Estimation of omega-3 fatty acid (EPAÂ +Â DHA) intake from Lake Ontario fish based on provincial consumption advisories

Elevated contaminant levels in the North American Great Lakes have resulted in restrictive fish consumption advisories. Avoiding the risks associated with fish consumption may also decrease the intake of omega-3 fatty acids, eicosapentaenoic (EPA; 20:5n-3) and docosahexaenoic (DHA; 22:6n-3) acids; compounds that have been associated with human health benefits. We evaluated whether eating Lake Ontario fish, following the consumption advisories, would result in a sufficient intake of EPA + DHA. Fatty acids and contaminants known to be elevated in fish muscle tissue were analyzed for 282 Lake Ontario fish, representing 21 species. Salmonids had the highest EPA + DHA content among the analyzed species, but the calculated EPA + DHA intake for humans following the consumption advisory was not the highest due to the stringent advisory reflecting elevated contaminant levels, specifically polychlorinated biphenyls. The intake of EPA + DHA from lean fish (with correspondingly lower EPA + DHA contents) could reach values comparable to fatty fish because of the less stringent advisories. In general, the intake of EPA + DHA was more influenced by the consumption advisory than the EPA + DHA content. We suggest that final advisories should be formulated such that they promote maximizing EPA + DHA intake. We found that people, who generally do not consume large amounts of fish from Lake Ontario, may benefit from choosing salmonids, such as lake whitefish, which maximizes the EPA + DHA intake per meal. People who frequently consume Lake Ontario fish may benefit more from choosing panfish like black crappie or yellow perch.