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Erica Manternach ’11

Sustainably incorporating health-promoting omega-3 fatty acids into the American diet.

Omega-3 fatty acids are essential, polyunsaturated fatty acids that reduce risk factors for chronic diseases when consumed. Numerous government agencies have urged Americans to consume marine sources of omega-3 fatty acids to reduce cardiovascular disease risks. This study evaluates the unsustainability of marine sources and questions the safety of these products. Finally, it offers an alternative, multi-faceted approach to increasing omega-3 fatty acid consumption in Westerners' diets through a variety of sources including hen eggs, grass fed meats, genetically modified meats, meats from alga fed animals, and sources of stearidonic acid.

To view Poster, click on link below:
Sustainably incorporating health-promoting omega-3 fatty acids into the American diet.

Research Advisor: Jayne Byrne, MS, RDN, LD