On July 15th the (SCFCAH) Standing Committee of the Food Chain and Animal Health met to discuss claim proposals for products containing EPA, DHA and ALA (eicosapentaenoic acid, docosahexaenoic acid and alpha linoleic acid), as well as short and long-chain fatty acids, and the possibility for products containing these essential fatty-acids to display either ’source of’ or ‘high in’ claims on product packaging.

The SCFCAH failed to reach a conclusive decision as products with traces of EPA, DHA and ALA could potentially make claims to be a ’source of’ or ‘high in’ Omega-3 without being strictly true, therefore causing a level of confusion, and as some scientists of this petition would argue, deception towards consumers.

Comsumers typically have a misconception regarding the sources of Omega-3 (more specifically EPA, DHA and ALA), which originates from two natural sources; marine based and plant based.

Marine-based sources stem originally from natural algae in oceans, where EPA and DHA begins. Typically humans get their dietry intake of EPA & DHA from fish oils, whereby fish convert EPA & DHA consumed from marine algae into Omega-3. Omega-3 is also naturally found in plant-based sources, particularly flax oils, seeds and nuts. Recent research has shown that plant-based sources of Omega-3 such as flax seed oil doesn’t convert into DHA as well as marine based sources of Omega-3, and such information forms the ground for potential misconception which scientists worldwide are looking to address.

Professor Jack Winkler, Director of London Metropolitan University’s Nutritional Policy Unit, is among the 21 scientists who have banded together and campaigned vigorously against the proposals. He expressed his outrage at the EU vote in no uncertain terms:

This is an insult to consumers. It is a defeat for public health. It is also a denial of science.

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Though the proposals were based on information provided by them, the Food Standards Agency seemed to express misgivings about the way their information was used. “We want any claims agreed at EU level to be supportive of Government dietary advice and not mislead consumers,” an Agency spokesman said after the vote was announced.

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Meanwhile, representatives of the food industry hailed the EU’s vote as a step in the right direction.

Major manufacturers in the food industry point out that no governments in the world have, to date, regulated omega-3s as a necessary nutritional source. They claim the proposals are beneficial because they set Dietary Reference Values (DRV) for omega-3s. These DRVs were given to the EU by the Food Standards Agency. In previous years, the FDA has recommended RVAs that were considered to be far too low. The agency raised them slightly in the current proposals and, though representatives from the food industry say the DRVs are still too low, they represent “progress” towards the establishment of correct DRV.

“This is a step in the right direction,” said the senior public relations manager for industry giant Martek Biosciences, “and will serve to minimise industry and consumer confusion.”

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What makes the controversy confusing is that the food industry and the scientists are not talking about the same thing. In their open letter to the EU, the scientists offered no opinion about DRVs. They are concerned, instead, with labelling standards that do not discriminate among various types of polyunsaturated fats.

“We are in favour of regulation,” said Winkler. “We just want it to be based on the proven health benefits.”

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The group of scientists point out that the only omega-3s that have significant health benefits are marine-based. But the proposals approved by EU do not distinguish between marine- and plant-derived omega-3s. If a product meets the DRVs of plant-based omega-3s or other fatty acids, manufacturers can label it as being “high in” or “a source of” omega-3s. Consumers reading the label would believe the product offered great health benefits. If the fatty acids are plant based, this may not be the case. And plant-derived omega-3s can actually be harmful - even toxic - to certain people.

But plant-derived omega-3s are much less expensive to produce. The scientists believe this is what makes them desirable to food manufacturers.

“They cut costs and raise prices,” explains Winkler. “Great business, facilitated by the European Commission, at consumers’ expense.”

There is universal agreement in the scientific community that omega-3s are not only beneficial, but essential to human health. Three fatty acids that contain omega-3s are at issue in the proposals. Two of them - eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are marine-based. The other, alpha linoleic acid (ALA) is derived from plant life.

Scientific research indicates that marine-based fatty acids enhance brain development and protect against heart attacks. They are also thought to be extremely beneficial to pregnant women, promoting healthy development of the fetus and preventing miscarriage.

Plant-based fatty acids do not have nearly the same levels of health-promoting properties. Moreover, some fatty acids - such as those found in flaxseed oil - can be toxic to the heart. They have also been found to be harmful to pregnant women. They can lead to miscarriage or hinder the baby’s development.

The labelling recommendations approved by the EU call for 250 mg EPA, DHA, and/or ALA. The “and/or” is what is concerns the scientists. If all polyunsaturated fats are lumped together as omega-3s - or if all of these fatty acids are implied to be of equal value - the consequences to public health could be disastrous.

Moreover, complain the scientists, the proposals that the EU has approved set a DRV of 10 mg for omega-6 fatty acids. The inclusion of omega-6 acids has received little attention in the media, perhaps because it further confuses an issue that is already rather complex. But the omega-6 problem, separated from the question of marine- and plant-derived omega-3s, is relatively simple.

