Digging deeper

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.

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 Nufarm 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 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, 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.

Nufarm Partners with KD Nutra on Plant-Based Omega-3 Portfolio Expansion

West Sacramento, California. Nufarm Limited (ASX: NUF) is partnering with KD Nutra, a division of The KD Pharma Group, to expand offerings of plant-based long-chain omega-3 ingredients. This partnership allows both companies to leverage their expertise to offer the market new sources of omega-3 beyond marine sources and tap into the rapidly growing demand for alternatives.

Nufarm is a global leader in developing agricultural solutions to environmental challenges. Our Omega-3 Canola is the world’s first plant-based source of total omega-3 nutrition. Aquaterra® and Nutriterra® are derived from the seed oil and provide alternatives to marine-sourced omega-3 ingredients while delivering all the health benefits that come with this science-backed nutrient.

“Our combined technologies and capabilities have great potential for human health,” said Brent Zacharias, Nufarm, Group Executive for Seed Technologies. “KD Nutra’s technical expertise and commitment to quality can deliver our plant-based innovations to a broader audience.”

“We’re excited to partner with Nufarm to expand our plant-based omega-3 offerings,” said Kimberly Smith, CEO of KD Nutra. “Nufarm’s innovation in plant-based nutrition together with KD Nutra’s technology platform and leadership in omega-3 will allow us to bring unique and renewable solutions to the industry.”

This research and development partnership will increase access to omega-3 nutrition for the long-term health of people and the planet.

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.  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: www.nufarm.com.au.

Nufarm’s seed technologies platform is focused on enabling the transformation of key crops into renewable and traceable sources of lower-carbon energy, and plant-based nutrition. Its proprietary solutions contribute to solving global challenges like food security, human nutrition, and climate change. Nutriterra® is designed for human nutrition from our 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.

About KD Nutra®

KD Nutra® is a technology-driven CDMO with leading expertise in ultra-potent marine-based and algae-based Omega-3 nutritional lipids as well as Specialized Pro-resolving Mediators (SPMs).

As part of the KD Pharma Group, KD Nutra® has become one of the world’s largest Omega-3 and fish oil refiners and suppliers.

Our processing systems can manufacture any desired combination of concentration level (up to 99%) and EPA/DHA Omega-3 ratio. Additionally, our kd-pür® supercritical CO₂ patented process gently extracts and purifies Omega-3s in a pharmaceutical cGMP-certified facility, without the use of excessive heat, chemical solvents (green technology) or oxygen. Through our unique vertical integration from raw oils to ultra-high potency Omega-3 EPA and DHA concentrates from both vegan and marine sources, we create health solutions for our customers.

Contacts:

Nufarm Nutritional: Katrina Benedicto, Communications Director

+1 (530) 490-1038,  katrina.benedicto@nuseed.com
‍

Nufarm Global: Rhonda Macdonald, Global Lead, Communications & External Relations
+1 (403) 660-0717, rhonda.macdonald@nuseed.com

Nufarm Investor Relations: Grant Saligari, +61 406 402 645, grant.saligari@nufarm.com

80 years ago, British researchers studying the Inuits of Greenland found that despite having diets that were extremely high in protein—with much of their food being sourced from the seals, fish, and other sea life they hunted and caught—there was “no evidence that the high-protein diet cause[d] any ill-health.” In fact, repeated studies found, “an almost total absence of cardiovascular-renal diseases in the population.”

It was this seemingly contradictory observation that led generations of researchers down the path towards delineating the relationship between omega-3 fatty acids, particularly DHA and EPA, and potential benefits to heart health. Hundreds of studies on the subject have been conducted, many of them finding a correlation between high levels of DHA and EPA in the diet and better baseline heart health—such as reduced blood pressure and heart rate—as well as reduced incidence of diseases relating to poor heart health.

However, there are still many questions as to what these benefits are, and what the mechanisms are by which omega-3s appear to support healthy cardiovascular function. This article gives a brief overview of recent research into omega-3 fatty acids and whether they contribute to heart health, and if so, how.

