- 3 Primarily marine derived Biosynthesis of Omega-3 3 fatty acids Human studies have revealed limited in vivo biosynthesis of Omega-3 () from Alpha-linolenic acid (C18:3 n-3) Slightly greater in females than males DHA EPA Health benefits widely acknowledged Not : Alpha Linolenic Acid ( C18:3 n-3 -ALA) Primarily plant derived Meaningful concentrations can therefore only reach the body through the diet Importance of dietary intakes α-linolenic acid Mg/d 22 2 18 16 14 12 1 8 6 4 2 Recommended intakes COMA (1994) Reduced CHD risk Significant effect on CV risk factors recommendation: SACN (24) 45mg/d Mozaffarian et al. (23) Prevention of reinfarction SACN summary (24) More potent physiological effects ~ 1-2g/d Singh (1997) Main objectives Provide estimations of current intakes through analysis of dietary survey data and literature What proportion of the UK population eat oil-rich fish Are some population sub-groups consuming more than others What is the current intake status What implications do these intakes have What is the potential impact of incorporating enriched animalderived foods into the diet 1
Dietary sources of Omega 3 Regular foods What factors may influence Consumption of Oily Non-consumers 27% Consumption (g/week) 2 15 1 5 (SACN, 24) Methods for estimating intakes 22 NDNS/other household survey data 27 Low Diet and Nutrition Survey (LIDNS) M/F Food intakes CURRENT concentrations in foods literature/ lab POTENTIAL concentrations in enriched foods literature/lab Adjustments made where more appropriate estimates available to give best representation Estimated current EPA and DHA intakes from main dietary sources Estimated potential intakes EPA + DHA intake (mg/d) 25 2 15 1 5 UK adult intakes - based on 199 mean intake from : 199mg/d mean intake inc. other foods: 244mg/d (inc. fish) 4.1 Beef + Veal 26 8.8 Poultry Eggs: table Semiskimmed cheese Full fat and others milk (Givens and Gibbs, 26) 244 Intake of EPA + DHA (mg per day) EPA+DHA intake around the world 1 9 8 7 6 5 4 3 2 1 Southern (Vermunt & Zock,, 27) Mid Northern Japan North America UK 244mg/d Givens, D I and Gibbs, R A. (26). Nutrition Bulletin 31, 14-11. 2
What factors may influence Consumption of Oily : the age effect 6 (derived from NDNS, 22) Canned tuna not classed as an oily fish (Gibbs et al., Unpub.) Male % consumers 5 4 3 2 1 25% 19-24 25-34 35-49 5-64 Male consumers (exc. canned tuna) consumers (exc. canned tuna) group % total fatty acids in plasma 8 7 6 5 4 3 2 1 Effect of age on Omega 3 status: plasma biomarkers 19-24 25-34 35-49 5-64 65+ group Gibbs, Minihane et al., (Unpub.) EPA DHA group P=. = Not sig *age = Not sig intake P=. Implications of age effect ly, our young people are vastly underconsuming Omega-3 If this continues, the potential benefits derived from Omega-3 in later life may be compromised This, coupled with increased levels of obesity and low physical activity could represent a hugely increased economic and welfare burden What factors may influence Low income (LI) vs. National (N) (Gibbs et al., Unpub) Based on Low Diet and Nutrition Survey (Nelson et al., 27) 45 Intake EPA+DHA mg/d 4 35 3 25 2 15 1 5 effect is seen in low income group as well as National group = Lowest intakes in LI group are in younger people LI N Derived LI N Animal Derived LI N 3
How can intakes be increased Use of Cod liver oil and other fish-based supplements NDNS, 22 Low DNS, 27 Increased oily fish Omega-3 spread oil supplements % 6 46% 5 34% 4 3 2 1 Male 6 5 19-24 4 25-34 35-49 3 5-64 2 1 Use appears to increase with age Males 7% 12% s 19-34 35-49 5-64 65+ Fewer Low take these supplements oil supplements Advantages: Convenient Potential to provide high doses conveniently Disadvantages: Cost Compliance/irregular use Wide variability in composition and strength Confusing to consumer Enriched animal-derived foods Omega-3 spread Impact on the diet EPA + DHA intake (mg/d) intakes from normal and enriched foods - based on 12 1 8 6 4 2 4.1 1 Beef + Veal 26 121 Poultry 8.8 54 Eggs: table and others 13 (Givens and Gibbs, 26) mean intake from fish: 199mg/d mean intake from animalderived foods: 45mg/d mean intake: 244mg/d Potential mean intake from enriched animal-derived foods: 231 mg/d Semiskimmed milk Full fat cheese 24 Givens, D I and Gibbs, R A. (26). Nutrition Bulletin 31, 14-11. Normal Enriched Intake EPA+DHA and predicted mean intakes of EPA+DHA mg/person/day across age groups (derived from NDNS, 22) 6 5 4 3 2 1 19-24 25-34 35-49 5-64 group/gender Male Potential Gibbs et al. (Unpub.) Potential 4
Intake EPA+DHA mg/d Low income (LI) vs. National (N) (Gibbs et al., Unpub) Based on Low Diet and Nutrition Survey (Nelson et al., 27) 45 4 current 35 3 potential 25 2 current 15 1 potential 5 LI N LI N LI N Derived Animal Derived Summary Younger people currently have the lowest intakes of EPA and DHA: result of very low fish Oily fish cons. Oily fish is low (27%) Mean EPA+DHA intake 244mg/d Options for increase Of particular benefit to people who habitually consume more animal derived foods than fish Low groups have lower mean intakes (198mg/d): result of lower fish Replace regular animal derived foods with enriched ones: 231mg/d from animal-derived Potential mean total intake inc. fish: 43mg/d Thank you! This work is a component of Lipgene, an Integrated Project funded by the an Union Sixth Framework Programme www.ucd.ie/lipgene 5