Digging deeper

Age is more than a number, and aging is far more complex than that—aging is an inevitable physical progression that is the result of many different biological processes, including tissue oxidation, damage to mitochondrial genomes, shortening telomeres, and physical trauma.

Getting older is a complex business, and it can’t be avoided. However, there’s mounting evidence that it can be delayed.

Research recently published in Nature Aging and Frontiers in Nutrition show evidence that omega-3 intake correlates with reductions in measurements of biological aging.

Health researchers studying the aging process rely on biological tests that measure aging—referred to as phenotypic age tests or epigenetic clock tests—such as PhenoAge or GrimAge.

As described in an American Heart Association press release, “Phenotypic age is a robust measure of biological (physiological) age calculated based on your chronological age plus the results of nine blood markers (routinely captured during clinical visits) for metabolism, inflammation and organ function (including glucose, C-reactive protein and creatinine). Phenotypic age acceleration is the difference between one’s phenotypic age and actual age. A higher phenotypic age acceleration value indicates faster biological aging.”

Two recent studies published in Frontiers in Nutrition and Nature Aging found evidence that taking omega-3s can slow the rate at which people age, as measured by epigenetic clock tests.

The Frontiers in Nutrition study used data from more than 20,000 adults participating in the National Health and Nutrition Examination Survey (NHANES) to investigate whether omega-3 intake correlated with changes in phenotypic aging.

The study’s authors found a “significant negative correlation” between omega-3 intake and phenotypic aging acceleration. As omega-3 intake increased, up to 1.1 grams per day, phenotypic age acceleration decreased. These findings suggest "that increasing Omega-3 intake could have potential benefits in delaying biological aging," and play an important role in supporting lifelong wellness.

The Nature Aging study took things a step further by monitoring nearly 800 people over the age of 70 who took the omega-3s DHA and EPA, vitamin D, and/or did 30 minutes of strength training 3 times per week, and repeatedly measured the participants’ rate of aging using four different epigenetic clock tests. They found that over a period of 3 years, taking omega-3s reduced biological aging by about 10%, and that taking omega-3s and vitamin D, plus engaging in exercise, slowed biological aging even more.

The studies’ researchers suggest several possible explanations for their findings, including “enhance[ment of] brain function and structure in the elderly,” omega-3s’ anti-inflammatory properties, and regulation of immune response. As the authors of the Frontiers in Nutrition study state, “the mechanisms by which Omega-3 fatty acids delay aging are complex and varied,” and more research will be necessary to identify how dietary intake of omega-3s affect aging, and the significance of the effect.

While research into omega-3s and their potential anti-aging properties is still in the preliminary stages, these early findings are exciting and underscore the importance of accessible omega-3 nutrition.

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The omega-3s DHA and EPA influence human development and health throughout life. See for yourself by taking a look at our articles on how omega-3s support the health of the heart, brain, and skin.

Given the many roles of omega-3s in whole-body health, it shouldn’t come as a surprise that DHA and EPA may play critical roles in the health of expecting mothers and their babies.

Read on to see what moms-to-be should know about getting enough omega-3s, and how omega-3s may support healthy pregnancies and childbirths.

Health experts around the world agree that women aren’t consuming enough DHA and EPA.

There is no universal standard for how much DHA and EPA women should consume before and during pregnancy, but world health authorities are starting to converge on an answer. The Food and Agriculture Organization of the United Nations (FAO), the European Food Safety Authority (EFSA), and the National Institutes of Health (NIH) all recommend that women who want to support a healthy pregnancy should consume at least 250 mg of DHA + EPA per day.

The recommendations of these authorities for women who are pregnant are similar as well, with all three organizations clustering around a minimum of 500 mg of DHA+EPA per day:

• FAO: 300 mg/day of DHA+EPA, with 200 mg or more being DHA
• EFSA: 500 mg/day of DHA+EPA, with 250 mg being DHA
• NIH: 250mg/day of DHA+EPA, plus an additional 100-200 mg/day of DHA

However, dietary data indicates that women in the United States and much of the western world aren’t consuming nearly enough DHA or EPA. A 2018 analysis of omega-3 consumption by American women found that the average intake of DHA+EPA was 88 mg/day, and that more than 95% of women 15 to 44 years old consumed less than 250 mg/day of DHA+EPA. Pregnant women 20-44 years old were found to average 98 mg/day of DHA+EPA.

Multiple pregnancies may result in declining omega-3 levels.

Women aren’t consuming enough omega-3s to begin with, and it appears that with subsequent pregnancies they may need to consume even more omega-3s to achieve the same levels.

On average, women have baseline DHA levels about 15% higher than men. During pregnancy, DHA levels increase by more than 50%—which suggests that DHA plays an important role in pregnancy.

However, multiple studies have found that with each subsequent pregnancy, omega-3 levels decrease. In addition, DHA levels have been found to be lower in babies who were part of a multiple-child pregnancy. Thus, women may want to pay especially close attention to their omega-3 intake during subsequent or multiple pregnancies and monitor their omega-3 index.

High omega-3 intake appears to boost fertility and the odds of a healthy birth.

Several studies conducted in the United States in the last decade have found that omega-3 supplementation correlates with increased fertility and live birth rate in women, whether conceiving naturally or with assisted reproductive technologies (ART):

• A study of 900 women attempting to conceive naturally found that those taking omega-3 supplements had a 51% higher likelihood of conceiving compared to women who were not, after controlling for all other variables (age, weight, use of other vitamins and supplements, etc.).
• A study of 100 women undergoing ART found that for every 1% they increased their omega-3 levels, their likelihood of both pregnancy and having a live birth increased by 8%. Replacing saturated fatty acid intake with omega-3 fatty acid intake was also associated with a much higher likelihood of live birth.
• A study of 229 couples using ART found that women with the highest levels of DHA+EPA had a 54% likelihood of live birth, while those with the lowest levels had a 36% chance. Women with the lowest omega-3 levels also had significantly higher likelihood of losing a pregnancy versus those with the highest levels (53% versus 5%).

In addition, a recent analysis of multiple international studies found similar results:

• Women with high omega-3 levels undergoing fertility treatments were about 74% more likely to conceive.
• Women with high omega-3 levels attempting to conceive naturally were 36% more likely to conceive.
• Overall, high omega-3 levels were found to correlate a 2.14x increase in fertilization rates.

These studies collectively suggest that increased omega-3 intake corresponds with significantly increased fertility in women conceiving naturally or with ART.

