1. What is the state of the evidence for omega-3s in Cardiovascular Health? Omega-3 Centre Scientific Consensus Meeting 2010 Crowne Plaza Canberra Omega-3 Centre Scientific Consensus Meeting 2010 Crowne Plaza Canberra Assoc Prof David Colquhoun 11th November 2010 University of Queensland, Wesley Hospital, Brisbane, Australia www.coreresearchgroup.com d.colquhoun@uq.edu.aud.colquhoun@uq.edu.au Slides prepared by David Colquhoun & Jennefer Shield s University of Queensland, Wesley Hospital, Brisbane, Australia www.coreresearchgroup.com d.colquhoun@uq.edu.aud.colquhoun@uq.edu.au Slides prepared by David Colquhoun & Jennefer Shield s

2. Disclosures specific to EPA/DHA I take 1800-2400 EPA&DHA in ethyl ester form daily I eat 200-600 gm fish per week I am the Chief Author of the National Heart Foundation Australia Position Statement on Fish, Fish oils, n-3 PUFA and CV Health www.heartfoundation.org.au I am the Chief Author of the National Heart Foundation Australia Position Statement on Fish, Fish oils, n-3 PUFA and CV Health www.heartfoundation.org.auwww.heartfoundation.org.au I presented a poster on the 2010 Update on NHFA marine n-3 fatty acid at the CSANZ Meeting

3. Source of “fish oil” and ethyl EPA/DHA (A crustacean) (A crustacean) “The Beginning” Krill eat plankton Fish eat Krill Phytoplankton Fish eat fish Fish eat fishCapsule Eicosapentaenoic acid (C20:5n-3 [EPA] & Docosahexaenoic acid (C22:6n-3 [DHA]) Almost NO fish (like humans) can make EPA/DHA (exception – the Queensland Barramundi Cod)

4. Fish, Fish Oil and Long Chain Omega-3 Fatty Acids NHFA Position Statement PRIMARY WRITERS A/Prof D Colquhoun, Mr A Ferreira-Jardim NHFA NUTRITION & METABOLISM COMMITTEE Dr M Noakes (Chair), Prof P Barter, Prof M Ball, A/Prof D Colquhoun, Prof D Crawford, A/Prof L Kritharides, Ms M Miller, A/Prof R O’Brien, A/Prof L Simons, A/Prof D Sullivan, Dr D Topping. NHFA Staff: Dr P Abernethy. Ms S Anderson, Ms C Cooper, Ms E Thompson, Ms B Eden, INTERNAL NHFA REVIEW National Cardiovascular Health Advisory Committee National Board of NHFA EXTERNAL REVIEWERS A/Prof P Clifton, A/Prof R Gibson, Prof P Howe, Dr M James, A/Prof A Keech, A/Prof K Kostner, A/Prof T Mori, Prof P Nestel, Prof A Sinclair, Dr S Somerset, Prof AS Truswell, Prof K O’Dea

5. 2008 www.heartfoundation.org.au

6. NHFA Health Professional advice 2008 www.heartfoundation.org.au

7. NHFA Recommendations for All Adult Australians

8. NHFA advice to Governments 2008

9. NHFA Advice to the Food Industry

10. NHFA Summary of Evidence 2008

11. Mechanisms of Action

12. Future Research

13. www.heartfoundation.org.au

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16. Definition of Oily Fish NHFA Position Statement Lean< 1% Fat (body weight) Lean< 1% Fat (body weight) e.g. Cod, trout Intermediate1 - 10% Fat Intermediate1 - 10% Fat e.g. Trout, sea bass, bream Oily>10% Fat Oily>10% Fat e.g. Atlantic salmon, herring, swordfish