Nutritionists are in virtually unanimous agreement that most people get too much omega-6 in their diet and not enough omega-3. Studies show that 20 percent of the general population’s diet derives from soybean, which is rich in omega-6. While omega-6 is health-promoting, it competes with omega-3 in the body. A healthy diet, therefore, needs to balance omega-3 and omega-6 so that they work in tandem instead of cancelling each other out. By lumping them together as polyunsaturated fats, the proposals at issue could allow consumers, in total ignorance, to increase their already high omega-6 levels unwittingly and negate the value of any omega-3s contained in the same product.

From the scientists point of view, the 10 mg DRV for omega-6 that the EU approved is troublesome. But they seem to feel that, because the general population does not eat enough fish - which is the source of the most health-promoting omega-3s- the omega-6 issue is not as high a priority and thus has not gotten as much press.

Consumers should be aware that health-promoting, marine-based fatty acids need not be taken directly from the meat of fish. Vegetarian supplements like V-Pure use omega-3s derived from algae that generate omega-3 when eaten by fish and are superior to non-marine-based omega-3s. In fact, it is believed algae-derived omega-3 may be the purest form of the fatty acid on the market - particularly in light of how pollution has tainted fish meat and alters its nutritional value.

The group of protesting scientists will follow the proposals to the European Parliament. “We will not give up our campaign to improve this Regulation,” declared Winkler. “We will now present good science and common sense to all MEPs, asking them to oppose the Regulation.”

The scientists wrote a letter of appeal to the EU prior to the October 1 vote. The list of signatures to the letter is impressive, featuring doctors, professors and researchers held in high esteem around the globe for their contributions to public health.

Peter Clough is the technical director of research at Efamol Limited - a company that was, ironically, created in the 1950s to study plant-based fatty acids.

Professor Stephen Cunnana works in the Research Centre on Aging at the University of Sherbrooke in Canada.

The Director of University of Oxford’s Food and Behaviour Research Centre, Dr Alexandra Richardson, is among the protesters. Three other University of Oxford scientists are on the list: Professor of Neurophysiology John Stein; Dr Peter Sullivan of the Department of Pediatrics and Professor of Nutritional Anthropology Stephen Oppenheimer.

The list includes specialists in children’s health and development. Dr. Pauline Bennett works for the University of Bristol’s Centre for Child Development and Adolescent Health. Professor Emeritus Jean Golding conducts research at the same university’s Paediatric and Perinatal Epidemiology Department. Amanda Kirby is the Professor of Developmental Disorders at the University of Wales.

Michael Crawford, who has been a particularly outspoken member of the movement, is Director of the Institute of Brain Chemistry and Human Nutrition. Commander Joseph R. Hibbeln is the Acting Chief for the Section on Nutritional Neurochemistry for the US National Institutes of Health. Dr Dianne LeFevre is a psychiatrist in Basildon Hospital’s Mental Health Unit.

Professor Margaret Rayman teaches Nutritional Medicine at the University of Surrey. Andrew Sinclair is Professor of Human Nutrition at Deakin University in Australia. Possessing unique knowledge of the properties found in marine-based omega-3s, Gordon Bell is a professor at the University of Sterling’s Institute of Aquaculture.

Brazil is represented by Dr Allain Amador Bueno from the University of Sao Paulo, Italy by Claudio Galli, Professor of Pharmacology at the University of Milan. Representing American academia is Professor Emeritus of Biological Chemistry William E.M. Lands from the University of Michigan.

Possessing knowledge of how marine-based fatty acids promote heart health while some plant-based ones interfere with it, Professor of Preventive Cardiology Clemens von Schacky from the University of Munich also signed his name to the letter.

In the production of fish oil supplements many of the farmed breeds, such as salmon, need to be fed fish that also have high levels of Omega-3 in order to maximise growth and quality. The fish that are used as feed are taken from wild stocks.

A recent scientific study led by Professor Rosamond Naylor, director of the Program on Food Security and the Environment at Stanford University, reports that aquaculture’s demand for fish feed is endangering these wild stocks.

Professor Naylor said:

As long as we are a health-conscious population, trying to get our most healthy oils from fish, we are going to be demanding more of aquaculture.

Not all breeds of fish need to be fed on wild caught fish. There are herbivorous species, such as tilapia, carp and trout, that would give consumers an ethical choice for Omega-3 supplements.

According to John Harman, of the UK seafood industry group Seafish:

There have been moves towards using vegetable replacements, but often these do not contain the desired long-chain omega-3 acids. There is a debate to be had about the quality of fish raised on these feeds.

