Transcript Omega-3 Fatty Acids - Food Product Design

Omega-3 Fatty Acids
Created by:
Sarah London, Nutritionist
OmegaPure, a division of Omega Protein, Inc
Types of Dietary Fat
At least
one
double
bond
1 double
bond
Dietary Fats
Unsaturated Fat
Fully saturated
with hydrogen
bonds
Saturated Fat
More than 2
double bonds
Monounsaturated
Polyunsaturated
Oleic (Olive Oil)
Omega-6
Omega-3
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Linoleic
•
Alpha-Linoleic
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Arachiodonic
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EPA
•
GLA
•
DPA
•
CLA
•
DHA
Saturated
Monounsaturated
Peanut oil, coconut Nuts, avocados, tea
oil, animal fat, and sea oil, and olive oil
butterfat
Polyunsaturated
Fish, grains such
as flaxseed and
cereal
Trans
Partially hydrogenised
fats like margarine and
baking shortening
Imbalance of Omega-6 to Omega-3 in the Western Diet
• Current Western Diet 25:1, but could reach 50:1 in
individuals consuming mostly processed foods.
• Omega-6 promotes inflammation and heart conditions.
Paleolithic Diet (1:2)
Omega-6
Omega-3
Current Western Diet (25:1)
Omega-6
Omega-3
Recommended Diet (4:1)
Omega-6
Omega-3
Bourre JM, Dumont O, Piciotti M, Clement M, et al. “Essentiality of n-3 fatty acids for brain structure and function”. World Rev Nutr Diet 66(1991) 103-17; Holub BJ.
“Omega-3 fatty acids in cardiovascular care”. CMAJ 166(2002) 608-15
Omega-3 Fatty Acids
Contain EPA and DHA
that are essential for:
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Proper growth and
development
Metabolic processes
Inhibit free forming fatty acids
from destroying healthy cells.
Allows for better
communication between cells.
vs.
Omega-6 Fatty Acids
Omega-6 are involved in:
•
Production of
inflammation
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Regulation of
cholesterol metabolism
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Creates structure in cell
membranes
Sources:
Sources:
Fish oil (EPA and DHA),
green leafy vegetables and
algae (DHA only)
Safflower oil, Sunflower oil,
Corn oil, Sesame oil, Soybean oil,
Wheatgerm oil, Evening Primrose
oil, Walnuts
Allport, Susan. The Queen of Fats. London: University of California, 2006.
Omega-3 Fatty Acids and Cardiovascular Disease
USDA
“…evidence suggests an association between consumption of fatty
acids in fish and reduced risk of mortality from cardiovascular
disease for the general population.” 2005 Dietary Guidelines for
Americans
American Heart Association
“Omega-3 fatty acids have been shown in epidemiological and
clinical trials to reduce the incidence of cardiovascular
disease.” Kris Etherton, P
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Number 1 killer of Americans today
2 out of 5 American deaths caused by cardiovascular disease
Kris Etherton, P. et al. Fish Consumption, Fish Oil, Omega-3 Fatty Acids, and Cardiovascular Disease. Circulation, 2002; 106:2747.
EPA and DHA Recommendations
• The US National Institute of Health
– 650 mg/day of EPA and DHA and 2 grams/day of
omega-3 fatty acids
– Limit omega-6 fatty acid to 4 gm/day.
Omega-3 fatty acids are long chain polyunsaturated fatty acids
and contain the essential nutrients EPA (Eicosapentaenoic Acid)
and DHA (Docosahexaenoic Acid).
EPA and DHA are
essential for:
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•
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Proper growth
and development
Metabolic
processes
Inhibit free
forming fatty
acids from
destroying
healthy cells.
Types of omega-3 fatty acids:
–
Alpha linolenic acid (ALA)
–
Eicosapentaenoic Acid (EPA)
–
Docosahexaenoic Acid (DHA)
–
Docosapentaenoic (DPA)
The Importance of EPA and DHA
DHA
EPA
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Improves blood platelet
functionality
Reduces inflammation
Reduces occurrence of
heart attacks
Necessary for transport of
nutrients through cell
membranes
Improves blood flow
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Promotes proper cell
turnover
Supports healthy
development of blood cells
Assists in the creation of
blood vessels
Inhibits free forming fatty
acids from destroying
healthy cells
Fish Oil is the Best Source for Omega- 3 EPA and DHA
ALA source (Alpha-Linoleic Acid):
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Have to be converted by the body into EPA and DHA
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Less than 1% of DHA and EPA from ALA is absorbed
due to loss during conversion
Algae source:
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Algae only contains DHA
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Does not contain the essential nutrient EPA
Fish oil source:
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Contains EPA and DHA
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100% bioavailable- effective immediately for 100%
absorption
Pawlosky, Robert J. “Physiological compartmental analysis of alpha-linolenic acid metabolism in adult humans”. Journal of Lipid Research. 42,(2001): 1257-65
ALA Conversion Process
Chloroplast in dark
green vegetables,
walnuts, and
flaxseeds
Short chain
Supplies
ALA
Converts to
Converts back
and forth
DHA
Converts
to
EPA
Cold water fish, fish oil, free range
chicken and eggs, grass fed beef and
wild game; fresh seaweed (DHA only)
Bioavailable
Intermediate
Molecules
Daily Recommendations for Long Chain Omega-3
Organization
Suggested Adult
Recommendations (mg)
Australia and New Zealand Health
Authorities
430mg-610mg/day
World Health Organization
1000mg-2000mg/day
British Nutrition Foundation
1000mg-2000mg/day
American Heart Association
