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Omega-3 fatty acids. What consumers need to know

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Open access
Authors
McManus, Alexandra
Merga, Margaret
Newton, Wendy
Date
2010
Type
Journal Article

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Citation
McManus, Alexandra and Merga, Margaret and Newton, Wendy. 2010. Omega-3 fatty acids. What consumers need to know. Appetite. 57 (1): pp. 80-83.
Source Title
Appetite
DOI
ISSN
School
Centre of Excellence for Science, Seafood & Health (CoESSH)
Remarks

NOTICE: This is the author’s version of a work that was accepted for publication in Appetite. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Appetite [57, 1, 2011] DOI 10.1016/j.appet.2011.03.015

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Abstract

The general public is increasingly aware of the health benefits associated with consumption of omega-3 fatty acids. While evidence of health benefits continues to mount, the underlying science is complex. Omega-3 fatty acids vary in their physiological efficacy. Consumers are typically unaware of differences in the efficacy of different omega-3 fatty acids and this lack of knowledge can result in consumers being misled within the marketplace. There is a need for consumers to be educated about the distinctions between omega-3 fatty acids. In the interim consumers remain at risk of purchasing premium fortified products and supplements that will not correspond to their desired health outcomes. This paper summarises the current understanding of fatty acid physiological metabolism and interaction for the purpose of highlighting this complex and multifaceted concern.