The aquaculture industry appears to agree and fish farms rearing these varieties continue to use fishmeal and oil to increase growth and final yields. In 2007 12 million tonnes of fishmeal was used in carp and tilapia farming, compared to the 8 million tonnes used by salmon and shrimp farming combined.

Despite this trend, there is still an ethical option for Omega-3 supplements, an option that is also suitable for vegetarians and vegans who have been attempting to supplement their Omega-3 levels by taking flax seed oil.

V-Pure produces an ethical, vegan Omega-3 supplement from algae. Algae are the simpler, older cousins of land plants. The word “algae” comes from the Latin word for seaweed and seaweeds are, in fact, the largest and most complex forms of algae.

Algae are the original source in the food chain for Omega-3 fatty acids. Algae produce Omega-3s through the photosynthesis of sunlight and are fed on by tiny crustaceans such as krill, which are in turn eaten by small fish, which are eaten by larger fish and so on up the food chain until it reaches us.

V-Pure starts at the source - growing and harvesting algae in organically controlled conditions away from the sea so it does not interfere with the marine eco-system and has no impact on fish stocks or their food sources.

The resulting Omega-3 oils are rich in EPA and DHA and free from the toxins that oil-bearing fish can accumulate, such as mercury, dioxins and PCBs. This means V-Pure is naturally safe for pregnant women and children.

People who have been unable to take Omega-3 supplements because they are allergic to fish oil are generally allergic to the fish proteins that inevitably get included in Omega-3 oils sourced from fish. V-Pure Omega-3 oil is free from all animal produce, derivatives or by-products, and is also free from wheat, dairy and sugar. Even the capsule that holds V-Pure Omega-3 oil is vegetarian and contains no gelatine.

When it comes to our health we can’t escape the importance, and difficulty, of making the right choice about what we put into our bodies and the impact our choices will have on our bodies and the environment. Sustainable, environmentally friendly Omega-3 oil free of toxins and contaminants is one of the easier choices to make.

Scientists Discover Omega 3 Slashes Risk of Heart Failure

A recent study published in the Journal of American College of Cardiology, also covered by The Daily Express has found that omega 3 can contribute to a longer and healthier life and severely reduces the risk of heart failure by one-third. The report recommends that everyone should add this to their diet in order to not only live a better life but to also live a longer one.

Dr. Carl Lavie, who led the omega 3 research study states:

We now have tremendous and compelling evidence from very large studies … that demonstrates the protective benefits of omega 3 fish oil in multiple aspects of preventive cardiology.

The evidence provided in this report is substantial and can prove what many researchers had believed for years. Omega 3 has been known to be beneficial for those people with existing heart conditions but now the data extends that further to healthy people. With the addition of recommended levels of omega 3 in diets is it estimated that the risk of heart attacks can be reduced by one third. This is a significant breakthrough in the fight against heart disease. Last year over 200,000 people in the U.K. died from heart disease and 275,000 suffered heart attacks.

Since the human body does not create omega 3 naturally and since it is considered an “essential fatty acid”, the only way to get the recommended daily dosage is through diet or supplements. In order to maximize the benefits, the following guidelines for omega 3 intake through fish have been made:

People with existing heart problems should take “at least 800 to 1,000mg” of omega 3 each day – the amount found in three to four 3oz portions of oily fish a week.

Health risks

The UK Food Standards Agency states:

Most people should be eating more oily fish because omega 3 fatty acids are very good for our health. However, oily fish can contain low levels of pollutants that can build up in the body. For this reason there are recommendations for the maximum number of portions of oily fish we should be eating each week.

Research has determined that there are no health risks associated with adults eating four portions of fish per week. However, it is recommended that women who are pregnant or plan to get pregnant at any point in the future need to reduce their intake of omega 3 by half if fish is their sole source of omega 3. Also, those women who are breast feeding should also reduce their intake of omega 3 if fish is the main source of omega 3 EPA and DHA. The sole reason for this being due to the level of pollutants found in fish.

What differentiates this study from others is the strength of the evidence which definitively proves that omega 3 is directly tied to better health, especially in the area of heart disease. Nutritionist Carina Norris stated:

This is great – very welcome research. It shows that omega 3 is one of the closest things to a true superfood.

“It is involved in so many areas of health, especially the heart and brain, and it is really good news that they have now found it can also reduce the risk of heart attacks in healthy people as well as those with existing heart problems. Those who don’t like fish can just take a supplement instead.

Linda Mann, a dietician at Heart UK was even more direct, stating:

These findings could be a radical way of cutting heart attacks

Omega 3 is a low risk, low cost program that can effectively improve health and, at the same time, reduce the risk of heart attacks. For those with existing heart conditions, it can stabilize or help the condition of people suffering from them.