Studies have found that high DHA levels strongly correlate with reduced risk of dying from cardiovascular disease.

An analysis of more than 160,000 people published in 2024 by the Mayo Clinic Proceedings journal found that the 1/5th of people who had the highest blood levels of the omega-3 DHA, compared to the 1/5th with the lowest levels, had a lower risk of dying from a variety of causes over a roughly 14-year study period. The largest decline in mortality risk was for deaths resulting from cardiovascular disease. Those with the highest DHA levels were 21% less likely to die from heart disease.

A smaller American study of 2,700 American participants conducted in the early 2010s had similar results. High levels of DHA were associated with a 20% lower risk of death, and high levels of omega-3s were associated with a 27% lower mortality risk. According to the study authors, “Lower risk was largely attributable to fewer cardiovascular than noncardiovascular deaths.” When comparing years lived after the age of 65, those with the highest levels of omega-3s lived 2.2 more years than those with the lowest levels. Meanwhile, a study of 2,500 participants in the Framingham Heart Study found that those with the highest blood levels of omega-3s had a 39% lower likelihood of suffering from cardiovascular disease.

The potential benefit of omega-3s does vary from study to study. For instance, a 2017 study found only a relatively modest 8% reduction in the likelihood of cardiac death in those who took DHA and EPA. Perhaps that analysis did note that those who took more than 1 gram per day of combined DHA and EPA had a 29% lower likelihood of cardiac-related death. Given the variability between studies, as well as the publication of studies which have found no cardiovascular benefits from omega-3s, researchers are starting to pay more attention to how much DHA and EPA people are taking, and how that correlates with heart health outcomes.

Higher omega-3 levels appear to reduce the risk of cardiovascular disease and cardiac death.

A 2020 study, “Effect of Omega-3 Dosage on Cardiovascular Outcomes: An Updated Meta-Analysis and Meta-Regression of Interventional Trials,” looked for relationships between the dosages of DHA and EPA that people took and their risk of negative health conditions.

Based on data from 40 clinical trials with more than 135,000 participants, the analysis found that DHA and EPA intake were associated with a:

• 35% reduced risk of fatal heart attack
• 13% reduced risk of heart attack
• 10% reduced risk of coronary heart disease
• 9% reduced risk of fatal coronary heart disease

The analysis was then taken a step further, with daily dosages ranging from 400 mg to 5.5 grams of DHA and EPA being correlated against likelihood of negative cardiovascular events. It was found that for each additional gram taken per day, the risk of cardiovascular disease events (heart attack, angina, stroke, heart failure, peripheral arterial disease, sudden death, and non-scheduled cardiovascular surgical interventions) was reduced by 5.8%, and the risk of heart attack was reduced by 9.0%. The potential heart health benefit of omega-3s appeared to stack—the more taken by study participants, the better.

The study’s authors were careful to look for other variables that could account for the results, including whether the studies used DHA and EPA or EPA only, how variations in participants’ baseline risk of heart conditions affected outcomes, and when the studies were published. The study authors found no indication that supplementation of a single omega-3 correlated with better outcomes, versus taking DHA and EPA. They did not find evidence that EPA alone was more or less effective than DHA plus EPA, and that the years of publication did not correlate with the magnitudes of the effects measured.

How DHA and EPA potentially support heart health appears to be multi-factor in nature—that is, they may modestly benefit multiple biological functions, with these resulting in a sizeable overall benefit.

