Oil-rich fish still on the menu

Consumers should continue to eat oil-rich fish as part of a healthy, balanced diet according to The Omega 3 Group.* 

The group is aware of the findings of the British Medical Journal report out today, but reinforces the message that oil-rich fish is recognised by many nutritional experts as having strong health benefits.

Dr Ray Rice, a member of the Omega 3 Group and a leading expert on the subject, said: “There is a huge body of scientific evidence on the health benefits of including oil-rich fish, such as salmon and herring, as a regular part of the diet.

“The study is conceptually flawed, and should not cause people to regard seafoods as anything but tasty and nutritious.

“In fact, eating oil-rich fish has been shown to have such a beneficial effect on health that both the Food Standards Agency and the British Nutrition Foundation continue to recommend that consumers eat at least two portions of fish a week, one of which should be oil-rich.

“I recently led the Omega 3 Group in a successful bid for a health claim concerning omega 3 polyunsaturates in the UK. The results of the submission to the highly respected Joint Health Claims Initiative (JHCI) were published in February 2005 after 18 months of rigorous scientific research. It confirmed that long chain omega 3 essential fatty acids found in oil-rich fish help maintain a healthy heart.

The British Medical Journal report itself states that UK guidelines encourage the general public to eat more oily fish with higher amounts advised after a heart attack. It also states that this advice should continue at present with the evidence reviewed regularly.

Melanie Ruffell from the JHCI said: “JHCI exists to provide an opinion on the validity of specific health claims. In this case ‘Eating 3g weekly, or 0.45g daily, of long chain omega 3 polyunsaturated fatty acids, as part of a healthy lifestyle, helps maintain heart health.’

“Our panel of seven experts concluded the weight of evidence presented, substantiated the claim.”

Ends

Notes to editors:

For more information or to arrange an interview with Dr Ray Rice, please contact: Alison Laing at 3x1 on 0141 221 0707 or Anne Kennedy at Seafish on 0131 524 8658.

*The Omega 3 Group was established in 2002 to investigate the potential for increasing the consumption of oil-rich seafood through communicating the benefits of long-chain omega 3 polyunsaturated fatty acids. The Group evolved through the Health Enhancing Food and Drink Initiative supported by Scottish Food & Drink in association with Scottish Enterprise. Members of the Group include company representatives from industry and the main fish farming, seafood and economic development organisations operating in Scotland, such as the Scottish Salmon Producers’ Organisation (SSPO), Sea Fish Industry Authority (Seafish), Seafood Scotland, Scottish Enterprise and the Scottish Executive Health Department.

Dr Ray Rice is an acknowledged authority on the health effects of the omega 3 polyunsaturates which he has been studying since 1965 focusing mainly on the associated health benefits. He has been at the forefront of the research which is gradually revealing their true significance for human health. He is currently the Secretary/Treasurer of ISSFAL, the International Society for the Study of Fatty Acids and Lipids – a scientific society with more than 500 members worldwide (www.issfal.org.uk); ISSFAL members are the scientists and medical professionals who have carried out much of the current omega 3 research.

The JHCI claim was based on a systematic and transparent review of all available evidence up until 30th March 2004.  Full details of the evidence submitted are publicly available on www.jhci.org.uk under approved claims.

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