Researchers suggest mussels are underrated

Deakin University researchers see consuming mussels as potentially being more economic and environmentally digesting the acid.

Lecturer of Deakin’s Institute for Physical Activity and Nutrition Dr Lee Hamilton says the importance of looking into alternatives is highlighted by few people meeting recommended omega-3 targets.

“Most people don’t get enough long chain omega-3 because they’re not eating enough oily fish or shellfish. But if the world’s population did hit that target, it would decimate the ocean’s food stocks.

“Marine derived omega-3s are critical for human health, but popular sources such as salmon aren’t as environmentally friendly as some shellfish sources.”

Consequently, Dr Hamilton along with others at the university are looking into more environmentally friendly methods.

Dr Hamilton carried out a pilot study with researchers from Stirling University in Scotland.

They monitored the diets of a dozen Scottish university students, feeding them a third of their calories at lunch with mussels as the protein source, three times per week for two weeks.

Dr Hamilton said the results from this study were encouraging.

“We found that this relatively small but consistent amount of mussels was enough to help the study participants meet recommended omega-3 targets, and some of them even saw an improvement in their omega-3 index. That’s critical as the omega-3 index is an important marker of heart health.”

Mussels are generally farmed in a sustainable manner, and also have a carbon footprint that is much lower than salmon and most other meats.

Dr Hamilton said what he had found about mussels suggested they should be a more common part of people’s diets.

“If the mussels are purchased fresh from a local supplier, then the price point is not that much different to more common meat sources in Australia, and the price per milligram of omega-3 is similar to other popular sources like salmon.”