In the 2024 Mayo Clinic Proceedings omega-3 analysis, the authors offered several rationales for why DHA may benefit heart health and reduce the incidence of cardiac death (all specifics directly sourced from the study):

• Blood pressure and heart rate reduction: Lower blood pressure and resting heart rates are associated with reduced risk of cardiovascular disease and premature death. Studies cited by the authors found that 3 grams of combined DHA and EPA per day lower systolic blood pressure by about 4.5 mm Hg in those with high blood pressure, and 2 mm Hg in people with normal blood pressure, and decreases resting heart rate by about 5 beats per minute. Even modest improvements can have significant impacts on heart health. A 2015 analysis published in The Lancet found that for every 10mm Hg reduction in systolic blood pressure, the risk of various heart conditions was reduced by roughly 15% to 30%.
• Vagal tone improvement: People with higher vagal tone—a measure of the vagus nerve’s activity, which regulates a variety of cardiac functions—tend to have a lower risk of cardiovascular and overall mortality. Studies cited by the authors indicated that DHA and EPA supplementation have been shown to improve vagal tone.
• Reduction in rate of telomere shortening: Per the authors, telomere shortening at advanced rates is associated with cardiovascular disease and other age-related disorders. Blood levels of DHA and EPA have been shown to predict the rate at which telomeres shorten, and DHA and EPA have been shown to lengthen telomeres.

Identifying the potential benefit of omega-3s for heart health likely requires an accounting of the dosage, as well as the population being studied and the types of heart conditions in question.

A 2024 review of various studies that attempted to make sense of sometimes contradictory and confusing research, “Omega-3 fatty acids in primary and secondary prevention of cardiovascular diseases,” identified several factors that could be in play:

• Variability of dosing of DHA and EPA, and ratio of DHA versus EPA in each studied supplement, as noted above.
• Differences in baseline diets in different populations—studies of Italian and Japanese populations, which tend to consume more fish and have higher omega-3 levels, have found weaker or no benefits from omega-3 supplementation.
• Type of cardiac outcome being studied—reductions in the risk of fatal heart attacks and fatal coronary heart disease events tend to plateau quickly as dosage increases, while reductions in the risk of nonfatal heart attacks and other heart events tend to continue to scale with larger dosages of DHA and EPA.
• Differences in dosing versus actual blood levels—individuals can be more or less responsive to DHA and EPA supplementation, and some people may require higher dosages to achieve an omega-3 index that delivers a meaningful benefit.

Other studies have hinted at just how complex the relationship between omega-3s and heart health may be. A 2024 analysis, “Fish and Omega-3 Fatty Acids: Sex and Racial Differences in Cardiovascular Outcomes and Cognitive Function,” reviewed data from 24 studies comprising more than 700,000 participants, looking for differences in outcome correlating with gender and/or race. A few highlights:

• In one American study of nearly 26,000 people, men had a 28% lower risk of suffering a heart attack when supplemented with 860 mg of DHA and EPA. Women didn’t show such a statistically significant reduction.
• In the same study, African-American participants had a 77% reduction in the risk of heart attacks, while people of other races derived no benefit.
• In a Chinese study, Asian women in the top 1/5^th of fish consumption had a 22% lower risk of cardiovascular disease death versus those in the bottom 1/5th, while Asian men showed no such benefit.
• In the American Multi-Ethnic Study of Atherosclerosis, after 10 years, men with the highest blood levels of EPA had an atherosclerosis risk reduction of 42%, while women had a risk reduction of 61%.

As the above should make obvious, there is a tremendous amount of variation in the results of research into associations between omega-3s and heart health. These may be based on dosage, diet versus supplementation, use of DHA and EPA versus DHA versus EPA, the national and racial backgrounds of those being studied, statistical noise, and other variables which have not yet been identified. Given the many variables at play, and the still preliminary nature of much of the omega-3 research being conducted, you should consult with a health or medical professional before trying an omega-3 supplement for heart health reasons.

This article is intended solely as an overview of research on the potential benefits of omega-3s for heart health, and health claims about DHA and EPA are narrowly delimited by the FDA.

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 heart disease or disorder. This article is intended solely as an overview of research on the potential benefits of omega-3s for heart health. As of 2024, the U.S. Food & Drug Administration does not object to certain qualified health claims (QHCs) about the use of DHA and EPA. For more information, please refer to the FDA’s websites for the QHCs they announced in 2004 (see here and here) and 2019.

