DHA and EPA: Heart Heroes

The long-chain polyunsaturated fatty acids (LC PUFAs) eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) continue to make headlines for their associated health benefits, particularly in regard to lowering coronary-heart-disease (CHD) risk. However, the latest Continuing Survey of Food Intakes by Individuals (CSFII) data indicate Americans consume less than 100 mg of EPA and DHA combined daily - nutritionists strongly recommend consuming 200 to 1,700 mg of DHA and EPA for good health.

Numerous clinical studies have also recognized omega-3 fatty acids as essential for proper development and function of the retina, brain and nervous system of infants. Therefore, pregnant or nursing moms have a greater dietary DHA requirement. In 1999, National Institutes of Health (NIH), Bethesda, MD, and the International Society for the Study of Fatty Acids and Lipids, Tiverton, U.K., had recommended that pregnant and lactating women consume at least 300 mg of DHA per day.

Omega-3 and omega-6 fatty acids are integrated into our cell membranes. These essential fatty acids (EFAs), which include alpha linolenic acid, EPA and DHA (omega-3), and linoleic acid and gamma linolenic acid (omega-6), regulate metabolism. The body can convert alpha linoleic acid into 20-carbon EPA and 22-carbon DHA, although not very efficiently.

Health experts at the World Health Organization (WHO), Health Canada, and in Japan and Sweden recommend consuming a 4:1 ratio of omega-6 to omega-3 fatty acids. The U.S. Department of Health and Nutrition Services and NIH have also advocated the benefits of omega-3 fatty acids. Fish and fish oils help lower triglycerides, thus decreasing cardiovascular mortality. Research also establishes a relationship between LC PUFAs and the prevention of heart ailments, as well as a potential use of omega-3 PUFAs in preventing inflammatory and autoimmune disorders.

Studies have also supported the beneficial role of DHA on mental health. The July 2003 edition of Archives of Neurology indicates that dietary consumption of DHA reduces the risk of Alzheimer's disease 60% to 80%. A preliminary study on bipolar patients found improvement due to dietary intake of omega-3 fatty acids.

Research in these and other areas is ongoing. For example, the National Institute of Alcohol Abuse and Alcoholics (NIAA) is conducting a study to determine the effect of omega-3 consumption on aggressive behavior, concentration, motor skills and cardiovascular responses under stress among alcoholics.

Growing consumer awareness of EPA's and DHA's health benefits increases the demand for foods and dietary supplements that incorporate the fatty acids. Fortification with omega-3 fatty acids received a real boost in November 2000 when FDA approved the qualified omega-3 health claim that associates the dietary intake of the fatty acids with a healthier heart.

However, fish oils suffer from fishy odors and oxidize easily. Manufacturers are facing this challenge by being more innovative, using sophisticated purification or techniques such as encapsulation to protect the ingredient as well as the taste buds. And, suppliers offer ingredients that fit particular formulation needs.

Menhaden, a herring-like fish, contains high levels of omega-3s. Omega Protein, Houston, derives OmegaPure(tm) from these fish. The FDA has approved this product as a food ingredient in margarine, salad dressings, condiments, yogurt, ice cream, cheese, prepared meats, sauces, soups, crackers, cookies, cereals, bakery products and other categories.

According to Diane Hnat, marketing manager, Roche Vitamins, Inc., Parsippany, NJ, offers a range of omega-3 LC PUFA oils and powders for specific applications, such as infant nutrition. The company's ROPUFA(r) product line features various levels of omega-3 PUFA fatty acids for fortifying soups, spreads, frozen prepared foods, milk, yogurt, beverages and nutritional bars. ROPUFA '75' n-3 EE, an ethyl ester derived from fish oil, is GRAS for supplements and food. A proprietary process incorporates an antioxidant system to maintain stability and nutritional value.

Loders Croklaan Lipid Nutrition, Channahon, IL, produces Marinol(tm) C-38, a natural, enzymatically produced omega-3 concentrate derived from fish oil with 38% omega-3 DHA and EPA; Marinol D-40 enzymatically produced fish oil with 40% DHA; and Marinol DHA Powder, a microencapsulated, concentrated fish oil. Nutrinova Inc., Somerset, NJ, recently launched DHActive(tm) CL, a clear, liquid form of its highly concentrated omega-3 DHA derived from microalgae, which cuts down on the fishy odor. The product contains about 45% DHA and is available in bulk oil form, suitable for functional beverages and foods, such as cookies, breads, bars and dairy spreads.

Growing evidence supports the importance of supplementing infant formula with DHA and the fatty acid arachidonic acid (ARA) for optimal brain and eye development. The January 2003 Pediatrics published data linking better intelligence and higher IQ scores to DHA supplementation. The World Health Organization (WHO), United Nations' Food and Agriculture Organization, British Nutrition Foundation and Children's Health Foundation have also recommended DHA inclusion in infant formula.

Martek Biosciences Corporation, Columbia, MD, has patented Formulaid(r), a blend of DHA derived from microalgae (Crypthecodinium cohnii) and ARA from a fungal source (Mortierella alpina), primarily for infant formula. They are said to be 10 times more stable than fish oils. FDA has also given the company favorable review regarding use of its DHASCO(r) DHA oil and ARASCO(r) ARA oil in infant formula.

"Martek is now promoting its DHA application in different segments of the food and beverage industry," says Laura Coury, product manager. Product designers can incorporate this ingredient into many foods and beverages, due to its reported purity, stability and better organoleptic properties.

Growing knowledge and acceptance among consumers can only help expand the existing market for these products.

Andaleeb Ahmed is a food-science graduate from Kansas State University, Manhattan, with nearly 6 years of food- and pharmaceutical-industry experience. She has also written the book, "Introduction to Food Science and Technology," published in 1993. Ahmed can be contacted at [email protected].

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