title: Long-chain omega-3 oils-an update on sustainable sources.
abstract: Seafood is currently the best and generally a safe source of long-chain (LC, (≥C(20)) omega-3 oils amongst the common food groups. LC omega-3 oils are also obtained in lower amounts per serve from red meat, egg and selected other foods. As global population increases the opportunities to increase seafood harvest are limited, therefore new alternate sources are required. Emerging sources include microalgae and under-utilized resources such as Southern Ocean krill. Prospects for new land plant sources of these unique and health-benefiting oils are also particularly promising, offering hope for alternate and sustainable supplies of these key oils, with resulting health, social, economic and environmental benefits.
authors.affiliation: CSIRO Food Futures Flagship, Division of Marine and Atmospheric Research, GPO Box 1538, Hobart, TAS 7000, Australia. peter.nichols@csiro.au
authors.forename: Peter D
authors.initials: PD
authors.lastname: Nichols
authors.forename: James
authors.initials: J
authors.lastname: Petrie
authors.forename: Surinder
authors.initials: S
authors.lastname: Singh
mesh_terms: D000818:Animals; D017756:Aquaculture / Q000379:methods; D003247:Conservation of Natural Resources; D033201:Euphausiacea; D015525:Fatty Acids, Omega-3 / Q000600:supply & distribution*; D005395:Fish Oils / Q000600:supply & distribution*; D006801:Humans; D030821:Plants, Genetically Modified; D017747:Seafood; D012758:Shellfish
chemical_list: D015525:Fatty Acids, Omega-3; D005395:Fish Oils