Nutriterra Total Omega-3 Gummies Supplement Facts Panel

Our Total Omega-3 sample gummies are made using Nutriterra Total Omega-3 Canola oil and Vitamin D₃.

Nutriterra is the world’s first true plant-based source of DHA and EPA omega-3s, and is grown and pressed in the USA. Nutriterra is traceable from soil to oil. American canola growers are securing a new supply chain of omega-3 nutrition that has impacted production of food and supplements around the world. At a time when consumers are increasingly deficient in this important nutrient that supports heart health, brain health, eye health, and whole-body health, developing new sources of omega-3 nutrition has never been more necessary.

We chose to pair Nutriterra with Vitamin D₃ in these gummies because, like omega-3s, it is also difficult to source for plant-based consumers. It is usually sourced from sheep’s wool, so this pairing is about meeting frequently unmet nutritional needs.

We hope that you enjoy our Total Omega-3 gummies, and enjoy good health for years to come.

• Lot: 80012
• Production Date: June 2024
• Sample not for resale

To learn how Nutriterra can improve the health benefits of your products and the bottom line of your business, or just to get added to our mailing list, fill out our contact form!

Nutriterra Total Omega-3 Oil Nutrition Facts Panel

• Lot: D522.K22.RBD
• Production Date: November 2022
• Sample not for resale

1 gram of Nutriterra Total Omega-3 Oil contains:

• 283 mg omega-3 fatty acids
• 62 mg of DHA per serving
• 4 mg of EPA per serving
• 175 mg ALA per serving

The human body is adept at not only processing and using the nutrients you consume, but also converting those nutrients into other types of nutrients as needed. For instance, your body can take carbohydrates and convert them into glucose (a type of sugar) as an immediate source of energy, or into glycogen (another type of sugar) or fat to store for later use.

The body is especially good at converting nutrients into various types of fatty acids, which are the basic building blocks of fats. However, there are a few cases where the body can’t make essential nutrients, but must instead get them directly from food.

Three of the essential nutrients the body must take in through food are the omega-3 fatty acids alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).

Omega-3 fatty acids play critical roles throughout the body. They’re used to build cell membranes, including in the brain. Recent studies have found that people with higher blood levels of omega-3 tend to have better brain structure and cognitive function.

Omega-3s also help regulate inflammatory processes. According to the Harvard School of Public Health, omega-3s appear to assist in regulating heart rate and preventing arrhythmias—which cause the majority of the 500,000+ cardiac-related deaths that occur every year in the United States—while also lowering heart rate and blood pressure.

It’s important for your body to get omega-3s, and it ­must get them from what you eat. ALA is relatively easy to get, as it’s found in widely used plant oils (canola, soy, flaxseed), as well as a variety of plants and the fats of grass-fed animals. However, DHA and EPA are another story.

Ocean microalgae are the sole conventional producers of DHA and EPA.

While there are a variety of marine organisms that are sources of DHA and EPA, only one type of organism synthesizes them in the first place: microalgae.

EPA is produced by a few species of autotrophic microalgae. “Autotrophic” means that they create their own nutrients using only light, via photosynthesis, in combination with free-floating elements in the water around them, such as carbon, nitrogen and phosphorus. These algae form the very bottom of the ocean food chain. The main producers of EPA are the species Phaeodactylum tricornutum, Nannochloropsis oceanica, and Dunaliella salina.

DHA is produced by certain heterotrophic microalgae. These are algae which generate nutrients partially or entirely without photosynthesis, enabling some species to grow in ocean depths where light doesn’t reach. The primary producers of DHA are microalgae which don’t utilize photosynthesis at all, instead using sugars and other organic material around them to produce nutrients. These include Schizochytrium, Aurantiochytrium, Thraustochytrium, and Crypthecodinium cohnii.

DHA and EPA are found in fish and krill which directly consume these microalgae, as well as the fish which then consume them.