One study suggests that omega-3 benefits fertility and live birth rates through the production of prostaglandins, a group of lipids with hormone-like functions that play roles in healing, blood clot formation, ovulation, menstruation, and labor induction. The study notes the makeup of prostaglandins in the uterus have a significant impact on the success of implantation, and that omega-3s promote the production of anti-inflammatory prostaglandins.

In addition, the impact of omega-3s on fertility may not be limited to women. Some studies have found that increased omega-3 levels correlate with improved measures of male fertility.

Increased omega-3 levels may help to reduce the risk and severity of preeclampsia.

Preeclampsia is a form of high blood pressure that occurs during pregnancy which is a serious concern for mothers, as it can damage the kidney and heart, causing strokes or seizures, and can also cause premature delivery and low birth weight. It affects 2% to 8% of pregnancies globally, and 5% to 8% of pregnancies in the United States.

In 2024, an analysis that reviewed more than 30 years of studies evaluating 16,000 women found that those who were given omega-3 supplements during pregnancy had a 37% lower occurrence of preeclampsia, and a 55% lower risk of severe preeclampsia (which often requires hospitalization).

ne potential reason that omega-3s affect preeclampsia symptoms that that these nutrients may support thyroid function during pregnancy. Gestational hypothyroidism (GHT), which occurs in about 2-3% of pregnancies, can contribute to preeclampsia and gestational diabetes. A recent study found that “increased levels of EPA and DHA were associated with optimal thyroid function biomarkers,” and that “elevated levels of EPA were additionally associated with a lower risk of GHT.”

The National Institutes of Health now recognizes research showing that DHA and EPA significantly reduce the risk of preterm birth.

Globally, preterm births—babies born before 37 weeks of gestation—account for about 10% of all births. In the US, the rate of preterm births is a slightly lower 9%, while early preterm births—babies born before 34 weeks—account for about 2% of births.

Preterm birth is the single greatest cause of death in newborns. One study of newborn outcomes found that babies born:

• After 37 weeks had a survival rate greater than 99.8%
• At 34 to 37 weeks had a survival rate of 98.7%
• Before 34 weeks had a survival rate of 91.7%

Preterm birth also significantly increases the risk of complications with vision, hearing, breathing and feeding, as well as cerebral palsy and developmental delays.

Consequently, healthcare experts prioritize interventions which can minimize the risk of preterm birth. In 2025, the NIH’s Office of Dietary Supplements updated its guidance to health professionals regarding the use of DHA supplementation to reduce the risk of preterm birth. The updated guidance reads in part:

“Research indicates that long-chain omega-3s reduce the risk of preterm birth, so experts recommend that all women of childbearing age consume at least 250 mg/day of DHA plus EPA from diet or supplements, and an additional 100 to 200 mg/day of DHA during pregnancy.”

While this marks a significant step in US healthcare providers recognizing how omega-3s can support health during pregnancy, additional research has found that omega-3 intake significantly higher than that recommended by the NIH correlates with further reductions in preterm birth rates.

In one trial, all participants were given a 200 mg daily DHA supplement, with half of them being given an additional supplement of 800 mg per day of DHA (1 g/day total), with the rest receiving a placebo. Those who received the higher dose had an early preterm birth rate less than half that of those who received only 200 mg of DHA per day. Those with especially low baseline omega-3 levels who received the high dose had early preterm birth rates 75% lower than those who received only 200 mg per day.

Another study that attempted to correlate DHA dosage with reductions in preterm birth and low birth weights found that rates of both decreased continuously up to the maximum tested dose of nearly 600 mg per day. The maximum tested dose correlated with a reduction of 70% in early preterm births, with a similar impact on low birth weights.

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While we often speak of omega-3s collectively, the 3 key omega-3 fatty acids—ALA, DHA, and EPA—fall under two umbrellas. ALA, the most frequently consumed omega-3 fatty acid, is found in many plants and seed oils. However, DHA and EPA are only produced by marine microalgae. When krill and fish eat these microalgae, the DHA and EPA bioaccumulates in their bodies, meaning it is stored and builds up over time.

Until a few years ago, DHA and EPA could only be sourced from ocean-dwelling oily fish—such as salmon, mackerel, and anchovies—in the form of fish oil, which is used in human nutritional products, aquaculture feeds, and pet foods.

In recent years, the supply of fish for fish oil production has been impacted by global warming and El Niño events, with these challenges compounded by many fish stocks reaching or exceeding maximum harvest capacity. In addition, fish oil yields have been declining. Fish oil yields were 5% by weight a decade ago. More recently, 3% to 4% has been typical. During 2023’s El Niño-impacted anchovy harvest off the coast of Peru, fish oil yields from those catches were 0.45%.

This has pushed industry stakeholders and startups alike in human nutrition and aquaculture to look to novel sources of omega-3s, most notably ocean-harvested krill and microalgae grown in onshore fermentation tanks.

However, both options have limitations. Only so many krill can be pulled out of the ocean without impacting species that feed on them, and krill populations can also be impacted by environmental factors. On the other hand, while on-land microalgae production doesn’t impact marine ecosystems and is resilient against environmental factors, it is costly and slow to scale up. Neither of these alternatives can ensure a supply of DHA and EPA that is sufficient, sustainable, and predictable enough to feed the demands of an omega-3 market that is expected to grow at a CAGR as high as 10%+ over the next decade.

Nufarm and Australian researchers opted to take a plant-based approach to closing the gap in the supply of DHA.

The potential of producing DHA and other omega-3s in seed oil crops has been recognized for more than a quarter century. In the 1990s and 2000s, several attempts were made at introducing genetics into plants to induce them to produce DHA, EPA, and other long-chain polyunsaturated fatty acids (LC-PUFAs). They were successful at doing so, with the caveat that DHA and EPA were only produced in amounts that were too small to be commercially viable.

Beginning in 1997, Australian researchers at the Commonwealth Scientific and Industrial Research Organisation (CSIRO) and Grains Research Development Council (GRDC) collaborated to pioneer a process for developing seed oil crops which produced DHA in amounts comparable to those found in fish oils as a proof of concept. Nufarm's plant geneticists and crop scientists joined the endeavor in 2006.

Focusing on DHA was both a lofty goal, and a practical one, as DHA is the longest and most complex of the key omega-3s. A plant that could produce DHA could be modified to produce shorter omega-3s, such as EPA.

