Best True Health
Welcome at » Fish Consumption Falls Short of Recommendation in Elderly

Fish Consumption Falls Short of Recommendation in Elderly

elerly-womanThere are numerous studies reporting the health benefits of increased fish consumption and higher intakes of the long-chain omega-3 polyunsaturated fatty acids (PUFA) such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).

The National Heart Foundation of Australia recommends that, to lower the risk of cardiovascular disease, all adult Australians should consume 500 mg/day of combined EPA and DHA through 2–3 serves (150g serve) of oily fish per week and fish oil supplementation. For older adults, the risk of cardiovascular disease is higher; therefore, dietary strategies including increased intake of fish and omega-3 PUFA to reduce risk are necessary.

In the latest cross-sectional survey, 854 Australians (>= 51 yrs of age) were randomly selected to complete either an online survey or telephone interview. The survey included the quantitative fish frequency questionnaire and open- and closed-ended survey questions on demographics and supplement usage.

The survey found that on average:
•             The frequency of finfish/seafood consumption was 1.7 times per week (median intake 173 g);
•             13% never consumed finfish/seafood, or consumed less than once per month;
•             34% ate any type of finfish/seafood more than two times per week;
•             Only 28% consumed just 500 mg long-chain omega-3 PUFA per day from finfish/seafood alone;
•             The mean daily intake of long-chain omega-3 PUFA was 508 mg;

These data indicate that trends in fish intake in Australia are increasing. Although this is encouraging, the current survey still found that only 44% consumed finfish/seafood at least twice per week.  Among older Australians, the current fish consumption is low and many do not meet the current recommendations. Strategies to enhance intake to meet dietary recommendations in this older age group are required.

Source: Grieger, J A et al. Nutrition & Dietetics 2013; 70: 227–235

Leave a Reply