Omega-3: One claim too many?

Essential fatty acids are identified using the Greek alphabet. That's appropriate, given their potential to befuddle. Omega-3 is commonly derived from fish oil. This long-chain version is easy to digest and the human body will convert this into eicosapentaenoic acid (EPA), and later into docosahexaenoic acid (DHA).

A shorter-chain version also called omega-3, alpha-linolenic acid (ALA) is found in foods such as eggs and leafy green vegetables. However, this is more difficult to absorb. Studies show our bodies are not very efficient at converting ALA into its more beneficial longer chain cousins.

Meanwhile, in the past few years technology has been developed to ferment DHA from algae, with manufacturers claiming this to be a better and more sustainable source of DHA and EPA than fish oil. Confusing? And that's before the European Food Safety Authority (EFSA) weighed in to regulate health claims made for ingredients such as omega oils as part of the EU Nutrition and Health Claims Regulation. So, what does the future hold? How has EFSA's work been received? And how will the issues of sustainability and new algae sources play out?

EFSA says processors may make on pack 'source of omega-3' or 'high in omega-3' claims based on EPA, DHA (from fish oil or microalgae) or ALA content. That has caused a furore in the European scientific fraternity with shades of a Dan Brown thriller.

The food industry generally fortifies foods with cheaper, plant-based omega-3, so its decision has opened EFSA up to accusations of pandering to vested interests. It states that a product must contain 40mg EPA/DHA, or 300mg ALA, per 100g and 100kCal to make source claims and that for 'high in omega-3' claims it must contain 80mg EPA+DHA, or 600mg ALA, per 100g and 100kCal. But this distinction will not form part of on-pack health claims.

Recommended daily allowances (RDAs) have also been set. But leading scientists, including Oxford University's Dr Alex Richardson and London Metropolitan University's Professor Jack Winkler, are campaigning to raise suggested quantities to 2g of plant-based omega-3 ALA or 250mg of fish-based DHA and EPA. Recommendations from other bodies in past decades average 550mg from fish-based sources, they assert.

EFSA also does not distinguish between fortified foods and those where omega-3 occurs naturally, although bodies such as Seafish the UK government-sponsored industry organisation did try to make this distinction.

At the same time, EFSA flourished its red pen over omega-3-related health claims, rejecting claims about EPA and DHA and brain development, mental function and joint health. That said, many EPA/DHA-related health claim applications are still pending, including heart health claims and claims about DHA and eye and brain development, maternal health and mood.

The fact that EFSA has RDAs for EPA and DHA implies that it accepts at least some of the science behind them. And it indicates that a positive opinion about a generic cardiovascular claim is likely. Adam Ismail, executive director of the Global Organization for EPA and DHA (GOED), urges DHA and EPA suppliers to stick together: "There are quite a few new sources of omega-3s coming to market that will help broaden consumers' access to EPA and DHA. The key thing will be for these new sources to communicate their value proposition in a positive manner that contributes to the market's growth."

He says the EU Nutrition and Health Claims Regulation is helping the market for development because more omega-3 claims are in the process of being passed by the European Commission than any other nutrient. "Many companies put projects on hold while the claim environment was being resolved. Now we are starting to get more questions from European food firms that would indicate they are restarting these projects." The supply story is also "starting to get interesting and will play itself out over the next five to 10 years", he suggests.

On the issue of sustainability, he argues that Peru has been managing its fisheries to ensure that its fish oil, which represents most of the world's supply, is sustainably harvested since the 1960s. "Additionally, other sources of EPA and DHA such as algaes and yeasts grown in man-made facilities have no sustainability issues and other marine sources are entering the market with sustainability issues front and centre."

Possible omega-3 health benefits are exciting territories for research. Recent papers indicate benefits in age-related hearing loss, dementia, metabolic syndrome and certain cancer applications, he says.

The UK's Seafish has two main concerns on EFSA's work so far. "There is growing pressure in the scientific community to differentiate between plant or fish sources to prevent the consumer being misled. There are also strong views that the 250mg RDA is not high enough and should be nearer to 450mg." Seafish argues that sourcing omega-3 directly from sustainable stocks of oil-rich species around the UK coast, such as mackerel, pilchards, sprats and herring, is the most environmentally friendly method of production.

Philip MacMullen, head of environmental responsibility, comments: "We only catch about 5% of south west England's sardine stock at present, so even a five-fold catch increase would not place the stock at risk. UK shellfish, such as crab, is also a surprisingly good source of omega-3 and in plentiful supply."

EFSA proposals for omega-3 RDAs and guidelines for on-pack claims are generally seen as a positive step within the industry, says Cassie France-Kelly, director of communications of Martek Biosciences. "There is, however, a long way to go before consumer awareness of the different omega-3s, and their individual health benefits, is at an adequate level. The current claims do not differentiate between ALA and EPA/DHA, so it's essential we continue to educate manufacturers and consumers about the different health benefits of DHA, EPA and ALA so they can make informed product choices."

Martek has developed and patented two fermentable strains of microalgae that produce oils rich in DHA. Fish do not naturally produce DHA, but accumulate the fatty acids in their tissues through eating DHA-rich algae from the seabed, says France-Kelly. "As the original source of DHA in the food chain, these algae contain a more concentrated quantity of DHA, which is both sustainable and vegetarian."

Tom Brudenell Bruce, chief executive of London-based Eau Plus, has also developed a system of extracting DHA and EPA from algae grown in special saline-filled tanks. Fish oil extraction will have a very negative impact on world fish stocks as population continues to grow, he insists. A colourful entrepreneur, Brudenell Bruce appeared on the front cover of New Scientist aged 18, after proving that you can polarise carbon atoms.

"Some 30% of the brain is made from DHA, so by not having it in sufficient qualities you are dumbing down," he says. "The Japanese have a high omega intake and their IQ is 15 points higher on average than ours in the west. They also have the lowest incidence of brain disease and heart attacks." He says RDA should be set at about 500mg, but should be increased up to 1,500g in special circumstances such as pregnancy or to promote healing in the aftermath of undergoing health surgery.

Algae-based extraction is a massive growth industry, he says, with costs for the finished product in line with those of refined fish oil. Europe is very uninformed about the importance of omega-3, he says. At the moment most of his business is in Asia where there is greater understanding of what DHA is. He is "disgusted with EFSA, which made its decisions in the face of opposition from Member States, including the UK". He adds: "Every scientist is saying that they are completely wrong."

Meanwhile, new analysis from Frost & Sullivan, Strategic analysis of the European marine and algae oil omega-3 ingredients market, points to continued demand for omega-3. The market earned revenues of $323M in 2008 and it estimates this will reach $525.6M in 2013.

But it finds that the omega-3 industry is facing an increasingly complex set of technological, environmental and regulatory changes. Other pundits are concerned too. Key Note's Functional foods 2010 report, published in June, forecasts that over the next five years, growth in sales of functional foods will slow. Stronger growth will require new product development in the various market sectors, and this may prove more difficult than in the past, owing to EU health claims legislation, it says.

The food processing sector could be forgiven for yearning for the good old days when fatty acids were just lumped together as vitamin F, no questions asked. But that is no longer the case and it is time that consumers were apprised of the fact that actually omega-3 is just as misleading a term. In reality, it is DHA, EPA or ALA.