Boosting Heart Health

Cardiovascular disease (CVD) has been identified as the number one killer in the European Union (EU), and accounts for 42% of all fatalities, which translates to a staggering 169 billion Euros ($203 billion) that is attributed towards the treatment and the loss of productivity and informal care. The European Commission has been actively involved in efforts toward reducing the CVD incidence, in terms of fuelling consumer awareness and promoting research on the disease.

Traditionally used as dietary supplements, omega-3 fish oils have succeeded in overcoming organoleptic issues and are beginning to make their mark in the functional foods arena.

The increase in healthcare costs and rising consumer knowledge of CVD has caused an upsurge in consumer interest towards preventive healthcare. An increasing number of consumers are relying on nutritional supplements and fortified food as alternative means to prevent CVD, which has paved the way for the development of an attractive heart health ingredients market, particularly those with sound scientific back up such as fish oil omega-3 ingredients.

Omega-3 fish oils is one of the most extensively researched and clinically established functional ingredients in the food and beverage industry. Recently, it has emerged as a vital functional ingredient delivering health benefi ts, particularly those related to a healthy heart.

The universal acceptance of the ‘heart health’ benefits of omega-3 fish oils can be ascribed to the enormous scientific evidence that has led to rising consumer recognition. With heart disease accounting for over 1.9 million deaths in the EU (based on EUROPA statistics), omega-3 fish oil is undoubtedly one of the hottest ingredients in the market.

The long chain Omega-3 PUFAs, DHA and EPA are found in oily fi sh such as tuna, salmon, sardines, mackerel and swordfi sh and are also found in seaweed. Algae oil is also a source of concentrated DHA and is extensively used in infant formulas.

Marine potential

Although fish is a major source of omega-3 polyunsaturated fatty acids (PUFA), flaxseed and algae also serve as vegetarian sources of omega-3 fatty acids. While fish oils are a source of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), flaxseed serves as a source of alpha-linolenic acid (ALA).

EPA and DHA are long chain omega-3 fatty acids that have established health benefits such as the ability to lower triglyceride levels and reduce the risk of arrhythmia. However, ALA is a short chain omega-3 fatty acid that is converted into EPA and DHA in the body. It has been observed that the conversion of the ALA into the more useful, longer chain DHA and EPA in the body is not efficient, specifically amongst elderly people. Hence, EPA and DHA derived from fish oils have a superior bioavailability, compared to other alternatives.

The long chain Omega-3 PUFAs, DHA and EPA are found in oily fish such as tuna, salmon, sardines, mackerel and swordfish and are also found in seaweed. Algae oil is also a source of concentrated DHA and is extensively used in infant formulas.

Scientific substantiation

Omega-3 fish oils have undoubtedly succeeded in capturing a strong position in the functional ingredients market. In a market witnessing an influx of ingredients; these oils have effectively carved a niche for themselves. The robust growth of this ingredient is largely due to the compelling scientific backup and positive clinical studies conducted not only by the industry participants but also by independent research institutes.

The GISSI study is an example of a clinical trial that demonstrates the efficacy of n3-PUFA supplementation in the treatment of myocardial infarction. The Durham Trial study also demonstrates the efficacy of fatty acid supplementation in the treatment of educational and behavioural problems among children with developmental coordination disorders.

Against the backdrop of robust scientific evidence and rising consumer recognition, the USFDA approved the heart health claim for products containing EPA and DHA omega-3 fatty acids in 2004.

Challenges ahead

The EC established specific hygiene requirements for products of animal origin intended for human consumption through Regulation 854/2004. This legislation introduced the “farm to fork” approach, through which it aimed to ensure food safety throughout the supply chain. In order to comply with the new legislation, manufacturers will have to make substantial investments so as to change the current infrastructure.

The EC had issued a deadline of November 2007 for manufacturers to comply with this regulation. Following this, the Global Organisation for EPA and DHA (GOED) reported that if the hygiene law continues to stand, all the fish oil products would be effectively removed from the EU by the end of 2007. While the EC extended the deadline to meet this regulation to the end of 2008, crude oil manufacturers were reluctant to make such heavy investments.

Another challenge faced by the industry is the need to differentiate between the various sources of omega-3. It is essential for consumers to know the different types of omega-3 (EPA, DHA and ALA), as EPA and DHA are considered as functionally superior to ALA. Presently, food products containing any of these can claim to contain omega-3.

Conclusion

Although the market for omega-3 fish oils face a number of challenges, it has been efficient in handling them. The formation of the Global Organization for EPA (GOED) is a lucid example, where manufacturers in the market joined forces to tackle the industry challenges such as those associated with legislation. It has been actively involved in liaising with the government regarding issues such as the hygiene law and ascertaining acceptable daily intake of EPA and DHA.

While the market is faced with certain challenges, it also presents immense growth opportunities for the manufacturers. Traditionally used as dietary supplements, omega-3 fish oils have succeeded in overcoming organoleptic issues and are beginning to make their mark in the functional foods arena. With much more potential to be explored in the functional foods sector, Omega-3 fish oils are poised to demonstrate strong growth.

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