The Omega-3 seminar at NZIFST conference
This was a well attended session at the recent conference in Palmerston North.
Dr. Peter Nichols of CSIRO led the session by reviewing the science of omega-3, an update on producing LCPUFA in land plants and gave a summary of recent analyses on fish oil supplements by the TGA (Therapeutic Goods Act Authority). This latter analysis showed that the majority of supplements in Australasia met label claims and were not oxidised. This result is in stark contrast to the controversial Auckland University study which has raised a number of concerns about methodology and protocols. talk here
An extremely good book on omega-3 was launched in NZ at the conference. This was “Recent Advances in Omega-3: Health Benefits, Sources, Products and Bioavailability”. Edited by Peter Nichols and Matt Miller (President AAOCS) and published by MDPI.
Professor Marlena Kruger of Massey University then gave an update on the role of omega-3 in bone health an area in which there is not an abundance of clinical studies. It appears that reducing omega-6 is just as important as ensuring an adequate supply of omega-3. This theme of controlling omega-6 in the diet is a growing one in several areas of nutrition. omega 3 and bone heath
Professor Lynnette Ferguson of Auckland University then summarised the results of a recent study by the Nutrigenomics group on Lester’s Oil, a blend of concentrated omega-3 and other bioactives. This study showed that a marked increase in blood omega-3 levels was accompanied by improvements in lipid level biomarkers. Lester’s oil NZIFST final
Other papers by Laurence Eyres on ALA (ALA- sources and health benefits), Matt Miller on oxidation Oxidation Matt Miller talk, Terri Albert on markets, Andrew McKenzie on marine phospholipids and a team from Nu-Mega on infant formula were also well presented and received with enthusiasm.
Out of concern for public health, the US FDA announced yesterday that starting July 1, all nutrition labels on processed food should show clearly how much trans fat and sugar it contains; moreover, the characters should be printed with a length and width no smaller than 2 millimetres, according to the Act Governing Food Safety and Sanitation. Manufacturers have been given 3 years to eliminate trans fats from food.
Certain vegetable oils that claim to be healthy may increase the risk of heart disease, and Health Canada should reconsider cholesterol-lowering health claims for omega-6 oils on food labels, according to a new analysis published in The Canadian Medical Association Journal. Replacing saturated animal fats with polyunsaturated vegetable oils is a common occurrence because it can reduce serum cholesterol levels and helps prevent heart disease. Now, the research suggests that Health Canada should reconsider cholesterol-lowering claims on food labelling. “Careful evaluation of recent evidence, however, suggests that allowing a health claim for vegetable oils rich in omega-6 linoleic acid but relatively poor in omega-3 α-linolenic acid may not be warranted,” said Richard Bazinet, Ph.D., at the Department of Nutritional Sciences, University of Toronto. Corn and safflower oil, which are rich in omega-6 linoleic acid but contain almost no omega-3 α-linolenic acid, are not associated with beneficial effects on heart health according to recent evidence.
The Role of Red Meat in a Healthy New Zealand Diet
A very readable and informative 40 page booklet has just been published by Beef and Lamb NZ inc. Written by Amanda Johnson, the booklet summarizes the nutritional and other properties of lean red meat in a modern healthy diet.
Copies are available from www.beeflambnz.co.nz
Evergrande Launch with structured lipids (OPO)
GMP Dairy recently launched their new infant formula branded Evergrande with OPO (beta palmitate). Dr.Sally Xiong the group’s treasurer was heavily involved in its development. The seminar on OPO by Advanced Lipids and Invita (local agent) was reported in an earlier issue of this newsletter.
Now scientists at Callaghan Innovation have published a GLC method to quantify this structured lipid in infant formulas.
Efficient Separation and Analysis of Triacylglycerols: Quantitation of β Palmitate (OPO) in Oils and Infant formulas.
Mikhail Vyssotski,et. al. J.Agric.Food Chem
Extra Virgin Olive Oil
A recent report by UC Davis showed the following results:
The use of EVOO with a total phenol content of at least 300 mg/dl may decrease LDL, while the increase in HDL could be seen with EVOO with lower total phenols, starting around 150 mg/kg; larger increases in HDL would be expected with higher total phenol content
Two tablespoons of extra virgin olive oil (EVOO) a day may decrease the risk of heart disease by improving blood levels of lipids and lipoproteins.
• EVOO with higher phenol content can provide more health benefits than EVOO with lower phenol content. Best results with a minimum of 300 ppm polyphenols.
• Strategies for obtaining a quality EVOO include selecting oils with a harvest date from the most recent season as well as choosing containers that protect the oil from light.
Publications by AOCS
AOCS have recently published three books on lipids. These are Polar Lipids, Olives and Olive Oil Bioactive Constituents and Sunflower Oil.
The former two will be reviewed by this group and published on the website and later in Food New Zealand.