You’ve probably heard warnings about how certain people should moderate their fish consumption due to mercury and plastic contamination. This occurs because organisms in oceanwater contaminated with mercury or plastic absorb or ingest them. Those organisms are then eaten by small fish, which are then eaten by larger fish. These contaminants are concentrated in the body tissues of fish and other animals high in the food chain through a process called “bioaccumulation.” When you eat a fish, you’re eating the sum of every link in the food chain leading up to it.

Bioaccumulation applies to nutrients as well. The accumulation and concentration of beneficial nutrients, including DHA and EPA, occurs the same way. A variety of small fish and krill (small ocean crustaceans) eat DHA- and EPA-producing microalgae, and are then eaten in turn by larger fish, transporting increasingly concentrated DHA and EPA up the ocean food chain.

People typically consume omega-3s by eating fish, or by consuming supplements made using microalgae, krill, or fish.

Just about every water-dwelling organism accumulates DHA and EPA in their body tissues because of the foundational role of microalgae in ocean, river and lake food chains. However, the amount varies by species and location.

The most commonly consumed fish in North America that accumulates large amounts of DHA and EPA is salmon. Other oily or fatty fish such as trout, tuna, anchovies, sardines, mackerel, and herring are also rich in DHA and EPA. For people who eat the 2-3 servings of fish per week that the FDA advises children and expecting women to eat, they likely get sufficient amounts of DHA and EPA in their diet.

For those who don’t consume sufficient fish, there are a variety of omega-3 supplements on the market which use oils derived from oily fish, krill, or microalgae to deliver omega-3 nutrition. However, many people don’t take omega-3 supplements because they object to the “fishy” taste, are concerned about the bioaccumulation of heavy metals and plastics in the ingredients oils are sourced from, or they’re allergic to fish.

Nutriterra is the world’s first plant-based DHA and EPA oil.

In a collaboration between Nufarm and researchers at the Commonwealth Scientific and Industrial Research Organisation (CSIRO), an Australian government agency that conducts scientific research, the omega-3 building attributes of microalgae were integrated into canola, creating Nufarm Omega-3 Canola, which is used to produce Nutriterra, a canola oil containing DHA, EPA, and ALA.

It’s no longer necessary to harvest millions of tons of fish out of global fish stocks—which are fished at capacity according to the UN FAO—to deliver omega-3 nutrition in supplements or fortified foods. Nutriterra represents a uniquely sustainable and ethical source of DHA and EPA well-suited for consumers who can’t or would prefer not to eat fish or take marine-based supplements.

Data from a study published in The Journals of Gerontology: Series A in March 2024, “Association of plasma n-3 polyunsaturated fatty acid levels and the prevalence of frailty in older adults: a cross-sectional analysis of UK Biobank,” suggests that omega-3 consumption may be associated with reduced risk of frailty in older adults.

The study examined nearly 19,000 senior citizens in the United Kingdom, cross-referencing how often the symptoms of frailty—weight loss, exhaustion, low physical activity, low grip strength and slow walking pace—occurred with their blood levels of omega-3s. Researchers found that blood levels of omega-3 fatty acids were inversely correlated with the likelihood of frailty. That is, the higher someone’s omega-3 blood levels were, the less likely they were to be frail.

The study also found that consumption of oily fish and fish oil supplements both corresponded with a lower frequency of symptoms of frailty.

When looking at eating and supplementation behaviors, after accounting for age, sex, ethnicity, whether subjects smoked or drank, body mass index, and other variables, the study found that both consumption of oily fish and the use of omega-3 supplements were associated with reduced risk of frailty.

After accounting for the variables mentioned above, those who took any amount of fish oil supplements were 28% less likely to be frail. In addition, the study found that the more oily fish subjects consumed, the less likely they were to be frail. Compared with those who never ate fish, subjects who ate fewer than one serving per week were 21% less likely to be frail. Those who ate oily fish two or more times per week were 41% less likely to be frail.

It should be noted that the study was strictly focused on identifying positive associations between the occurrence of frailty symptoms and omega-3 consumption and blood levels. The study did not test the use of a fish-based diet or omega-3 supplementation as a means of treating frailty. However, the study’s findings do suggest that further research is warranted.

