Effect of climate change: Omega-3 is disappearing from the fish on the plate, a big threat to health Effect of climate change: Omega-3 is disappearing from the fish on the plate, a big threat to health

Fish and other sea foods have always been considered very beneficial for our health. Being an excellent source of omega-3 fatty acids, they are considered an important part of a balanced diet. However, a recent scientific study has raised the concern of health experts around the world. According to the study, due to climate change and rising ocean temperatures, the amount of Omega-3 in fish and other seafood is continuously decreasing, which can become a major crisis for human health in the future.

Why is Omega-3 important in seafood and its benefits?

Seafood are considered to be the best sources of two very important omega-3 fatty acids—EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). Both these elements are very important for the development of our brain, eye health and keeping our heart healthy.

Apart from this, they also help in reducing chronic inflammation in the body, reduce the risk of premature birth and protect against many serious diseases. Although the human body can make some amounts of EPA and DHA from plant-based ALA, the primary source for most of the population is seafood.

How the oceans’ heat is stealing your nutrition

This shocking revelation has been made in this new study conducted by Adelaide University researchers—Bethany Rose Dawson, Camille Melin and Evangeline Mantziouris. According to research, seaweeds are the initial organisms that naturally produce EPA and DHA omega-3 and are the basis of the marine food chain.

When small fish and other marine creatures consume these algae, it passes through the food chain to larger creatures and fish. But due to climate change, the temperature of the oceans is continuously increasing, which is directly affecting the production of these nutrients.

Omega-3 levels drop by 50 percent due to extreme heat

Researchers analyzed data from 489 different experiments conducted on 132 marine species to understand two main aspects of climate change—ocean warming and acidification.

The study found that due to the increase in ocean temperatures since 1980, the amount of omega-3 fatty acids in fish has decreased by 19 percent. At the same time, if there is a significant increase in temperature by 10 degrees Celsius or more, the amount of Omega-3 in fish can reduce by 50 percent, in algae by 34 percent and in other aquatic organisms by 51 percent.