Defining nutritionally and environmentally healthy dietary choices of omega-3 fatty acids
2019
Salazar T, María Belén | Cai, Hua | Bailey, Regan | Huang, Jen-Yi
Cardiovascular disease (CVD) is a primary cause of death in the U.S.; diet is a modifiable risk factor in the prevention and treatment of CVD. Omega-3 fatty acids are one dietary component that may reduce CVD-related risks. While oily fish is a good source of omega-3 fatty acids (n-3 FA), enriched foods have been developed as alternatives for those who do not consume fish, for example, n-3 enriched eggs. Despite the health benefits of n-3 FA-rich foods, their production has substantial environmental impacts occurring over their production life cycle. In this study, life cycle assessment was conducted to compare the environmental characteristics of two common n-3 FA dietary sources, salmon and n-3 enriched eggs, and to evaluate the potential effects of increasing the n-3 FA intake from current daily consumption to the recommended amount equivalent to consuming two fatty fish meals per week (i.e., 300 mg of n-3 FA). The product systems included all the main stages of the life cycle from feed production to final disposal. Results showed that although salmon presented higher midpoint (acidification, eutrophication and global warming potentials) and endpoint (disability-adjusted life year) impacts on a mass basis, it was a more sustainable option than n-3 eggs when the n-3 FA concentration was considered. Increasing the n-3 FA intake to fulfill the 300 mg target nearly doubled the associated environmental burdens. Furthermore, sensitivity analyses indicated that both the origin of salmon and supplement source for n-3 enriched eggs had significant effects on their environmental performance. This study can help make recommendations about healthy and sustainable choices of n-3 FA sources in the U.S. diet at reduced environmental costs, allowing the public to understand the associated impacts and take action to improve their eating habits.
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