Omega 3 Cuts Eye Disease By One-Third

A second research study, this one published in the British Journal of Ophthalmology, covered by The BBC involved testing over 3,000 people, conclusively found that omega 3 can slow or halt age related macular degeneration (AMD).

Omega 3 fatty acids are found in certain types of fishes, particularly in mackerel and salmon, and are beneficial in reducing or preventing certain types of eye diseases. While omega 3 has been known to be beneficial in promoting good health, it is now linked to prevention of eye disease.

Researchers believe that a diet that is rich in the omega 3 may reduce the risk of getting macular degeneration by up to one third and now, new research suggests that this diet may also help those who are already suffering from this disease. AMD is a degenerative eye disease that destroys a person’s central vision so this is good news for the over one half million people in the U.K. who already have the disease.

In order to reap the health benefits associated with this nutrient, a balanced diet is necessary.

They suggest that eating two to three servings of fatty fish, such as salmon, tuna, mackerel, shellfish, and herring every week, would achieve the recommended daily intake (650mg) of omega-3, substantially cutting the risk of both early and late stage AMD.

How do the omega 3 fatty acids help in the fight against AMD? The study recently done by the scientists at Tufts University in Boston, showed that a diet that is high in omega 3 provides a defense for the body against fat levels in the blood. By altering these fat levels, particularly after a meal, the chances of getting AMD are significantly reduced.

However, despite the tremendous health advantages from the omega 3 fatty acids that are found in fish, there are still the same health precautions mentioned earlier due to the level of pollutants ingested through fish.

The UK’s Food Standards Agency says people should eat at least two portions of fish a week including one of oily fish.

But they caution that too much oily fish is bad because it can contain low levels of pollutants that can build up in the body.

Most people can safely eat up to four portions a week, but girls and women who might have a baby and those who are pregnant or breastfeeding should limit their intake to two portions a week.

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While the Food Standards Agency recommends eating more portions of fish, it is important to understand exactly what they are advocating. White fish do not contain high levels of omega 3 so do not assume that all fish are similar in nutrients:

White fish such as cod, haddock, plaice and whiting are very low in fat. Oily fish is rich in omega 3 fatty acids and a good source of vitamins A and D. White fish contain some omega 3, but at much lower levels than oily fish.

As you can see, the health benefits of omega 3 from fish oils are clear in relation to the impact on reducing heart disease and eye disease. Omega 3 is proven to reduce both heart disease and eye disease, therefore there is no reason why anyone can’t increase their levels of omega 3 through non-polluted sources of omega 3.

Omega 3 through fish oils clearly has it’s advantages to, however this is not without it’s disadvantages too. The levels of pollutants and toxins found in fish oils restrict the amount of omega 3 that can be consumed, and this severely reduces the recommended intake of omega 3 through fish. Due to the levels of toxins and pollutants found in fish oils, mothers who are pregnant or breastfeeding, or even women planning on having children at some point in their life are lacking in omega 3 for fear of ingesting too much of the pollutants found in fish oils, thus reducing the amount of omega 3 they could otherwise take as part of a healthy, balanced diet and lifestyle. As previously shown, omega 3 is an essential component in brain development in the foetus, and by restricting the amount of EPA and DHA which can be passed to children, potentially there can be a greater risk.

The solution to this is to cut the pollutants and toxins found in fish oils out of the chain completely. It is little known that fish do not produce omega 3 directly; rather they become the main provider of omega 3 from the source- natural algae. By sourcing omega 3 from the algae directly, the levels of toxins and pollutants found in fish are removed completely, thus allowing more natural omega 3 to be consumed by anyone without fear of health risks from the pollutants found in fish oils. This also provides a safe and environmentally-friendly natural source of omega 3 for vegetarians and vegans also.

Sources:

Omega 3 is the secret of long life - Daily Express, Oily fish ‘can halt eye disease’ - BBC, Fish and shellfish - Food Standards Agency, changsheng, tiramisuaddict, justyn_hegreberg (images)

What Parents Should Know About DHA

In order to fully understand the importance of choosing the right omega-3 fatty acid supplement, it is necessary to understand how crucial a role these nutrients work to maintain health. Docosahexaenoic acid (DHA) is one of the most important fatty acids in the body. It makes up 40% of the fatty acids found in the brain and 60% of the fatty acids found in the retina, which is why it is so crucial for thought processes and maintaining healthy vision, and why parents should ensure that the body has enough of it. DHA is also one of the building blocks of neural cells, supporting mental faculties on a cellular level. In infants and fetuses, the addition of DHA to formula has been shown to improve cognitive function and improve macular development. The benefits of DHA do not only extend to infants and fetuses. In pregnant women, DHA has been linked to improved eyesight and attention. The fatty acid also has the potential to lower the risk of cardiovascular disease for adults, and improve overall cardiovascular health, and is used in treatment of type II diabetes.

