Expert Opinions

Artemis P. Simopoulos, M.D. Whether early humans were eating fish, plants, or land animals, they were being nourished by omega-3 fatty acids. Today, we consume only a fraction of this essential nutrient. ...It has been estimated that we are now eating one-tenth of the amount of Omega-3 fatty acids required for normal functioning. Alarmingly, 20% of the population has levels so low that they defy detection.

Evolutionary Aspects of Diet and Essential Fatty Acids

The health of the individual and the population in general is the result of interactions between genetics and a number of environmental factors. Nutrition is an environmental factor of major importance (1-3). Whereas our genetic profile has not changed over the past 10,000 years, major changes have taken place in our food supply and in energy expenditure/physical activity (3-11). Today, industrialized societies are characterized by:

• An increase in energy intake and decrease in energy expenditure,
• An increase in saturated fat, £s6 fatty acids and trans fatty acids, and a decrease in Omega-3 fatty acid intake,
• A decrease in complex carbohydrates and fiber,
• An increase in cereal grains and a decrease in fruits and vegetables, and
• A decrease in protein, antioxidants and calcium intake.

Furthermore, the ratio of Omega-6:Omega-3 fatty acids is 15 to 20:1, whereas during evolution it was 2 to 1:1.

The time has come to return the Omega-3 fatty acids into the food supply. Progress in this regard is being made (12,13). In the past, industry focused on improvements in food production and processing, whereas now and in the future, the focus will be on the role of nutrition in product development (14). This will necessitate the development of research for the nutritional evaluation of the various food products and educational programs for professionals and the public (14). The definition of food safety will have to expand in order to include the adverse effects of nutrient structural changes (i.e. trans fatty acids) and food composition (i.e. ratio of £s6:£s3 fatty acids) (15). The dawn of the 21st century will enhance the scientific base for product development and expand collaboration among agricultural, nutritional and medical scientists. This should bring about a greater involvement of nutritionists and dietitians in industrial research and development to respond to an ever-increasing consumer interest in the heath attributes of food.

Taken from:
Simopoulos AP. Evolutionary aspects of diet and essential fatty acids. Hamazaki T., Okuyama, H. (eds): Fatty acids and Lipids ­ New Findings; World Rev. Nutr. Diet. Basel, Karger, 2001, vol. 88, pp. 18-27.

References:

1. Simopoulos, A.P., Childs, B. (eds): Genetic Variation in Nutrition.World Rev. Nutr. Diet., Basel, Karger, 1990,Vol. 63.
2. Simopoulos, A.P., Nestel, P.J. (eds): Genetic Variation and Dietary Response.World Rev. Nutr. Diet., Basel, Karger, 1997,Vol. 80.
3. Simopoulos, A.P.: Evolutionary Aspects of Nutrition and Health. Diet, Exercise, Genetics and Chronic Disease,World Rev. Nutr. Diet., Basel, Karger, 1999, vol. 84.
4. Simopoulos, A.P.: Omega-3 fatty acids in health and disease and in growth and development. Am. J. Clin. Nutr., 1991, 54, 438-463.
5. Eaton, S.B., Konner, M.: Paleolithic nutrition.A consideration of its nature and current implications. N. Engl. J. Med., 1985, 312, 283-289.
6. Eaton, S.B., Konner, M., Shostak, M.: Stone agers in the fast lane: Chronic degenerative diseases in evolutionary perspective. Am. J. Med., 1988, 84, 739-749.
7. Eaton, S.B., Eaton, S.B. III, Sinclair,A.J., Cordain, L., Mann, N.J.: Dietary intake of long-chain polyunsaturated fatty acids during the Paleolithic; in Simopoulos, A.P. (ed): The Return of Omega-3 Fatty Acids into the Food Supply. I. Land-based Animal Food Products and Their Health Effects.World Rev. Nutr. Diet., Basel, Karger, 1998, vol. 83, pp. 12-23.
8. Simopoulos, A.P.: Genetic variation and evolutionary aspects of diet; in Papas, A.M. (ed): Antioxydant status, Diet, Nutrition and Health. Boca Raton CRC Press, 1999, pp. 65-88.
9. Simopoulos, A.P.: Nutrition and fitness. JAMA 1989, 261, 28.
10. Simopoulos, A.P.: Overview of evolutionary aspects of _3 fatty acids in the diet; In Simopoulos, A.P. (ed). The Return of Omega-3 Fatty Acids into the Food Supply. I. Land-based Animal Food Products and Their Health Effects.World Rev. Nutr. Diet., Basel, Karger, 1998, vol. 83, pp. 1-11.
11. Simopoulos, A.P.: Evolutionary aspects of Omega-3 fatty acids in the food supply. Prostaglandins, Leukotrienes, and Essential Fatty Acids, 1999, 60, 421-429.
12. Simopoulos, A.P.: New products from the agri-food industry: The return of Omega-3 fatty acids into the food supply. Lipids 1999, 34(suppl.), S297-S301.
13. Simopoulos, A.P., Leaf,A., Salem, N. Jr.: Essentiality of and recommended dietary intakes for omega-6 and Omega-3 fatty acids. Ann. Nutr. Metab., 1999, 43, 127-130.
14. Simopoulos, A.P. (ed.): The Return of Omega-3 Fatty Acids into the Food Supply. I. Land-based Animal Food Products and Their Health Effects.World Rev. Nutr. Diet., Basel, Karger, 1998, vol. 83.
15. Simopoulos, A.P.: Redefining dietary reference values and food safety; in Simopoulos, A.P. (ed). The Return of Omega-3 Fatty Acids into the Food Supply. I. Land-based Animal Food Products and Their Health Effects.World Rev. Nutr. Diet., Basel, Karger, 1998, vol. 83, 219-222.