Communicating Health Messages about N-3FA

Dietary advice to the public about fat consumption has consistently emphasized the reduction of total fat, saturated fat and cholesterol. Against a background of conflicting and changing messages about how much and what type of fat to consume, updated messages have emerged that emphasize the fatty acid profile of the fat, e.g. Dietary Guidelines for Americans, 2000. General scientific agreement supports the recommendation to increase omega-3 fatty acid (n-3FA) consumption and reduce omega-6 (n-6FA) intake. Specific quantitative recommendations for n-3FA intake, however, vary widely among countries and expert groups and have not yet been included among the National Academy’s Recommended Dietary Allowances. Unresolved questions remain about safe limits for infants, patients with certain health risks and interactions between n-6FA and n-3FA. Complexities about different fatty acid classes and n-3FA in particular further complicate communications efforts to provide concise and accurate guidance for public health. Food sources of n-3FA are limited and new ways of incorporating these fatty acids into foods need to be developed. Biotechnology and food technology are likely to be important in enhancing n-3FA intake for all segments of the population. Communications challenges presented by emerging and conflicting science about different classes of fatty acids and the health benefits of n-3FA are discussed in detail.