Analyses and declarations of omega‐3 fatty acids in canned seafood may help to quantify their dietary intake

Abstract

The American Heart Association (AHA) recently confirmed common recommendations of one to two fish dishes per week in order to prevent cardiovascular disease (CVD). Nevertheless, the natural fluctuations of lipids and fatty acids (FA) in processed seafood caught little public atten-tion. Moreover, consumers of unprocessed seafood in general do not know how much omega‐3 fatty acids (omega‐3 FA) within servings they actually ingest. The few studies published until today con-sidering this aspect have been re‐evaluated in today’s context. They included four observational studies with canned fatty coldwater fish (mackerel and herring from the same region, season, pro-ducer and research group). Their outcomes were similar to those conducted in the following years using supplements. Cans containing seafood (especially fatty coldwater fish) with declared content of omega‐3 FA are ready‐to‐use products. Human studies have shown a higher bioavailability of omega‐3 FA by joint uptake of fat. Canned fatty coldwater fish contain omega‐3 FA plus plenty of fat in one and the same foodstuff. That suggests a new dietary paradigm with mixed concepts in-cluding several sources with declared content of omega‐3 FA for reducing the cardiovascular risk and other acknowledged indications.