Levels of Omega 3 fatty acids in Australian seafood

Sahar S A M Soltan, Robert A. Gibson

Research output: Contribution to journalArticle

20 Citations (Scopus)

Abstract

The aim of this study was to determine the quantity of omega 3 (n-3) fatty acids in commonly consumed species of South Australian fish. Omega 3 fatty acids ranged from 17.7% to 53.7% of total fat with docosahexaenoic acid (DHA, 22:6n-3) as the major omega 3 fatty acid in all 26 species tested (range 9.5 % to 47.1% of total fat). The levels of total omega 6 (n-6) fatty acids ranged from 2.3% to 20.2% of total lipids, chiefly as arachidonic acid (AA, 20:4n-6). Fatty fish such as Gemfish, Atlantic Salmon and Swordfish were found to be good sources of omega-3 fatty acid (1360, 2252 and 2571 mg/100g fish respectively), while low fat fish such as Ling, Deep Sea Bream (Blue Warhou) and Blue Grenadier (0.5, 0.7 and 0.7% fat) had low levels of omega 3 fatty acid (222, 257 and 247 mg/100g). Because most white table fish consumed by Australians are so low in fat they are actually a limited source of omega 3 fats. The amount of fish required to be consumed to provide 1 g of omega 3 fatty acid per day ranged from 40 to 450 g.

LanguageEnglish
Pages385-390
Number of pages6
JournalAsia Pacific Journal of Clinical Nutrition
Volume17
Issue number3
Publication statusPublished - 1 Sep 2008
Externally publishedYes

Keywords

  • Diet
  • Dietary fats
  • Fish
  • Fish oils
  • Omega 3 fatty acids

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics

Cite this