It is clear that DHA is essential to brain and eye function, and the risks of not having enough DHA in the body are just as clear. DHA deficiency has been linked to hindered brain and eye development in babies and children, as well as decreased brain function. In adults, DHA deficiency has been connected with low visual acuity and poor retinal development. Low levels of DHA have also been associated with Alzheimer’s disease, depression, and other diseases. These risks serve to punctuate the importance of finding a vegetarian supplement that supplies breastfeeding mothers’ bodies with sufficient DHA to fulfill both the nutritional requirements of both the mother and the child.

The Right Nutrition From the Right Sources

While most sources claim the solution to the problem of getting enough DHA in a vegetarian diet is flax seed oil, a new study brings evidence to light that may make vegetarian parents reconsider the ways in which they obtain the optimum level of nutrients, particularly while breastfeeding. While flax seed oil does provide a-Linolenic acid (ALA), another important fatty acid, the new study, published earlier this year in the Prostaglandis, Leukotrienes and Essential Fatty Acids journal shows evidence that the consumption of flax seed oil may not provide an adequate source of DHA for children who breastfeed because it does not provide vegetarian women with preformed DHA, and instead provides elements of DHA that the body must first process. Flax seed oil only provides the body with linoleic acid, which can be used by the body to form a limited amount of DHA, but is not as effective as the consumption of DHA that is already formed. Therefore, the levels of the nutrient that are transferred to the fetus while in the womb and to infants while breastfeeding are not comparable to the levels achieved by consuming preformed DHA like that contained in V-Pure. While the consumption of ALA is necessary for the body to function, additional ALA, like that contained in flax seed oil, provides minimal benefits.

The formation of DHA begins with ALA, which then is converted into Eicosapentaenoic acid (EPA), another omega-3 acid utilized by the body in mental function. EPA deficiency has also been linked to depression. The EPA that the body receives, then, is used up for these functions and the body forms DHA from the portion of EPA that is left. This means that the body uses some of the ALA consumed, after which it uses part of the EPA produced by the ALA, and finally, the EPA that is not reserved for use by the body is turned into DHA. At the end of this process, the human body is left with some DHA. According to new information, the body’s demand, and particularly breastfeeding babies’ demand for DHA exceeds the supply provided by the mother’s consumption of ALA. The end result of this is that the body needs more than just flax seed oil to meet the need. This new information provided by researchers from various research centers and universities has shown that the level of ALA provided by flax seed oil has been proven to provide insufficient DHA for a breastfeeding woman to transfer the optimum amount of this essential fatty acid to their child through breast milk.

The team of scientists conducting a new study, which includes Dr. J. Thomas Brenna, Professor of Human Nutritional Science at Cornell University, and former National Institutes of Health researcher, Dr. Norman Salem, Jr., conclude in the study that in order to increase the blood DHA status in infants and mothers, it is necessary for the mother to consume dietary supplements containing preformed DHA. They also note that consumption of ALA and EPA, while helpful to the formation of DHA in the body, cannot help the body reach the best levels of DHA that a preformed DHA dietary supplement can provide. While this research casts a great deal of light on how best to increase mothers’ and babies’ DHA intake, it may pose a challenge to find a supplement that provides preformed DHA but does not contain fish oil.

In the study, conducted for the International Society for the Study of Fatty Acids and Lipids, by various schools and research facilities, including the Cornell University Division of Nutritional Sciences, research showed that DHA was not passed on to a breastfeeding child unless the mother consumed DHA that was already fully formed. In a diet rich in linoleic acid (LA), the main source of ALA, the levels of ALA and EPA were raised in the blood and breast milk of a lactating mother. In spite of this, the DHA levels in the breast milk were not affected by the addition of LA to the diet. Therefore, infants who were breastfed by mothers who had high levels of ALA and EPA in their blood still had DHA levels that were significantly lower than infants who were breastfed by mothers who consumed preformed DHA.

Discover Algae-Derived DHA

Humans usually obtain preformed DHA from fish oil, but the fish do not produce the DHA themselves. They actually obtain these fatty acids from the algae they consume. There is, then, a vegetarian option for those who want to ensure an adequate level of DHA intake for themselves, as well as for infants’ developing brains and bodies. V-Pure Omega-3 EPA & DHA supplements, taken daily, provide 50 mg of EPA and 350 mg of DHA per day, using essential oils derived completely from organically grown algae, and completely vegan. An added benefit of vegan essential oil supplements is that the dangers of elevated pollution levels is completely eliminated because the oils bypass fish bodies and go directly from the algae into concentrated caplets.