The scientists at CSIRO, GRDC and Nufarm aimed to take a seed oil crop which naturally produced oleic acid, linoleic acid, and alpha-linoleic acid, and insert genes which would enable the enzyme production necessary to convert those fatty acids into increasingly longer-chained fatty acids.

For a plant-based source of DHA to make practical sense, it ideally had to satisfy three objectives amongst a longer list of necessities:

1. The concentration of DHA had to be comparable to that of fish oil.
2. The oil had to have a low ratio of omega-6s to omega-3s, as the ratio of omega-6s to omega-3s in Western diets is already high, and delivering the anti-inflammatory benefits of omega-3s requires a low omega-6 to omega-3 ratio.
3. The plant used to produce LC-PUFAs had to be commonly grown throughout the world to mitigate the need for changing agricultural or seed oil production processes.

The production of high levels of LC-PUFAs was first achieved in Arabidopsis thaliana, a plant in the mustard family commonly known as thale cress. A. thaliana is one of the most heavily researched plant species in the world, as it’s small, hardy, easy to cultivate. It also has a small genome, which is why it was the first plant to have its genome fully sequenced. These qualities made it an ideal model organism for demonstrating that LC-PUFAs could be produced in high levels in a genetically modified plant. Ultimately, DHA levels up to 15% were produced in these pioneering efforts using A. thaliana, exceeding the 12% typically found in fish oil.

The next step was to modify a conventional seed oil crop to produce LC-PUFAs.

From the initial test bed of A. thaliana, the scientists at Nufarm, CSIRO, and GRDC shifted their attention to Camelina sativa, commonly known as camelina, which:

• Is an existing seed oil crop,
• Produces high levels (35% to 40%) of ALA, a necessary precursor to DHA and EPA, and,
• Has a low ratio of omega-6s to omega-3s (roughly 1:2).

These qualities made camelina an ideal next step in the process of developing a desirable DHA seed oil. The process that had been pioneered with A. thaliana was applied to C. sativa, with modifications intended to fix bottlenecks identified in the original process.

These efforts resulted in a genetically modified camelina which produced oil that was 12% DHA, comparable to the DHA content of fish oil. This omega-3 camelina oil also contained EPA, DPA, ETA, ETE, and SDA, all omega-3s not found in conventional camelina oil or other seed or plant-derived oils.

This knowledge was then applied to a more difficult, yet more commercially promising challenge—producing a high-DHA canola oil.

Camelina was a useful test case for producing DHA seed oil, and camelina may prove to have applications for commercial production in the near future. However, introducing LC-PUFA-producing modifications into rapeseed, more specifically the commercially developed varieties collectively known as “canola,” was an attractive, shorter-term goal because of the crop’s global distribution.

While rapeseed has been cultivated for several thousand years, its utility in the human diet was limited due to the toxicity of the erucic acid that rapeseed oil contains. Between the 1940s and 1970s, growers and researchers in Canada began to work on developing non-toxic cultivars of rapeseed low in erucic acid. These efforts produced cultivars of Brassica napus, B. rapa, and B. juncea which were suitable for human consumption and collectively dubbed “canola,” for “Canadian oil.”

Today, canola is grown on every inhabited continent on Earth, with the top-producing countries being Canada, China, India, Germany, France, Australia, Russia, and Ukraine. More than 80 million metric tonnes are commercially grown each year, making it the second-largest seed oil crop in the world, second only to soybean.

Canola’s global presence made it an attractive platform for DHA oil production. However, conventional canola posed challenging limitations. While camelina oil is 35% to 40% ALA, canola oil is only 10% ALA, and contains 20% linoleic acid, an omega-6. The omega-6:omega-3 ratio of canola oil is 2:1, the reverse of camelina. Nufarm, CSIRO, and GRDC would have to turn one of the world’s most significant sources of omega-6s into a high-quality source of omega-3 nutrition.

In 2020, researchers at Nufarm and CSIRO collaborated on a paper, “Development of a Brassica napus (Canola) Crop Containing Fish Oil-Like Levels of DHA in the Seed Oil,” describing how they successfully developed a canola variety that produced high levels of omega-3s.

The researchers applied the processes they had utilized with A. thaliana and C. sativa, with improvements derived from the lessons learned along the way. They had realized that when modified plants produced DHA and EPA, such plants favored one of the two over the other. The team opted to focus on the production of DHA for two reasons:

• “Commodity fish oil (e.g., anchovy) contains a higher level of EPA compared to DHA (16–18% vs 12%) so from a purely source-oriented perspective DHA is the rarer molecule.”
• DHA is effectively the last stop on a linear, multi-step journey that involves the synthesis of other omega-3s of interest, such as EPA and DPA. Successfully producing DHA was the most challenging option, and with modifications, any other long-chain omega-3 could be produced as desired.

The researchers collaborating in this effort succeeded, producing Nufarm Total Omega-3 Canola, a canola variety that married the best aspects of canola oil and conventional sources of omega-3. Oil made from this Omega-3 Canola has twice the ALA of conventional canola oil (20% vs. 10%), DHA content of roughly 9% to 14%, and small amounts of EPA, DPA, and other long-chain omega-3s. The omega-6 to omega-3 ratio is about 1:4, compared to the 2:1 of conventional canola oil.

Nufarm Total Omega-3 Canola has been approved for cultivation in Australia, the United States, and Canada, has been shown to be safe for human and animal consumption, and offers complete omega-3 nutrition with the bioavailability of fish oils and algal oils.

Nufarm's Omega-3 Canola is used to produce Nutriterra® Total Omega-3 Canola oil for use in supplements and conventional foods, and Aquaterra® Advanced Omega-3 Canola oil, which has been used to feed more than 300,000 metric tonnes of fish in Chile, Canada, and the United States.

These are just the first chapters in the story of the development and commercialization of the world’s first plant-based source of complete omega-3 nutrition. We are continuing to innovate and improve upon Total Omega-3 Canola, and to identify new applications and opportunities where it can be an ideal complement to conventional omega-3 sources.

Western diets have become increasingly heavy in omega-6 fatty acids. This is due to a three-fold change in how we eat:

1. Industrialized food production is reliant on vegetable oils heavy in omega-6s
2. Beef, pork, and poultry are mostly fed grain-based diets
3. Consumption of fatty fish, nuts, eggs, and oily seeds has dropped

Over the last century, these three trends have shifted the typical omega-6 to omega-3 ratio from roughly 1 ½:1 to 20:1. This poses a serious health concern. While omega-6s are known to support health, omega-3s are also an indispensable part of the human diet.

