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20 August 1998 |
Ref 98/196 |
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Australian seafood contains higher levels of omega-3 oils - active against coronary heart disease, high blood pressure and rheumatoid arthritis - than other protein sources, according to research results announced today (Thursday).
The CSIRO Marine Research study shows that most Australian seafood contains 10-100 times higher levels of certain omega-3 fatty acids than other protein sources such as beef, chicken and lamb, and lower levels of cholesterol.
Funded by the Fisheries Research and Development Corporation (FRDC), the research looked at the amount of oil, and individual oil components such as omega-3 fatty acids in 200 species of Australian seafood, making it the largest study of its kind in Australia.
While all seafood is good for health, CSIRO has shown that different types of seafood contain different types of oils, and in different amounts, says CSIRO Marine Research's Dr Peter Rothlisberg.
"The omega-3 oil content of seafood is attracting particular attention from consumers given increasing evidence from international research that the long-chain omega-3 oils found in seafood help against coronary heart disease, high blood pressure, and rheumatoid arthritis," says Dr Rothlisberg.
They are also beneficial for the function and development of the infant brain and retina.
In separate studies, CSIRO Human Nutrition has shown that omega-3 fatty acids protect against heart rhythm disorders in a variety of experimental models.
Dr Mavis Abbey from CSIRO Human Nutrition says a model has been developed using isolated heart cells, which allows scientists to determine how the omega-3 fatty acids exert their effects.
"Omega-3 fatty acids also appear to have additional favourable effects on blood vessel function," says Dr Abbey.
The unique nutritional benefits of omega-3 oils from seafood come from the effects of their long-chain omega-3 polyunsaturated fatty acids, particularly DHA (Docosahexaenoic Acid) and EPA (Eicosapentaenoic Acid).
The body can only make small amounts of these important fatty acids, and therefore we rely on dietary sources.
But all 'oils aint (the good) oils'. Project scientist Dr Nick Elliott from CSIRO Marine Research said that high oil content does not necessarily reflect high levels of omega-3 oils.
The research shows seafood with higher levels of omega-3 oils includes Atlantic salmon, silver perch, mackerel and Queensland mullet.
The research results have been summarised in a book called "Seafood the Good Food" which is aimed at doctors and nutritionists and outlines the level of the beneficial oils in 200 species of Australian seafood.
The book is available from the FRDC for $20 ph 02 6285 4485.
Information will also be made available in brochures which will be distributed by the New South Wales Master Fish Merchant's Association throughout Australia.
The research results will be announced at a launch at Doyle's Seafood restaurant at Watsons Bay, Sydney at 1pm today (Thursday).
Post-harvest seafood research is continuing with two other FRDC projects due for completion this year. The other projects are a comprehensive identification guide to Australian seafood and a project designed to guide seafood retailers and consumers on the known health benefits of seafood.
More information from:
Katherine Johnson (CSIRO Marine Research) 0419 704 094
(mobile on Thursday only)
tel (03) 6232 5113
Dr Mavis Abbey (CSIRO Human Nutrition) (08) 8303 8844 (from August
21)
See also: http://www.marine.csiro.au
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