WHY OMEGA-3 DHA

Q: What type of fatty acids do I consume in my diet?

A: DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid) are vitally important fatty acids for human health. These fats can be made by our bodies and are needed by our cells to develop and maintain healthy functions. DHA and EPA can be made from the fatty acid ALA (alpha-linolenic acid; a shorter chain fatty acid found in plant foods such as some nuts, seeds and their oils), but the conversion from ALA to DHA is low (1), and thus the consumption of pre-formed DHA and EPA is recommended. DHA and EPA were traditionally found in seafood, particularly oily fish. Unfortunately, it has been shown that 80% of people do not consume the recommended levels of DHA and EPA (2), and in most countries the omega-3 index (O3I; the gold standard measure of people’s DHA and EPA status) is classed as low to very low (3). As a result, we should look for additional sources of DHA to include in our diet (4).

Q: What are the sources of the omega-3 fatty acid DHA?

A: Generally, we hear about three omega-3 fatty acids, namely ALA, EPA and DHA. ALA is found in plant foods such as some nuts, seeds, and their oils. In contrast DHA and EPA are longer chain omega-3 fatty acids; and are often described as the “marine-derived” omega-3 fatty acids. So traditionally they were incorporated into human diets through seafood, particularly oily fish. There is a wealth of health- and medicine-related science showing the importance of the marine-derived omega-3 fatty acids, DHA and EPA, to human health: at all ages and for different functions.

Interestingly, fish do not produce these omega-3 fatty acids naturally. They acquire them from their diet, much like humans, and accumulate them in flesh, muscle and other tissues. Marine algae, including microalgae are the real origin of these marine-derived omega-3 fats in all seafood products.

Algal omega-3 fatty acids - Mara’s innovation- is in going straight to the source, cutting out the fish. We isolated natural microalgae, that are prolific producers of DHA omega-3 fatty acids, including those from the coastal waters of Atlantic Canada, and we now cultivate them in enclosed bioreactors for the sole purpose of producing omega-3 DHA. This innovation dramatically reduces negative impacts on aquatic ecosystems, making Mara’s offering a sustainable option for omega-3 production. Mara`s algal omega-3 fatty acids are a drop-in replacement for fish oil in human nutrition applications, offering a sustainable (and vegan) alternative. As studies suggest that there isn’t enough fish to sustain the global population with the amount of omega-3 DHA that it should be consuming (5) additional sources, like algae, are required to meet global DHA consumption requirements.

Q: How much DHA should I take?

A: Unfortunately there’s no simple answer to this question. Recommended intake differs based on age and region. The European Food Safety Authority recommends children (younger than 2 years) consume 100 mg EPA/DHA daily, and that older children, as well as adults, consume 250 mg EPA/DHA per day. The American Heart Association recommends adults consume 500 mg or more EPA/DHA per day, and Canada’s Minister of National Health and Welfare recommends adults consume 1200 to 1600 mg omega-3 fatty acids per day.

GOED (the Global Organization for EPA and DHA Omega-3s) has produced a summary document on these recommendations, which can be found here.

Q: Why are omega-3 fatty acids important to human health?

A: The omega-3 fatty acid DHA is important throughout our entire life course. 

The accumulation of DHA in the brain and retinal cells of the eye, in utero, during infancy and childhood, is considered particularly important for the optimal development of cognition, socioemotional functions and vision in children (6). 

A Cochrane review – a systematic study used to review the quality of available information on a certain topic – has also shown that pre-term birth and early pre-term birth were both reduced in women who received DHA and EPA supplementation compared to those who did not (7). 

These fatty acids are particularly important regarding heart health.  A high consumption and tissue status of DHA and EPA are associated with lower total mortality and cardiovascular disease (CVD) incidence and mortality (9). Other research has supported this, indicating that when you have a high DHA status (high blood DHA level) compared to a low DHA status (low blood DHA level) your risk of CVD-related mortality is reduced by 21% (8). 

DHA and EPA intake is associated with improved cognitive health into older age and lower lifetime risk of dementia (10).  Similarly other research has shown that having a higher DHA status compared to a lower DHA status is associated with having additional years of life free of dementia (11). 

In terms of vision and eye health – the omega-3 fatty acids are also important in adulthood as DHA+EPA intake and status have been associated with improved outcomes regarding retinitis pigmentosa, age related macular degeneration and dry eye syndrome (12, 13, 14). 

More recently DHA has been shown to play a key anti-inflammatory role i.e. the resolution of inflammation. The resolution of inflammation involves a complex set of inputs to the immune system. This includes the production of SPM (specialized pro-resolving mediators) which are derived in the body from omega-3 fatty acids, and some specifically from DHA (15, 16, 17)).

 New research is emerging all the time suggesting additional importance of DHA – for example supplementation with omega-3 has been demonstrated to improve clinical symptoms and cognition in children and adolescents with ADHD (18) and preliminary data suggest that supplementation with EPA+DPA+DHA could have a protective effect in American-style football athletes (clinical study in NCAA players) (19).

Q: You mention sustainability, how are algal omega-3`s better than fish oil?

A: Since the dawn of humankind, we have fished oceans, lakes, and rivers for food. In recent decades the world’s population has grown and demand for seafood can no longer be met by fishing alone. Aquaculture has developed to fill the gap between seafood demand and supply. However, farmed fish still require omega-3 fatty acids in their diet. The industry standard is to source these from non-edible fish products and plant-based alternative (the short chain omega-3 fatty acid alpha linoleic acid). Neither is a perfect solution.

Pioneering aquaculture companies have begun replacing fish and plant omega-3s with those derived from algae. Algae-derived omega-3 fatty acids (besides being vegan, kosher and halal certified, and free of environmental contaminants), also offer an alternative source of the nutrient while reducing environmental impact (when compared to plant and fish derived omega-3s). Algal omega-3 fatty acids are a sustainable alternative to fish oil.

Q: How does Mara make omega-3 DHA?

A: Mara employs a proprietary, highly prolific, non-genetically modified, algae strains. Focused research and development has allowed Mara’s scientists to build a highly efficient production processes with maximized omega-3 productivity. This is a fermentation process, similar to the production of beer. It’s performed in a closed system under carefully controlled conditions.

After production, omega-3 fatty acids are separated from the production media using a patented solvent-free process. Mara’s Algal omega-3 fatty acids are completely natural and have never been exposed to harsh conditions or solvents. This means they are of the highest possible quality.

Q: Are all omega-3 fatty acids equal in their benefits to human health?

A: No. DHA and EPA, the long chain omega-3s are the most studied omega-3 fatty acids. Research provides the strongest link between their consumption and significant health benefits, compared to all other fatty acids. The direct consumption of omega-3 DHA and EPA provides the most health benefits.