In other words, optimum levels of DHA in infants and mothers were only achieved when the mother consumed preformed DHA. Research also showed that the consumption of additional ALA did not guarantee the child would receive a higher concentration of DHA. Consuming only flax seed oil to obtain DHA and pass it on to the child, then, is an ineffective method because, while the mother’s body can convert some of this to DHA, the baby is by no means ensured an adequate supply of it. In light of this new research, the issue of finding the right supplement becomes even more important, and for vegetarians, the choices can be limited. The solution, however, can be found in V-Pure, the only vegan-certified product on the market that derives preformed DHA suitable for vegetarian mothers.

Getting the proper nutrients in a vegetarian diet can be a challenge, but the benefits of attaining a proper level of nutrition outweigh the inconvenience. For breastfeeding mothers, it involves much more than improved health, but will benefit the child in ways that will help it throughout his or her life. In the case of essential omega-3 oils, breastfeeding mothers need look no further than V-Pure Omega 3 Vegetarian supplement. This new development of algae-based DHA means getting proper levels of DHA becomes one less thing that vegetarians have to worry about.

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Previously, the yearly hauls had always risen because of advances in technology and the expansion of the fishing industry. No one was quite sure what was happening. A new film currently showing in the UK presents the answers, and the findings are alarming. However, the hard-hitting documentary also provides light at the end of the tunnel.

End of the Line reveals the devastating impact of unsustainable overfishing, and the consequences the world faces if we do not change our ways. The documentary was described at the Sundance film festival as the “Inconvenient Truth” of our seas. Journalist Charles Clover accompanied by prominent marine scientists investigates an industry that is removing wild fish from the sea at rates that will completely deplete stocks in less than 40 years. By 2050, if no effective action is taken all fish species could be commercially-extinct.

Based on Clover’s book of the same name, the film opened in the UK on World Oceans Day, and may have as much impact as Al Gore’s popular and revealing documentary.

Over the last few decades, supermarkets moved from one fish to another as species were fished out by predatory companies looking to maximize their profits. Good fishing practices recommended by marine experts were routinely ignored. Governments stood by idly, not wanting to upset the status quo.

Shots from the film show massive fishing ships hauling in their catches in nets loaded with fish, huge tuna hang by their tails, and graphs show just how fast the curve is moving toward exhaustion of current fish populations.

A possible sign of the woes that await us comes from the failure of the Newfoundland cod industry in the early 1990s. Newfoundland was once the largest cod fishery in the world. In 1992, more than 40,000 people lost their jobs, and the local communities still have not completely recovered. In 2003, the government announced the outright closure of the cod fishery in Newfoundland, the Maritime Provinces and Quebec.

The Atlantic cod fishery has still not recovered. By removing excessive numbers of adult cod, the natural balance in the ecosystem is disturbed endangering the entire cod population.

“Individuals need to choose sustainable seafood”, Clover said in an interview with The Times. “Consumers have eventually come around to the benefits of organic food, for their health. For the health of their children - if they want them to eat fish - they should be similarly selective over how they choose fish.”

We see a similar pattern that led to collapse of the Atlantic cod now threatening the endangered Mediterranean bluefin tuna that is served by Robert de Niro-owned Nobu restaurant chain. In the film, Clover exposes Nobu’s practice motivating a group of celebrities including Stephen Fry, Elle Macpherson, Alicia Silverstone, Ted Danson and Woody Harrelson to protest the inclusion of bluefin tuna on Nobu’s menu.

Nobu refused to take bluefin tuna out of its restaurants, but has added a footnote to its website and menus: ‘Bluefin tuna is an environmentally threatened species, please ask your server for an alternative.’

According to conservationists, at current fishing rates that bluefin tuna breeding stocks could die out in just three years. Nobu has said that it would explore the use of farmed bluefin tuna from Australia as an alternative to wild fish poulations.

“End of the Line” though does offer hope for the future. Clover notes that many fishing companies are obtaining certification though groups like the Marine Stewardship Council (MSC) that allows consumers to identify sustainably-caught fish. Fisheries voluntarily pay MSC to inspect their companies and, if they should pass muster, they are awarded the MSC seal of approval. The MSC label is found both at supermarkets and restaurants. The group also has a directory that lists all MSC-certified shops and eateries throughout the world.

The MSC assures that fishing activity is maintained at a level that will sustain the fish population for a given species, that companies minimize environmental impact, and that they comply immediately with all local, national and international laws. The organization makes a detailed assessment of each fishery against a set of 31 performance criteria. Certification lasts for five years after which it must be re-tested.

In order to make sure fish are not mislabeled, MSC has instituted an advanced traceability standard that requires complete chain of custody certification. Every link from the fishing boat to the dinner plate is checked and certified to assure trust in the MSC eco-label. The idea is to prevent non-sustainably-caught or illegally-caught fish are not mixed together with certified-caught fish somewhere in the chain of custody - the transit points through which the fish move into the marketplace. In each case, the certification lasts for three years before a new review is required.

