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THEÌýFOOD PROGRAMME
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Programme details |
SundayÌý29 March 2009 |
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Omega 3 and Omega 6 are essential fatty acids that we can only obtain from our food.Ìý Scientists say, ideally, they should beÌýin balance in the body,Ìýat a ratio of 2:1 for Omega 6 to Omega 3. But the average in the UK is around 10 : 1.
Some scientists believe this imbalance is caused by a deficit ofÌý Omega 3 and excessive consumption of Omega 6 vegetable fats and oils which are widely used in food processing.Ìý There is an argument that this mayÌýhaveÌýimplications for our health. What is the evidence? Does it matter?
Sheila Dillon keeps a Food Diary which is analysed by dietician, Nina Brierley at theÌý Institute of Brain Chemistry and Human Nutrition at London Metropolitan University.Ìý
Professor William Lands, former Professor of Medical Biochemistry at the Universities of Michigan and Illinois on the ‘competition’ between Omega 6 and Omega 3 essential fatty acids in the body.
Science writer, Susan Allport has followed the research into the relationship between Omega 3 and Omega 6 essential fatty acids and has spoken to the scientists involved. She recounts the history of the researchÌýin her book The Queen of Fats.
Professor Michael Crawford of the Institute of Brain Chemistry and Human Nutrition at London Metropolitan UniversityÌý– also explains why he believes we need to consume fewer Omega 6 essential fatty acids – and expresses his concern at government health messages regarding Omega 3 essential fatty acids found in fish and all seafood.
Bruce Griffin, Professor of Nutritional Metabolism at the University of Surrey – and a member of The Fat Panel - which has funding from Unilever and Dairy Crest and Kerry Foods – tells Sheila that whilst we need to eat more Omega 3 long chain fatty acids – in fish – any concerns about excess Omega 6 vegetable oils and spreads may be misplaced.
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ÌýFurther information |
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BOOK - Queen of Fats: Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Them (California Studies in Food & Culture) by Susan Allport, University of California Press, 2008 ISBN-10: 0520253809, ISBN-13: 978-0520253803.
- has additional articles and resources on Omega 3s.
Ìý- has a list of sustainable fisheries.
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Presenting The Food ProgrammeÌýhas been Sheila's perfect job.