Digging deeper

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 Nuseed 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 in response to the need for an objective measure of omega-3 levels in the human body. An individual’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 thus are likely representative of the body’s uptake of EPA and DHA as a whole.

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*.

Rather than being arbitrarily defined, 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.

Omega-3 fatty acids are called “essential fatty acids”* by many in the global scientific community because while they support human health, the human body can’t effectively synthesize them from other fatty acids. You must get them from dietary sources.

Omega-3s are used in the structures of cell membranes, including in the brain, where they help to regulate the transmission of electrical impulses. They are also used by the body to make hormones that regulate inflammatory processes.

Here’s a breakdown of six of the most consumed and researched omega-3 fatty acids: their chemical structure, dietary sources, and roles in human health.†

ALA (alpha-linolenic acid) is the simplest and likely the most widely consumed omega-3 fatty acid.

ALA is the simplest of the omega-3 fatty acids, composed of an 18-carbon chain with three double-bonds, with the first double-bond stemming from the third carbon, which makes it an n-3, or omega-3. It can also be referred to by the shorthand 18:3 (n-3). A similar 18:3 fatty acid, but with the first double bond located at the sixth carbon, would be the omega-6 fatty acid gamma-linolenic acid, or GLA, with the shorthand 18:3 (n-6). Every omega-3 has an omega-6 counterpart, where the difference is the location of the first double bond.

ALA is found in a variety of common seed oils, including flaxseed, chia, canola, soybean, and walnut. ALA is unique under American nutritional and regulatory guidelines, as it is the only omega-3 recognized by the FDA as an essential fatty acid, with a recommended intake of 1.6 grams per day. In the US, foods that offer 160 mg of ALA (10% of recommended daily intake) per RACC (Reference Amount Customarily Consumed, meaning a typical single serving of a food) can be labeled as a “good source” of ALA. Foods that have 320 mg of ALA (20% recommended daily intake) per RACC can be labeled as a “high” or “excellent” source of ALA.

Much of the research relating to ALA has been focused on measuring the ability of the human body to convert it to DHA and EPA, which are of particular interest because of the cardiovascular and brain health benefits ascribed to them (see sections on DHA and EPA below). The human body can only convert about 2-5% of ALA to DHA, and 5-10% of ALA to EPA. Consequently, typical ALA consumption is not considered to be sufficient to produce appreciable amounts of DHA or EPA.

In recent years, researchers have sought to identify ALA’s direct health benefits. For instance, a 2012 study published in the American Journal of Clinical Nutrition found that dietary intake of ALA correlated with a modest reduction in the risk of cardiovascular disease, and that every 1 gram per day of ALA consumed was associated with a 10% lower risk of fatal coronary heart disease. It should be noted that the authors of this study were uncertain to whether the benefit was attributable to ALA, or to EPA produced from consumed ALA.

In another study of patients with high blood pressure given a high-flax diet (which is high in ALA) or a placebo, those who consumed large amounts of flax had significantly lower blood pressures than the placebo group after 6 months, with reductions of 15 mm Hg (systolic) and 7 mm Hg (diastolic).

EPA (eicosapentaenoic acid) is a long-chain omega-3 that is used by the body to reduce inflammation.

EPA is an LC-PUFA (long-chain polyunsaturated fatty acid), composed of a 20-carbon chain with five double bonds starting at the third carbon, written as 20:3 (n-3). EPA is produced by photosynthetic microalgae, which are in turn eaten by krill and fish, accumulating in their tissues. Fatty fish such as salmon, mackerel, anchovies, and sardines accumulate especially large amounts of EPA and other omega-3s in their tissues, which is why they are commonly used as sources of EPA and DHA in human nutrition and fish feeds.

Because EPA can typically only be consumed in fish or other marine sources, Western diets tend to be low in EPA. The body can synthesize small amounts of EPA from ALA in the liver, but the conversion rate is roughly 5% to 10%. It cannot generate anywhere close to the 500 to 1,000 mg of combined EPA and DHA recommended by many health organizations and scientific bodies around the world.

Most research on LC-PUFAs examines the correlation between EPA and DHA and human health, thus the benefits of EPA in isolation are still a matter of debate. However, purified EPA is sold as a prescription drug under the name Vascepa, and a large-scale double-blind study found that it reduced triglyceride levels, as well as the incidence of heart attacks and strokes when compared with a placebo.

