Nutritionists dismiss research throwing doubt on to health benefits of omega-3

Manufacturers of food products containing omega-3s should stand their ground and ride the current media storm surrounding the health benefits of fish oils, claimed nutritionists.

Speaking as the British Medical Journal (BMJ) published a paper by University of East Anglia researchers questioning whether omega-3s reduced the risks of dying of heart disease, stroke, or cancer, Professor Philip Calder at the University of Southampton's School of Medicine, said: "The bulk of the scientific evidence in this area is in favour of the omega-3s.

"The results of the review of research into fish oils are heavily skewed by the inclusion of a 2003 study conducted by Dr Michael Burr at the University of Wales on the impact of fish oils on men with angina that seemed to contradict other studies.

"I'm not questioning Burr's findings, but it would be unfortunate if this stopped consumers buying products with omega-3s. The problem with any studies into the benefits of these ingredients is that the genetic make-up of individuals means that some people are less responsive to certain nutrients than others.

"With more understanding of the relationship between diet and genetics, we are going to see more functional foods targeted at people in specific groups."

Stephanie French, a nutritionist at consultancy Harlequin Plus, added: "Fish oil has been shown to deliver multiple benefits beyond heart health, and it would be a great shame if consumers lost confidence because of one study that homes in on a very specific group of people. However, it does seem that the beneficial effects of some of these ingredients might be limited to certain groups."

Young's Bluecrest, which recently launched products with omega-3s, said: "There is a huge weight of scientific evidence behind these claims, which is why the Joint Health Claims Initiative approved the health claim about long chain omega-3s and heart health."