title: Levels of Omega 3 fatty acids in Australian seafood.
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.
authors.affiliation: Department of Home Economics (Nutrition & Food Science), Faculty of Specific Eduation, Fayoum University, Egypt.
authors.forename: Saharrobert S A M
authors.initials: SS
authors.lastname: Soltan
authors.forename: Robert A
authors.initials: RA
authors.lastname: Gibson
mesh_terms: D000818:Animals; D001315:Australia; D015525:Fatty Acids, Omega-3 / Q000032:analysis*; D043371:Fatty Acids, Omega-6 / Q000032:analysis; D005399:Fishes / Q000145:classification / Q000378:metabolism*; D005504:Food Analysis; D006801:Humans; D009751:Nutritional Requirements; D017747:Seafood / Q000032:analysis*; D013045:Species Specificity
chemical_list: D015525:Fatty Acids, Omega-3; D043371:Fatty Acids, Omega-6