Despite the potential health benefits of omega-3s, most people have little or no omega-3 fatty acids in their diets.

While the critical role that omega-3s play in brain health has been long recognized, it’s becoming increasingly clear that omega-3s play an important role in whole-body health. But 80% of the world’s population is consuming very little omega-3!

Food and supplement manufacturers have an opportunity to help meet the nutritional needs of an untapped consumer base. For consumers who don’t like eating fish or the taste of fish oil supplements, Nutriterra DHA Omega-3 Canola oil is the perfect solution, whether as a standalone supplement or an ingredient in an existing product. Nutriterra is the world’s first plant-based source of complete omega-3 nutrition, including DHA, EPA, and ALA. Nutriterra is a convenient, healthy, and fish-free way for consumers to enjoy the benefits of omega-3 nutrition.

May 10, 2024

West Sacramento, California. Nufarm Limited (ASX: NUF) selected Mitsubishi International Food Ingredients (MIFI) as a distributor for Nutriterra® DHA Canola Oil. This affiliation will increase access to the world’s first plant-based source of total omega-3 oil, which can be formulated into functional foods and is also FDA approved as a New Dietary Ingredient for use in dietary supplements.

Mark Smith, Nufarm Nutritional’s nutraceutical lead, says “MIFI has a history of delivering unique branded ingredients like Nutriterra® into blockbuster products.” MIFI demonstrated the ability to maintain quality control and provide logistics support and customer service in line with Nufarm Nutritional’s values.

While omega-3 fatty acids are well known for their role in maintaining overall health, fewer than 10% of Americans consume enough of these essential nutrients. Mr. Smith attributes this to the sensory experiences and ocean health concerns associated with fish oil. He says, “Our proprietary research indicates that 64% of consumers prefer a plant-based omega-3 when presented an alternative to marine oils. Nutriterra offers a mild flavor and is Friend of the Sea® certified, so consumers can meet their nutritional needs without compromising their taste or values.”

Nutriterra is well aligned with MIFI’s strategic initiative of delivering ingredients that foster innovation and market leadership. Nutriterra has a unique DHA, EPA, and ALA omega-3 profile with a mild taste profile that appeals to plant-based, health conscious, and sustainably motivated consumers. In addition to availability within MIFI’s food, nutritional, and pharmaceutical divisions, Nutriterra® is also relevant to their beauty and pet businesses.

About Nufarm Nutritional and Nutriterra^®

Nufarm Nutritional is nourishing the world in a safe and sustainable way by developing the supply chain and opening new markets for products derived from Nufarm's advanced biotechnologies. Nutriterra is derived from Nufarm Omega-3 Canola, the world’s first plant-based source of long-chain omega-3 fatty acids. The oil has been developed for human nutrition to close the gap between how much omega-3 is needed to support human health and how little the ocean can provide. More information is available at nutriterraomega3.com.

Further information:

Katrina Benedicto

Marketing & Communications Director, Omega-3
katrina.benedicto@nuseed.com
+ 1 530 490 1038

Omega-3 fatty acids are important nutrients from birth through old age, but consuming adequate amounts of omega-3s, DHA in particular, is especially important during pregnancy.

Research has shown that consuming at least 200 mg of DHA per week (1-2 servings of seafood totaling 8-12 ounces) is associated with fetal brain and eye development during and after pregnancy, and a reduced risk of preterm birth.*

Unfortunately, new research shows that two-thirds of pregnant women aren’t consuming enough DHA.

The study, “Demographic and health characteristics associated with fish and n-3 fatty acid supplement intake during pregnancy: results from pregnancy cohorts in the ECHO programme,” published in Public Health Nutrition in February 2024, summarizes surveys of 10,800 American women who were pregnant between 1999 and 2020.

The study found that nearly 25% of the women surveyed consumed no fish whatsoever during pregnancy, and another 40% consumed less than 1 serving per week. Both groups, totaling 65%, consumed less than the 1-2 servings per week necessary to achieve the recommended 200 mg per week of DHA.

