title: Theoretical dietary modelling of Australian seafood species to meet long-chain omega 3 fatty acid dietary recommendations.
abstract: BACKGROUND
  Several agencies recommend seafood to be consumed 2-3 times per week. In Australia, there is a lack of nutrient composition data for seafood species and it is not known whether including different seafood species in a diet would provide sufficient long-chain omega 3 fatty acids (LC n-3 PUFA) to meet various national recommendations.
  
  
  OBJECTIVE
  To utilise recent nutrient composition data for major Australian seafood groups (n=24) with the addition of two tuna options (total n=26) to: (1) determine whether including these species into a diet based on the Australian Guide to Healthy Eating (AGHE) will achieve LC n-3 PUFA recommendations [Adequate Intake (AI: 160 mg/d men, 90 mg/d women)], Suggested Dietary Target (SDT), 500 mg/d Heart Foundation (HF) recommendation and (2) determine the weekly number of servings of seafood to meet recommendations using either lower fat (n=23, <10% total fat) or higher fat (n=3, ≥10% total fat) seafood.
  
  
  METHODS
  Two simulation models incorporated all 26 species of seafood or only lower fat seafood into a diet based on the AGHE. Two further models identified the number of servings of lower or higher fat seafood required to meet recommendations.
  
  
  RESULTS
  Including 2 and 3 servings/week of any seafood would enable 89% of women and 66% of men to meet the AI. Including only lower fat seafood would enable 83% of women and 47% of men to meet the AI. Half a serving/week of higher fat seafood would enable 100% of men and women to meet the AI.
  
  
  CONCLUSIONS
  Including the recommended 2-3 servings of seafood/week requires at least some higher fat seafood to be consumed in order for most men and women to meet the AI. Further messages and nutrition resources are needed which provide options on how to increase intake of LC n-3 PUFA, specifically through consumption of the higher fat seafood.
authors.affiliation: Nutrition and Dietetics, Flinders University, Adelaide, South Australia.
authors.forename: Jessica A
authors.initials: JA
authors.lastname: Grieger
authors.forename: Catherine
authors.initials: C
authors.lastname: McLeod
authors.forename: Lily
authors.initials: L
authors.lastname: Chan
authors.forename: Michelle D
authors.initials: MD
authors.lastname: Miller
keywords: Australia; long-chain omega 3 fatty acids; older adults; seafood modelling; seafood recommendations