1000mg-4000mg/day
Organization
Suggested Child
Recommendations (mg)
Australia and New Zealand Health
Authorities
400mg/day
World Health Organization
Undetermined
British Nutrition Foundation
Undetermined
American Heart Association
Undetermined
Minimum Recommended:
~500mg/day
Typical Omega-3
fatty acid intake in
the U.S: 100mg
Health Studies
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Brain Development: IQ, Dyslexia, Dementia, Alzheimer’s, ADD/ADHD, Depression and Suicide, Aggression,
Anxiety
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Neurological: Bi-Polar Disorder, Schizophrenia, Autism, Multiple Sclerosis, Lou Gehrig’s Disease, Parkinson’s
Disease
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Cardiovascular and Circulatory Systems: Atherosclerosis, Triglycerides, Cholesterol, Angina, Heart Attack,
Arrhythmias, Stroke, Hypertension, Cardiovascular & Coronary Heart Disease
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Respiratory System: Asthma, Emphysema, Cystic Fibrosis, ARDS, Chronic Lung Disease,
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Skeletal and Muscular System: Tooth Loss, Rheumatoid Arthritis, Bone Density, Joint Health, Fibromyalgia
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Dermatological System: Acne, Eczema, Psoriasis
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Digestive System: Ulcers, Inflammatory Bowel Disease, Chron’s Disease, Intestinal Disorders
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Immune System: AIDS, Lupus, Autoimmune Diseases
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Reproductive System: Prostate Health, Breastfeeding, Pregnancy, Menopause, HPV, PMS
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Endocrine System: Diabetes
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Urinary System: Kidney’s, Hemodialysis
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Cancer: Breast, Prostate, Colorectal, Kidney, Liver, Lymph, Colon, Lung
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Weight Control
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Vision: Cataracts, Dry Eye, Macular Degeneration, Retinopathy
Scientific Research- Omega-3 and Health
This is simply a list of the health benefits
associated with EPA and DHA found in fish oil.
To learn more about each health concern and the
benefits of omega-3, please visit our online library
of information of health concerns and discover
how omega-3 can create a lifetime of health.
www.omegapure.com
The excessive consumption of omega-6 fatty acids:
• Promote the excessive production of eicosanoids
(inflammation)
• Increased production of free radicals
• Compete with enzymes of metabolic pathways creating a
host of medical problems.
• Increased susceptibility to lipid oxidation
• Stimulates neoplastic cell growth in culture
• Impairs insulin activity
Why the excess consumption?
Food Industry’s
Contribution:
Consumer barriers to
healthy living:
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Lack of time
Love to eat their favorite foods
The expense
Confusion with health claims
• Not interested in exercise
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Cost Efficient
Easier production
Shelf stability
Longer shelf life
Ability to market lowsaturated fat
Functional Food Solution
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Multiple small changes contribute
to significant health rewards
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Simple substitutions are key to
nutrient dense foods leading to
better overall health
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Replace your typical product with
one enriched with omega-3
Euromonitor International 2007
Maximize Your Health
Take an omega-3 supplement
Eat more oily fish
Reduce omega-6 consumption
Restoring Balance
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Eat a variety of fruits and vegetables
Consume oils with a healthy balance of
omega-3 to omega-6
Eat a variety of fatty fish: tuna, salmon,
mackerel
Eat omega-3 fortified foods
Avoid hydrogenated and partially
hydrogenated oils- trans fat
Choose free range chicken, beef,
bison, pork and other wild game
Use fish oil supplements rich in EPA
and DHA
Allport, Susan. The Queen of Fats. London: University of California, 2006.
Omega-3 Market
Market Evolution
Past and Projected Retail Sales of
Omega-3 Enhanced Products 2002-2011
7,001.7
$8,000
6,104.4
In Millions
5,499.5
$6,000
4,798.9
3,500.3
$4,000
2,000.2
1,399.7
$2,000
100.0
400.0
820.0
$0
2002 2003 2004 2005 2006 2007 2008 2009 2010 2011
Percent increase:
75%
* These numbers include flax
37%
15%
11%
15%
Source: Packaged Facts: Omega-3 Foods and the U.S. Food and Beverage Market, March
2007
Market Knowledge
Types of omega-3
Source Know ledge of Om ega-3 by Consum er Ag e
67%
65%
61%
Fish Oil
23%
24%
29%
Plant Oil
36-55 years
18-35 years
7%
6%
5%
Algae Oil
0%
56 and older
20%
40%
60%
80%
Omega Protein, Inc
• Omega Protein is the world’s largest
processor of fish oil - OmegaPure.
• Vertically integrated from catch through production.
• Omega Protein owns 40 fishing vessels and 38 spotter planes.
• State-of-the-art fish oil refinery produces OmegaPure from herring
(menhaden) caught in U.S. waters.
• OmegaPure Technology and Innovation Center (OPTIC) established
for product development.
• Publicly traded on the New York Stock Exchange (OME).
For more information on omega-3 fatty acids, EPA/DHA, the industry, or
OmegaProtein, please contact me at:
2105 City West Blvd., Suite 500
Houston, Texas 77042-2838
[email protected]
Direct Line:713-940-6108