"School's in" for Omega-3: until domestic processors are schooled on the novel options for omega-3 fortification, American diets will continue to slip below a passing grade

Prepared Foods, Jan, 2005 by Marcia A. Wade

In 1965, Rene Thomas, M.D., worked as an elementary school teacher and was concerned about low test scores, illiteracy and behavioral problems like Attention Deficit Hyperactivity Disorder (ADD/ADHD) that led to violence at her school.

Today, she is a food formulator and CEO of Kids Need Us Now Inc. (Methuen, Mass.), a company she founded after stumbling upon a potential solution to learning disabilities in children. In 1996, while attending a lecture by Barry Sears, M.D., a health guru popular for establishing the Zone Diet, Thomas learned that eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are concentrated heavily in specific tissues of the brain and eye. A deficiency of these essential fatty acids (EFA) can delay cognitive development in children, reducing their capacity to learn. "We have high rates of children who have 'ADHD' when--really--these kids are severely deficient in EFAs and eat a high amount of carbs," says Thomas.

In response, Thomas' company created Nature's Mighty Bites Soft Serve Ice Cream, a lactose-free dessert that substitutes as a nutritious meal complete with omega-3 fatty acids from pharmaceutical-grade microencapsulated fish oil and monounsaturated fat from canola oil. Nature's Mighty Bites offers over 200 flavors. This heart-healthy ice cream is appropriate for even diabetics, says Thomas.

"I wanted to find a food product that kids could eat as a meal," muses Thomas. Since most kids like ice cream, Thomas made ice cream with a balance of protein, carbohydrates and the essential fatty acids EPA and DHA. She says kids can (theoretically) eat Mighty Bites ice cream alone and still get all the nutrients needed in a "balanced" meal.

Many consumers today recognize omega-3 fatty acids as EFAs that are obligatory not only for eye and brain development in children, but also as a deterrent for cardiovascular heart disease and high blood triglycerides. Research points to omega-3 consumption as beneficial to adults with many other diseases such as: depression, Alzheimer's, psoriasis, cystic fibrosis, muscular dystrophy, cancer, diabetes, epilepsy, stroke and obesity.

When consumers think about what is commonly known as omega-3 fatty acid, the types EPA and DHA seldom come to mind. Instead, fish, the most abundant resource of EPA and DHA, is the usual association made with omega-3.

The Food and Drug Administration's (FDA) recent qualified health claim, announced on September 8, 2004, endorses supportive (though inconclusive) evidence of a link between a reduced risk of coronary heart disease (CHD) and the consumption of conventional foods that contain EPA and DHA. Both EPA and DHA typically are contained in fresh, cold-water, oily fish, such as salmon, lake trout, tuna, sardines, mackerel and herring.

The short-chain version of omega-3, alpha-linolenic acid (ALA), most commonly is found in flax or linseed, canola, hemp, soybean and walnuts. ALA is the precursor to EPA and DHA, which are long-chain, poly-unsaturated fatty acids (LC-PUFA).

Hooked on EPA and DHA

Menhaden fish oil is directly FDA generally recognized as safe (GRAS) and certified for 32 different food categories including beverages, baked goods, yogurts, liquid egg products, dressings, nutritional bars, soups, confections, meat products and sauces.

"Nutritionally, it is far better to formulate with fish oils, due to the higher content of long-chain omega-3 versus the short-chain omega-3 in vegetable-based (non-algal) oils," says Brian Langdon, a technical sales support manager at a fish oil supplier. The conversion of short-chain ALA to long-chain DHA and EPA in the human body is necessary to reap the nutritional benefits mentioned earlier. "'This can be a very inefficient process, with as little as only 3% converted," says Langdon. Therefore. significantly more non-algae vegetable oil would need to be added, which means more fat and calories.

Using high-quality omega-3 oil can reduce rancidity. "If inferior oil is used. then the odor and flavor problems will persist," says Langdon. Some fish oil suppliers add other ingredients (like rosemary or mannitol) to increase the successful application of omega-3 fish oils.

Even the products of vegetable-based oils can exude the characteristic fishy smell of oxidation. The conditions that promote oxidation (excessive heat, light, air and metals) can be controlled with adjustments to processing methods and diligent care in the handling of the oils.

There are a number of ways to help stabilize the shelflife in finished food products. For one, processing omega-3 ingredients in a dry, powdered form helps to increase product stability because the oil is encapsulated in a protective encasing.

Careful handling and storage of the ingredient will prevent oxidation, as will strict compliance with recommended handling procedures. Adding omega-3 oils as tar to the end of the ingredient stream as possible will reduce the amount of time the oil is exposed to excessive oxygen, metal catalysts and light.