A study published last year in Epidemiology and Global Health underscores the health consequences of this increase in the omega-6 to omega-3 ratio.

The study, “Higher ratio of plasma omega-6/omega-3 fatty acids is associated with greater risk of all-cause, cancer, and cardiovascular mortality: A population-based cohort study in UK Biobank,” examined data from 85,000 participants in the UK Biobank project.

The researchers were interested in identifying how individuals’ omega-6 to omega-3 ratios correlated to their risk of death from three causes: cardiovascular disease, cancer, and all-cause mortality (death from any cause).

When comparing the 20% of study participants with the highest omega-6 to omega-3 ratios to the 20% with the lowest such ratios, they found that those with high omega-6 to omega-3 ratios had a:

• 26% higher risk of all-cause mortality
• 14% higher risk of death from cancer
• 31% higher risk of death from cardiovascular disease

Somewhat surprisingly, the study’s authors found that higher levels of omega-6s and omega-3s were both associated with lower overall risk of death. Their rationale for this seeming contradiction in their findings was that omega-3s appeared to have stronger protective effects than omega-6s, so people with higher omega-6 to omega-3 ratios were displacing more effective omega-3s with less effective omega-6s, and so were less protected from fatal health complications.

The study indicates that people should maintain “a high circulating level of omega-3 fatty acids and a low omega-6/omega-3 ratio to prevent premature death.” This study is only one of countless many providing evidence as to the heart and whole-body health benefits of a diet rich in DHA, EPA, and other omega-3 fatty acids.

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When it comes to human health, the omega-3s EPA and DHA are most closely linked to heart health and brain health. However, recent research by GOED and Nutrition Business Journal has found that the #1 reason consumers take omega-3 supplements is to benefit their skin health. Let’s take a deep dive into what recent research says about the skin health benefits of EPA and DHA.

Reducing Acne Severity

Acne is a frustrating and painful experience for many people. However, new research has found correlations between increased omega-3 levels and reduced symptoms of both noninflammatory acne (whiteheads and blackheads) and inflammatory acne (papules, pustules and cysts).

A 2024 study measured the omega-3 levels of people with mild and moderate acne and then observed how their symptoms changed after they were given a 900 mg EPA+DHA supplement daily for 8 weeks, and a 1,200 mg EPA+DHA supplement for another 8 weeks. After 16 weeks, the participants’ average omega-3 index increased from 4.9% to 8.3%. In that time, the percentage of those with intermediate severity acne dropped by 75%.

Additional findings included:

• Those with milder acne had higher omega-3 indexes.
• There were significant improvements in both inflammatory and noninflammatory acne.
• There were particularly significant improvements in body acne—the occurrence of chest acne dropped from 48% to 11%, and the occurrence of back acne dropped from 58% to 13%.
• The percentage of people with 26 or more total noninflammatory acne lesions dropped from 42% to 2%.
• The percentage of those with 21 or more inflammatory lesions dropped from 15% to 0%, and those with 10 to 20 dropped from 47% to 13%.

Other studies have had similar findings. An earlier double-blind study found that acne sufferers who took 2,000 mg of DHA+EPA for 10 weeks saw significant improvements in their inflammatory and noninflammatory acne symptoms.

Improving Skin Hydration & Smoothness

A key measure of skin health is the rate at which moisture in the skin evaporates away, known as transepidermal water loss (TEWL). The higher the TEWL, the more severe the loss of skin moisture. Excessive TEWL results in dry skin and contributes to conditions such as dermatitis and psoriasis, with TEWL increasing as these conditions worsen. This makes TEWL useful for measuring both skin health and the severity of such skin conditions.

A recent study examined how taking krill oil—a source of the omega-3s DHA and EPA—affected TEWL. It found that the more the omega-3 indexes of participants increased, the more their TEWL improved. Skin hydration and elasticity also improved. A Japanese study found similar results, with omega-3 supplementation correlating with improved TEWL and reduced skin pore size.

While most skin health research has focused on DHA and EPA, another study found that taking flaxseed oil, which is rich in the omega-3 ALA—widely found in plants—correlated with reduced TEWL, skin roughness and scaling, and increased skin smoothness and hydration.

As noted above, high TEWL contributes to skin conditions like dermatitis and psoriasis. Given the potential connection between omega-3s and improved TEWL, it’s not surprising that a recent study found that increased omega-3 levels correlated with a reduced risk of eczema (atopic dermatitis) and a reduction in the severity of eczema symptoms.

Hydrated skin is happy, healthy skin.

Reducing Skin Photoaging

While basking in the sun can feel wonderful, it’s not great for your skin. As it turns out, 90% of visible skin damage is due to sun exposure. This sun-related damage is known as “photoaging.”

In addition to the visible light that the sun emits, it also produces invisible ultraviolet rays, known as ultraviolet A (UVA) and ultraviolet B (UVB). While visible light rays mostly bounce off our skin, UVA and UVB penetrate the skin’s surface.  This provokes several inflammatory responses, resulting in spots, wrinkles and sagging.

Multiple studies have found that the inherent anti-inflammatory nature of the omega-3s DHA and EPA help protect against photoaging in many ways. While the processes by which this occurs are too technical to detail here, it appears that omega-3s thwart the body’s usual response to sun-provoked skin damage.

Typically, when the skin begins to burn, the body responds by converting arachidonic acid (AA), a pro-inflammatory omega-6 fatty acid, to produce various compounds which provoke the inflammation common to sunburn. But when someone has high omega-3 levels, DHA and EPA take the place of AA, and the body mounts a more anti-inflammatory, less damaging response.

In addition to reducing the consequences of excessive sun exposure, it’s been found that people who are especially photosensitive can tolerate more sun exposure when they increase their omega-3 levels.

Skin Health is Complex; Omega-3s Can Help

This article isn’t intended as medical advice. If you’re experiencing a severe skin condition, talk to your general practitioner or dermatologist.

Skin health is affected by many factors, including age, diet, stress, sleep, and weather. However, the science shows that increasing your intake of DHA, EPA and ALA can potentially support your skin health, and the health of your body as a whole.

