Heart health claim is boost for Scottish farmed salmon

Scotland’s salmon farmers are celebrating official approval of a claim about the heart health benefits of eating their fish.

The Joint Health Claims Initiative (JHCI)1 has ruled that oil-rich fish, such as Scottish farmed salmon, can be promoted to consumers with a positive message about its beneficial effects on the heart.

It’s thanks to the presence of particular types of omega-3 essential fatty acids in oil-rich fish, called EPA and DHA that claims about heart health can be made. The ruling applies to all oil-rich fish, but is particularly welcomed by Scottish Quality Salmon member companies, as their fish is continually monitored to ensure that EPA and DHA levels remain high.

This means that eating two portions of Scottish Quality Salmon a week will deliver at least the omega-3 levels2 referred to in the approved claim that “eating 3g weekly of long chain omega-3 polyunsaturated fatty acids, as part of a healthy lifestyle, helps maintain heart health”.

Oil-rich fish is the latest in a small and select group of foods, including wholegrain foods and oats, to have a health claim of this type approved by the JHCI.

Dr John Webster, Scientific Advisor to Scottish Quality Salmon, commented: “Yet again the health benefits of eating oil-rich fish such as Scottish Quality Salmon regularly are underlined by a recognised, rigorous and scientifically credible body.”

Brian Simpson, Chief Executive of Scottish Quality Salmon, added: “Last year the Food Standards Agency was very clear about the benefits of eating more oil-rich fish such as Scottish farmed salmon and it is good to now have that advice supported with an approved heart health claim by the Joint Health Claims Initiative. It’s a good day for salmon and a good day for heart health.”

Notes to editors:

1. The Joint Claims Health Initiative (JHCI) is a unique joint venture between consumer organisations, enforcement authorities and industry trade associations in the UK to establish a Code of Practice for health claims on food. The JHCI works to ensure that health claims are:

· Scientifically true when applied to food;
· Legally acceptable under the current UK food law;
· Meaningful and not confusing to consumers.

The JHCI Expert Committee considered that the definition of LC n-3 PUFA should clarify that the claim relates only to the very long chain polyunsaturated fatty acids EPA and DHA (i.e. 20:3n-3, 20:4n-3, 20:5n-3, 22:5n-3 and 22:6n-3), and not all omega-3 polyunsaturated fatty acids, (such as alpha-linolenic acid i.e. 18:3n-3). For further information visit www.jhci.org.uk.

2. Two 140g portions of Tartan Quality Mark salmon produced by members of Scottish Quality Salmon will provide a minimum of 3.0g of EPA and DHA omega-3 essential fatty acids.

3. The Food Standards Agency recommends that “girls and women who might have a child one day, and women who are pregnant or breastfeeding, can have up to two portions of oily fish a week. Other women, men and boys can have up to four portions of oily fish a week.” Source: http://www.food.gov.uk/news/newsarchive/2004/jun/oilyfishwebcast.

4. Scottish Quality Salmon is dedicated to improving the quality and sustainability of salmon farming in Scotland – from feed companies through to salmon smokers and processors – the whole production chain. Membership now represents approximately 65% of the tonnage produced by the Scottish salmon farming industry.

END
Dr John Webster, Scientific Advisor to Scottish Quality Salmon, is available for interview. For further information contact Ken Hughes, Scottish Quality Salmon, +44 (0)1738 587000 or 07974 173739

back to media releases and website news