DHA (docosahexaenoic acid) constitutes 5% to 10% of the human brain and is believed to contribute to the health of the brain, heart, eyes, and other parts of the body.

DHA is the most complex of the commonly studied omega-3s and is sometimes classified as a VLC-PUFA (very long-chain polyunsaturated fatty acid), with a 22-carbon chain and six double bonds starting at the third carbon and is notated as 22:6 (n-3).

DHA, like EPA, is produced by microalgae, though DHA is solely produced by species that are largely or entirely non-photosynthetic. These microalgae produce DHA by metabolizing free-floating elements in the water around them, such as carbon, nitrogen, and phosphorus. When DHA is produced commercially using microalgae, the microalgae is typically fed sugarcane. As with EPA, DHA is typically consumed via fatty fish or nutritional supplements derived from fish oil, krill oil, or algal oil.

The role of DHA in human health has been extensively studied for more than 75 years, including how it potentially supports heart health, brain development and health, child development, eye development and health, and aging. The body of research on DHA is expansive. Articles on our site cover many of these areas of focus in more detail.

DHA has anti-inflammatory effects which research suggests may reduce blood pressure, and the risk of heart disease and heart attacks, while also playing critical roles in the structure and function of the human brain, eyes, and muscles.

Potential benefits of maintaining high DHA levels highlighted in recent studies include:

• Better performance on measures of abstract reasoning
• Better cognitive performance in people with cardiovascular artery disease
• Up to 41% reduction in likelihood of frailty in old age
• 39% reduction in risk of cardiovascular disease
• 17% lower risk of death caused by cancer
• 15% lower risk of death from other causes
• 35% reduced risk of fatal heart attack
• 13% reduced risk of heart attack
• 9% reduced risk of fatal coronary heart disease

DPA (docosapentaenoic acid) is a group of omega-3 and omega-6 fatty acids whose role in human health is an emerging area of research, with particular attention being paid to the omega-3 clupanodonic acid.

There are multiple omega-6 and omega-3 fatty acids with 22-carbon chains and five double bonds which are collectively referred to as DPA. However, DPA is often used to refer to the omega-3 clupanodonic acid, also written as 22:5 n-3, and from here will be used as such.

DPA is an intermediate omega-3 between EPA and DHA. The synthetization of DHA typically involves a process of omega-3s being converted into increasingly longer-chain fatty acids, culminating in EPA, then DPA, and finally DHA. DPA is typically found in the same dietary sources as DHA and EPA—salmon, anchovies, tuna, and other fatty fish—which they accumulate from microalgae and species that feed on microalgae.

Research conducted over the last three decades suggests that DPA plays a role in human health similar to DHA and EPA, reducing inflammation and triglycerides. Studies have also found that high levels of DPA correlate with a reduced risk of heart disease and death resulting from coronary heart disease.  

SDA (stearidonic acid) is an intermediate between ALA and EPA, and is naturally found in some plants.

SDA is an 18-carbon PUFA with four double bonds, starting from the third carbon, and thus can be notated as 18:4 (n-3). In addition to fish and algal oil, SDA is found in a few plants, including the herbs borage, Buglossoides, and Echium.

A key benefit of SDA is that it’s more easily converted by the body into EPA, compared to ALA. For ALA to synthesize into EPA, it must convert into SDA, then ETA (eicosatetraenoic acid), then EPA. Starting with SDA removes a step in this process. The conversion rate of SDA has been reported to be 17% to 41%, compared to the 5% to 10% conversion rate of ALA to EPA. SDA consumption increases DHA levels with similar effectiveness as ALA.

ETA (eicosatetraenoic acid) is the name of a group of 8 omega-3s and omega-6s, with one of these being all-cis-8,11,14,17-eicosatetraenoic acid, an intermediary between SDA and EPA.

ETA can be used to refer to any of 8 fatty acids which have a 20-carbon chain and four double bonds, the most notable of which is the omega-6 arachidonic acid (AA), which is found in cell membranes throughout the body, especially in cells making up the brain, muscles, and liver. The 20:4 (n-3) version of ETA is the rather laborious to pronounce all-cis-8,11,14,17-eicosatetraenoic acid (hereafter referred to as ETA), which is most notably found in green-lipped mussels.