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Every March 3^rd, we celebrate Global Omega-3 Day—a day dedicated to the omega-3s DHA and EPA, their importance to human health, and the need to incorporate more of them into our diets. This Global Omega-3 Day, we want to highlight three reasons why food producers, supplements manufacturers, and most importantly, consumers, need new sources of DHA and EPA.

1. Omega-3 demand is outpacing available supply.

We spent more than 20 years creating Omega-3 Canola, a new source of DHA and EPA that doesn’t rely on conventional marine sources. We invested a generation of scientific expertise into this effort for a simple reason: There aren’t enough fish in the sea.

Fish oil production has been flat for the last quarter century. According to the International Fishmeal and Fish Oil Organisation (IFFO), 1 million tonnes of fish oil has been produced per year for the last 25 years. In that time, the world’s population has increased by more than 2 billion people.

The Food and Agriculture Organization of the United Nations (FAO) reported in 2019 that 93% of fish stocks were fished at or beyond capacity.

There’s been a gap between supply and demand, and it’s growing. Nutriterra DHA Omega-3 Canola oil can close that gap. Omega-3 Canola can double the world’s supply of DHA using less than 5% of current canola producing land.

2. People need more DHA and EPA in their diets.

Fatty fish—such as salmon, herring, anchovies and mackerel—are the main conventional dietary source of DHA and EPA. However, some people can’t consume fish because of dietary restrictions, and many more simply don’t like to eat fish. A consumer survey conducted a few years ago found that only 20% of Americans eat fish twice per week—the amount recommended by the Dietary Guidelines for Americans. Only 56% eat fish at least twice per month.

Obviously, dietary practices vary around the world, as do recommendations for DHA and EPA intake. While there is no universal standard, the Global Organization for EPA and DHA Omega-3 (GOED) “recommends consuming 500 mg of combined EPA and DHA per day for general health, and higher quantities for specific life stages or health conditions.”

What is largely agreed upon is that the data shows that no matter where you are, most people aren’t consuming enough omega-3s.

The best way to assess DHA and EPA intake is to measure a person’s omega-3 index—the percentage of fatty acids in the blood which is DHA or EPA. This is a useful measure because research has shown that maintaining an omega-3 index of 8% or more correlates with reduced risk of heart disease, and reduced risk of death from heart disease, cancer, and other causes. Indexes below 4% correlate with increased risk of all the above.

In a recently updated global survey of omega-3 indexes, of the 47 countries and territories with sufficient data, only 6 had average omega-3 indexes greater than 8%: Japan, Greenland, South Korea, Iceland, Finland, and Norway.

Australia? 5.44% Brazil? 3.44% Germany? 5.27% India? 3.62%. USA? 5.06%.

Wherever you are, people in your community almost certainly aren’t consuming enough DHA and EPA.

To increase the world’s omega-3 intake to optimal levels, we’re going to need a lot more omega-3s. That’s what makes Nutriterra so crucial as a source of omega-3 nutrition. It can be scaled like other crops to meet consumer demand. This once-in-a-generation advancement can meet the world’s ever-growing need for DHA and EPA, using existing production and processing infrastructure.

More importantly for consumers, it’s an omega-3 for everyone, whether you do, don’t, or can’t eat fish. It has all the omega-3s of fish, but without the fish.

3. We need omega-3 ingredients that can be used in more foods.

This year, the Global Organization for EPA and DHA Omega-3 (GOED) and Nutrition Business Journal (NBJ) published the results of a survey of nearly 1,200 dietary supplement consumers.

One of the most striking findings was that roughly 35% to 40% of consumers believed that DHA and EPA could be found in flaxseed, chia seeds, walnuts, and olive oils—none of which contain DHA or EPA. Another 30% to 45% of consumers didn’t know if various foods had DHA and EPA or not.

In short, most consumers don’t know where to get their DHA and EPA nutrition, or worse, believe they’re consuming DHA and EPA when they’re not.

We need to get DHA and EPA into more foods. However, conventional sources often have flavors that make them a poor fit for many foods and formulations.

This is where Nutriterra shines. It delivers total omega-3 nutrition in an ingredient—canola oil—that’s already used around the world in innumerable applications. Its mild flavor and neutral odor allow Nutriterra to go where other omega-3 ingredients can’t.

Global Omega-3 Day and Nutriterra exist for the same reason—because omega-3s are important to human health, and people need to consume more of them.

Nutriterra is an accessible and scalable way for consumers to get the essential nutrition they need. We hope you’ll celebrate Global Omega-3 Day by joining us in our mission to increase the world’s access to complete omega-3 nutrition. Contact us to learn how Nutriterra can improve the health of your consumers, and your business.

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Hundreds of studies conducted over the past 80 years have found correlations between high DHA and EPA levels and improved heart health. However, researchers have begun to recognize that some variations in omega-3 study results may be due to dietary and genetic differences in the populations being studied.

A study published last year showed how some demographics may benefit far more than the general population by improving their intake of DHA and EPA. The 2024 study, published in the journal Nutrients, analyzed data from 20,000 people participating in the VITamin D and OmegA-3 TriaL (VITAL) study.

VITAL was a multi-year research study designed to show whether taking daily supplements of vitamin D3 or DHA/EPA “reduces the risk for developing cancer, heart disease, and stroke in people who do not have a prior history of these illnesses.” The results of the VITAL study indicated a “14% risk reduction in the combined primary endpoint of relative risk and an overall 20% reduction in fatal cardiovascular events” in participants taking omega-3 supplements.

Last year’s Nutrients study of the VITAL data sought to identify whether African Americans—who have a 20% higher risk of heart disease and a 40% higher risk of stroke—had an increased benefit from taking omega-3 supplements. The analysis compared data from a selection of white and African American VITAL participants who were most similar with regard to age, smoking, medications, fish consumption, and cardiovascular risk factors.

The analysis found that African American participants in VITAL who took DHA/EPA supplements had an 83% lower risk of heart attack than those taking a placebo—far higher than the 14% risk reduction in the overall population.

The takeaway is that current research indicates that everyone benefits from a diet rich in omega-3s—but mounting evidence suggests that improved omega-3 nutrition is especially critical for some higher risk demographics.

While “omega-3” is often used as a catch-all term, the fatty acids that fall under that omega-3 umbrella have varying and unique benefits, as we’ve discussed in our recent overview of the 6 key omega-3 fatty acids. However, recent research indicates that most of the omega-3s have at least one thing in common: they support good heart health.