Clover likens progress in sustainable fishing to the changes in attitude over the last 15 years toward farming practices. “There was a time when you couldn’t get a story about organic farming in Farmers Weekly. Now you can’t stop them writing about it,” he told The Times.

MSC has enjoyed a yearly 50 per cent increase in fishing companies that display its label, and approximately 20 per cent of the world’s wild catch are MSC-approved fish. In 2007-2008, products with the MSC label doubled. Supermarkets are cooperating, and Waitrose has been ahead of the game championing sustainable seafood for the last 12 years. Wal-Mart and its outlet ASDA have also gotten into the game.

Wal-Mart, which presently sells about 20 million lbs of fresh fish yearly, is targeting 2011 as the year it will offer only fish that are sustainable-certified fresh and frozen fish.

Most supermarket chains are following the example of Waitrose and Wal-Mart. In Japan, the number of MSC-labeled products shot up by 614 per cent in 2007-2008.

The World Wildlife Fund (WWF) believes that aquaculture may offer a solution to wild fishing practices, but not everybody agrees. The WWF plans to co-found the Aquaculture Stewardship Council, which will be modeled after MSC but focused on farming fish rather than catching them in the wild.

“This is an unprecedented effort to ensure that future aquaculture is environmentally sustainable, and also well positioned to meet the growing demand for seafood worldwide,” said WWF-International Director General James Leape in January.

“These new standards will raise the bar in the industry, giving consumers assurance that their food purchases are helping to protect the environment.”

Opponents claim that practices like shrimp and salmon farming hurt local and indigenous communities, and are not sustainable or environmentally-sound. They also claim that the WWF has been influenced by “the vested interests of the aquaculture industry.”

What is clear is that action must be taken quickly. More than 2.6 billion people in developing countries get more than 20 per cent of the animal protein from fish. A significant percentage of this comes from wild marine sources. A quarter of ocean fisheries are now classified as overfished or depleted. However this need not be the case; with natural alternatives such as algae based omega 3, along with the efforts outlined by Wal-Mart, Waitrose and the efforts of other organisations mentioned, consumers have a choice as to whether to continue funding this unsustainable approach to fish farming.

The marine biologists appearing in “End of the Line” though were not pessimistic. They did see hope for solving this problem before it’s too late. In order to restore past productivity — possibly 20 times today’s catch — fishing must be banned from some areas altogether.

“End of the Line” promises to be one of the rare films that goes beyond simple entertainment and education. By telling this compelling story with vivid imagery and in a way that penetrates and is easy to understand, Clover and his film crew spur people into action that may help to save the world’s marine fish populations.

A Swiss based company has won the race by going to the bottom of the food chain and will be shortly launching a product extracted from a secret strain of Algae called V-Pure.

Tom Brudenell-Bruce the entrepreneur behind this amazing new discovery says I feel privileged that whilst working on a range of seaweed and algal products we discovered a secret, state of the art technology that provides a credible, organic and environmentally sustainable alternative to endangered fish stocks.

Harley Street Nutritionist Yvonne Bishop-Weston says Although nutritionists struggle to agree on the optimum ratio of DHA: EPA most agree you shouldn’t really have one without the other. Previously only algal DHA was available and even then difficult to get hold of. The fact nutritionists can now recommend a sustainable sourced, pure plant based product that contains both EPA and DHA is a huge leap forward for the health of everyone, and especially vegetarians, vegans, religious and ethical groups who avoid animal products for ethical and environmental reasons.

In theory you should be able to convert omega 3 oils in flaxseed to DHA and EPA but even the Flaxseed Council of Canada concede that the reality in today’s hectic world is that it’s hard to find solid, consistent, corroborating evidence of this..

Things such as stress, gender, genetics, diet, disease, toxins, balance of fats, caffeine, alcohol, smoking, sugar and freshness of the product all can hinder our ability to convert omega 3 alpha linolenic (LNA ) acid to DHA and EPA.

Latest studies

Here are just some of the latest studies on Omega 3 chain fatty acids showing how vital they can be in the quest for optimum health.

Cystic fibrosis

Study to investigate omega-3 and omega-6 fatty acid imbalances in patients with cystic fibrosis and bioavailability and effects of algal DHA by Rush University Medical Center, Chicago, Illinois, USA

Compared with placebo, DHA supplementation increased plasma, erythrocyte, and rectal DHA levels four- to five-fold (P < 0.001) with concomitant decreases in blood arachidonic acid levels and the ratio of arachidonic acid to DHA. Supplementation was well tolerated, with no treatment-related changes in liver enzymes, growth, or antioxidant status. Algal DHA triacylglycerol oil is readily absorbed, well tolerated, and increases blood and tissue DHA levels in patients with CF. No adverse developments were associated with this large dose of DHA oil. Larger studies of longer duration are needed to determine whether DHA supplementation results in any clinically significant benefits in patients with CF.