While supplements offer an alternative way of delivering omega-3 nutrition, the study found that the use of omega-3 supplements was rare. Only 16% of those surveyed took omega-3 supplements. Supplements were most often taken by women who consumed the most fish, while those who consumed less fish and had higher risk of adverse pregnancy outcomes associated with smoking or high BMI were less likely to take supplements.

Alternative sources of omega-3 nutrition need to be made available to pregnant women.

There is a wealth of information that women can refer to for guidance on maintaining proper nutrition during pregnancy. The fact that 25% of women aren’t consuming any fish during pregnancy, and another 40% aren’t consuming enough fish indicates that information about omega-3 nutrition is getting lost in the noise.

In addition, the study’s authors note that “studies suggest that fish and [omega-3] intake during pregnancy has been declining over past decades, likely in response to federal advisories about mercury in fish since 2001.” The twin threats of undereducation and fears of mercury exposure make it clear that women need access to alternative, non-fish-based sources of omega-3 nutrition, such as Nutriterra DHA Omega-3 Canola oil.

Nutriterra is the world’s first plant-based source of complete omega-3 nutrition, including DHA, EPA, and ALA, with none of the potential mercury contamination of consuming fish, or the flavors associated with fish oil and other traditional omega-3 supplements. For pregnant women who need to increase their omega-3 intake, but who worry about mercury toxicity or simply don’t enjoy the taste of fish, Nutriterra is an ideal solution.

In April 2024, the Mayo Clinic Proceedings, a peer-reviewed journal dating back nearly a century, published the study, “Circulating Docosahexaenoic Acid and Risk of All-Cause and Cause-Specific Mortality.” The study examined health data from 160,404 people in the United Kingdom and elsewhere who had data gathered on their health characteristics—and in the cases of 24,342 people, their causes of death—over periods averaging 14 years. The goal was to find the relationship between blood levels of the omega-3 fatty acid DHA and the risk of death from all causes. The study went a step further and correlated DHA blood levels against the likelihood of death caused specifically by cardiovascular disease, cancer, and other causes.

The study found that people who had the highest blood levels of DHA (greater than 2.48%), when compared against those with the lowest blood levels (lower than 1.47%), had a 17% lower risk of dying during the study.

On a more granular level, those with the highest DHA levels versus those with the lowest had a:

• 21% lower risk of death caused by cardiovascular disease,
• 17% lower risk of death caused by cancer, and
• 15% lower risk of death from other causes.

These significant findings are very exciting, but they are preliminary. This was not a clinical study in which researchers used DHA or other omega-3s to treat people with ailments. Below is a more detailed breakdown of how the study was conducted, and the takeaways.

Who were the participants in the DHA/risk of mortality study?

Most of the people included in the study (117,702 people) are participants in the United Kingdom Biobank Study (UKBB). The study began in 2006, and to date has enrolled more than 500,000 volunteers living in the United Kingdom. Volunteers range in age from 40 to 69 at time of enrollment, and agree to provide information on their lifestyles, nutritional and medical data, and blood and urine samples. Participants are being followed for 30 years or more, with information recorded on diseases, hospitalizations, and causes of death.

The goal is to create a database of information that researchers can utilize in research intended to “enable better understanding of the prevention, diagnosis, and treatment of a wide range of serious and life-threatening illnesses – including cancer, heart disease and stroke.”

As noted in the study, “On average, the UKBB participants were 57 years of age, nearly evenly split by biological sex (54% female), primarily Caucasian (94%) and were overweight.”

In addition to the UKBB participants, the study drew on freshly updated data from 42,702 individuals participating in 17 fatty-acid studies that were originally aggregated by the Fatty Acid and Outcome Research Consortium (FORCE) in a study published in Nature in 2021.

These two sets of data were pooled together, resulting in a total studied population of 160,404, of which 24,342 died during the approximately 14-year period they were studied.

What health data did the DHA/cause of death study examine?

