Omega-3 Index improves after increased intake of foods with omega-3 polyunsaturated fatty acids among US service academy cadets

• Published in: Nutrition research (New York, N.Y.) N.Y.), 2023-09, Vol.117, p.30-37
• Main Authors: Rittenhouse, Melissa A., Barringer, Nicholas D., Jaffe, Daniel A., Morogiello, Jenna M., Kegel, Jessica L., McNally, Beth A., Deuster, Patricia A.
• Format: Article
• Language: English
• Subjects: Cadets; Docosahexaenoic acid (DHA); Eicosapentaenoic acid (EPA); Fish; Omega-3 Index
• ISSN: 0271-5317; 1879-0739; 1879-0739
• DOI: 10.1016/j.nutres.2023.06.005

The inclusion of omega-3 fatty acids in our dietary intake is important for performance and recovery and may reduce the risk of various health issues. Studies have shown the omega-3 fatty acid status of US service members is low. The purpose of this study was to evaluate whether offering fish and omega-3-enhanced foods would increase the Omega-3 Index (O3I). We hypothesize cadets will increase O3I with enhanced omega-3 options more than fish alone. Food service venues at 3 US service academies offered fish and other omega-3 foods to cadets for 12 weeks. Questionnaires were used to collect information on the dietary habits and omega-3 food intake of participants. The O3I of each participant was measured at baseline, mid- (6 weeks), and after data collection (12 weeks) time points. Following the 12 weeks, we found a significant increase in O3I. More specifically, the intake of other omega-3 foods, smoothies (3 per week) and toppings (3 per week), increased O3I in cadets. This study identified a strategy encouraging omega-3 food intake and improving O3I among cadets. These results help us understand how we can more effectively impact military service member nutrition for optimal health and performance. A 12-week cohort study was conducted with fish being offered twice per week for 6 weeks, followed by another 6 weeks of fish with omega-3 smoothies. The Omega-3 Index (O3I) was compared before and after data collection. The O3I only reached the desired O3I of 8% when omega-3–enhanced smoothies were offered in addition to fish. This indicates a benefit of this type of fish alternative to increased O3I over a short timeframe. [Display omitted]