Environmental changes endanger availability of highly vital Omega-3

Omega-3 polyunsaturated fatty acids are vital for human health, but the body cannot generate adequate levels on its own. These nutrients must be consumed through food or supplements to meet essential physiological needs. That is why a new study by Case Western Reserve University is particularly alarming as it reveals that environmental pressures have led to a global deficiency in omega-3 availability.

“This has serious and widespread health implications,” said Timothy Ciesielski, lead researcher and a scientist in the Department of Population and Quantitative Health Sciences at Case Western Reserve’s School of Medicine. “Our current food systems are not producing enough clean omega-3,” the SciTechDaily publication has quoted Ciesielski as explaining. “And the availability is projected to decline even more in the near future.”

Why Omega-3s are important

Primarily found in fish and some plant sources, omega-3s support basic cellular function and are especially crucial for brain and eye health. They also supply energy and aid in maintaining cardiovascular and endocrine health.

The research team, led by Ciesielski, found that 85% of the global population consumes insufficient amounts of omega-3. Environmental disruptions—such as warming oceans, pollution, and overfishing—are major contributors to this shortfall, limiting access to these crucial nutrients.

Their findings, published in the journal AJPM Focus, emphasize the need to increase the supply of omega-3-rich foods while decreasing consumption of omega-6 fatty acids, which compete with omega-3s in the body. A better balance could help reduce the risk of chronic diseases like cancer, heart disease, preterm birth, and certain mental health conditions.

What can be done?

In traditional diets, omega-3 and omega-6 fatty acids were more balanced. But in modern industrialized diets, people consume about 20 times more omega-6s than omega-3s—a ratio that poses long-term health risks.

The researchers noted that only about 15% of nations have populations meeting omega-3 requirements, typically countries with direct access to oceans. This suggests that preserving marine ecosystems and improving fishery management could enhance global nutrition.

“This is more than a healthcare concern—it’s a broader public health and environmental issue,” Ciesielski said. “Everyone deserves access to clean omega-3s in their diet. These challenges demand urgent, collective attention and action.”

By Nazrin Sadigova