Climate change may halve omega‑3 fatty acids in fish and the organisms they eat
You've probably heard that eating fish and other seafood is good for your health. One of the main reasons is that seafood is an excellent source of two important omega-3 fats called EPA and DHA.
Climate change is threatening to reduce omega-3 fatty acids in fish and the organisms they feed on, according to a new study. Omega-3s, particularly EPA and DHA, are crucial for brain, eye and heart function, as well as reducing chronic inflammation linked to many diseases. These fats are primarily found in seafood, with marine algae being the only producers of EPA and DHA.
The study analyzed data from 489 experiments involving 132 marine species and found that warming of 0-6°C (already occurring during marine heat waves) led to 19% lower omega-3 levels in fish. Under high-warming scenarios (more than 10°C hotter), omega-3 levels could drop by up to 50% in fish, 34% in algae and 51% in invertebrates.
This reduction in omega-3s could have significant implications for human health and the entire marine food web.
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