Plain language summary
The omega-3 fatty acids (FA) EPA and DHA are important for health. In the UK it is recommended that adults should consume 250mg EPA and DHA combined per day, which is thought to be achievable by eating one 140g portion of oily fish per week. At present it is estimated that the average intake in the UK is only 1/3 of a portion per week. There are, however, concerns over sustainability and the potential of toxicity of fish. Farmed mussels are a rich source of EPA and DHA, and present less of toxicity and sustainability concerns. This study investigated the potential of dietary mussels to raise blood levels of EPA and DHA. Twelve healthy young volunteers consumed mussels at three meals per week for two weeks. Mussel omega 3 FA content and blood omega 3 FA levels were evaluated. Mussels provided on average almost 600 mg omega 3 FA per 100g, 42% and 44%, respectively, were EPA and DHA. There was a large variation between batches. Study participants consumed on average just over 300mg EPA and DHA combined per day during the study period. Blood levels of EPA and DHA increased significantly over the two week study period. The authors conclude that consuming mussels as a protein source can improve EPA and DHA levels in young healthy adults
Abstract
Numerous United Kingdom and European Union expert panels recommend that the general adult population consumes ~250 mg of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) per day through the consumption of one portion of oily fish per week. The long-chain omega-3 fatty acids EPA and DHA are only found in appreciable amounts in marine organisms. Increasing oily fish consumption conflicts with sustaining fisheries, so alternative dietary sources of EPA and DHA must be explored. Mussels are high in omega-3 polyunsaturated fatty acids (PUFAs) and a good source of essential amino acids. Therefore, we aimed to investigate the impact of introducing mussels as a protein source in the lunchtime meal three times per week for two weeks on the omega-3 status of free-living participants. Following an initial two-week monitoring period, 12 participants (eight male and four female) attended the nutrition laboratory three times per week for two weeks. Each participant received a personalised lunch constituting one-third of their typical daily calorie consumption with ~20% of the calories supplied as cooked mussels. A portion of cooked mussels from each feeding occasion was tested for total omega-3 content. The mean ± SD mussel EPA + DHA content was 518.9 ± 155.7 mg/100 g cooked weight, meaning that each participant received on average 709.2 ± 252.6 mg of EPA + DHA per meal or 304.0 ± 108.2 mg of EPA + DHA per day. Blood spot analysis revealed a significant increase in the omega-3 index (week 1 = 4.27 ± 0.81; week 4 = 5.07 ± 1.00) and whole blood EPA content during the study (%EPA week 1 = 0.70 ± 0.0.35; %EPA week 4 = 0.98 ± 0.35). Consuming mussels three times per week for two weeks as the protein source in a personalised lunchtime meal is sufficient to moderately improve the omega-3 index and whole blood DHA + EPA content in young healthy adults.
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