The study took the 160,000+ people studied and divided them into five equal groups (“quintiles”). People were grouped according to the amount of DHA in their blood when they were first enrolled in their studies, as a percentage of their total fatty acids:

• Quintile 1. DHA range: < 1.47%; estimated omega-3 index: 3.75%
• Quintile 2. DHA range: 1.47% – 1.79%; estimated omega-3 index: 4.96%
• Quintile 3. DHA range: 1.79% – 2.08%; estimated omega-3 index: 5.86%
• Quintile 4. DHA range: 2.08% – 2.48%; estimated omega-3 index: 6.89%
• Quintile 5. DHA range: > 2.48%; estimated omega-3 index: 8.72%

The frequency of death in each quintile was then evaluated for deaths from all causes, and broken down by cause into cardiovascular disease, cancer, and “other mortality.” Quintile 1, the quintile with the lowest DHA levels, was established as the baseline for frequency of death, and then each quintile was evaluated in comparison to the baseline. Data was adjusted for relevant risk factors, such as age, sex, occupation, education, physical activity, smoking, high cholesterol (hyperlipidemia), high blood pressure (hypertension), etc., and it was noted that other unmeasured variables could have impacted the results.

What were the results of the DHA/cause of death study?

For every cause of death evaluated, those with the lowest DHA blood levels had the highest death rate. As noted at the beginning of this article, those with the highest DHA levels versus those with the lowest had a:

• 21% lower risk of death caused by cardiovascular disease,
• 17% lower risk of death caused by cancer, and
• 15% lower risk of death from other causes.

There was some variation in the trend of DHA levels versus mortality rate, but in general, the greater the DHA level, the lower the mortality rate.

What possible reasons did the study authors offer for the relationship between DHA levels and mortality?

The study’s authors put forward a few rationales for the relationship between higher DHA levels and lower death rates found in the study:

• Heart Health: The authors note that high levels of DHA and EPA can lower blood pressure and heart rate, and that lower blood pressure and heart rate are associated with reduced risk of cardiovascular disease and premature mortality.
• Nervous System: The authors point out that people with higher vagal tone—a measure of the activity of the vagus nerve, which regulates heart rate reduction, vessel dilation and constriction, glandular activity, and other processes—tend to have a lower risk of all-cause and cardiovascular mortality. According to the authors, omega-3 supplementation has been shown to improve vagal tone.
• Aging: The authors state that frailty and muscle loss “are strongly correlated with aging and mortality,” and that multiple studies have found that omega-3 supplementation (with both DHA and EPA) has a positive impact on muscle size and strength, and reduction of age-related muscle loss.

The study’s authors volunteered that these and other potential associations noted in the study could explain the “reduced risks for all-cause mortality, CVD mortality, and cancer mortality associated with high DHA blood levels” found in the study.

While more research is necessary, these findings imply the importance of omega-3 consumption through both diet and supplementation.

The study did make note of the frequency of fish oil supplement use, as reported by the participants, and found that those with greater DHA levels were more likely to use fish oil supplements:

• Quintile 1: 18.3% reported supplement use.
• Quintile 2: 23.8% reported supplement use.
• Quintile 3: 29.6% reported supplement use.
• Quintile 4: 37.9% reported supplement use.
• Quintile 5: 47.2% reported supplement use.

This highlights the necessity of making omega-3 nutrition more accessible and appealing through every means possible, particularly for those who can’t or prefer not to incorporate fish or marine omega-3 supplements into their diets. Developing Nutriterra DHA Omega-3 Canola, the first plant-based source of complete omega-3 nutrition, creates a new source of omega-3 nutrition for the many people who aren’t consuming the 8 or more ounces of fish per week recommended by the Dietary Guidelines for Americans, which delivers roughly 250mg per day of DHA plus EPA, supporting overall health.

We are deeply grateful to the authors of this and other recent studies who have sought to define and measure the potential health benefits of DHA and other omega-3 fatty acids. We look forward to reading and sharing the results of future studies.