Global Omega-3 Shortage Poses Serious Health and Environmental Risks: Study

A new study published in AJPM Focus reveals a critical global shortage of omega-3 polyunsaturated fatty acids, essential nutrients that support vital functions in the brain, eyes, heart, and endocrine system. Led by Timothy Ciesielski, a research scientist in the Department of Population and Quantitative Health Sciences at Case Western Reserve University’s School of Medicine, the study warns of significant health consequences if access to uncontaminated omega-3s continues to decline.

Omega-3s are essential fats that the human body cannot produce in sufficient quantities on its own. Instead, they must be consumed through food or supplements, commonly sourced from fish and plant oils. But due to growing environmental challenges such as ocean warming, overfishing, and pollution, these nutrient-rich resources are becoming increasingly scarce.

The research team analyzed global dietary patterns and found that approximately 85% of the world's population fails to consume adequate levels of omega-3s. The imbalance is worsened by the modern industrial diet, which contains about 20 times more omega-6 fatty acids—fats that can interfere with omega-3s and promote chronic inflammation when consumed in excess.