Science topics
Fish oils - Peter Nichols
The Scientist
I grew up with strong interests in the sea. This was from being
in a family regularly out on Port Phillip Bay - fishing, skiing,
sailing, etc - and also participation in waters sports such as rowing
and sailing. I studied science at Melbourne University, worked for
a few years, and then undertook a PhD. By this stage my career interests
had connected to the sea also, and I was researching marine lipids
(termed oils). I then studied in the US for 3 years, where I was
fortunate to be involved in Antarctic programs which involved under-ice
diving.
In 1986 I returned to Australia and joined CSIRO. Now I research
the unique oils found in marine fish and microbes. We need these
oils in our diet, and microbes also need them to survive in the
environment. Once these oils have been identified and described,
they can be used as unique chemical signatures in microbial ecology,
environmental (e.g., fecal pollution) and food-chain studies. We
also have new discoveries and applications in marine biotechnology,
such as "biomining" and microbial oil production.
Peter's collaboration is with artists Andrew
Dewhurst and Celeste Chandler.
The Reserch
Our recent fish oils research has shown that seafood retains the
Good Oil (the omega-3 polyunsaturated fatty acids, in particular
DHA and EPA) after cooking and other forms of processing. The research
was funded by the Fisheries Research and Development Corporation,
and shows that Australian seafood - cooked, uncooked or processed,
wild or farm-raised - is the best source of nutritionally-important
omega-3 polyunsaturated fatty acids. These fatty acids are needed
to help prevent and treat heart disease and other disorders, but
the human body only produces them in small amounts, so they must
be obtained from the diet. These research findings are presented
in Seafood the Good Food II, a book released in May 2002 at Mures
Restaurant in Hobart. We have also worked closely with Australian
industry on the development of new marine oil products from by-catch
and by-products, for use in functional foods, health and cleaning
products (see more information).
Information in Seafood the Good Food II is intended to help the
seafood industry, nutritionists and consumer groups to communicate
the health benefits of eating Australian seafood. The book contains
detailed oil profiles for 79 seafood species, as well as information
on cooking, processing, aquaculture production and seasonal influences
for selected species. It brings the total number of Australian seafood
species profiled by our CSIRO team to nearly 300.
Most Australian seafood is high in omega-3 polyunsaturated fatty
acids and low in cholesterol. In fact, it contains 10-100 times
higher levels of omega-3 polyunsaturated fatty acids than foods
such as beef, chicken and lamb. But the nutritional value of farmed
seafood, and the effects of cooking and other processing on these
beneficial oils were generally unknown, until our study. We’ve
determined that frying, grilling, steaming, microwaving and curing
have no adverse effects. That is good news for seafood lovers.
And farmed fish such as Atlantic salmon, barramundi, silver perch
and striped perch are high in omega-3 PUFA, and feeds can be tailored
to increase this nutritional value. Nutritional studies continue
to emphasise important links between seafood and human health. Our
CSIRO colleagues tell us that there is now good evidence in humans
that the omega-3 polyunsaturated fatty acids in fish reduce heart
attacks and particularly death from heart attacks. Animal studies
have shown that this may be because omega-3 polyunsaturated fatty
acids stop arrhythmias, the irregular heart rhythms that can lead
to sudden death from cardiac arrest. The omega-3 polyunsaturated
fatty acids from seafood act to lower triglycerides, one of the
fats in the blood thought to contribute to heart disease. They also
appear to be involved in blood pressure regulation, platelet function
and blood clotting, all of which may contribute to the prevention
of heart disease.
The benefits of fish don’t stop at heart disease prevention.
Omega-3 polyunsaturated fatty acids from seafood may prevent stroke,
may reduce the risk of premature births and may guard against prostate
cancer. They are also helpful in the treatment of rheumatoid arthritis
and some recent studies indicate a benefit in some forms of depression.
We have received positive feedback on this research, with the Master
Fish Merchants Association of Australia saying that the recent findings
are great news for the seafood industry. The association will be
spreading the message through distributing posters and brochures
explaining the results of the study to fish retailers throughout
the country.
More information:
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