Philip Calder is Professor of Nutritional Immunology at the University of Southampton, United Kingdom. He has a long term interest in the influence of dietary fatty acids on aspects on human health, in particular in relation to cardiovascular disease, inflammation and immunity. He has served on committees of the Nutrition Society, the British Society of Immunology, and the British Association for Parenteral and Enteral Nutrition and currently serves on the Scientific Committee of the European Society for Clinical Nutrition and Metabolism. Professor Calder is Vice-President, and President-Elect, of the International Society for the Study of Fatty Acids and Lipids. He is Editor-in-Chief of the British Journal of Nutrition and an Associate Editor of Clinical Science and of Lipids. He is a member of several other Editorial Boards and Editor-in-Chief of the Frontiers in Nutritional Science series of books.
- What is inflammation and why does Omega 3 relieve it?
"It' is only really these long chain Omega 3 fatty acids from fish that have these anti-inflammatory actions - the plant forms seem not to be very potent in this regard"
- Fighting inflammation with Seafood
It is clear that we need to focus on increasing our intake of long chain Omega 3 fatty acids from seafood".
"The conversion of plant Omega 3 to fish Omega 3 in human beings doesn’t seem to be very great. This conversion is not regarded as a major source of the long chain Omega 3 fatty acids that are very important for human health".
- Omega 3 decreases risk of death, increases quality of life
Inflammation is well known to be a part of many conditions and diseases. Inflammation also occurs in blood vessel walls and is a component of heart diseases.
Long chain Omega 3 from seafood reduces inflammation, leading to improved quality of life, increased longevity and reduced risk of mortality.
- Promoting seafood for better health
Long chain Omega 3 fatty acids available from seafood are of benefit to human health and people should take action to consume more of those fatty acids".
"Potential for a really big payoff, through reduced medical and health costs and improved quality of life, from increasing intake of Omega 3 fatty acids available from seafood".
"Government and other areas within society (e.g. supermarkets) should take action to make the eating of fish more readily acceptable and increase the uptake of Omega 3 fatty acids available from seafood