An Introduction to Omega 3 Fatty Acids

Fats and oils consist primarily of the triesters of a variety of fatty acids and a polyhydric alcohol (glycerol) and are thus commonly called triglycerides, although fatty acids may also be present as free fatty acids, monoglycerides, diglycerides, phospholipids, glycolipids, or sterylipids. Individual fatty acids are classified according to their degree of unsaturation, i.e. classified as saturated, monounsaturated or polyunsaturated fatty acids. Solid triglycerides are referred to as fat while liquid triglycerides are called oils.

It is generally accepted that the makeup of the fatty acids in the fat or oil can have an influence on the health (particularly cardiovascular health) of the individual
consuming them. For example, fats and/or oils high in monounsaturated fatty acids and polyunsaturated fatty acids (in particular the omega 3 fatty acids) are considered to have a positive health effect, particularly on cardiovascular health.

Health Claim on DHA & EPA

In 2004, the U.S. Food and Drug Administration made available a qualified health claim for reduced risk of coronary heart disease (CHD) on conventional foods that contain the omega 3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). These fatty acids are not essential to the diet; however, scientific evidence indicates that these fatty acids may be beneficial in reducing CHD.

"Coronary heart disease is a significant health problem that causes 500,000 deaths annually in the U.S.," said Dr. Lester M. Crawford, then-acting FDA Commissioner. "This new qualified health claim for omega 3 fatty acids should help consumers as they work to improve their health by identifying foods that contain these important compounds."¹

The FDA intends to exercise its enforcement discretion with respect to the following qualified health claim: "Supportive but not conclusive research shows that consumption of EPA and DHA omega 3 fatty acids may reduce the risk of coronary heart disease. One serving of [name of food] provides [x] grams of EPA and DHA omega 3 fatty acids.”

In 2000, FDA announced a similar qualified health claim for dietary supplements containing EPA and DHA omega 3 fatty acids and the reduced risk of CHD. FDA recommends that consumers not exceed more than a total of 3 grams per day of EPA and DHA omega 3 fatty acids, with no more than 2 grams per day from a dietary supplement.

Daily Value Approved for ALA

Alpha-linolenic acid (ALA) is an omega 3 fatty acid essential for human health and serves as a precursor in the human body to the formation of DHA and EPA. In 2004, the FDA approved daily values and nutrient content claims for ALA on food labels.

Based upon the Dietary Reference Intake report of the Institute of Medicine at the National Academies of Science, the minimum recommended Daily Value of ALA is set at 1300 mg. Therefore products containing more than 260 mg per serving of ALA can claim to be a "rich," "high," or "excellent" source. Products containing 130 to 260 milligrams can make a "good" source claim for ALA omega 3.

Omega 3 Content of Common Foods

Typically, EPA and DHA omega 3 fatty acids are contained in oily fish, such as salmon, lake trout, tuna, and herring. ALA omega 3 fatty acid is found in plants such as flax and oats.