In a study published last year in the journal Nutrients, “Circulating Omega-3 Polyunsaturated Fatty Acids Levels in Coronary Heart Disease: Pooled Analysis of 36 Observational Studies,” researchers analyzed fatty acid and heart health data from 36 studies of nearly 29,000 people, conducted in 11 countries.

Their analysis found that higher levels of the omega-3s DHA, EPA, ALA, and DPA were all associated with lower rates of cardiovascular heart disease:

• DHA: 25% reduced risk
• DPA: 20% reduced risk
• EPA: 17% reduced risk
• ALA: 11% reduced risk

The study also found that higher overall levels of omega-3s were associated with a 20% reduction in the risk of cardiovascular heart disease, and that people with cardiovascular disease had lower levels of DHA, EPA, and DPA. In addition, they found that higher DHA and EPA levels correlated with lower likelihood of both non-fatal and fatal cardiovascular heart disease.

The study’s authors credited these risk reductions to omega-3 fatty acids’ widely recognized roles in reducing and regulating blood lipid levels, blood pressure regulation, and mediating inflammation and oxidation.

This study is just one of countless studies published in recent years connecting improved dietary levels of omega-3s with good heart health, and we look forward to elevating and exploring ongoing research into how omega-3 fatty acids complement heart health and lifelong wellness.

In 2025, the food, nutrition and supplements industries will have to adjust to rapidly shifting consumer priorities. We’ve reviewed several industry analyses of what to expect in the coming year, and identified four emerging consumer trends:

1. Conscientious Consumption
2. Beauty from Within
3. Ingredient Innovation & Quality
4. Lifelong Wellness

Here’s a look at these trends, and how Nutriterra can help you address them in the new year.

CONSCIENTIOUS CONSUMPTION

According to market research firm FMCG Gurus, nearly 40% of global consumers have recently selected products specifically because they were environmentally friendly. Brands would be wise to recognize that these conscientious consumers are highly motivated. More than 70% think that food, drink and supplement brands should be doing more to protect the planet, and that “prioritizing profits over the planet has contributed towards environmental damage.” This translates to a consumer base that will only do business with brands that reflect their moral and social values.

As FMCG Gurus noted in their 2025 trends report, “Brands must be able to translate (in a transparent and credible manner) how sustainability credentials offer additional benefits to the consumer beyond acting in an environmentally friendly manner, such as making the link between sustainable production and improved quality, trust, and/or nutritional benefits.”

There is even evidence that some consumers are prioritizing environmental claims over some personal health claims. GOED and Mintel’s trends analysis found that over the last 25 years, “Cardiovascular Health” has continuously been the single most common claim category for American omega-3 products. However, “Brain and Nervous System Health,” once the second-most common claim, has been displaced by “Environmentally Friendly Product.”

We began developing Nutriterra 20 years ago because we knew marine supplies of DHA and other omega-3s would not be sufficient. Today, this is no longer merely a practical concern for manufacturers. It’s become a social concern for consumers. They are judging brands by their ability and willingness to do something about it.

Nutriterra is uniquely positioned to appeal to consumers’ environmental and health concerns. Nutriterra delivers the same omega-3 nutrition and efficacy as many conventional fish oils, while being Friend of the Sea certified as a sustainably produced, plant-based source of omega-3s.

BEAUTY FROM WITHIN

Consumers are no longer content to rely on cosmetics to create the image of wellbeing. FMCG found in their 2025 vitamin, mineral and supplements (VMS) survey that more than a third of consumers are purchasing vitamins and supplements to achieve aesthetic goals. Consumers now see beauty as an expression of physical health and expect health products to address both.

Newly released cosmetics industry reporting has found clear evidence of this trend. Innova Market Insight’s analysis of the Beauty from Within segment found that global beauty supplement launches grew by an average of 21% per year over the last 5 years, while Global Market Insights estimates that worldwide sales of beauty supplements grew 10% in 2024.

Nutriterra can help health brands cater to this demand by serving as a carrier oil for beauty, while offering aesthetic health benefits specific to omega-3s. Recent research has found that DHA and EPA protect against damage from UVA and UVB rays, and significantly increase resistance to sunburn and other common forms of sun-related skin damage. These are benefits prized by consumers who focus on skin health, as exposure to the sun’s ultraviolet rays accounts for 90% of visible aging of skin.

Nutriterra stands out as a sustainable and ethical way for consumers to care for body within and without.

INGREDIENT INNOVATION & QUALITY

In Mintel’s VMS market analysis, they found that ingredient quality was the second-greatest factor influencing consumers’ purchasing decisions, with only price/affordability narrowly leading it. Ingredients that stand out as being of high quality significantly increase the attractiveness of the overall product. FMCG Guru’s trends analysis supports this observation, finding that consumers are favoring premium-quality products that elevate themselves over imitators. In addition, Mintel found that most consumers are especially interested in innovative supplements.

Consumers are favoring brands that boast cutting-edge, novel sources of critical nutrients. Nutriterra is just such an ingredient. Created through decades of scientific innovation, Nutriterra increases the accessibility of omega-3 nutrition for all, as consumers increasingly favor plant-sourced, renewable nutrition options.

LIFELONG WELLNESS

While the subject of healthy aging may be seen as a consideration only relevant to those in and approaching their senior years, that’s not actually the case. Mintel found in their VMS industry analysis that 33% of Generation Z consumers are engaging in regular exercise, “motivated by the compelling desire to prevent long-term health issues.” Messaging relating to wellness, healthy aging and performance enhancement is already resonating with young consumers.

Heart health is a particular priority. FMCG Gurus’ VMS survey found that 59% of surveyed supplement users are looking to improve their heart health, surpassing concerns such as digestive health, quality of sleep, and energy levels. Meanwhile, consumers want to enhance and extend peak brain performance. 63% of consumers who take brain-nurturing supplements wish to support their brain health, and 48% want to support healthy aging.

Nutriterra can help meet this growing demand for nutritional ingredients that support lifelong wellness:

• Research has found that that maintaining high DHA levels may reduce the risk of heart disease by nearly 40%, and reduce the risk of a fatal heart attack by 35%.
• DHA is especially critical to early brain development, and may protect cognitive function into old age.
• Nutriterra and other sources of DHA and EPA promote increased lifelong functionality—new research has found that those who incorporate high levels of omega-3s in their diets are 41% less likely to be frail in old age.

