Call to can tuna in own oil and add omega-3

The best way to increase UK consumption of long-chain omega-3 fatty acids would be to can tuna in its own oil, according to experts.

The Parliamentary Forum on Food and Health has heard evidence from academics specialising in diet and cognitive function. They include professor Andrew Scholey at Northumbria University and Dr Alex Richardson and professor John Stein at Oxford University. Results of the inquiry into the relationship between diet and behaviour were due to be published on January 30.

There was particular focus on the link between omega-3 fatty acids and mental function, said professor Jack Winkler, director of the nutrition policy unit at London Metropolitan University.

Winkler, whose presentation to the inquiry explored practical policy options for increasing omega-3 consumption, said: "The quickest, cheapest and most effective way to increase omega-3 consumption would be to can tuna in its own oil instead of brine, sunflower oil or mayonnaise."

He proposed compulsory restorative fortification of canned tuna. Tuna is naturally high in omega-3, but the canning process removes most of the oil-rich dark flesh and belly flaps. That meant few omega-3s were left in the form of tuna eaten by most people, he said.

"One option is to add omega-3s back into the can, up to the levels that were originally in the fish. This is 'restorative fortification'. It is already an established and uncontentious practice where processing eliminates other nutrients, for example, vitamin E in sunflower margarine or vitamin C in blackcurrant drinks."