Nutrition. 2006 Jan;22(1):36-46. Epub 2005 Oct 12.

Infant Formula

In a study to evaluate safety and benefits of feeding preterm infants formulas containing docosahexaenoic acid (DHA) and arachidonic acid (ARA) by the University of Alberta, Edmonton, Alberta, Canada it was found feeding formulas with DHA and ARA from algal and fungal oils resulted in enhanced growth.

J Pediatr. 2005 Apr;146(4):461-8.

Cancer

Because safety issues have been raised repeatedly about contamination of toxins in fish oil that makes it no longer a clean and safe source of the fatty acid, a study by Department of Biology, The Chinese University of Hong Kong, Shatin, Hong Kong, China investigated the cell growth inhibition of DHA from a cultured microalga in human breast carcinoma MCF-7 cells. Results from this study suggest that DHA from the cultured microalga is also effective in controlling cancer cell growth.

Ann N Y Acad Sci. 2004 Dec;1030:361-8.

Preeclampsia

Center for Perinatal Studies, Swedish Medical Center, 747 Broadway (Suite 4 North), Seattle,USA, conducted a case-control study in Lima, Peru, from June 1997 through January 1998 to assess whether alteration in maternal erythrocyte omega-3 (n-3) and omega-6 (n-6) fatty acids was associated with increased risk of preeclampsia.

The results in the Peruvian women, were that low erythrocyte n-3 fatty acids appeared to be associated with an increased risk of preeclampsia. A similar pattern was observed for eicosapentenoic acid (20:5n-3, EPA) and docosahexenoic acid (22:6n-3, DHA)

Arch Gynecol Obstet. 2006 Mar 7

Chronic fatigue syndrome

There is now evidence that major depression is accompanied by decreased levels of omega3 poly-unsaturated fatty acids (PUFA), such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). There is a strong comorbidity between major depression and chronic fatigue syndrome (CFS). Results from a study by M-Care4U Outpatient Clinics, and the Clinical Research Center for Mental Health, Belgium suggest that patients with CFS should respond favourably to treatment with - amongst other things - omega3 PUFAs, such as EPA and DHA.

Neuro Endocrinol Lett. 2005 Dec 28;26(6):745-751

Breast Feeding

Study of Breastfeeding women given capsules containing a high-DHA algal oil (approximately 200 mg DHA/d) by US Department of Agriculture/Agricultural Research Service Children’s Nutrition Research Center and the Meyer Center for Developmental Pediatrics, Department of Pediatrics, Baylor College of Medicine, Houston, USA

DHA supplementation of breastfeeding mothers results in higher infant plasma phospholipid DHA contents during supplementation and a higher Bayley Psychomotor Development Index at 30 months of age.

Am J Clin Nutr. 2005 Jul;82(1):125-32

ADHD

A study by Human Biology and Nutritional Sciences, University of Guelph, Guelph, Ontario Canada showed a dietary source of DHA and EPA are superior to the supplementation of flaxseed LNA in raising DHA / EPA levels.

Flax oil supplementation resulted in an increase in alpha-LNA and a slight decrease in the ratio of AA/EPA, while fish oil supplementation resulted in increases in EPA, DHA and total omega-3 fatty acids and a decrease in the AA/EPA ratio to values seen in the Japanese population. These data suggest that in order to increase levels of EPA and DHA in adults with ADHD, and decrease the AA/EPA ratio to levels seen in high fish consuming populations, high dose fish oil may be preferable to high dose flax oil.

Reprod Nutr Dev. 2005 Sep-Oct;45(5):549-58.

Comments by Flax Council of Canada

• LNA is converted to the long-chain omega-3 fatty acids, particularly EPA and docosapentaenoic acid (DPA).7 Efficiency of Conversion of LNA . Conversion of LNA to EPA in humans reportedly ranges from a low of 0.2% to a high of 8%.7,10 The 40-fold difference in these conversion rates may be due to differences in study they admit.
• The fact that LNA conversion to EPA, DPA, and DHA is affected by gender, smoking, and diet suggests that people differ in their metabolic capacity for LNA conversion. Clearly, LNA conversion is more complex than was originally thought. Studies are needed to determine the diet and lifestyle patterns that enhance LNA conversion to the long-chain omega-3 fatty acids.
• In order to keep our bodies in optimum health we need to take a top up of an EPA, DHA supplement.
• Organically produced and approved by both The Vegetarian and The Vegan Society the new algal DHA / EPA product can only be purchased on line at the moment contact www.foodsforlife.org for details.