The priorities of your consumers are changing. Concerns about preservation of the environment, aesthetic beauty, and lifelong wellness are coming to the fore—and all of these must be addressed with new ingredients and sources thereof. If you’re ready to meet your customers where they are right now, and where they will be in the future, contact us to learn how Nutriterra can help.

In 2005, Australian doctors Barry Marshall and Robin Warren won the Nobel Prize for discovering that the bacteria H. pylori causes gastric and peptic ulcers. This work contributed to the development of effective treatments for what was once a chronic ailment. The significance of this research has only grown, as half the world’s population is infected by H. pylori, and H. pylori infections are believed to be the cause of 90% of non-cardia gastric cancers.

While H. pylori can now be readily treated, there are strong motives for finding ways to prevent such infections, as while 80% of people infected with H. pylori are asymptomatic, all people infected with the bacteria develop gastritis—swelling of the stomach lining—which is associated with increased risk of stomach cancer. Thus, most people infected by H. pylori are unaware of their heightened cancer risk.

New research suggests that a high omega-6:omega-3 ratio may contribute to a higher likelihood of Helicobacter pylori infections.

Extensive research has found that high levels of omega-6 fatty acids—found extensively in seed oils and animal proteins—are associated with increased inflammatory response. Meanwhile, the omega-3s DHA and EPA—conventionally found in fatty fish—promote reduction and regulation of inflammatory responses. In recent years, with increased use of seed oils in industrial food production and decreasing seafood consumption, the omega-6 to omega-3 levels in many populations around the world have been rising. This raises the question of how diets high in omega-6s may correlate with the incidence of H. pylori infections and associated gastritis.

A study published in Clinical Nutrition Research in 2024 sought to answer that question. The study, “Does a High Ratio of Dietary Omega-6/Omega-3 Fatty Acids Increase the Risk of Helicobacter pylori Infection? A Case-Control Study,” compared the omega-6:omega-3 ratios of populations with and without H. pylori infections.

After controlling for other risk factors—smoking, as well as increased age and BMI strongly correlate with increased risk of H. pylori—the researchers found that those with high omega-6:omega-3 ratios were twice as likely to be infected with H. pylori.

The study’s authors reviewed previous research which suggests that high levels of omega-3s confer some protection against H. pylori infection and resulting inflammation.

In the paper’s discussion, the authors note that, “Inflammatory substances secreted by H. pylori are advantageous to the bacteria but detrimental to the host. The inflammation disrupts the secretory function of the stomach and damages its tissue.” The implication here is that H. pylori induces inflammation that enables it to better colonize and reproduce in the stomach. Thus, mitigating this inflammation can both reduce injury to the stomach lining—that can result in more serious health consequences—and inhibit growth of H. pylori.

The researchers offer multiple findings from past research which suggest that high omega-3 levels protect against H. pylori, helping to explain the correlation between high omega-6:omega-3 levels and the increased rate of H. pylori infection:

• DHA has been found to decrease “H. pylori growth in vitro in a dose-dependent manner,” inhibit H. pylori colonization, and decrease gastric mucous membrane inflammation.
• It appears that DHA and EPA can block infections of H. pylori “by inhibiting bacterial colonization through futalosine pathway blockade.”
• A study found that omega-3 supplementation appeared to protect the stomach’s mucous membrane from damage caused by H. pylori and other causes.
• Omega-3s have been shown to reduce the expression of interleukin (IL)-8, a proinflammatory cytokine.

It should be noted that the studies cited by the authors are preliminary, and further research is necessary. The authors themselves are also careful to point out that multiple studies have found that omega-3 supplementation is not effective in treating active H. pylori infections.

More research is necessary to understand how DHA and EPA interact with H. pylori and the human digestive tract, and how a lower ratio of omega-6 to omega-3 in the diet potentially reduces the likelihood of H. pylori infection. We thank the study’s authors for their efforts in attempting to answer these questions and look forward to reviewing future research on the topic.

Nutriterra® Total Omega-3 has received Health Canada approval as an ingredient in dietary supplements. Health Canada’s Natural and Non-prescription Health Products Directorate (NNHPD) issued a product license, Natural Product Number (NPN) 80136254, which authorizes it to be marketed and sold as a novel, canola-based total omega-3 oil with the following health claims:  

• Supports heart health and cardiovascular function  

• Supports normal brain function

• Source of docosahexaenoic acid (DHA) for maintaining good health

• Source of alpha-linolenic acid (ALA) for maintaining good health

• Source of an essential fatty acid for the maintenance of good health

• Source of omega-3 fatty acids for the maintenance of good health

Nutritional general manager, Benita Boettner, said today’s announcement from NNHPD confirms the nutritional importance of Nutriterra Total Omega-3 Canola oil. “Health Canada’s approval recognizes Nutriterra’s ability to support heart and brain health and provides a new option to meet the growing demand for plant-based total omega-3 with DHA, EPA, and ALA.”  

Human clinical trials confirmed that Nutriterra’s long-chain fatty acids are readily incorporated into blood lipids. Results were reviewed and authorized by NNHPD and published in Frontiers in Nutrition in 2022.  A 2000 mg/day serving of Nutriterra significantly improved indicators of omega-3 status, including the OmegaScore^TM and the Omega-3 Index, both of which are supportive of cardiovascular and brain health.

While the health benefits of omega-3 fatty acids are well known, few people consume enough of these essential nutrients. Ms. Boettner attributes this to the sensory experiences and ocean health concerns associated with fish oil. She says, “With Health Canada’s approval for Nutriterra as a safe and effective dietary ingredient, we are well placed to attract new consumers and raise consumption of omega-3 closer to the recommended daily intake.” This approval follows the Canadian Food Inspection Agency’s 2020 approval of Nutriterra for food and feed applications, allowing for greater formulation flexibility for our customers.

Omega-3 Canola helps fill the gap between how much long-chain omega-3 is needed to support human health and how little the ocean can sustainably provide. Just one hectare of Nufarm Omega-3 canola produces as much DHA as 10,000 one kg wild caught fish. Nutriterra has a unique fatty acid profile with DHA, EPA, and ALA to support human nutrition^.

This Health Canada approval follows the US Food and Drug Administration (FDA) granting Nutriterra New Dietary Ingredient status in 2021. Having previously obtained food and feed approvals in Australia and New Zealand, the US, and Canada, the company is progressing with additional regulatory applications in other key markets around the world.  

