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Incorporation of n−3 polyunsaturated fatty acids into processed foods

The paper by Lovegrove et al. (1 997) in the present issue of this journal clearly shows that it is technologically possible to fortify common foods (bread, biscuits, cakes, ice-cream, orange juice, milk shake, spreads, pasta, mayonnaise and vinaigrette) with long-chain n-3 polyunsaturated fatty acids (PUFA) such that they are indistinguishable from control nonfortified foods, and to lead to a doubling of platelet phospholipid n-3 PUFA in just 21 d. This opens up the possibility that an increased intake of n-3 PUFA may be achieved without an increased intake of oily fish. To have this additional string to our public health nutrition bow is quite a boost. As the paper points out, there is a large gap between the prevailing consumption of oily fish and the intake of n-3 PUFA recommended by many expert committees (British Nutrition Foundation, 1992; FAOWHO, 1993; Scientific Committee for Food, 1993). This is not a problem peculiar to the UK, as is evident from Table 1 which looks at the best-possible scenario for n-3 PUFA intake in ten EU states. It is a best-possible scenario because in this analysis it is assumed that all seafood consumed is oily fish and that the n-3 PUFA content is for the species richest in n-3 PUFA. The Iberian peninsula countries come closest to the figure of 2-0 g n-3 PUFNd which was the target figure in the paper under discussion. For most countries, however, bearing in mind that this is a best-possible scenario, there is a long way to go towards improving n-3 PUFA intake. One way to improve these figures is to increase the percentage of consumers who eat oily fish on a reasonably regular basis. Although that remains a definite strategy for increasing n-3 PUFA intake, in some countries data exist to suggest that this strategy will not resolve the problem. For example, a survey of 1400 Irish adults found that two-thirds ‘do not