Current understanding of ETA’s impact on human health is limited, beyond its role as an intermediary omega-3 between SDA and EPA. The modicum of research conducted on ETA suggests that it may have anti-inflammatory properties similar to other omega-3s.

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.

Nuseed 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. After the founding of Nuseed in 2006, Nuseed’s plant geneticists and crop scientists joined the endeavor.

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 Nuseed 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 Nuseed, 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. Nuseed, 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 Nuseed 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 Nuseed 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.

Nuseed 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.

Nuseed’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.

Research has shown that the omega-3 ALA, which is found in plants and seed oils, has a variety of potential health benefits. A study published in the American Journal of Clinical Nutrition found that every gram of ALA consumed per day correlated with a 10% lower risk of fatal coronary heart disease (CHD). A more recent analysis found that higher ALA levels correlated with an 11% reduction in CHD, and in clinical settings it has been found to decrease the expression of inflammatory disorders. In a study of people with high blood pressure, it was found that those who ate a diet high in flax—which has high ALA content—had lower blood pressure than those who consumed a placebo.

In addition to its anti-inflammatory qualities, ALA has other health benefits. A 2022 clinical trial found that ALA supplementation not only reduced triglycerides—a benefit associated with other omega-3s—but also reduced total cholesterol,  an effect not seen from other omega-3s.

However, there has been debate in the omega-3 world about whether ALA is readily converted by the body into DHA and EPA, which are only naturally found in some microalgae and the fish and krill which eat them. We know that DHA and EPA support heart, brain, and eye health, and we know that the body can convert ALA into DHA and EPA to some degree. The question has been whether ALA can be converted into DHA and EPA well enough to meet the body’s demand for them.

Studies have shown that ALA is an important part of the diet, but the human body does not efficiently convert it to DHA or EPA.

A 2022 meta-analysis published in Critical Reviews in Food Science and Nutrition examined studies measuring the omega-3 indexes of people consuming large amounts of ALA. The omega-3 index is the gold standard for measuring DHA and EPA levels because it’s a direct measurement of the DHA and EPA your body can make use of, and studies have shown that high omega-3 indexes (typically 8+%) correlate with reduced risk of adverse cardiac events, cardiac arrest, and other causes of mortality.

All the studies reviewed in the analysis focused on whether flaxseed oil, which is very high in ALA, raised omega-3 blood levels. The studies consistently showed that ALA did not raise DHA and EPA levels. Furthermore, it was found that “DHA and EPA were significantly lower for the majority of vegans and [omega-6] levels were significantly higher for all vegan groups.”

This raises two concerns for vegans. One, plant-based diets don’t contain DHA and EPA. Secondly, the ratio of omega-6 to omega-3 fatty acids in Western diets has been increasing for decades, and there’s evidence that higher ratios of omega-6 to omega-3 increase the risk of cardiovascular disease and other negative health consequences.

We know ALA is an important part of the diet. It’s an essential fatty acid that studies indicate benefits heart health, and you need to eat a lot of it—the FDA’s current recommended Daily Value is 1.6 grams per day. However, DHA and EPA are also important components of the diet, and the evidence shows that people must consume DHA and EPA to increase their levels of these important omega-3s. For those who can’t or choose not to eat fish, options are limited.

This is one of the many reasons why Nuseed developed Nutriterra: to offer a truly plant-based, vegan-friendly source of complete omega-3 nutrition for those can’t or prefer not to consume fish. Not only does it contain DHA, it also contains twice the ALA of conventional canola oil—delivering the omega-3 nutrition of fish and plants in a single source.

To learn more about how Nutriterra can benefit health or the health of your business, fill out our contact form or follow us on LinkedIn.

