Evaluating the adequacy of current dietary guidelines for seafood as a source of long-chain omega-3 fatty acids

Seafood is widely encouraged as part of a healthy diet due to its rich source of key nutrients, with guidelines advocating two portions per week, one of which is oily. As the main dietary provider of the health-promoting omega-3 long-chain polyunsaturated fatty acids, eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids, seafood consumption is essential to achieve recommended EPA + DHA intake levels, which range from 0.25 > 1.0 g.day^- 1, to support optimal health. Here we examine the lipid and fatty acid contents of seafood in relation to EPA + DHA recommendations. With more seafood being farmed we found that, despite the industrialisation process resulting in an increased n-6/n-3 ratio, farmed fish still provide similar or greater amounts of EPA + DHA than their wild equivalents. However, only a single 140 g portion of Atlantic mackerel would meet the UK's recommended 3.15 g EPA + DHA intake. Of the available combinations analysed, 75% of any two portions would not deliver the lower European Safety Authority's (EFSA) recommendation of 1.75 g.EPA + DHA.week^- 1, whereas following current advice of two portions per week, where at least one is oily, resulted in 75% of combinations satisfying the lower EFSA amount but just 11% fulfilling the UK's higher recommendation. While actual seafood intake remains below recommended amounts, necessitating further consumer education, changing the current guidelines to encourage the consumption of three portions of seafood per week, whereby two are oily, may prove challenging but would ensure that 99% and 75% of combinations surpass EFSA and UK recommendations, respectively, potentiating improved public health outcomes.