About Nutriterra

Nutriterra® is designed for human nutrition from proprietary Omega-3 Canola, the world’s first plant-based source of long-chain omega-3 fatty acids. Nutriterra provides a sustainable land-based oil supply, helping reduce pressure on wild fish stocks and closing the gap between how much omega-3 is needed to support human health and how little the ocean can provide. Learn more at nutriterraomega3.com.

Nutriterra is a nutritional product of Nufarm Limited. (ASX:NUF). Nufarm’s seed technologies platform is enabling the transformation of key crops into renewable and traceable sources of plant-based nutrition and lower carbon energy. Our proprietary solutions contribute to solving global challenges like food security, human nutrition, and climate change.

Further information: Katrina Benedicto

Marketing & Communications Director, Omega-3

katrina.benedicto@nuseed.com

+ 1 530 490 1038

The omega-3 index was developed in the early 2000s as a direct measure of omega-3 levels in the human body. A person's omega-3 index is defined as the percentage of fatty acids in their red blood cells which are DHA or EPA.

While EPA and DHA can be sampled in a variety of bodily fluids and tissues, it’s been found that omega-3 concentrations in the blood correlate with concentrations in heart muscle, and so are likely representative of the body’s overall uptake of EPA and DHA.

The omega-3 index not only provides a means of measuring omega-3 content in the blood, but also establishes ranges associated with positive and negative health outcomes:

• Optimal: 8% or higher
• Intermediate: 4% to 8%
• Low: Below 4%

People with higher omega-3 indexes have been found in some studies to have reduced incidence of cardiovascular disease and other negative health issues*.

The omega-3 index ranges were defined in response to several studies which found that people with omega-3 indexes above 8% had lower incidence of certain negative health issues, such as cardiovascular disease, than those people with low or intermediate indexes. Those with intermediate indexes had outcomes that fell between the ranges of the two groups bracketing them. Those in the low range have been found in some studies to be especially vulnerable to death from coronary heart disease and other serious health consequences.

Dr. Doug Bibus, founder of Lipid Technologies, notes, “Our blood and tissues have approximately 30 common fatty acids. For many Americans, the total omega-3 content in blood is around 4% or 4 out of 100 fatty acids in blood. Many experts agree that this blood level reflects omega-3 deficiency and puts us at risk for adverse health conditions. The omega-3 index test measures omega-3s in your blood, EPA and DHA, and is as simple as a quick finger stick. Raising your omega-3 index from 3-4% to 8% or more results in considerable heart and physical health benefits.”

While there has been a great deal of research on the impact of EPA and DHA on brain health, eye health, and other benefits, the majority of research has focused on potential heart health benefits. Studies have found that optimal omega-3 indexes are associated with:

• 39% reduction in risk of cardiovascular disease
• 17% lower risk of death caused by cancer
• 15% lower risk of death from other causes

Findings like the above are why the American Heart Association now recommends that Americans consume two servings of fish per week—which contains roughly 3 grams of EPA and DHA—and recommends supplementation of DHA and EPA for people with certain kinds of cardiovascular heart disease and high triglyceride levels.

Health conscientious consumers may assume there’s a simple, linear relationship between omega-3 intake and omega-3 index. That isn’t the case.

The omega-3 index is also a critical metric because foods eaten along with omega-3 supplements, variations in metabolism, and behaviors such as smoking can all affect EPA and DHA uptake.

Which omega-3s you eat matters. There are a variety of foods (flaxseed oil, soybean oil, etc.) and supplements promoted to vegan consumers as healthy, plant-based sources of omega-3s. These are generally high in ALA, which is an important omega-3 that research indicates has cardiovascular benefits.

But while it’s been shown that the body can convert ALA into EPA and DHA, the amounts involved are small. Studies have found that increased ALA intake doesn’t increase the omega-3 index. Consumption of EPA and DHA is necessary to move the needle.

It should also be noted that a short-term increase in omega-3 consumption won’t increase your index. It can take 3 to 6 months for a consistent change in diet to translate into a change in omega-3 index.

What you eat with omega-3s also matters. Fatty acid absorption requires the presence of fats. Consequently, the bioavailability of DHA and EPA is minimal when consumed as part of a low-fat diet. If you’re taking an omega-3 supplement on an empty stomach, you may not be getting much benefit.

There are also a variety of non-dietary variables that affect the omega-3 index. An analysis of several studies found that long-term intake of EPA and DHA accounted for no more than 25% of the variability in omega-3 index levels. Heredity was found to account for 24% of index variability, meaning that your body’s ability to metabolize EPA and DHA are in part defined by your genetics. Factors such as increased age and higher socioeconomic status were found to be associated with higher omega-3 indexes, while increased body mass index and smoking were associated with lower omega-3 indexes.

The sum result of all these variables means that the body’s ability to use EPA and DHA can vary a great deal. To quote the analysis, “The inter-individual variability in response to a fixed dose of EPA + DHA has been found to be large, i.e., vary up to a factor of 13.” In other words, omega-3 intake that raises one person’s omega-3 index by 0.1% could raise another person’s index by as much as 1.3%. Incorporating more omega-3s into your diet, whether by eating more fatty fish or taking an omega-3 supplement, will improve your omega-3 index. Having your omega-3 index tested will give you greater insight into how much you need to take to achieve your health goals.

All the key omega-3 fatty acids—EPA, DHA and ALA—are important parts of a healthy diet. Research shows that ALA supports cardiovascular health and regulates blood pressure. But if your goal is to increase your EPA and DHA levels, you need to know how effectively your body is taking in EPA and DHA, so you can adjust accordingly if necessary. The omega-3 index is a crucial tool for better understanding your body’s omega-3 levels and how well your body metabolizes EPA and DHA.

Per Dr. Bibus, “Knowing your omega-3 ‘number’ can help guide you on your dietary or omega-3 supplement strategies to consume EPA and DHA and benefit from their multitude of health benefits. Populational and thousands of peer-reviewed studies confirm the health benefits of omega-3s, but dosing (and subsequent tissue levels) are key to many of these findings. If you are only eating omega-3 rich seafood occasionally or not taking the proper amount of EPA/DHA in a dietary supplement, you may be missing out. Taking a few minutes to submit a dried blood spot for the omega 3 index test is a simple and direct step to take to dial in your dietary omega-3 habits to maximize their benefits.”

For more information, please consult with your general practitioner, a nutritionist, or other qualified health professional. This article is only intended to provide general guidance as to the utility of the omega-3 index as a system for measuring omega-3 levels.