Yield10 Bioscience Grants Nufarm a Commercial License to Omega-3 Assets for Producing Oil in Camelina, and Yield10 and Nufarm sign a Memorandum of Understanding for Sale of Assets

WEST SACRAMENTO, Calif., July 17, 2024 (GLOBE NEWSWIRE) — Yield10 Bioscience, Inc. (OTC:YTEN) (“Yield10” or the “Company”), an agricultural bioscience company, today announced that the Company has signed a Memorandum of Understanding (“MOU”) and License Agreement with Nuseed Nutritional US Inc. (the seed technologies platform of Nufarm Limited (ASX:NUF)), granting Nufarm a commercial license to certain Omega-3 intellectual property assets, materials and know-how for producing oil in Camelina. Nufarm and Yield10 have additionally agreed to immediately negotiate exclusively with each other for the sale of Yield10’s remaining assets to Nufarm. The asset sale will require an affirmative vote from the shareholders of Yield10, and a special meeting of shareholders will be convened to seek that vote following the execution of the asset purchase agreement.

Producing omega-3 fatty acids in Camelina may represent a way to enable a predictable, land-based supply of high-quality omega-3 oils to meet the growing global demand for eicosatetraenoic acid (“EPA”) and docosahexaenoic acid (“DHA”). Currently, the primary source of EPA and DHA remains ocean-caught fish, where omega-3 oil produced from anchovy harvest is the industry benchmark. Over the last few years, there has been increasing pressure on the supply of omega-3 oil due to over-fishing.

“Yield10 camelina assets and know-how in both omega 3 and bioenergy sectors have a unique fit with Nufarm’s Value Beyond Yield® and platform strategies,” said Greg Hunt, CEO and Group Executive of Nufarm. “While the program still requires further development time and investment before achieving revenue, it offers a broadened portfolio of solutions for our customers both at the farm gate and with end-use customers.”

“We believe that the transition of our Omega-3 Camelina program to Nufarm is in the best interest of our shareholders, business partners, and employees,” said Oliver Peoples, Ph.D., President and Chief Executive Officer of Yield10 Bioscience. “We believe that the initial payment will allow us to manage key biological assets and regulatory requirements while providing us with the cash runway to secure the shareholder vote.   We anticipate collaborating closely with the Nufarm team to finalize the asset purchase agreement and complete the shareholder vote. We believe that this will ensure a smooth transition and enable Nufarm to expedite the commercialization of plant-based omega-3 oils produced using Camelina.”

About Nufarm

Nufarm is a global agricultural innovator providing crop protection and seed technology solutions to help our customers grow a better tomorrow. Established over 100 years ago, Nufarm is listed on the Australian Securities Exchange (ASX:NUF) with its head office in Melbourne, Australia. Through its seed technologies platform (Nuseed), Nufarm is the first company to develop and commercialise plant-based omega-3 and has developed and commercialized advanced bioenergy feedstock technology. Learn more at: nufarm.com.au

About Yield10 Bioscience

Yield10 Bioscience, Inc. (“Yield10” or the “Company”) is an agricultural bioscience company that is leveraging advanced genetics to develop the oilseed Camelina sativa (“Camelina”) as a platform crop for large-scale production of sustainable seed products. These seed products include feedstock oils for renewable diesel and sustainable aviation biofuels and omega-3 (EPA and DHA+EPA) oils for pharmaceutical, nutraceutical, and aquafeed applications. Yield10 is headquartered in Woburn, MA, and has a Canadian subsidiary, Yield10 Oilseeds Inc., located in Saskatoon, Canada.

The omega-3 fatty acids ALA (alpha-linolenic acid), DHA (docosahexaenoic acid), and EPA (eicosapentaenoic acid) are considered “essential fatty acids” by the global scientific community.† This is for two reasons: (1) they are utilized throughout the body in many biological processes, and (2) your body can’t readily create them on its own. You must get them through your diet.

Omega-3 fatty acids are found throughout the body and are fundamental to its operation. They’re found in the membranes of your cells, the walls of your arteries and blood vessels, and even your eyes. Recent research indicates that omega-3s are also important contributors to brain health as well.

EARLY BRAIN DEVELOPMENT. DHA is especially critical during the period of rapid brain development between conception and a child’s second birthday.

Half of your brain is built from a combination of protein, carbohydrates, salts, and water. Fats account for the other 50% of your brain mass. About 10% to 20% of that fat, or 5% to 10% of the total mass, is DHA. DHA is utilized in the membranes of your brain’s neurons and is involved in the regulation of electrical impulses used to communicate within your brain and nervous system.

