health benefits of omega-3 polyunsaturated fatty acids: a review of the evidence

• Published in: Journal of human nutrition and dietetics Vol. 17; no. 5; pp. 449 - 459
• Main Authors: Ruxton, C.H.S, Reed, S.C, Simpson, M.J.A, Millington, K.J
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Science Ltd 01.10.2004; Blackwell Science; Blackwell Publishing Ltd
• Subjects: Animals; Biological and medical sciences; Brain - growth & development; brain function; Cardiovascular Diseases - prevention & control; docosahexaenoic acid; Dose-Response Relationship, Drug; Fatty Acids, Omega-3 - administration & dosage; Fatty Acids, Omega-3 - physiology; Feeding. Feeding behavior; Fish Oils - chemistry; Fundamental and applied biological sciences. Psychology; heart disease; Humans; Inflammation - prevention & control; inflammatory disease; Mental Disorders - prevention & control; Nutrition Policy; Nutritional Requirements; oily fish; omega-3 fatty acids; United Kingdom; Vertebrates: anatomy and physiology, studies on body, several organs or systems; Human; oily fish; Polyunsaturated fatty acid; brain function; omega-3 fatty acids; Review; Docosahexaenoic acid; Fatty acids; Feeding; Encephalon; Inflammatory disease; Prevention; Dietary allowance; Heart disease; Public health
• ISSN: 0952-3871; 1365-277X
• DOI: 10.1111/j.1365-277X.2004.00552.x

The UK dietary guidelines for cardiovascular disease acknowledge the importance of long-chain omega-3 polyunsaturated fatty acids (PUFA) - a component of fish oils - in reducing heart disease risk. At the time, it was recommended that the average n-3 PUFA intake should be increased from 0.1 to 0.2 g day(-1). However, since the publication of these guidelines, a plethora of evidence relating to the beneficial effects of n-3 PUFAs, in areas other than heart disease, has emerged. The majority of intervention studies, which found associations between various conditions and the intake of fish oils or their derivatives, used n-3 intakes well above the 0.2 g day(-1) recommended by Committee on Medical Aspects of Food Policy (COMA). Furthermore, in 2004, the Food Standards Agency changed its advice on oil-rich fish creating a discrepancy between the levels of n-3 PUFA implied by the new advice and the 1994 COMA guideline. This review will examine published evidence from observational and intervention studies relating to the health effects of n-3 PUFAs, and discuss whether the current UK recommendation for long-chain n-3 PUFA needs to be revisited.