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Having Your Omega 3 Fatty Acids and Eating Them Too: Strategies to Ensure and Improve the Long-Chain Polyunsaturated Fatty Acid Content of Farm-Raised Fish

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Omega-6/3 Fatty Acids

Part of the book series: Nutrition and Health ((NH))

Abstract

For most of the human population, seafood represents the primary source of beneficial long-chain polyunsaturated fatty acids (LC-PUFA) (1). Historically, capture fisheries were able to meet demand, but the current state of fisheries portends a “sea change” in how we feed a seafood- and LC-PUFA-hungry world. The Food and Agriculture Organization of the United Nations (FAO) has stated that of those marine fisheries for which statistics are available, 53% are fully exploited, 28% are over exploited, and 4% are depleted or recovering from depletion; only 15% are considered under exploited, or capable of sustaining greater harvest pressure (2). Although rates of decline have been slaked in some instances, the future of many fisheries remains uncertain (3), and some researchers have gone so far as to predict the collapse of many fisheries unless significant changes are made to current resource management approaches (4–6). As capture fisheries have reached maximum sustainable yields, global demand has continued to grow: global fisheries landings including aquaculture in 1950 was approximately 20 million metric tons (MMT); landings in 2008 topped 140 MMT, of which approximately 115 MMT were used for direct human consumption (2). Increasing demand is a function of human population growth, as well as increasing per capita consumption: annual fish consumption has grown by more than 70% since the 1960s, reaching 17 kg per capita in 2007, the highest recorded to date (2).

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Notes

  1. 1.

     Although the term “omega 3” and trivial fatty acid names are perhaps more common in some of the ­nutrition literature, we have elected to use the “n-X” terminology and numeric fatty acid nomenclature throughout.

  2. 2.

     J.T. Trushenski, unpublished data.

  3. 3.

     J. Bowzer and J. Trushenski, unpublished data.

  4. 4.

     Kanczuzewski and Trushenski, unpublished data.

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Authors and Affiliations

  1. Departments of Zoology and Animal Science, Food and Nutrition, Fisheries and Illinois Aquaculture Center, Southern Illinois University Carbondale, Carbondale, IL, USA

    Jesse T. Trushenski PhD & John C. Bowzer MS

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  1. Jesse T. Trushenski PhD
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  2. John C. Bowzer MS
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Correspondence to Jesse T. Trushenski PhD .

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    Fabien De Meester PhD

  2. Health Sciences Center, Department of Health Promotion Sciences, University of Arizona, 1295 N. Martin Ave. 1295, Tucson, 85724-5155, Arizona, USA

    Ronald Ross Watson PhD

  3. Division of Health Promotion Sciences, Mel and Enid Zuckerman College of Public Health, University of Arizona, 1295 N. Martin Avenue, Tucson, 85724, Arizona, USA

    Sherma Zibadi PhD

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Trushenski, J.T., Bowzer, J.C. (2013). Having Your Omega 3 Fatty Acids and Eating Them Too: Strategies to Ensure and Improve the Long-Chain Polyunsaturated Fatty Acid Content of Farm-Raised Fish. In: De Meester, F., Watson, R., Zibadi, S. (eds) Omega-6/3 Fatty Acids. Nutrition and Health. Humana Press, Totowa, NJ. https://doi.org/10.1007/978-1-62703-215-5_17

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