From conception to a child’s second birthday, roughly 1,000 days, is the period when a child’s brain experiences the most rapid development. Having a ready supply of DHA is critical during this period.  When women are pregnant, the development of the fetal brain requires a continual supply of DHA from the mother, with demand being highest during the last 12 weeks of pregnancy.

The Food and Agriculture Organization (FAO) of the United Nations and the World Health Organization (WHO) recommend that pregnant and lactating women consume 200 mg of DHA per day. After birth, they recommend that infants 0 to 6 months old consume an amount of DHA equivalent to 0.10% to 0.18% of their daily energy input, and from 6 months to 2 years, 10 to 12 mg per kilogram of weight per day.

But the brain doesn’t stop developing after birth, and neither does DHA’s importance to the developing brain. There is some evidence that a mother’s blood levels of DHA during pregnancy impact a child’s cognitive development through the first years of life. More recent studies found that 2 to 6 year old children who had higher levels of omega-3 fatty acids, as well as higher levels of DHA specifically, performed better on evaluations of executive function.

COGNITION. Even into adulthood and old age, supplementation with DHA and EPA omega-3 fatty acids appears to benefit cognitive structure and function.

There is mounting evidence that consuming high levels of omega-3s has a measurable effect on the function and structure of the brain. A study published in Neurology found that middle-aged people with higher blood levels of DHA and EPA performed better on measures of abstract reasoning, and had larger hippocampuses—the region of the brain associated with spatial memory and converting short-term memories to long-term memories.

There is some indication that omega-3 supplementation has a positive impact on memory loss related to aging. For those who are suffering from coronary artery disease (CAD), which impacts blood flow to the brain and accelerates cognitive decline, research suggests that omega-3s can help protect brain function. A 2021 study found that providing high doses of DHA and EPA to people with CAD “had significantly better cognitive function scores for verbal fluency, language, and memory and… visual-motor coordination” over a period of two and a half years.

MENTAL HEALTH. Some studies suggest that omega-3 supplements can reduce the symptoms of depression, but contradicting studies have found otherwise.

Given the role of omega-3s in brain development and structure, it’s unsurprising that researchers have studied whether DHA and EPA have an impact on depression and other mood disorders. The research conducted thus far presents a complicated picture.

One study found that those who took an antidepressant and an omega-3 supplement had “significantly higher improvement in depressive symptoms” than those who only took an antidepressant or omega-3 supplement.  On the other hand, a large-scale clinical trial published in JAMA found that a supplement containing DHA and EPA didn’t reduce depression symptoms.

Meanwhile, an analysis of 26 studies presents a more nuanced picture. The analysis found that supplements that were 60% or more EPA delivered measurable improvements in symptoms, while supplements that were 60% or more DHA resulted in no improvements in participants’ depression.

There have been studies conducted on the effectiveness of omega-3s in reducing negative symptoms related to bipolar disorder, but results have been mixed. A study examining the use of omega-3 supplementation to reduce behaviors associated with ADHD showed no evidence of effectiveness, but another study suggested that long-term supplementation could improve ADHD symptoms.

Brain health studies typically utilize high doses of omega-3s, and omega-3s are not recommended as a treatment for any disease or condition.

Research studies on the effects of omega-3 fatty acids on brain health tend to use very high doses of DHA and/or EPA. In the clinical studies and meta-analyses linked in this article where study participants were provided with supplements, the combined daily dosage of DHA and EPA ranged from 500mg to 3,000mg per day, while most supplements have a daily dosage of 300 to 600mg of DHA and EPA.

The high dosages used in studies may be necessary to achieve any potential brain health benefit. In a study examining the relationship between blood levels and brain levels of DHA, daily DHA supplementation of 2,152mg per day increased blood levels by 200% after six months, while levels in cerebrospinal fluid rose by only 28%.

The preliminary nature of much of the research into associations between omega-3s and brain health, as well as the high dosages necessary to increase omega-3 levels in the brain, highlight the necessity of consulting with a health or medical professional before trying an omega-3 supplement for brain health reasons.

While it is recognized that omega-3 fatty acids are essential nutrients and benefit human health, they are not indicated as a treatment for any brain disease or disorder. This article is intended solely as an overview of research on the potential benefits of omega-3s for brain health.