New Applications For Omega-3s (New Applications for Established Ingredients)

While established nutritional ingredients have certain popular uses, innovative researchers are opening new routes of investigation and sometimes finding new health benefits for established favorites. This opens up the retail channel to new consumers seeking natural solutions. Recent studies support expanded use of omega-3 essential fatty acids (EFAs).

Omega-3 EFAs have many therapeutic applications, including reducing the risk of atherosclerosis, positively modifying cholesterol levels, decreasing triglycerides, decreasing high blood pressure, reducing inflammation, and reducing the symptoms of migraine headaches, psoriasis and tinnitus. Now new research suggests omega-3s may provide two completely different benefits: appetite reduction and reducing colon cancer.

Appetite control is a new area for omega-3s. Researchers examined the effect of on appeptite by supplementing with a low dose (260 mg/d) and high dose (1,300 mg/d) of omega-3s, along with a low-calorie diet, in 232 overweight and obese volunteers (Appetite 2008; published online ahead of print June 14, 2008). Appetite measurements were taken during the two-week period of the study. Subjects taking the high dose of omega-3s had a reduction in hunger both after meals and two hours later. Blood analysis indicated higher levels of omega-3s were associated with a reduction in appetite.

Omega-3s are already well-known for their benefits in cardiovascular health, an issue of great importance to overweight individuals who are at higher risk for cardiovascular disorders. Now, those same individuals may be able to lose weight more effectively while following a low-calorie diet, if they concurrently supplement with high dose omega-3s. The result might be a dual reduction in cardiovascular disease risk.

Also from the front lines is a meta-analysis regarding the effects of omega-3s and fish consumption in reducing the risk of colorectal cancer (Epidemiol Biomark Prev. 2008;17:1136-1143). Over 22 years of research, both omega-3 and fish intake was associated with reduction in cancer risk in the colon and rectum. Researchers found the incidence of colorectal cancer could be reduced by 12 percent by consuming more fish per week. Furthermore, the risk of developing the cancer could be cut by 4 percent for every additional serving of fish consumed per week. The highest average fish intake was associated with a 40 percent reduction in the risk of colorectal cancer.

When focusing strictly on omega-3 consumption, researchers found the highest intakes were linked to a 26 percent reduction in colorectal cancer risk, compared to the lowest average intake. Since people are often  unwilling to vastly increase their consumption of fish, the consumption of an omega-3 supplement is a great alternative for increasing levels of omega-3s and potentially helping to decrease the risk of colorectal cancer.

Gene Bruno is the Dean of Academics and is on the faculty of Huntington College of Health Sciences (HCHS), an accredited distance learning institutions offering undergraduate and graduate degrees in nutrition, as well as diploma programs in nutrition and dietary supplement science. HCHS.edu, (800) 290-4226.